Grain-free, dairy free, egg free, soy free yummy brownies!
**adapted from \\\\\\\"Allergy Cooking with Ease\\\\\\\" by Nicolette Dumke
1 cup Quinoa Flour
1/4 cup Tapioca Flour
1/3-1/2 cup Cocoa powder OR carob powder sifted to remove lumps
1 tsp. baking soda
1/4 tsp. unbuffered Vitamin C crystals
1/4 cup Splenda or other sweetner
1/4 cup applesauce
3/4 cup chocolate rice milk or substitute (can use regular flavor but chocolate helps with extra yummy taste)
OPTIONAL: chocolate chips or carob chips
Walnuts or chopped nutes
big spoonful of nut butter
1 Tbs cocoa powder
2 Tbs rice milk
Mix all dry ingredients. Add in applesauce and splash of oil, then add in milk. Stir until batter is mixed. Add in any extras as desired.
Bake at 350 degrees for 18 to 20 minutes.
While brownies are cooling, in the microwave mix nut butter, cocoa powder, and rice milk until smooth. This will have a thick consitency. Once brownies are relatively cool, spread this on as an icing. This is completely optional but adds a nice touch!
Quinoa has a strong smell but the brownies do not taste the way the flour smells -- don\\\\\\\'t worry!
See other recipes submitted by Paige Bruner