I think more and more people seem to be developing allergies to certain foods. I’ve spoken to a couple of people lately who are going gluten-free because their doctors have told them to. I’ve had friends tell me about people they know who are allergic to eggs or to peanuts. And, we had a cousin visit us recently who is allergic to shellfish.
So, it’s made me a little more aware of the foods we eat and how I could accommodate all of these requirements. I’m working on developing a GF lemon bar (the first round was pretty good, now I just need to hone it a little more). And, when I came across these brownies, I knew I wanted to try them.
I was really pleasantly surprised at how good they are. Chocolatey without being cloying. Rich and dense without being heavy. Now, in the interest of full disclosure, the husband didn’t really care for them; he thought they were too dry. But, I really liked them. And, I’m imagining them with some vanilla frozen yogurt on top, yummm!
Make them vegan by substituting 2 tablespoons ground flaxseed and 6 tablespoons water for the 2 eggs. Or, try substituting 2 teaspoons baking soda and 2 tablespoons vinegar for the 2 eggs.
Dense Rich Gluten-Free Brownies
Adapted from Ultrametabolism
Make 12 brownies (197 calories each)
Preheat oven to 350° F. Oil an 8×8-inch pan with almond oil, and set aside.
In a food processor, grind the pecans to the consistency of meal. Transfer to a medium bowl and add the almond oil, maple syrup, eggs, cocoa, and arrowroot power. Stir to blend. Pour into the oiled baking pan.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let cool, then cut into 12 bars.
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