So Mary Kate put up a recipe for brownies a bit ago, but it had almond flour, coconut flour and coconut oil in it, which are a big no-no for me. So I wanted to see if I could do a brownie recipe I could eat, especially with some of my new restrictions. Keep in mind for those of you who have a corn issue, that I am not that sensitive, and that I am not dealing with packaging and cross contamination issues at this point, I’m just dealing with obvious corn and derivatives, and using safe for me ingredients.
- 2 Tablespoons of ground or milled chia seed
- 1/3 cup and 2 teaspoons of water
- 350 grams of Denise’s All Purpose Gluten Free Flour Mix (I used the Gluten Free Girl’s post on gluten-free holiday baking and modified it a bit – to make 500 grams of the mix, you’ll have a bit extra to use for other recipes, whisk together thoroughly 50 grams of oat flour, 50 grams of teff flour, 75 grams of sorghum flour, 25 grams of potato flour, 125 grams of sweet or glutinous rice flour, 75 grams of potato starch, 50 grams of arrowroot, and 50 grams of tapioca starch) or 2 ½ cups of All Purpose Flour if you can have wheat
- ½ teaspoon of sea salt
- ½ teaspoon baking powder (For corn free baking powder you can use this recipe)
- 1 ½ cups of sugar
- ½ cup of brown sugar
- ¼ cup of shortening, vegan margarine, etc., whatever is safe for you, and a little bit extra to grease the pan.
- ¼ cup of olive oil
- ¾ cup of water
- 1 cup of cocoa powder
- 1 ½ cups of safe (dairy free, nut free, soy free) chocolate chips or homemade chocolate if you’re corn free (I used this recipe, but modified it to use this sugar syrup recipe instead of honey, as honey can be problematic for people allergic to corn if you don’t know whether your beekeeper is feeding his bees corn syrup or not. Also, I used the whole batch in these brownies, so I didn’t let them cool into chocolate chips, I just put the chocolate into a heat safe bowl as described below.)
- 1 Tablespoon of vanilla extract (Here’s a bunch of recipes for vanilla extract, make sure to use safe alcohol if corn or wheat are an issue for you. I used Luksusowa Vodka because it’s made only from potatoes, where some vodkas may also use grain or corn.)
Preheat your oven 325°F and lightly grease a 9 by 11 inch pan with a little bit of the shortening or margarine.
Whisk together the ground or milled chia seed and 1/3 cup and 2 teaspoons of water in a small bowl and set aside.
In an electric mixer bowl, whisk together the flour, baking powder and salt.
Place the chocolate chips into a large metal or glass bowl (you want it to be heat-safe).
In a saucepan over medium heat, combine the sugar, brown sugar, shortening or margarine, oil, cocoa powder, and the water and bring it to a boil, stirring constantly.
Once it is boiling, pour the mixture into the heat-safe bowl containing the chocolate chips, mixing it quickly so that the chocolate chips melt and combine with the mixture.
Pour the chocolate mixture into the mixer bowl containing the flour, scraping down the chocolate mixture bowl thoroughly. Add the chia and water mixture and the vanilla to the mixer bowl and mix on medium-high speed until the brownie batter is smooth. I used the batter beater on my KitchenAid mixer.
Spread the batter evenly in the greased baking pan.
Bake it in the preheated oven for 65-75 minutes. Check them using a toothpick, the toothpick should come out clean, and then remove the brownies from the oven. Let the brownies cool completely before you cut or serve them.
Some fun variations would be to mix nuts or more chocolate chips into the batter before baking, or maybe, if you like some spice, maybe a 1/2 teaspoon of cayenne pepper, or if you like less spice, a 1/2 teaspoon of cinnamon.
Have fun with them!