Thursday, February 16, 2012

Gluten and Milk Free Spur of the Moment Brownnies

 These are the size of hamburger buns (note size comparison to standard napkin) - not 9" round pans ;-)

So, I was sitting here last night craving something chocolate that was milk free.  I searched for some recipes but they were all pretty much the same - just varying ingredients.  Some with and some without baking powder.  Some with melted chocolate (which I didn't have any on hand) and some with cocoa powder.  Some with oil and some with butter. etc...  So, I just decided to throw something together - as brownies are actually quite easy to make with just the basic ingredients - and just add more dry/liquid until you get the consistency.  This is what I ended up with.  

Please note - I did not write down exactly what I did - measurements are approx - so you need to add a bit extra GF flour at the end if too wet or a bit more oil if too dry.

Also, as I know that when you typically make brownies or cakes with GF flours - they sometimes don't bake as quickly in the middle as they should - then you have burned or overdone around the edges in order to get the inside done.  So, I used my hamburger bun pan instead of a square or round pan.  This worked wonderful - as each one then can be cut in half for a serving - and baked through beautifully!

Spur of the Moment Brownies
60 grams Millet Flour
30 grams Tapioca Flour
90 grams Muscovado Sugar
30 grams Unsweetened Dark Cocoa Powder
1/2 teaspoon Baking Powder
pinch of Salt
1/2 cup Mazola Oil
2 large Eggs
1 teaspoon Vanilla Extract 

Mix dry ingredients well - then add liquid ingredients.  Mix well by hand with spoon or spatula.  

Fill prepared pan and bake at 180°C for ca 25 min.   (you will need to keep checking with a toothpick for doneness).  (I forgot to time mine, but was approx 25 min)

1 comment:

  1. very good yummy. I make the Brownie with Teffflour this is perfect.