Breakfast brownies

By kallen2302

Ingredients

• In a mixing bowl, whisk together:
• 1 cup sorghum flour
• 1/2 cup organic quinoa Flour
• 1/2 cup potato starch or tapioca starch
• 1 cup Ancient Harvest Quinoa Flakes
• 1 teaspoon xanthan gum
• 3/4 teaspoon sea salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1 2/3 cups organic light brown sugar
• In a large measuring cup blend:
• 2/3 cup light olive oil
• 3 tablespoons real maple syrup
• 1/2 teaspoon Authentic Foods Vanilla Powder (or vanilla extract)
• Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.
• Beat two large eggs
• Add the eggs to the batter and combine well. The dough should be thick and rather sticky.
• Add:
• 2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.
• Now add in and stir to combine:
• 1/2 cup golden raisins or chopped dried fruit, if desired
• 2/3 cup dairy-free chocolate chips or chopped nuts

Details

Servings 15

Preparation

Step 1

Preheat the oven to 350ºF. Line a 11x9-inch baking pan with lightly greased parchment.

Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly.

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Delicious slightly chilled.

Makes 15 to 18 brownies.


Karina's Tips:

The dough for this should be sturdy- like a cookie dough.

If you prefer a more cakey treat, add a tablespoon or two of vanilla milk- or more- to make the dough lighter and sticky.