Cappuccino Brownies

My additional food allergies put a definite crimp into my chocolate life. Making a brownie without eggs at high altitude has been a nightmare. I kid you not. You try it. The damn brownies never cook- they sizzle and ooze and just when you can take it no longer, Dear Reader, you yank the unctuous mud out of the oven out of sheer boredom and disgust (they've been baking for what, three days?) and set them on the cooling rack only to watch them harden into what can only be described as a slab of brown cement.

Not even the coyotes would touch them.

And yes, I've tried the high altitude tricks. And no, I can't use silken tofu or flaxseed gel or mayonnaise (due to the aforementioned allergies). What I can do is persevere (here is where perseveration comes in handy). This time, it worked. Maybe it was the Spectrum Organic Shortening. Or maybe it was the vanilla powder. Who knows? All I know is this attempt (number, what? Fifteen, maybe?) is finally edible. Not to mention, mighty tasty.



Cappuccino Brownies

These fudgy gems freeze well. Exercise self control when you thaw one- let them get to room temperature before indulging. The flavor is better. Of course, you could always cheat and nuke one for twenty seconds to get it instantly warm and melty, too.

Whisk to combine:

1/2 cup buckwheat flour* see notes
1/2 cup rice flour
1/2 cup plus 2 tablespoons cocoa powder
1/2 teaspoon sea salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon Authentic Foods Vanilla Powder- or 2 teaspoons vanilla extract

Heat:

1/3 cup vanilla rice milk

And add in:

2 rounded teaspoons of instant decaf coffee or espresso crystals. Stir to dissolve the coffee. Set aside.

Beat:

1/2 cup Spectrum Organic Shortening
1 cup packed organic light brown sugar
1 Ener-G egg replacer- or 1 organic happy egg

Add the coffee milk to this and beat.

Add the wet mixture into the dry ingredients and stir/beat by hand until smooth. Gluten-free batters are stiff- but if this bater is *too* stiff, add a tablespoon of rice milk or two until it softens a bit.

Add in:

1/2 cup Enjoy Life or other allergen-free chocolate chips, and additional chips for topping, if desired

Mix well. It will come together as a sturdy batter much like fudge. If the batter is too dry to stick together, add another tablespoon of rice milk- or two- until the batter can form into a ball.

Dump, press and smooth the brownie batter into an 8-inch square baking pan. I use a narrow silicone spatula to do this, then finish with dry hands.

Sprinkle the top with extra chips, cocoa powder and cinnamon.

Bake for 20 to 25 minutes, until the brownies are fairly firm to the touch and a wooden pick inserted into the center emerges clean (check twice if you hit a melted chocolate chip).

Cool on a wire rack before slicing. Sprinkle with cinnamon again before serving.

Cook's Note::

• I like to freeze my brownies for 15 to 20 minutes before cutting. This makes a neater bar. Then I wrap each bar in foil and freeze in a freezer bag.

• I use buckwheat in my flour mix because it's higher in protein and fiber than typical gluten-free flours and starches. You could always sub with your own favorite hearty flour. But I wouldn't use starches in this recipe- the texture might change.
  

Makes 12 bars.

browniesgluten freedairy freeautism diet recipe