I was in the mood for a warm, decadent treat after dinner, so I modified another recipe from glutenfreegirl.com and turned it into an indulgent, Mandie-safe treat.
(free of gluten, dairy, peanuts, soy, corn, coconut, sunflower, etc.)
1/2 cup canola oil
1 cup unsweetened carob powder
6 Tbsp. water
1/3 cup sorghum flour
1/3 cup sweet rice flour
1 tsp. xanthan gum
1 tsp. Hain Featherweight Baking Powder
1/2 tsp. sea salt
1 cup sugar
1 tsp. pure vanilla extract
1/3 cup cashew butter, heated in microwave 30 seconds to soften
Preheat oven to 350 degrees F. Grease an 8 inch square baking pan with cooking spray. Dust with sweet rice flour. Combine carob powder with water and oil. Stir in sugar and vanilla extract. In a separate bowl, combine flours, xanthan gum, salt, and baking powder. Stir dry ingredients into carob mixture. Spoon batter into baking pan. Dollop cashew butter onto brownie batter. Swirl cashew butter into batter with a spoon. Smooth top of batter. Bake 25 minutes, or until a knife inserted into the middle of the pan comes out clean. If batter remains on knife, continue baking in 3 minute increments until done. Let cool completely before slicing.
We did not wait until the brownies were cool. They are WONDERFUL warm, especially with an iced coffee.
Gluten Free Fridays #8