Monday, June 30, 2014

Dairy and Gluten Free Lemony Brownies.

I changed a lot of ingredients to make these brownies allergy friendly. And it worked! They were a fun twist to regular brownies, kind of like a thin cake. I would say the secret to these is to not over bake them (set the timer a few minutes before the recipe says it is done, check it, and keep checking until a toothpick comes out clean). Mine were barely brown around the edges when they were totally cooked through. I am posting this at Allergy-free Wednesdays.

1/2 cup brown rice flour
1/4 cup potato starch
1 tsp xanthan gum
3/4 cup granulated sugar

1/4 teaspoon salt {Sea Salt}
1/2 cup palm shortening
2 large eggs (I used 2 eggs worth of Ener-G egg replacer
2 tablespoons lemon zest
2 tablespoons lemon juice
 For the tart lemon glaze:
  • 4 tbsps lemon juice
  • 8 tsps lemon zest
  • 1 cup icing sugar
  1. 1. Preheat the oven to 350 degrees.
  2. 2.Grease an 8×8 inch baking dish with butter and set aside.
  3. 3.Zest and juice two lemons and set aside.
  4. 4.In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, starches, sugar, salt, and palm shortening until combined.
  5. 5.In a separate bowl, whisk together the egg replacer (or eggs), lemon zest, and lemon juice until combined.
  6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
  7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
  8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
  9. Filter the powdered sugar and whisk with lemon zest and juice.
  10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
  11. Cut into bars and serve.

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