HOW DOES A MOTHER who has a child with multiple food allergies and intolerances feel when she finds a new, palatable recipe for her child? Imagine finding a fifty dollar bill in a second-hand jacket....or close your eyes tightly and think of something very good, like a unicorn.
I'm dying to share this new, very palatable, very good brownie recipe with you. What makes it so palatable and new? I learned of the vegan flax egg which gives the brownie a crunchy exterior and perfectly-gooey, yet consistent interior. Never much of a fan of the egg replacer powder, this vegan egg has ticked me pink. Here's the recipe.
BROWNIE RECIPE
2 vegan eggs: (2 tablespoons flax meal, 6 tablespoons water, stir and set aside 15 min)
1/2 cup light buckwheat flour
1/3 cup cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup palm oil shortening
1 cup evaporated cane juice
1 teaspoon gluten-free vanilla extract
Prepare the egg. Let sit for 15 minutes at room temp. Preheat oven to 375 degrees. Combine flour, cocoa powder, baking powder and salt in a small bowl. Stir and set aside. In a medium bowl, combine the shortening, cane juice and vanilla. Blend on low speed with an electric mixer until smooth and creamy. Add egg and stir with a rubber spatula until the mixture is gooey. Add flour mixture and stir with the rubber spatula until creamy. Spread evenly into an 8-inch baking dish. Bake 20-25 minutes, or until top is crusty and dry to the touch. Allow to cool at least 30 minutes before slicing.
-Recommended light buckwheat flour: Bouchard Family Farms light buckwheat flour- www.ployes.com
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