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    Allergy Free Mom’s Brownie Recipe

    This moist and delicious brownie recipe is courtesy of Sharissa Greer, the founder of Allergy Free Mom.com; a website focusing on providing recipes for families with multiple food allergies. www.allergyfreemom.com Thanks Sharissa!

    The Ultimate Allergy-Free Brownies

    Begin by Pre-Heating your oven to 350° F

    Make your “eggs” and set aside:
    1/2 cup warm water
    1/4 cup flaxseed meal
    *Whisk together well

    Mix the following together with a wire whisk:
    1 cup sorghum flour
    3/4 cup potato starch
    1/2 cup tapioca starch
    1 cup cane sugar
    1 tsp kosher salt
    2 tsp. Rumford baking powder
    1/2 tsp xantham gum

    Melt the following together:
    1 1/2 cups EnjoyLife chocolate chips
    1/2 cup Spectrum palm oil shortening
    Once smooth, and completely melted, stir the following into the chocolate:

    1 tsp pure vanilla extract (can be omitted if allergic)
    1/2 cup hot water
    Your “eggs”

    Pour this into your flour mixture, and stir just until combined. Do not use beaters.
    Pour into a lightly greased 9x9x2 inch brownie pan, and bake for 35-45 minutes, or until an inserted toothpick comes out clean.
    Cool completely before cutting into squares.
    These can be wrapped and frozen for later use.