Almost allergy-free brownie recipe

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Almost allergy-free brownie recipe

Almost allergy free, unless you are allergic to apples, corn, cocoa or sugar!!!  (Oh yeah, and rice, then you are in trouble!)

That would be no gluten (wheat), no dairy (milk or butter) and no eggs.

The other day I made some chocolate brownie/cupcakes for some kids that had several allergies.  Here’s the recipe I followed.  It was on the inside of the box of PaneRiso Rice “cakeand cookie mix” I bought.  I had to cut out the eggs, so substituted applesauce for that.

Almost Allergy-free Chocolate Brownies

1  1/2 cups PaneRiso Rice Cake and Cookie Mix

1 tsp salt

1  3/4 sugar (half white and half brown sugar)

1/2 cup cocoa

2 tsp vanilla

1/3 to 1/2 cup of oil

(2 or 3 eggs)  substitute about 1/4  cup of applesauce for every egg

1/4 cup cold water

(option: 1/2 cup chopped nuts)

Mix in the order given and do not over mix.  Mixture will be thick.  Pat into a lightly greased 9×13 inch pan, or into muffin tins lined with cupcake papers, or two 8″ pans.  Bake in preheated oven at 350 degrees for 20-25 minutes.

Here are the ingredients in the PaneRiso Rice mix: rice flour, baking powder (with cornstarch), methylcellulose.

So if you don’t have that brand of “cake mix” it seems like it would be easy enough to make it up, though I don’t know what methylcellulose is.

My family tried out the brownies and thought that they were pretty good, my oldest even said she liked them better than the regular devil’s food cake mix cupcakes.  There’s a lot of sugar in there, and the cocoa, so they weren’t bad tasting.  Of course, the rice flour is a different texture, so if you aren’t used to that, it will seem a little “weird” (for kids!)

I made up some icing out of icing sugar, vanilla and shortening to frost the brownie cupcakes with.  Again, if you are allergic to corn, be careful of the icing sugar….there’s cornstarch in it!  But you can easily make your own from white sugar, just blender it with a bit of rice flour or something like that.  Haven’t tried it but supposedly it works.

As long as you aren’t allergic to sugar, there are still some sweet almost allergy free treats you can have!!  (actually, I’ve been reading a lot of recipes, and there really are lots of things you can do without white sugar…lots have coconut sugar and stuff like that. Maybe some day I’ll get into them….?)P.S.  I knew in advance exactly what allergies there were, and so when I labelled the cupcakes “allergy free” that really only meant for those certain allergies.  I also typed up a card that gave all the ingredients in the cupcakes.  And obviousely I would have put something more specific on the flags if I hadn’t known the allergies in advance.

6 responses »

  1. Methylcellulose is a thickener derived from plant matter, sometimes trees or cotton, but cellulose is in all plants. People can’t really digest it, so it’s the ‘roughage’ in plants that sweeps out the digestive system.

  2. Thanks so much for the recipe Denna! This will be really helpful for bake sales at university. (Yup, we still do bake sales, just like elementary school haha. You thought kids got excited about treats for sale? You should see students during mid-term time! Those goodies disappear!) People are always looking for vegan and gluten-free options, but I had zero baking recipes that fitted the bill. These brownie cupcakes would be perfect. I will have to make them for the next bake sale. Love, Daleena

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