Friday, April 3, 2009

Brownie Bites--WAIT! They are GLUTEN FREE!!

These brownies were surprisingly welcomed by my 5 and 6 year old daughters. The texture was rich and dense without being overly heavy or sweet. The hint of almonds in it adds a chocolate cherry flavor that should please young and old at your own house! We decided to try to do a gluten free version because, after all, we are scientists in the kitchen.

Gluten Free Brownie Bites

Serves 12

1 cup White Rice Flour
1/2 cup Tapioca Flour
1 cup Sucanat
1/2 cup Cocoa Powder
1/2 teaspoon Baking Powder
Few Dashes of Salt
2 Whole Eggs
1 teaspoon Vanilla Extract
2 teaspoons Almond Extract
4 tablespoons Water

Preheat over to 350 degrees. In a stand mixer om medium speed add the eggs,vanilla, almond extract and sugar until well blended,slowly add in cocoa powder. Mix in rice flour, tapioca flour, baking soda and salt. Continue to blend on medium speed adding in the water slowly until a rich fudge like texture is formed. It is important to note that when you use Sucanat as a sweetener you need to allow time for the sugar to mix in with the liquids.
Add to a non-stick 9 inch cake pan and bake for 25 minutes or until a knife inserted comes out clean.

Frost with 1 tablespoon Ricemellow cream and dust with cinnamon.

Calories Per Serving-140
Carbohydrates - 25 grams
Fat-1 gram
Protein- 2 grams

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