Breakfast Brownies

We made these this morning and they are incredibly good. They don't have a brownie taste to them though.

Changes I made:
used 1/2c bananas in place of eggs (replacer)
skipped the choc chips and nuts
used the quinoa flakes
Used sucanat in place of sugar and cut it to 1 1/4c. Next time I'll do maybe 3/4c. They're pretty sweet with the banana sub.


Note: If you sub one or more ingredients below, please use your own experience and intuition to adjust the consistency, etc.

Preheat the oven to 350 degrees F. Line and lightly grease an 11x13-inch baking pan (I line mine with parchment).

Whisk together these dry ingredients::

1/2 cup rice flour [or sorghum]
1/2 cup gluten-free oat flour [I used Lara's Oats flour, certified gluten-free; if you prefer, use rice or sorghum flour instead]
1/2 cup buckwheat or quinoa flour [or other high protein flour]
1/2 cup tapioca starch [or cornstarch]
1 1/3 cup rolled oats [I use Lara's or Bob's Red Mill Certified Gluten-Free Rolled Oats - Gluten-Free]- or try 1 cup quinoa flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon allspice
1 2/3 cups organic light brown sugar

In a large measuring cup blend::

2/3 cup light olive oil
2 tablespoons molasses or maple syrup
2 teaspoons good vanilla extract

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:

1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy. [If you are adding eggs instead, beat two free-range organic large eggs; and omit the egg replacement formula. If the batter appears too wet, add a tablespoon of rice flour.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Now add:

1/2 cup golden raisins or dried cranberries
2/3 cup dairy-free chocolate chips, or chopped nuts, if you prefer

Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set - about 20 to 25 minutes (my brownies cooked in 22 minutes).

Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze.

Makes 15 to 18 brownies.
http://glutenfreegoddess.blogspot.com/2007/08/breakfast-brownies.html