This is a very basic brownie recipe that could be adapted to accommodate most allergies/food intolerances. The particular concerns this variant addresses are gluten intolerance and volatile glucose issues. Unsweetened but not bitter, these brownies are probably not the sort you present to your new neighbors, unless you wish to establish a distancing trend. But if you are challenged, as I am, to find grain-based foods you can eat, they are the best thing in the world, and very easy to make.
2 c. buckwheat flour
1-1/2 c. water
1/4 c. canola oil |
1 square unsweetened chocolate, melted
2 tablespoons unsweetened shredded coconut
2 teaspoons guar gum
Combine and thoroughly mix all ingredients; bake in oiled baking dish (I use a Corning Ware large square casserole to bake and store the brownies covered in the refrigerator) at 375 deg. for 25 minutes. Cool and cut. Makes 16 brownies, with approximately 15 gm of carbohydrates each. My husband likes these, and he can safely eat almost everything. For me, they’re the best brownies in the world, because I can have them. Welcome to my world.