Sweet Sunday is the new segment on Allerlicious for all things delicious and sweet! Posts every now and then on Sundays 😉
Baking was by far my favorite time spent in the kitchen before all of our allergies appeared, and I’m working my way back to a set of dessert recipes – allergen-free this time around.
Virtually all my baked foods contained eggs, and since I found out about aquafaba (the liquid from bean cans – learn all about it at aquafaba.com) I’ve been baking again after a break of two and a half years.
I like to reduce my aquafaba, i.e. I boil the drained bean liquid down to about 50% its original amount. It needs to then cool down until it reaches an egg white-like viscosity, and baking can commence!
And to start this sweet treats series, here’s a fantastic holiday brownie recipe: rich goodness your toddler will love to sample all the way from the cocoa powder to licking the bowl. And as there are no raw eggs, they can safely indulge 🙂
The cranberries add a nice tangy touch to the chocolatey delight, reminiscent of a cherry flavor. It does go well with whipped cream, if you eat dairy or coconut. Enjoy!
Aquafaba Cranberry Brownies
- 2/3 cup rice flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup canola oil
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 1 cup brown sugar
- 6 TBsp reduced aquafaba
- 3/4 cup chopped cranberries
- Mix the rice flour, baking powder, and salt. Set aside.
- Mix the cocoa powder with the oil and vanilla extract. Set aside.
- Beat the aquafaba with a handheld mixer for about 2 minutes. Add sugar slowly while continuing to mix, then beat another 1 minute.
- Add the cocoa oil mix to the aquafaba until homogeneous.
- Add the flour, mix until just combined.
- Fold in cranberries.
- Spread into greased 8×8 inch baking dish.
- Bake at 350F for about 40 minutes, until an inserted toothpick comes out mostly clean.