Peter Reinhart has long been considered one of the nation’s premier bakers.
His approach to gluten-free baking relies on finely ground flours of almonds or pecans. Some recipes also call for flours made from seeds, such as sunflower or sesame.
Cocoa-nut brownies
2cups (8 ounces) pecan flour
1cup (4 ounces) almond flour
2cups Splenda or Stevia Extract in the Raw, or 1/2 cup New Roots Stevia Sugar
1/2cup (11/2 ounces) unsweetened natural cocoa powder (not Dutch-process)
2teaspoons baking powder
3eggs
1/2cup unsweetened chocolate soy milk or chocolate almond milk
1/4cup (1/2 stick) salted butter or margarine, melted
1tablespoon vanilla extract
1/2teaspoon liquid stevia
Heat the oven to 350 degrees. Line an 8-inch square baking pan with parchment paper, then mist it with cooking spray.
In a medium bowl, combine the pecan flour, almond flour, Splenda or other sweetener, cocoa powder and baking powder. Whisk until well mixed.
In a large bowl, whisk the eggs, soy milk, butter, vanilla and liquid stevia until thoroughly blended. Add the flour mixture and whisk or stir with a large spoon until all of the ingredients are evenly incorporated to make a smooth, sticky batter. Pour the mixture into the prepared pan, spreading it in an even layer.
Bake for 15 minutes, then rotate and bake for another 10 minutes, or until the brownies are just slightly springy but still jiggly when pressed gently at the center. If you like fudgy brownies, remove them from the oven at this point. If you prefer them to be more cakelike, continue baking for a few more minutes, or until a toothpick inserted at the middle of the brownies comes out clean.
Let the brownies cool in the pan for at least 15 minutes. You can either cut the brownies in the pan, or transfer the whole piece to a cutting board before cutting.
Makes 12 servings. Per serving: 270 calories; 210 calories from fat (78 percent of total calories); 24 g fat (4.5 g saturated; 0 g trans fats); 55 mg cholesterol; 12 g carbohydrate; 4 g fiber; 2 g sugar; 6 g protein; 140 mg sodium.
Recipe from Peter Reinhart and Denene Wallace’s “The Joy of Gluten-Free, Sugar-Free Baking”
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