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Name: Brownies
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 1 1/2 ts Alcohol free vanilla; 1/4 c Brown rice flour; 1/2 c Frozen egg substitute (thawed) OR 2 eggs; 1/2 ts Baking Powder; 1/3 c Unsweetened cocoa powder; 1 c Sugar; 1/2 c Rice flour; 1/4 ts Salt; 1/3 c olive oil; 1/2 c Walnuts chopped

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INGREDIENTS

1 1/2 ts Alcohol free vanilla
1/4 c Brown rice flour
1/2 c Frozen egg substitute ; (thawed) OR 2 eggs
1/2 ts Baking Powder
1/3 c Unsweetened cocoa powder
1 c Sugar
1/2 c Rice flour
1/4 ts Salt
1/3 c olive oil
1/2 c Walnuts ; chopped
GARNISH ; (OPTIONAL)

Brownies

INSTRUCTIONS

Combine cocoa and oil together in small bowl until blended. Whisk egg substitute and vanilla 1 minute in large bowl; whisk in sugar, baking powder and salt. Stir in cocoa mixture, rice flour, brown rice flour and nuts. Pour mixture into lightly greased 8-inch square pan. Bake in 350 degree F. oven 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool brownies in pan on wire rack. Dust with confectioners sugar, if desired. Cut into 16 squares. Each brownie provides: * 146 calories * 2 g. protein * 7 g. fat * 19 g. carbohydrate * 1 g. dietary fiber * 0 mg. cholesterol * 62 mg. sodium Source: Basic Rice Recipes for those with allergies Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip

NOTES

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Brownies

1 1/2 ts Alcohol free vanilla
1/4 c Brown rice flour
1/2 c Frozen egg substitute (thawed)   OR 2 eggs
1/2 ts Baking Powder
1/3 c Unsweetened cocoa powder
1 c Sugar
1/2 c Rice flour
1/4 ts Salt
1/3 c olive oil
1/2 c Walnuts chopped
 GARNISH (OPTIONAL)

Combine cocoa and oil together in small bowl until blended.  Whisk egg  substitute and vanilla 1 minute in large bowl; whisk in sugar, baking  powder and salt.  Stir in cocoa mixture, rice flour, brown rice flour and  nuts.  Pour mixture into lightly greased 8-inch square pan.  Bake in 350  degree F. oven 20 to 25 minutes, or until wooden pick inserted in center  comes out clean.  Cool brownies in pan on wire rack.  Dust with  confectioners sugar, if desired.  Cut into 16 squares.    Each brownie provides:  * 146 calories  * 2 g. protein  * 7 g. fat  * 19 g. carbohydrate  * 1 g. dietary fiber  * 0 mg. cholesterol  * 62 mg. sodium    Source: Basic Rice Recipes for those with allergies  Reprinted with permission from USA Rice Council  Electronic format courtesy of Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/nogluten.zip

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Nutrition

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Serving Size: 1 Brownie (56g)
Recipe Makes: 16

Calories: 207
Calories from Fat: 34 (16%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 11.9mg		0 %
Potassium 44.4mg		1 %
Total Carbohydrate 44.1g		13 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 43.3g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 207

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