Almond Flour Chocolate Brownies (wheat, soy, dairy and oat free)

I have
been madly baking and cooking in preparation for my daughter and 2 grandkids arrival. The youngest, just 1 year old, has many food intolerances - wheat, soy, oats, dairy, egg, pear, pumpkin, etc. My daughter is still breast feeding and has to avoid dairy and soy as they come through the breast milk. 

Some recipes are ones my daughter can eat, but the 1 year old can't. However, I try mostly to focus on making things they can both have.  An added complication is the 3-1/2 year old can eat anything. Trying to keep what she is eating out of the hands of a crawling toddler can be interesting.  Things get dropped or left in reachable places.

The original recipe for these brownies if from Bulk Barn. I had to change out the eggs for an egg replacement. I used Bob's Red Mill Egg Replacer which my daughter recommended. You use 1 T of dry powder and 2 T water for each egg in the recipe.  The other change was to use the dairy and soy free mini chocolate chips by Enjoy Life Foods


The recipe
was easy to mix up and bake.  The final product not as firm as a traditional brownie, but they were chocolate-y and very moist.  This recipe is a keeper. If you're looking for a Gluten free recipe, but not worried about allergies, I would make this with real eggs.  I think they would turn out a little firmer. 


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Almond Flour Chocolate Brownies - (wheat, soy, dairy and oat free)

Ingredients -

1-1/2 C                 Almond Flour or ground almonds (packed)
1/2 C                    Cocoa Powder, sifted
1 tsp                     Baking Powder
1/2 tsp                  Salt
3T.                        Bob's Red Mill Egg Replacer
6 T                        Water
1/3 C                     Vegan, no soy butter
1 tsp                      Vanilla Extract
3/4 C                     Sugar
1/2 C                     Enjoy Life mini chocolate chips

Optional toppings: Whipped cream and/or fresh berries if desired.

Directions -

Preheat oven to 350°F. Line a 9×9 baking pan with parchment paper and set aside.

In a large bowl add almond flour, cocoa powder, baking powder, egg replacement powder and salt. Mix to combine and set aside. In another bowl whisk melted butter, vanilla and mix to combine. Add water and sugar and whisk until smooth and well incorporated.

Pour wet ingredients into dry ingredients and mix to combine. Add chopped chocolate (or chocolate chips) and gently mix into the batter. Pour batter into prepared pan and smooth batter out evenly. Bake for 20-25 minutes or until batter is slightly set in the middle and the sides are starting to crisp. You want these slightly underdone for a fudgy texture.

Let pan cool completely before slicing squares.