One of my favorite things to do is to adapt gluten-free mixes so they are indeed allergy-free. And one of my very favorite mixes is the Chocolate Brownie Mix
The key to adapting a gluten-free mix to be allergy-free is to start with a package that doesn’t contain any food allergens. Even if the recipe calls for adding eggs, butter, and milk, it can be made allergy-free with the right substitutions.
I should warn you that Pamela’s brownie mix does contain soy lecithin (not soy protein, and therefore should be safe in most cases), and it does contain a ‘may contain traces of milk’ warning. You should follow your own rules for that labeling, but my very-milk-allergic son has not had any difficulties with this product.
Here’s my simple allergy-free adaptation for Pamela’s Brownies:
1 package Chocolate Brownie Mix by Pamela’s Products
½ cup applesauce
½ cup oil (I like walnut oil)
¼ cup water (or 1/4 cup chocolate hemp milk)
Bake for 23-24 minutes at 350 degrees. Note that this is a higher baking time than the package suggests. The brownies will still be quite fudgy.
For true chocoholics, add ½ cup of Sunspire dairy-free chocolate chips, and add another minute of baking time.
Try them and let me know what you think!
No comments:
Post a Comment