Taking the full measure of life

Egg-free, gluten-free, other allergen-free (Sally-friendly) chocolate-orange brownies

October 30th, 2007 · 6 Comments

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I’m still getting used to this gluten-free lifestyle, and when you throw in that it’s an egg-free lifestyle too, many made-from-scratch recipes–even gluten-free ones–go right out the window. My mother has experienced this frustration, as well, as she works with me to try to come up with a Thanksgiving meal I can enjoy.

Fortunately (at least it’s fortunate in some senses), we live in a time of pre-made mixes, and, more significantly for me, we live in a time with a proliferation of pre-made gluten-free mixes, many of which I can at least experiment with leaving egg-free. Many people in my generation in the U.S. take for granted that of course there’s a mix for nearly anything you could want to make. But it wasn’t that long ago that people with celiac, or people who had to eschew gluten/wheat for other reasons, were stuck with trying to find unusual flours to make everything from scratch from the beginning of diagnosis. I’m grateful I don’t live in that time, because I would have rapidly, miserably lost much weight . . . or I would have had to quit my job to focus on figuring out what to eat.

One of the tastiest mixes that I have found is Pamela’s chocolate brownie mix. (If you’d like, you can look at the ingredients at the link.)

Wanting something with a little more panache than just plain brownies (not that they aren’t a perfect food already, if that’s what you’re craving), I decided to take the basic Pamela’s brownies to a whole new level by throwing in some orange. A valuable food tip I learned several years ago is that in chocolate-y (or other sweet) recipes that call for water, you can usually substitute orange juice to kick your flavor up a notch. I prefer to grate the peel of an organic orange to throw into the recipe and then use the juice from the same orange. Here’s my easy Pamela’s-mix-based gluten-free, egg-free, casein-free chocolate-orange brownie recipe. It would make an excellent picnic food or Valentine’s dessert for an allergic loved one, especially if you baked it in a heart-shaped pan or cut out the brownies with a heart-shaped cookie cutter. (Oh, and the gluten eaters at my house said they would never have known it was gluten-free if I hadn’t told them.) It’s the kind of dessert where you close your eyes and savor each bite . . . or at least, that’s what I’ve been doing when I take one of these precious brownies out of the freezer and defrost it.

Chocolate-Orange Brownies

1 bag of Pamela’s chocolate brownie mix
1/4 c. oil
1/3 c. melted ghee/clarified butter (or use more oil)
grated rind of one organic orange (you don’t want the pesticides from the orange skin in your food)
juice from one orange (or two) plus water to equal 1/3 c. total
1 T Ener-G vegan egg replacer
2 T sparkling water
1 t olive oil (optional)

Heat the oven to 350 degrees.

Combine the mix through the water in a mixing bowl. Using the measuring cup you’ve already dirtied to hold them, pour in the egg replacer, sparkling water, and oil. Whisk them with a fork until well-mixed. Pour into brownie mix, and stir well. Immediately pour into a greased 8×8 or 9×9 pan. Bake for 18-22 minutes, or until inserted toothpick comes out with very small crumbs.

Enjoy the sight, the taste, and the wonderful aroma.

Tags: allergen-free recipes · dessert

6 responses so far ↓

  • 1 kristen // Oct 31, 2007 at 6:19 am

    I love Pamela’s mixes. I just used her baking mix last night to make sweet banana polenta cake that I got from the gluten-free goddess’s blog.

    Your brownie recipe sounds good.

  • 2 Laura // Oct 31, 2007 at 11:36 am

    Hey chicka, I finally got your new site added to my links. You have really kicked it up a notch over here! Your forest trip pics are gorgeous! Hope you are doing well. Really appreciate your comments on my blog. Get out there and run this week–just go one mile and see how you feel. Bet you keep moving. =)

  • 3 carrie // Oct 31, 2007 at 3:19 pm

    Hi sally!
    What a wonderful site you have! I’ll add you to my blogroll! I’m a big fan of Pamela’s mixes as well! They are so good! You have good reasoning for using an organic orange, I never thought about that before! If only organic foods weren’t so hard to come by in my little neck of the woods! Thank you so much for commenting on my site! I truly appreciate it!


  • 4 sally // Nov 1, 2007 at 4:35 pm

    Thanks, y’all.

  • 5 Alisa // Nov 2, 2007 at 1:56 am

    I haven’t viewed it yet myself, but I have heard that Cooking Free by Carol Fenster is a dairy, gluten, and egg-free cookbook with baked goodies. I have tried a couple of her other gf books, and they are pretty good, but do use eggs. You might give that one a whirl.

  • 6 Karina // Nov 2, 2007 at 5:43 am

    I love the combo of chocolate and orange- brilliant! And Pamela’s mix is awesome. Good to know it works without eggs. Thanks!

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