These are basic brownies for those of us allergic to dairy, wheat, gluten and corn.
Servings: 20
Ingredients:
- 2 ripe bananas, mashed
- 1 1 /2 cups ( or 355ml ) vegetable oil
- 1 cup ( or 160g ) potato flour
- 1 cup ( or 160g ) brown rice flour
- 2 cups ( or 400g ) white sugar
- 1 /2 cup ( or 45g ) unsweetened cocoa powder
- 1 /2 teaspoon (or 2g ) baking soda
- 5 / 8 teaspoon ( or 2g ) cream of tartar
- 1 1 / 2 teaspoons ( or 8g ) sea salt
Directions:
- Preheat the oven too 325 degrees F ( 165 degrees C ) Grease a 9 x 13 inch baking dish.
- In a large bowl, mix together the potato flour, rice flour, sugar, cocoa powder, baking soda, cream of tartar and salt. Blend together the bananas and oil in a separate bowl. Stir the banana mixture into the dry ingredients until well blended. Spread evenly in the bottom of the prepared pan.
- Bake for 20 to 25 minutes in the preheated oven, until they appear dry on the top. Cool completely, and cut into squares.
