Tuesday, June 17, 2014

GF Ginger-Cashew Brownies

These brownies are largely based on Roben Ryberg's rice flour brownies, so they're bound to be delicious and easy.  If you don't have one of her cookbooks, you're missing out.

These brownies are fudgey, spicy, and just gooey enough.

Gluten-free Ginger-Cashew Brownies

4 ounces organic butter, melted & cooled.
54 g sorghum flour
70 g brown rice flour
200 g organic cane sugar
1/4 tsp salt
1/2 tsp xanthan gum
1 tsp ground ginger
2 eggs, beaten
3-4 Tbsp candied ginger
1/2 cup mini chocolate chips (Enjoy Life brand), divided. (Or more.)
1/4 to 1/3 cup chopped cashews
Cinnamon-sugar mixture

  1. Grease a 9" square pan with coconut oil and heat the toaster (or real) oven to 350.
  2. Gently melt butter in a double boiler or a small pan.  Do not microwave.
  3. Mix flours, sugar, salt, xanthan, and ginger in a medium mixing bow with a wire whisk.
  4. Sprinkle the candied ginger with a little of the flour mixture, then mince finely. You should have about 2 Tbsp when done.  Set aside.
  5. Mix the butter and egg into the flour mixture, then stir in the ginger and half the chocolate chips.  The mixture will thick.
  6. Dump the brownie mixture into the pan. Dampen your fingers and use them to pat the brownie mixture into the pan. Re-dampen fingers as needed, but don't drown the brownies.
  7. Sprinkle remaining chocolate chips and the cashews evenly over the top, then press down a little so they stay put.  Sprinkle with as much cinnamon-sugar as you like, but don't go crazy.
  8. Bake about 30-35 minutes, til a toothpick comes out clean.  Cool on wire rack and cut into 12-16 squares. 
 Sorry, no picture.  They look like brownies with slightly toasted cashew pieces on top.

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