Brownies

Zucchini Brownies that contain none of the danger foods


Peggy’s Best Zucchini Brownies -- Adapted for DJ

Serves 24—Can be doubled to fit jelly roll pan
2 cups chick pea flour (or 2 cups of a flour mixture)
1 1/2 cups sugar
1 t salt
1 t baking soda
1/2 cup cocoa
2 T vanilla
1/2 cup oil
2 cups peeled and grated zucchini (or apple)

Combine dry ingredients. Add vanilla, oil and zucchini (or apple) and mix well. Bake in un-greased 9x13 pan at 350 for about 30 minutes.

Notes: I made these with chick pea flour, and they tasted OK. For some reason baked goods with all chick pea flour seem to stay really gooey. These brownies are normally served with frosting, but the frosting contains butter and milk.

The next step for these brownies is to try them with a different mixture of flour -- a combination of rice flour, buckwheat flour and chick pea flour.

Also, these might hold together better if they were cooked as cupcakes in mini muffin tins. The edges of the brownies got crispy, so muffin pins have more edges and less goo, maybe.

Dec. 23, 2009 -- I made them today with apples and gluten-free all purpose flour. The batter seemed to taste better. We'll see.