About once a year, I use Pamela's chocolate cake mix but I find it way too sweet so I only use half and then equal amount of the baking mix with no sugar.
That is still plenty sweet enough and a perfect texture and taste.
I'm not sure about how lowering the sugar total would work with a brownie mix, though, unless it was more of the cake-like brownies.
I have seen some recipes for chocolate cake that used black beans or black bean flour. That would be excellent for better protein and mineral balance that most other baking flours don't provide.
If you make brownies, you won't need frosting but to avoid that with a cake, it could just be dusted with powder sugar (but be sure it is Gluten Free, as some brands might add other ingredients).
I haven't tried it. You can subsitute Stevia for the Splenda. If you use Splenda, remember that Splenda alone can give a very bitter taste when combined with chocolate.
Black Bean Brownies
Preheat Oven: 350 Cooking Time: 30-40
1 15oz. can of UNSEASONED black beans - drained and rinsed 4 eggs (extra large) 1 cup Splenda 1/4 cup erythritol 3 tbsp. unsweetened cocoa powder 1 tsp. baking powder 2 tbsp. oil or butter 1 Tbs Vanilla (FULL Tablespoon) 1/2 tsp baking soda 1/4 cup ricotta cheese or cream cheese
For extra chocolatey goodness: 2 ounces of unsweetened chocolate, melted with 2 Tbs. oil/butter in the micro.. Add a couple of Tbs. of splenda..
Then mix this in the batter right before you spread it in the pan.
chopped nuts - optional (I used chopped walnuts)
Preheat oven to 350 degrees. Mix all ingredients in a food processor or blender- blend very, very well. At this point, I decided it needed more chocolate flavor so I did the addition above, then mixed it in.
Pour into an 8x8 baking pan sprayed with cooking spray or oiled with canola or olive oil. Bake for 30-40 minutes. (til toothpick pulls out clean).
Posted by seibertneurolyme (Member # 6416) on :
RubyJ,
Not sure what the equivalent amount would be -- but do not use 1 cup of stevia to replace the 1 cup of splenda!!!!
Thought I should mention that in case someone was having a lyme brain moment.
Bea Seibert
Posted by Razzle (Member # 30398) on :
We make this recipe using the suggested substitutions for the eggs and buttermilk and it is light & fluffy and quite delicious.
Pumpkin Brownies (no chocolate or gluten)
2 eggs (or Ener-G Egg Replacer) 1/2 cup Vegetable Oil 1/2 cup Brown Sugar (or slightly less Agave Nectar) 1/2 cup Molasses 3/4 cup Pumpkin (canned) 1 1/2 cups Ener-G Potato Mix (or other gluten-free flour mix) 1/2 cup Corn Starch (or tapioca starch) 1/2 teaspoon Cinnamon 1/2 cup chopped Walnuts (optional) Pumpkin Seeds (optional)
Mix eggs, oil, sugar, molasses and pumpkin together in a large bowl. Sift dry ingredients into the mix, and stir well. Gently stir in walnuts, if you are using any. Pour into ungreased baking dish. You can sprinkle pumpkin seeds over the top if you wish. Bake uncovered at 350 degrees F for 40 minutes, or until a knife inserted in the center comes out clean.
May use 1/8 cup lecithin granules optionally with the Egg Replacer.
I substitute Potato Mix or other Gluten-Free flour mix for the flour in the cookie recipe, and it seems to work just fine. Tapioca starch also works instead of the corn starch.
Posted by lymeinhell (Member # 4622) on :
I know it's not a dessert, but deviled eggs are always a hit.
Posted by rera2528 (Member # 29886) on :
King Arthur Flour now has a gluten free section for recipes. I make a GF flour blend that they recommend, rather than buying their VERY pricey blend.
I have made many recipes on the site (unfortunately, they have sugar, so I stay away right now). KAF also makes a brownie mix that my high school students liked BETTER than traditional wheat flour brownies.
As a fun recipe, if you can eat sugar, try out the homemade marshmallow recipe. They are incredibly tasty, and they are easy to make. My family eats the pancakes, waffles, and muffin recipes from this site, and I have had great results with the pie crust recipe.
This makes me miss sugar .
Have fun at the party!
Posted by RubyJ (Member # 28711) on :
quote:Originally posted by seibertneurolyme: RubyJ,
Not sure what the equivalent amount would be -- but do not use 1 cup of stevia to replace the 1 cup of splenda!!!!
Thought I should mention that in case someone was having a lyme brain moment.
Bea Seibert
Thanks, Bea, you are right. I'm allergic to Stevia so I don't know what the equivalent to 1 cup Splenda or sugar would be.
![[Smile]](smile.gif)
![[Frown]](frown.gif)
.