Preheat oven to 350 F. Line square 8" x 8" baking dish with parchment paper for easy removal of brownies once baked. Combine oil, honey, rice milk, flaxseed and vanilla. Mix for 1 minute on medium high speed. In a separate bowl, combine brown rice flour, amaranth flour and cocoa powder. Add this to wet ingredients and mix for 1 minute on medium high speed. Combine, baking soda, sea salt, and baking powder. Add to mixture and mix on high for 1 minute. Stir in walnuts and chocolate chips. Pour mixture into baking dish. Bake for 20 minutes or until a cake tester comes out clean. Remove from baking dish once cooled. Sprinkle with icing sugar just before serving. ~Enjoy~
If you let the rice milk come to room temperature, you could use melted coconut oil instead of canola oil if you wish. If you use cold rice milk, the coconut oil may begin to solidify.If you have a mini muffin tin, you can turn this recipe into little brownie bites. Adjust baking time to 17 minutes or when cake tester comes out clean.