You know it is bad when your child puts his head down on the table and begins faintly crying.  He is trying to be on board with all of the changes to his diet, but at times it get a little overwhelming.  It was Saturday night & Grandma had made cake.  I had bought some cookies from the store that we would use for occasions such as this.  I don’t usually buy cookies and it seemed like a pretty big deal when I brought them home.  However, when faced with the four layer chocolate cake, topped with chocolate icing and hazelnuts, the cookies paled in comparison.  I felt terrible, Grandma felt terrible, we all felt terrible.  In the end, the cookies were eaten and enjoyed along with the promise of brownies the next day that he could eat.  Let me tell you, I’ve tried different ‘allergy’ friendly foods before – some are homeruns and some are just cruel jokes.  These brownies ROCKED!  Right out of the oven all warm and gooey, these brownies would hold their own against any other brownie!

I made homemade icing using butter, icing sugar and cocoa powder.  In terms of dairy sensitivities, often butter and cream are okay to use.  Butter and cream are the fat portion and contain very little protein.  The protein is what triggers a negative response.  For us, this icing was fine and really was the icing on the cake!  For others, with a true dairy allergy, perhaps sprinkling on icing sugar or making icing using coconut milk would be better.

Let me know how they turn out!

Gluten, Dairy & Egg Free Brownies

Canola oil spray

¾ c. canola oil, melted

¾ c. honey

1 ¼ c. organic rice milk

¼ c. ground flaxseed

2 tsp. vanilla

1 ½ c. organic brown rice flour

½ c. organic amaranth flour

1 c. organic cocoa powder

1 tsp. baking soda

¾ c.  sea salt

2 tsp. baking powder

1 c. organic walnuts, small chunks (optional)

½ c. dairy free chocolate chips


Preheat oven to 350 F.  Spray muffin tin with organic canola spray.  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.  Use a scoop and divide evenly into muffin tin.  Bake 17 minutes in a stone pan, 15 in a metal pan.  Remove from tin once cooled.  Sprinkle with icing sugar just before serving.  These little tasty bites freeze really well and are great for popping into a lunch box.  Otherwise, store in fridge.  ~Enjoy~


Note:  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.