Tonight, TRB had the pleasure of hosting a Jewelry party in her home. Guests, including TRB‘s closest friends and family, were invited to preview the Entre Nous Jewelry collection and to do some holiday shopping. Of course, TRB took the opportunity to serve some sweet treats, and due to the dietary restrictions of a dear friend, took the plunge into gluten-and-dairy-free land.
Now, TRB was certainly skeptical about how these brownies would turn out; her experience with gluten-free has often yielded gummy or chewy results. However, this time, TRB received a pleasant surprise. Not only were the brownies a hit with her gluten-and-dairy-free friend, but many other guests enjoyed them too. And, although this is certainly a victory for those with dietary restrictions, it’s also a victory for the rest of us — these brownies contain no trans fats. Score!
Try them for yourself…
3 ripe bananas, mashed
1 1/4 cup olive oil
2 cups granulated sugar
1 cup potato flour
1 cup brown rice flour
1 cup unsweetened cocoa powder
1/2 tsp baking soda
1 1/2 tsp kosher salt
5/8 tsp cream of tartar
1. Preheat the oven to 350 degrees. Grease a 9×13 pan. Combine the bananas and olive oil in a small bowl until well blended.
2. Mix the sugar, flours, cocoa powder, baking soda, salt and cream of tartar in a larger bowl.
3. Add the banana mixture to the dry ingredients. Mix
4. Spread mixture evenly into greased pan. Bake for 35 minutes or until brownies pull away from the edges and a toothpick comes out clean from the center.
Did you try this recipe? Post a comment!
P.S. Here is a photo of the other treats TRB made for tonight’s gathering…
Lemon Poundcake (back) and Cafe Mocha Tart (front)
P.P.S. Also be sure to check out coverage of the event on Style, She Wrote.
Fantastic! My step mother is a Celiac, which means she’s allergic to gluten. I’m definitely going to make these for her the next time she comes for dinner. Thank you Rescue Baker! :)
So glad to help, Suzan. Please let me know if she likes them!