Sugar Free Brownies and Gluten Free

Yummy! I have really been trying to stay off sweets and needed a delicious treat. These sugar free brownies were perfect and they are also gluten free. The secret is xylitol (make sure it is from birch, not corn) and Pamela's Gluten Free Baking and Pancake Mix. This mix is a life saver! If you want to make the frosting you might want to blend up some xylitol in a blend or magic bullet to get it to be powdered.

Recipe

1/4 cup of butter

1/2 cup of water

1 1/2 TBS cocoa powder

1 cup xylitol

Heat to boiling the above four ingredients stirring constantly. Remove from heat and stir in:

1 egg

1 cup Pamela's Gluten Free Pancake and Baking Mix

1/2 tsp salt

1/4 cup almond milk (or raw milk)

Bake for 20 at 375 degrees minutes in a 13 x 9 baking dish. Spray or butter the bottom of the pan first.

Frosting

2 TBS of almond milk (or raw milk)

1/4 cup of butter 

1 1/2 TBS cocoa powder

1/2 cup of powdered xylitol

Add ingredients to a saucepan and warm until melted and blended in. Pour on cake while still warm and runny. Allow about 30 minutes to set up or just eat!

Keep in mind that if you are not used to eating xylitol it can cause a little digestive discomfort if you eat too much.

It is a 5 carbon food where sugar is a 6 carbon food. Many harmful microorganisms can not use 5 carbon foods. Bacteria on the teeth for example must have a six carbon sugar to be able to survive. This is one reason why xylitol is so good for the teeth. It also takes much longer to digest making it a perfect sweetener for diabetics and hypoglycemics.

This a more cake like recipe. If you want a denser version you can do another 1/4 cup of butter and leave out the 1/4 cup of milk in the recipe.


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