- 1 cup (250 mL) white rice flour
- 1/2 cup (125 mL) carob powder
- 2 tsp gluten-free baking powder
- 1 cup (250 mL) chocolate chips*
- 1 cup (250 mL) vegetable* or canola oil (*vegetable oil may contain soy)
- 1 cup (250 mL) brown sugar
- 4 eggs or 4 tbsp equivalent egg replacer
- 1 tbsp vanilla extract
- Pinch of salt
* See note on “Safe Chocolate”
- Pre-heat oven to 350° F. In a large bowl, sift together flour, carob, baking powder and salt. Add chocolate chips and stir well.
- In a separate bowl, use a whisk to cream together oil and sugar. Add the eggs (or egg replacer) and vanilla and stir.
- Pour wet mixture into flour mixture and combine.
- Grease an 8-inch square (or 8×11-inch) baking pan. Pour batter into pan and spread evenly.
- Bake 20–22 minutes. Cool, cut into 12 squares and serve.
Here are some of our favorite allergy-friendly chocolate choices for baking:
- Enjoy Life Semi-Sweet Chocolate Chips – free of all top allergens, plus gluten and casein.
- Vermont Nut Free Chocolates Chocolate Chips, Unsweetened Baking Chocolate, Candy Melts and Cocoa Powder – free of peanut and tree nut.
Recipe by Simon Clarke
Food photography by Chris Gonzaga
First published in Allergic Living magazine.
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