Egg-Free Walnut Brownies with Rice Flour
These rich brownies do not contain wheat or eggs. A blend of rice flour, almond flour, coconut oil, and soy milk create the moisture, and natural sugars including maple syrup and agave provide a subtle sweetness.
Ingredients
For the brownie
| ½ cup (100ml) | soy milk |
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| ½ cup (50g) | unsweetened cocoa powder |
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| Pinch of salt | |
For the ganache
| ¼ cup (50ml) | ¼ cup (50ml) |
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| Whole walnuts as garnish | |
| 3⅓ tablespoons (50ml) | maple syrup |
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| 1⅔ tablespoons (35ml) | agave syrup |
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| 2 teaspoons (10ml) | apple juice |
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| rum or other liquor, or 1 teaspoon vanilla extract (optional) | |
| ¾ cup (125g) | |
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| ¼ cup (25g) | rice flour |
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| 2 tablespoons (15g) | almond flour |
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| 2 teaspoons (8g) | baking powder (aluminum free) |
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| 1⅔ tablespoons (25ml) | walnuts, chopped |
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| ¼ cup (54ml) | coconut oil |
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| ⅓ cup (40g) | brown rice syrup |
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| ½ teaspoon (1.2g) | agar-agar powder |
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Directions
Preheat the oven to 320°F (160°C).
For the brownies
In a saucepan, heat the soy milk to simmering. Turn off the heat and add cocoa powder. When mixed well, add coconut oil and whisk.
For the ganache
In a bowl, combine maple syrup, agave syrup, apple juice, and rum (optional). Add to the batter.
In another bowl, sift together rice flour, almond flour, cocoa powder, and baking powder. Add to the batter. When combined well, add walnuts.
Pour the batter into a greased baking pan. Top with whole walnuts. Bake for 22-23 minutes.
In a saucepan, bring soy milk and coconut oil to a simmer. Whisk in the syrups. When blended well, add the cocoa powder and whisk briskly to prevent lumps from forming. Add additional soy milk as needed. When smooth, sprinkle over the agar-agar. When combined well, turn off the heat.
Transfer the ganache to a pastry bag with a small tip. When the brownies are cool completely and the ganache cools down and thickens, decorate the brownies with the ganache.
Cut into bite size pieces. Serve.
- This recipe uses US customary units. Measurement equivalents include: 1 teaspoon = 5ml, 1 tablespoon = 15ml, and 1 US cup = 237ml or 8fl oz. (1 metric cup = 250ml or 8.5fl oz.)
- The cooking time using microwave oven in this recipe is based on 1,000W in the US.
- The temperature and baking time may be different depending on the oven used. Please adjust accordingly.
- All rice flour is naturally gluten-free. Make this dish completely gluten-free by using gluten-free substitutes for other ingredients as needed.