1/2 c. maple syrup
1/2 c. brown rice syrup
1/2 c. safflower oil
1/2 c. carob powder
3 t. Ener-G Egg Replacer
1/4 c. rice milk
1 t. vanilla
3/4 c. rice milk
1 c. buckwheat flour
1/2 c. brown rice flour
1/2 T. Vegan Rice Protein Powder
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1 c. chopped walnuts (optional) or vegan chocolate/carob chips (optional)
Preheat oven to 350 degrees.
Grease a 15X10X1-inch baking pan (I used a 9X9X1-inch pan for a thicker "brownie"). I use all-palm oil vegetable shortening from Spectrum or 365 (Whole Foods' brand).
In a glass bowl, using a wire whisk, combine the syrups, oil, and carob powder. Mix the egg replace with the rice milk in a separate cup and combine with the syrup. Whisk in the vanilla and rice milk until smooth.
Add the flour, protein powder (optional, but I have found this adds a little protein to gluten-free flours so the bake goods aren't as crumbly) baking powder, baking soda, and salt. Mix well with the whisk, stir in the nuts if desired (or coconut/chocolate or carob chips). Pour into the baking dish.
Bake approximately 40 minutes for the 9X9X1 - inch or until a toothpick comes out clean, bake about 20-30 minutes for the 15X10X1 inch pan.
