A few weeks after our story was featured in the Toronto Star (Food Editor, Jennifer Bain’s series on ‘What’s For Dinner?’) and I started my blog, Andy sent me a text.
His co-workers wanted to know: “When I was going to send in my Brownies?”
Apparently, my Brownies were a huge hit with everyone at his office, the last time I sent them in. Little did they know, ingredients were missing that one would think were needed for Decadent Brownies!
Every week, Andy reminded me.
I am excited to say, I have finally fulfilled their request.
In honour of Andy’s 45th birthday (again) I have baked and iced my:Dairy, Egg and Soy Free Brownies!
The story behind the Brownies is similar to most of the dishes I make: my kids see something on tv or want something that their friends are eating. Cinnamon Buns, Fudge, Onion Dip, Butter Tarts…..
The next thing I hear is….“Mom, do you think you could figure out how to make that?”
The boys really wanted to try Brownies. Am I a terrible mom for not letting Matthew (peanut/tree nut allergy) try one earlier? Somehow, I just don’t think it fair to let one child try something the other cannot. Especially treats. (They both agree by the way.) Michael’s unable to try regular Brownies due to his allergies to dairy, egg and peanut/tree nut.
The neighbourhood ‘guinea pigs’ loved my experimenting. My trial batches were either too goopy (basically like uncooked brownie dough) or too dry. Just when it seemed I had perfected the recipe… I found the perfect recipe to adapt.
Lucy Waverman develops allergy friendly dishes at the Epi Pen website. There she has a Chocolate Banana Brownie recipe. My boys did not like the sound of banana being in their Brownies. I assured them I would not use a banana. Instead, I used cinnamon applesauce. (I made sure not to tell them about the prune puree) I also topped the Brownies with a thin layer of chocolate icing.
Yummy!
Dairy, Egg and Soy Free Brownies
2 cups unbleached all-purpose flour
2 cups granulated sugar
3/4 cup cocoa, sifted
1 tsp baking powder
1 tsp kosher salt
1/3 cup water
1/4 cup prune puree (baby food version)
1/4 cup cinnamon applesauce
1 cup canola oil
1 tsp pure vanilla
3/4 cup chocolate chips (Enjoy Life)
Combine all the dry ingredients, including chocolate chips, in a large bowl.
Combine all wet ingredients in a large liquid measure. Make sure to stir well to combine all ingredients.
Add wet to dry ingredients and combine.
Spread batter in a parchment lined 9 1/2 by 13 inch pan. (Mine is the President’s Choice Brownie Pan)
Bake at 350 F for 30-35 minutes. Do not overcook!
Let cool on a cooling rack until completely cool for icing.
Dairy and Soy Free Chocolate Icing
1 cup icing sugar, sifted
2 tbsp cocoa, sifted
1/2 tsp pure vanilla
5 tsp water
Mix the icing sugar and cocoa together.
In a separate little dish, mix the vanilla and water.
Gradually mix in the wet with the dry until all combined.
Evenly spread icing over the brownies and let the icing set before cutting into squares.
Enjoy!
P.S. It was torture for the boys to see the Brownies walk out the door!
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!
P.S. As always, any products I mention in these posts are my own personal recommendations. No one’s paying me to recommend them. They’re just what has worked for our family. Your own needs and preferences may be different!
