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Chocolate Cake Brownies (Gluten-Free, Egg-Free, Dairy-Free)

Adapted from Guideposts magazine, March 2010

Try these delicious brownies chilled and topped with fresh strawberries and walnuts.

Makes about 12 brownies

Cooking oil spray
3/4 cup NOW Real Food® Sweet Almond Oil*
3/4 cup honey
1 1/4 cups organic rice milk
1/4 cup NOW Real Food® Organic Flax Seed Meal*
2 tsp. NOW Real Food® Organic Vanilla Extract*
1 1/2 cups NOW Real Food® Organic Brown Rice Flour*
1/2 cup organic amaranth flour
1 cup NOW Real Food® Organic Cocoa Powder*
1 tsp. baking soda
3/4 tsp. sea salt
2 tsp. baking powder
1 cup NOW Real Food® Walnuts*
1/2 cup chocolate baking chips
  1. Pre-heat oven to 350 degrees F. 
  2. Spray 9x13 pan with canola oil.  
  3. Combine oil, honey, rice milk, flax seed, and vanilla (in that order), then mix one minute on medium-high speed. 
  4. Gradually add brown rice flour, amaranth flour and cocoa powder (in that order), then mix one minute on medium-high speed, scraping bowl occasionally. 
  5. Add baking soda, sea salt and baking powder (in that order), then mix one minute on high speed. 
  6. Stir in walnuts and baking chips; mix well, but careful not to over-mix. 
  7. Pour into pan. 
  8. Bake 17 to 20 minutes. 
  9. Set pan on cooling rack for 1 hour. 
  10. Serve chilled with ground walnuts and fresh strawberries on top, if you wish. 
  11. Store in refrigerator.

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