This recipe was submitted by Rita and is dairy, egg, wheat, soy, and peanut free.
Author: Kristi Winkels
½cupunsweetened cocoa powder
1 ½teaspoonbaking powder
⅓cupcanolaor corn oil
½cupvanilla almond milk
1 ½teaspoonvanilla extract
⅓cupmini chocolate chips
Preheat the oven to 350. Oil an 8x8 inch baking pan and set aside. In a food processor (or blender) blend the oats until they turn into a powdery flour. It doesn't have to be fine since the oat texture adds to the brownie. Transfer the oat flour to a large bowl. Add the cocoa, baking powder, and salt to the oat flour. Mix well.
In the processor or blender, mix the brown sugar, applesauce and oil. Add the almond milk and vanilla extract. Mix well. Add the wet ingredients to the dry and mix. Stir in the nuts and chips. Pour batter into the pan and smooth the top.
Bake for 35 minutes or until a tester inserted into the center comes out clean.
Blended oats can be replaced in a variety of recipes that call for flour.Chocolate chips: I found a bag of the lowest brand at a Kroger store, maybe American value? It's a generic looking package. They're good and the only chips to not have milk! I'm sure you can substitute the chips with chocolate syrup, which doesn't have milk either. Use ¼ cup if using syrup.
Chocolate Oat Brownies https://www.eatingwithfoodallergies.com/chocolate-oat-brownies/ Get more allergy friendly recipes at EatingWithFoodAllergies.com