 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
I got this recipe from a dear friend on the Feingold board. These are absolutely amazing! Ingredients:
1/2 cup butter (gfcf-use ghee or soybean margarine) |
1/2 cup sugar |
1/2 cup brown sugar |
1 egg |
1 teaspoon vanilla |
1/3 cup creamy peanut butter |
1 cup oats (for gfcf-use gf oats or quinoa flakes) |
1 cup flour (for gfcf-use a brown rice flour mix-i do 3/4 c. brown rice flour c. tapioca starch) |
1/4 cup tapioca starch |
1/2 teaspoon baking soda |
1 cup powdered sugar |
1/2 cup peanut butter |
1/4 cup milk (for gfcf-milk substitute of your choice) |
Directions:
1. Cream together:
2. 1/2 Cup butter (GFCF-use ghee or soybean margarine), 1/2 Cup sugar , 1/2 Cup brown sugar.
3. Add:
4. 1 egg, 1 teaspoons vanilla , 1/3 Cup creamy peanut butter.
5. Stir in:
6. 1 Cup oats (For GFCF-use GF oats or quinoa flakes)
7. 1 Cup flour (For GFCF-use a brown rice flour mix-I do 3/4 Cup brown rice flour + 1/4 Cup tapioca starch)
8. 1/2 teaspoons baking soda.
9. Grease 9X13 pan and pour in batter. Bake on 350 degrees for 20-25 minutes or until toothpick comes out clean.
10. Frosting
11. Mix together:
12. 1 Cup powdered sugar
13. 1/2 Cup peanut butter
14. 1/4 Cup milk (For GFCF-milk substitute of your choice).
15. Pour over hot brownies.
16. Allow brownie to cool slightly before eating. Enjoy!
|
|