I found a recipe for lemon brownies that piqued my interest, so decided to try it gluten & dairy free. No problem till I realized it has no rising agent except eggs. Being a little skeptical, and not liking things to be pancake height, I added some and yum! Then I realized I added too much lemon juice – oops. Hubby & I both like how it turned out though 🙂
original recipe here: http://www.bestyummyrecipes.com/lemony-lemon-brownies/
3/4cup white sugar
3/4cup gluten free flour blend (i.e. 1/4c each tapioca, potato & rice)
1/2tsp guar or xanthan gum
1/2-3/4tsp baking powder
1/2tsp ground coriander (to boost the lemony flavour)
Beat together until light & fluffy
1tsp lemon flavouring
1/4cup lemon juice (add after eggs are fluffy)
Blend all together and pour into a greased 8×8″ pan and bake at 350 for 20 minutes.
Cool ten minutes and pour glaze overtop:
1cup icing sugar
1/2tsp lemon flavouring
1/4cup lemon juice.
whisk till smooth & pour overtop of cake.