I feel like I am a terrible person. Due to a misunderstanding, thinking I was no longer in the club and me being crazy busy, I pretty much missed this month’s Secret Recipe Club. Thankfully due to April’s graciousness, I was re-given my assignment: the lovely and entertainingly named Fried Ice and Donut Holes.
Even though time was not on my side, I did manage to take a quick look through Melissa’s wonderful blog. She has some amazing recipes like Peanut Butter Chocolate Chunk Blondies, French Macaroons with Nutella Buttercream and these vegan Double Coconut Muffins. Can you tell I’m on a bit of a sugar kick? Finally, I decided on this Single Serve Ooegy Gooey Brownie and it did not disappoint!
Obviously, I had to make a few changes to make it me friendly, but it was pretty simple, especially since she used almond milk.
For the 1/4 c. whole wheat flour, I used 2 tbsp. sorghum flour, 1 tbsp. brown rice flour, 1 tbsp. tapioca starch and 1/8 tsp. xathan gum. Instead of brown sugar, I used 1 1/2 tbsp. raw cane sugar.
Melissa, I am so sorry that this is posted a day late – I hope my pretty photos make up for it.
You can check out everyone else’s May SRC recipes here: