Twenty-some years ago when I graduated college and got an apartment, I bought a couple of cookbooks and clipped recipes from the newspaper, so that I could teach myself how to cook a variety of foods, so that I could have a variety of meals.
One of the first recipes I came across was called Morning Brownies. This, of course, appealed to me as it was an excuse to have not only chocolate for breakfast, but brownies to boot!
I still have this recipe, though, I’ve upgraded the newspaper clipping into a typed word document.
As I came across the Morning Brownies recipe the other day, I thought that I should redo it so that it will be gluten-free. I will post the original recipe on the Recipes page of this blog; I also have it posted on wwww.tasteofhome.com as Breakfast Brownies Recipe. Keep reading here for the gluten-free variety.
The recipe calls for pancake and waffle mix; the brand that probably comes to most people’s minds is Bisquick. And, Bisquick does make a gluten-free variety, but there are several brands of pancake and waffle mix in the health and organic section, many which include an organic variety, and these varieties have more natural ingredients than Bisquick does.. The brand I used was Cherrybrook Kitchen.
The original recipe calls for 3/4 cup milk. Milk is gluten-free, so you may use regular dairy milk, if that is your preference. Organic milks and brands found in the health section are more likely to have “gluten free” on the container, but as long as there are no additives in the milk, you can be safe, knowing your milk is gluten free. If you choose to use almond, cashew, or hazelnut milk in place of dairy milk, your brownies may have a slightly nutty taste to them. If you use rice milk, keep in mind that this is a thinner consistency than dairy milk, so you shouldn’t need 3/4 cup rice milk. Perhaps, add a little at a time, until the brownie batter looks to be the right consistency.
One final note on the original recipe. The cereal it suggested was any type of cereal flakes, for example Special K, Corn Flakes, Total, or Raisin Bran. Though not every texture will work well in this recipe, other cereals such as granola or puffed rice may work just as well. Nature’s Path has a cereal called Sunrise Crunchy Vanilla, which is a combination of flakes, puffs, and crisp rice. I have not tried this cereal yet, as I cannot find it in the local grocery stores. However, the variety of tastes and textures seems as if this cereal would be perfect for the brownie recipe. Not having the Sunrise Crunchy Vanilla cereal, I used 1/2 cup Nature’s Path Corn Flakes and 1/4 cup Nature’s Path Koala Crisp.
Gluten-Free Breakfast Brownies
¾ cup gluten free pancake and waffle mix.
¼ cup unsweetened cocoa
¼ cup sugar
¾ cup milk or milk substitute
¼ cup olive oil (or 1/3 cup unsweetened applesauce)
1 egg, lightly beaten (or equivalent amount liquid egg substitute)
¾ cup gluten-free cereal flakes or crisped rice cereal
Vanilla-flavored Greek yogurt (optional)
Sliced fresh fruit (optional)
Preheat oven to 425° and spray the bottom of a 9-inch square baking pan. In a medium bowl, combine the dry ingredients. In a smaller bowl, combine milk, oil, and egg and add to dry ingredients, mixing just until blended. Fold in cereal and pour mixture into baking pan. Bake 15-18 minutes. Cut into 12 brownies. Serve, topping brownies with vanilla yogurt and/or fresh fruit, if desired. Yield: serves 12