1. Preheat the oven to 350° F.
2. In a blender or food processor mix until smooth the sugar, tofu, water, egg replacer, coffee granules, vanilla, and vinegar.
3. In a medium bowl whisk together the cocoa, flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.
4. Pour the mixture into a nonstick or lightly-oiled or sprayed 9" square cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 12 bars.
Bryanna’s Gluten-Free High-Fiber Flour Mix
Makes about 13 cups
7 ½ cups brown rice flour
2 ½ cups potato starch
1 ¼ cups tapioca flour
1 cup ground flax seed
1 cup chickpea flour or soy flour
4 and ½ tablespoons xanthan or guar gum (see note below)
Mix well and store in a moisture-proof container in in the freezer. Use cup-for-cup instead of regular flour.
NOTE: Because non-gluten flours lack the structure that gluten provides, xanthan gum or guar gum (available in health food stores) is often added to gluten-free baked goods. This mixture contains enough xanthan or guar gum for cakes, cookies, pancakes and quick breads. For yeast breads, you may have to add up to 1 teaspoons more gum per cup of gluten-free flour.
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