Mississippi Mud Pie

Living Without Magazine - Gluten Free Recipes

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Gluten-Free, Dairy Free Mississippi Mud Pie
Serves 8

This chocolate dessert is certain to be a hit with kids of all ages. It’s delicious served warm, straight from the oven, or at room temperature.

¾ cup granulated sugar
1 cup gluten-free flour blend of choice (Try our high-protein, gluten-free flour blend, below)
2 tablespoons plus ¼ cup unsweetened cocoa
2 teaspoons gluten-free baking powder
¼ teaspoon xanthan gum
Pinch salt
½ cup warm milk of choice (plain rice, soy, almond)
¼ cup vegetable oil
¾ cup light brown sugar
1½ cups boiling water

1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.

Each serving contains: 292 calories, 8g total fat, 2g saturated fat, 0g trans fat, 2mg cholesterol, 58g carbohydrate, 163mg sodium, 2g fiber, 2g protein

Living Without’s High-Protein, Gluten-Free Flour Blend
Makes 4¼ Cups

1¼ cups bean flour, chickpea flour or soy flour
1 cup arrowroot starch, cornstarch or potato starch
1 cup tapioca starch/flour
1 cup white or brown rice flour

Blend all ingredients together. Store in the refrigerator until used.

Recipe by Rebecca Reilly.