1/2 cup canola oil or tolerated oil
1/2 cup sugar
1/2 cup brown sugar
1 egg or 2 T. ground flaxseed mixed with 4 T. hot water (let stand for a few minutes)
1/4 cup applesauce (unsweetened)
1 cup grated zucchini rind
1 cup brown rice flour or white rice flour
1/2 cup potato starch
1/2 cup tapioca flour
2 tsp. baking powder (I use Featherweight brand)
1/4 tsp. baking soda
1 1/2 tsp. xanthan gum
1 tsp. cinnamon (use less for a milder flavor - 1/2 tsp.)
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 cup chopped nuts (optional)
1/4 cup golden raisins (optional)
Preheat oven to 400 degrees. Cream together: oil, sugar, egg or egg substitute, and applesauce in large bowl. Add grated zucchini rind to wet mixture and mix well. Combine all dry ingredients in separate bowl and mix well. Combine dry and wet ingredients and spread into small non-stick brownie pan. Bake approximately 20-25 minutes. It is done if toothpick comes out clean. Let cool before cutting.
1. Use a wet spatula to spread mixture into pan. Be sure to spread into corners.
2. Cut bars after cooling. Wrap bars in a couple of paper towels and place into a zip lock bag. If you will be taking bars out of the house, keep zip lock bag open to let moisture escape. Paper towels will absorb moisture to prevent bars from becoming sticky.