Allergen free cooking

1/2 c oil 1/2 c plant milk (any kind) 2 tsp vanilla extract 1 c sugar 1/2 c ground flaxseed (or chia/other seed of choice) 1/2 c cocoa powder 1/2 c brown rice flour (a must) 1/2 c sorghum flour (can use regular flour if not gluten allergic) 1/2 tsp salt 1/2 c Enjoy Life chocolate chips Spray a 9x9 square pan. Mix together oil, milk, vanilla, sugar, and ground flaxseed. Add cocoa and salt. Stir in flours. Mix well. Add chocolate chips. Pour into the pan and bake 35 minutes at 350. Cool completely before cutting. Enjoy! Notes: You can also add seeds for a crunch as your allergy needs allow. Flours may be substituted as well as sugar based on needs/preferences. The rice flour is important for texture. We use Oat Milk, but any plant milk will work. Be careful using nuts! Many are nut allergic. Coconut flour uses up moisture, so it will significantly change the texture.

 1/2 c applesauce 2 c cake or AP flour 1/2 c sugar 1/4 c brown sugar 3 tsp baking powder 1/2 tsp apple cider vinegar  1 tsp vanilla 1/2 tsp salt 1 tsp baking soda 1/2 c oil 1/2 c plant milk or other liquid Mix milk and vinegar and set aside.  Stir together all dry ingredients. Stir in milk and wet ingredients.  Pour into a prepared 9x13 pan and bake 25 minutes at 350.  You may use 1.5x this recipe for 2 round pans instead. Also works for cupcakes.