Tomato Peach Panzanella with Prosciutto
In the summer, simple food is sometimes the best.
A couple of weeks ago we had a potluck in honor of a friend and coworker who is moving on to a new job – and this particular friend can’t eat gluten OR dairy. But our office made a gluten and dairy-free potluck for her sendoff, and it was really fun! People collaborated to make “Yumm bowls,” other coworkers went outside their comfort zones and made cookies and salads and curries and more, all without dairy and gluten! It was really fun. I love a culinary challenge 🙂
Though – I have to say I didn’t do anything too challenging this time, because I totally used a brownie mix. A Bob’s Red Mill gluten-free and dairy-free brownie mix. I didn’t have a lot of time on my hands, and so I decided to keep it simple but play with the recipe just a bit. And these brownies disappeared! Fast.
Here’s what you need:
Preheat your oven to 350 degrees and grease a 13×9-inch pan with a gluten- and dairy-free form of fat – coconut oil might be a good one to use.
Add the brownie mix, egg, oil, bourbon and water to a mixing bowl. Gently combine using a mixer, then stir in the pecans.
Bake for 20-25 minutes, or until a toothpick tester comes out nearly clean (with brownies, I never cook them until the toothpick is totally clean).