Tuesday, October 25, 2011

Vegan gluten free brownies!

Despite my love for the sweet sweet cakes, I've had a fascination with learning to bake gluten free/sugar free/vegetarian treats. After all, everyone should be able to enjoy tasty things right??

So I started following the blog, Oh She Glows, a vegan friendly recipe blog. Angela's food looks amazing and there are even some sweets there! So I tried making the vegan/gluten free brownies, and let me just say, they are great!


Here's the recipe, with my substitutions:

Ingredients (12-16 squares)

1.5 tbsp ground flax + 3 tbsp water, whisked
3/4 cup + 2 tbsp brown rice flour (I used general gluten free flour)
1.5 cups almond flour
2 tbsp arrowroot powder (or cornstarch may work)
1/2 cup cocoa powder
1/2 tsp kosher salt
1/4 tsp baking soda
1/4 cup + 2 tbsp vegan margarine (I used Becel vegan)
1 cup sugar
1/2 cup chocolate, divided (the original asks for non-dairy milk, but I couldn't find that, so I used 70% dark chocolate)
1/4 cup almond milk
1 tsp vanilla
(substituted for walnuts) 1/2 cup peanut pieces

Instructions

1. Preheat oven to 350F. Line a 9 inch square pan with parchment and grease all sides. In a small bowl, whisk together the ground flax and water and set aside.
2. In a blender or processor, process almonds into a meal/flour. Sift out large pieces. In a large bowl, whisk together the dry ingredients (flours, arrowroot, cocoa, salt, baking soda).
3. In a large microwave safe bowl, add chocolate and margarine and melt in microwave for about 30-45 seconds until melted. Stir well and add in flax egg, sugar, vanilla, and milk. Whisk.
4. Pour wet mixture over dry mixture and stir well. The mixture will be VERY dry, but not to worry keep mixing! Now fold in the walnuts peanut pieces and remaining 1/4 cup chocolate chips cocoa nibs.
5. Scoop thick batter into prepared pan and place a piece of parchment on top.
6. Bake for 35-37 minutes at 350F and allow brownies to cool in pan for about 1.5 hours. DO NOT REMOVE BROWNIES until completely cool or they will crumble…you were warned! After an hour or so, separate edge of brownie from pan with a butter knife and place on a cooling rack. Cool completely.
Store in an air-tight container. Will stay fresh for up to 3 days.

I substituted peanuts for walnuts (we have tree nut allergies in our house), and added 1/4 cocoa beans instead of chocolate. YUM!


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