Vegan GF Brownies (two ways!)

I love brownies.  It took me a long time to find vegan brownie recipes that I liked.  The first of these recipes is a paleo brownie recipe passed on to me by my friend Erika.  The second recipe showed up in my inbox a few weeks ago.  It is a black bean brownie recipe.  I have tried other black bean brownie recipes in the past and they were sub par.  This one is delish!!  Enjoy

Dense & Fudgey Chocolate Brownies

from http://www.tessadomesticdiva.com

Ingredients:

 

2 ounces unsweetened chocolate

¼ cup coconut milk ( used full fat and So Delicious with no major difference)

3 tablespoons coconut oil

½ cup honey (or maple syrup)

½ cup pumpkin puree

¼ teaspoon sea salt

¼ teaspoon baking soda

¼ cup unsweetened cocoa powder

¼ cup coconut flour (I use GF flour blend here)

¼ cup tapioca or arrowroot flour (or cornstarch)

Instructions

1. In a liquid measuring cup or double boiler, melt the unsweetened chocolate, coconut milk, and coconut oil over medium heat. Heat just enough to melt the chocolate, and remove the heat.
2. Mix in the honey, pumpkin, salt, and baking soda.
3. Mix in sifted cocoa powder,sifted coconut flour, and tapicoa flour.
4. Pour into a prepared 8 x 8 pan.
5. Bake in a preheated 350 degree oven for 20-25 minutes when a knife inserted in the middle comes out clean.
6. Cool completely and cut!

 

 

 

 

 

Vegan Gluten Free Peanut Butter Swirl Brownies

 

I skipped the PB swirl and they were still delish.  My photo didn't come out, so check out the photos on the original post.  They are better than my photos anyway.

http://minimalistbaker.com/vegan-gluten-free-peanut-butter-swirl-brownies/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+MinimalistBaker+%28Minimalist+Baker%29

 

from http://minimalistbaker.com

 

Ingredients:

 

1 15 oz. can (~ 1 3/4 cups) black beans, well rinsed and drained

2 flax eggs (2 Tbsp flaxseed meal + 5 T water)

3 Tbsp coconut oil, melted (or sub other oil of choice)

3/4 cup cocoa powder (the higher quality the better)

1/4 tsp sea salt

1 tsp pure vanilla extract

1/4 cup maple syrup or agave (or sub honey if not vegan)

1/4 cup + 2 tsp raw sugar, ground to fine texture (or sub granulated)

1 1/2 tsp baking powder

1 tsp baking soda

1/2 cup salted natural peanut butter (smooth or creamy)

2 Tbsp powdered sugar

1/3 cup dairy-free semisweet chocolate chips + more for topping

 

Instructions:

1. Preheat oven to 350 degrees.
2. Lightly grease an 8×8 baking pan or a 12-slot standard size muffin pan (not mini).
3. Prepare flax eggs by combining flax and water in the bowl of the food processor. Pulse a couple times and then let rest for a few minutes.
4. Add remaining ingredients through baking soda and puree – about 3 minutes – scraping down sides as needed. You want it pretty smooth.
5. If the batter appears too thick, add a Tbsp or two of water and pulse again. It should be slightly less thick than chocolate frosting but nowhere close to runny. Add almost all of the chocolate chips and stir.
6. Evenly distribute the batter into the 8×8 or muffin tins and smooth the tops with a spoon or your finger.
7. Measure out peanut butter in a mixing cup and add in powdered sugar – mix to combine.
8. To the brownie pan, add dots of the peanut butter powdered sugar mixture and swirl with a toothpick or knife. Sprinkle top with a few more chocolate chips or shaved chocolate.
9. Bake for 20-26 minutes if using muffin tins, or 35-45 minutes if using an 8×8 dish. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken.
10. Remove from oven and let cool for 30 minutes in the pan before serving. They will be tender, so remove gently with a spatula or fork. If they’re too tender, let set in the freezer to stiffen so they’re easier to lift out. The insides are meant to be very fudgy, so don’t be concerned if they seem too moist – that’s the point. Plus, they’re vegan so it doesn’t really matter.
11. Store in an airtight container for up to a few days. Refrigerate to keep longer.

 

 

 

 

Hey!  It has been a while since I posted anything.  Guess I was having too much fun over the holidays.  Here is what I cooked up yesterday.  All of these recipes are from  http://tasty-yummies.com.  It is a great website if you are looking for delicious GF/vegan recipes. 

Maple Cinnamon Crunch Quinoa Granola (Gluten-free, Vegan + Refined Sugar-Free)

I have been making a lot of granola lately.  I thought this looked interesting since it is made with uncooked quinoa.  Lots of protein at breakfast is a good thing.  I think next time I make it I will decrease the amount of maple syrup to 1/3 cup.  I subbed pecans for the almonds and walnuts and left out the raisins.

Makes approximately 4-5 cups

1 cup quinoa, uncooked (rinsed well and drained)
1 cup sliced almonds
1/2 cup walnuts, chopped
1 cup unsweetened shredded coconut or coconut chips
1/3 cup flax seeds
1 tablespoon chia seeds
3/4 cup raisins or dried cranberries
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract

Preheat the oven to 375°F. In a large bowl or directly in a roasting pan, combine all of the dry ingredients, including the spices.

If solid, heat the coconut oil in a small microwave-safe bowl on high for 20-30 seconds until melted.

Pour the coconut oil and maple syrup evenly over all of the granola. Toss it all very well to make sure the dry ingredients are all nicely coated.

Make sure the granola is evenly spread in a thin layer in your roasting pan (you can also use a parchment paper lined baking sheet as well). I like using a roasting pan, since it makes stirring easier, so you don’t lose any over the sides. Bake for 15-20 minutes or until golden brown, and slightly crisp. Stirring a few times while it is baking.

Cool completely in the roasting pan or on the baking sheet. As it cools the granola will crisp up even more. Cool fully before adding placing in air tight container for storage.

Kalamata Olive and Herb Socca (Gluten-free + Vegan)

This is a great GF side for soup or salad, when you want something 'bread-y'.  I used rosemary and in addition to the olives added some caramelized onions.  This recipe is so versatile.  You can add any herb or veggies that you like.

Makes about two nine-inch soccas

1 1/2 cups chickpea/garbanzo bean and fava bean flour
 blend (this is what I had on hand, you can use just chickpea (or garbanzo bean) flour alone, which is the traditional way to make it)
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 3/4 cups lukewarm water
3 tablespoons extra-virgin olive oil,
 plus more for the pans
2 tablespoons fresh basil, roughly chopped (rosemary would also be good or any other fresh herb of your choice)
1/2 cup kalamata olives, pitted and roughly chopped

In a large bowl, sift in the chickpea flour, then add in the salt, and pepper.
Whisk in water and olive oil. Then stir in the basil or rosemary. The batter should be very thin, much like a crepe batter.
Let sit on the counter, covered, for as many hours as possible, but at least 30 minutes.
You can also cover and refrigerate it overnight.

Place two nine-inch round cake pans in the center of the oven and preheat to 500º F.

Remove the pans when the oven is to temperature, add a glug of olive oil to each pan (maybe around 1/2 to 1 tablespoon in each pan) swirl around in the pan to get a nice even coating all the way around and up the sides a bit.

Return to pans the oven for a couple of minutes to heat up the oil.  Once the oil is heated up, carefully remove the hot pans from the oven and pour half of the batter into each pan, split the chopped up olives in half and add half to each pan, just sprinkle over top of the batter.

Bake for about 5 to 8 minutes or until the pancake is firm and the edges are set. Then place the pans into the broiler (or turn on the broiler in your oven) and broil for an additional 3-5 minutes, until the top gets some nice browned/black spots.

Remove from oven and carefully flip out onto a cutting board. Cut into wedges. This is great as a meal or as an appetizer. If your pancake is a little thinner and it’s breaking apart, no worries at all, this snack is meant to be rustic and eaten with your fingers.

Red Curry Peanut Sauce (gluten-free + vegan)

I plan on tossing this yummy sauce with some veggies and shiratake black yam noodles.  These noodles are GF and they sell them at our co-op.  Thanks to my sis for telling me about them.

1 – 13.5 ounce can unsweetened light organic coconut milk
2 tablespoons red curry paste
1 tablespoon gluten-free soy sauce
1 tablespoon coconut sugar (I used 1/4 tsp raw sugar.  Not sure I needed it at all)
1/3 cup natural peanut butter (creamy or chunky)

In a small saucepan, combine coconut milk, coconut sugar, curry paste, and fish sauce. Whisk to combine. Bring to a gentle boil over medium heat for 3-5 minutes. Add peanut butter and cook over a low heat, whisking, until peanut butter is well blended.