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.

Gingerbread Granola (vegan, GF)

Recipe from http://cookieandkate.com/

Jeff and I eat a lot of granola.  There are many delicious brands that you can buy at the store.  I decided to try this recipe because I wanted to try and make my own and because gingerbread reminded me of the holidays.  This was SO EASY!  I can't wait to eat it tomorrow in my yogurt for breakfast.  It would also make a great holiday gift.  Enjoy.

Ingredients

4 cups old-fashioned rolled oats (I used GF oats)

1 1/2 cups raw pecans and/or walnuts

1 teaspoon fine-grain sea salt

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 cup melted coconut oil (or olive oil)

1/3 cup real maple syrup

1/4 cup molasses

3/4 teaspoon vanilla

1/2 cup coconut flakes

1/3 cup chopped dried cranberries

Preheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.
Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 20 minutes, then remove from the oven and top with coconut flakes. Mix in the coconut and stir up the mixture to make sure the granola cooks evenly. Return the pan to the oven for 10 more minutes.
After 10 minutes is up, remove the pan from the oven and add the cranberries.
Let the granola cool before enjoying. The granola will continue cooking just a bit in the cooling process, so if it seems a little wet at first, don’t worry.
Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.

 

  

The Perfect Vegan GF Waffle Recipe

Recipe from http://www.forkandbeans.com

These waffles are light and fluffy, yet perfectly crisp on the outside.  The flax seed gives then a nutty flavor.  I make mine in a Belgian waffle maker and I get about 5 waffles out of this recipe.  I often add in frozen blueberries or a chopped up banana once I pour the batter into the waffle maker.  Don't forget the Earth Balance and real maple syrup!

INGREDIENTS:

2 c. all purpose gluten-free flour mix
2 tsp baking powder
1/2 tsp salt
1 3/4 c. rice milk (I used almond milk)
3 Tb oil
1 Tb flaxseed meal + 3 Tbs water (mixed and set for 5 minutes)
1/2 tsp vanilla extract

DIRECTIONS:

1.  In a medium bowl, combine flour with baking powder and salt.

2.  Make a well in the center of the bowl. Pour remaining ingredients inside the well.

3.  Mix until fully combined. Allow to sit for 5 minutes while the waffle iron heats up.

4.  Heat as directed by your waffle iron.

My Favorite Vegan Sugar Cookie Recipe

Roll and Cut Sugar Cookie recipe from 'Vegan Cookies Invade Your Cookie Jar' by Isa Chandra Moskowitz and Terry Hope Romero

I love a good, frosted sugar cookie.  These always come out great.  Easy to make, easy to roll and cut.  I will post a good frosting recipe, as well as photos of the finished product, some time in December.  My nephews are coming to visit this Christmas, and frosting the cookies will be a fun holiday activity.

Ingredients:

2 1/3 cups all purpose flour
2 Tbsp cornstarch
1/4 tsp salt
1/4 tsp baking powder
1/2 cup Earth Balance, slightly softened
1/2 cup non-hydrogenated vegetable shortening
1 cup sugar
2 tsp pure vanilla extract
1/2 tsp lemon extract
1/4 non dairy milk

1.  In a mixing bowl, sift together the flour, cornstarch, salt and baking powder.  Set aside.
2.  In a large mixing bowl, use electric beaters to cream together the margarine, shortening and sugar until light and fluffy (at least 4 minutes).  Scrape the sides of the bowl occasionally with a rubber spatula.  Beat in the vanilla, lemon extract, and the non dairy milk to combine.  Beat in half the flour, then carefully mix in the remaining flour mixture to form a soft dough.
3.  Divide the mixture in two and pat into discs.  Wrap each disc in plastic wrap and chill for several hours or overnight.
4.  Preheat the over to 350 degrees.  Line 2 baking sheets with parchment paper.  Lightly flour a clean work surface.  Roll the dough to 3/8 inch thickness and cut into shapes with cookie cutters.  Bake for 8-10 minutes (I went longer, at least 12 minutes).  Remove from oven and let cool completely before decorating.

Pumpkin Tart (vegan and GF)

Crust recipe from:  http://tasty-yummies.com

Filling recipe from:  http://chocolatecoveredkatie.com

This is my second attempt at a pumpkin dessert in the last few weeks (see my initial post on this blog).  The crust recipe suggest making a tart, so I thought I would give it a shot.  The filling recipe was deemed "healthy" and all you had to do was throw everything into a blender. 

This filling recipe made way more than I needed for a 9" tart (it was intended for a 10" pie), so I threw the extra into a few ramekins and baked them as well.  Pumpkin custard!  Alternatively, you could make two of these tart shells and fill them both with one batch of filling.

I think this tart is the best pumpkin dessert I have made so far.  Perfect for any Thanksgiving feast.

UPDATE:  Jeff just tried the tart this evening and said it was the best pumpkin pie he has ever had.  I would call that a success!!!

Crust recipe:

2.5 cups almond flour (aka almond meal)
3 tablespoons flax seed meal
3 tablespoons maple syrup
1/4 cup coconut oil, melted
1/2 teaspoon baking soda
1/8 teaspoon salt

Preheat the oven to 375º F. Lightly grease a 9 or 10-inch tart pan. In a large bowl, add all of the crust ingredients and mix very well. I like to get my hands right in there to make certain it is all mixed up. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 10-15 minutes until golden brown. Remove from the oven and set aside.

Filling recipe:

1 can (15oz) pumpkin or sweet potato puree
1 (13.5oz) can full-fat coconut milk
1/4 cup rolled oats (20g)
2 tbsp ground flax
1/3 cup coconut sugar or brown sugar (I used brown sugar)
pinch pure stevia, or 2 tbsp extra brown sugar
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1 tbsp pure vanilla extract

Preheat oven to 400F. Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan (or in this case, the par baked tart crust from above).  Bake 27 minutes (I baked a little longer, maybe 35 minutes), let cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”

My Favorite Vegan Pesto Recipe

Modified "The Bestest Pesto" recipe from http://www.theppk.com

The recipe is great on pasta, but I love it on a homemade pizza crust with fresh tomatoes.  Lately, I have been buying a lot of celery and tossing the leaves into this pesto.  Any combo of greens will be great.  The pesto freezes really well, just put it in a Ziploc bag.

 

Ingredients:
1/2 cup pine nuts, toasted (or a mix of pine nuts and walnuts)
1 clove roasted garlic (or use regular raw garlic)
3 cups greens (use any combo of basil, spinach, arugula, cilantro, celery greens)
1 teaspoon salt
1/4 cup water
2 tablespoons nutritional yeast flakes
2 tablespoons olive oil
1 tablespoon fresh lemon juice
Fresh black pepper (to finish)

Transfer toasted nuts (right out of the pan, still warm) to a food processor.

Add the garlic and pulse everything into fine crumbs.

Add the greens, salt, nutritional yeast and water and puree until relatively smooth, scraping down the sides at least once to make sure you get everything.

Stream in the olive oil and blend until well combined.

Last but not least, blend in the lemon juice.