Gluten-free Dairy-free Soy-free Mexican Chocolate Brownie Recipe

February 14th, 2012 yum Posted in Almonds, Baked Goods, Chocolate, Dairy Free, Easy, JM friendly, low-sugar 14 Comments »


Happy Valentines Day from the Book of Yum!

I have a confession to make. I don’t really like brownies. I know that this is shocking, because I love (dark) chocolate and have something of a chocolate addiction that I’m trying to break. But the thing is, I like chocolate. Dark, rich, unadulterated chocolate. The bread-y cake-y chocolate thing is not really my favorite. In fact, unless it is a rich flourless chocolate cake or ganache…. I don’t even like chocolate cake. But the DH loves brownies. He loves cake-y, bread-y, sweet chocolate brownies. In all our years of being married (we will celebrate our 10th this June) I don’t think I have ever made him gluten-free brownies from scratch. I have deigned to mix up the odd batch of gluten-free brownie from a mix, but that’s it. He has never complained, but when he recently whipped up his own batch of gluten-free brownies from the Bette Crocker mix, I felt a little twinge. Why hadn’t I ever made him a good gluten-free brownie from scratch? I bake everything else from scratch, so why not that too, for a DH that has been so supportive of his gluten-free and vegetarian wife’s diet? So I resolved to remedy this error, and soon. Valentine’s Day was the perfect occasion to show my love with a little baking.

What is something your significant other likes to eat that you don’t particularly care for?

Last weekend I took Toddler Yum to Michael’s craft store to pick up supplies for making some homemade valentines for her daycare classmates. I picked up two heart cookie cutters, along with some fun stamps (including an alphabet set for stamping her name), heart ribbon, and more. I’d already bought little notepads with Valentine’s Day messages from Target, and had some scrapbook sheets at home that I planned to use as the base for the Valentines. On Sunday Toddler Yum and I got up early and spent the morning assembling valentines. We used the large heart cookie cutter as a stencil and I cut the thick scrapbook paper into large hearts. Then we taped notepads on the front of the heart and I set Toddler Yum loose with stamps, colored pencils, and crayons to decorate the back. We stamped her name on each one, and I finished the valentine with a little heart bow on the front. Toddler Yum takes her valentines to school tomorrow and can’t wait to give her favorite teachers and friends their cards!


This little craft project left me with these wonderful heart cookie cutters. I used them this morning to make Toddler Yum some gluten-free toast hearts topped with honey-almond butter spread. Then this afternoon after I made a batch of a gluten-free, dairy-free, and soy-free mexican chocolate brownies, I decided to use the small heart cookie cutter to cut out heart brownies. They were beautiful, and it was so much easier than rolling out cookie dough and cutting out the raw cookie shapes. Toddler Yum was so excited to see me make brownies that she opened her eyes wide and made an “oh my goodness” face with her mouth, clutching her little fists up in the air. “Two thumbs up” she said, pointing her index fingers at the sky. The DH gave these cake brownies a big thumbs up too, and so did my dairy-free mother and visiting father. “These are so much better than the mix brownies,” she said. As for me, I liked my last minute addition of cinnamon that was inspired by spicy mexican chocolate. I almost added chili powder too, but decided that the cinnamon was wild and crazy enough for our household. The DH also appreciated the zesty cinnamon in his brownie. He wasn’t quite ready to say they were better than a box mix, but he said they were “very yummy.” Being a Libra, he doesn’t like to pick favorites.

One extra cool thing about this recipe is that it is truly 100% soy-free, even to the point of being free of soy-lecithin. Unsweetened chocolate or baking chocolate is often quite pure, and doesn’t contain emulsifiers like soy lecithin. Woo hoo! I could even serve this to my profoundly soy-sensitive friend! (Oops, guess my secret plan is out since she reads my blog!)

I hope you enjoy my gluten-free brownie recipe. It was fun and easy to make, and I managed to make a rich and decadent dessert reasonably healthy, with no refined starches and limited amounts of processed sugar. Happy Valentines Day from all of us at the Book of Yum!

More Gluten-free Valentine’s Day Dessert Recipes:
Easy and Allergen-free Chocolate Mousse
Gluten-free Flourless Chocolate Cake and Cardamon Rose Pistachio Ice Cream
Gluten-free Dairy-free Chocolate Cherry Cake with Betty Crocker mix
Gluten-free Dairy-free Cheesecake Pops Recipe
Gluten-free Raw-foods Dairy-free Cheesecake Recipe with Honey Lavender
Gluten-free Triple Chocolate Chip Cookies
Elana’s Pantry Valentines Day Recipe Roundup
Gluten-free Brownie Valentine Cake Pop Recipe
Allergy-friendly Chocolate Fondue
Chocolate Covered Coconut Cookie Dough Recipe (raw vegan, nut-free, grain-free)
Healthy Valentine’s Day Treats for Toddlers:
Gluten-free, Sugar-free Banana Coconut Cookies

This recipe was entered in Slightly Indulgent Tuesday with Simply Sugar and Gluten-free.

Gluten-free Mexican Chocolate Cake Brownie Recipe
Ingredients
1/2 cup grapeseed oil
3 ounces unsweetened chocolate
1/2 cup organic white sugar
1/2 cup date sugar, coconut sugar, or more organic white sugar
2 eggs
1 teaspoon vanilla
1/3 cup sorghum or rice flour
1/3 cup almond flour (finely ground, like honeyville)
1/4 teaspoon baking soda
1/4 to 1/2 teaspoon ground cinnamon
Directions
Line 8*8 cake pan with parchment paper in the bottom and grease sides and bottom with a little palm shortening. Preheat oven to 350F.

Put unsweetened chocolate and grapeseed oil in a microwavable bowl or double boiler. Melt in microwave on medium power for around two minutes, checking at the one minute mark and stirring if needed. Or, if you prefer, you can melt the chocolate and oil in a double boiler bowl over boiling or simmering water until you can stir it into a creamy liquid.

Pour chocolate oil mixture into a medium bowl and add your sugar and vanilla. Let cool while you combine your dry ingredients (flours, baking soda and cinnamon) in another medium bowl. When chocolate-sugar mixture cools, you can add two eggs and whisk to combine. Stir dry ingredients and add your melted chocolate and egg mixture.

Bake in parchment paper lined pan on 350 for 30 minutes.

Let cool in pan. If you want to make heart brownies, take a heart cookie cutter and cut out heart shapes. The parchment paper lining makes this really easy. You can remove each heart with the cookie cutter and place them on a decorative plate. There will be leftover brownie scraps that I’m sure will go uneaten. NOT! Perfect for chef snacking or treating the kid or other family members with while you save the heart brownies for your valentine.

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Gluten-free Dairy-free Sorghum Almond Pumpkin Bar Recipe

December 7th, 2010 yum Posted in Almonds, Baked Goods, Dairy Free, Pumpkin 5 Comments »


I recently wrote about how much I enjoyed Elana of Elana’s Pantry’s Gluten-free Almond Flour Cookbook and her pumpkin bar recipe. I enjoyed that pumpkin bar recipe so much that I made it twice; first for a potluck, and then for myself. It was a very good pumpkin bar recipe. Writing about it reminded me how very much I liked that recipe. So, I decided to make it a third time. Hey, it might be dessert, but it is made from almonds and has squash (or pumpkin) in it. How guilty do I really need to feel about my addiction? I put some butternut squash puree and eggs into the food processor. Baby Yum decided this was a good time to start chewing on the sole of her shoe (by the front door). No, Baby Yum. That is not food. Remove shoe from mouth. Back to the baking. I put some grapeseed oil in the blender. Love that stuff. I’m so glad Elana has gotten me to use it, after I had two bottles at varying times go all funny-tasting due to not being used for years on end. Baby Yum is now doing a death-defying baby act on her high chair. No, Baby. We don’t play on our high chair. I check the computer monitor for recipe. Wait. I need to put agave in the food processor. Wait. Where is the oil listed in the recipe? I read it four times. There is no oil listed in the recipe at all. I’m impressed, but distressed over the wasted ingredients in the food processor. All that precious grapeseed oil, down the drain. And organic butternut squash. And then it occurs to me. Elana’s recipe may not have oil, but the standard pumpkin bar recipe has lots of it. I hadn’t put in the agave yet, which means that I could use any old sweetener I wanted. I check Better Homes and Garden cookbook. Yes! A recipe calling for 4 eggs, 1 cup of oil and a can of pumpkin. I had been doubling Elana’s recipe due to that whole being completely addicted thing. Perfect! I adapted it to be gluten free and changed the spices up and suddenly I was back in business with a gorgeous pumpkin bar recipe in the oven. (Fine, butternut squash bar- but it just doesn’t have the siame seasonal glamor as a pumpkin bar. ) The recipe came out. My father said incredulously “Did you make it from scratch?” I guess he’s not used to baking without a box mix. He seemed really impressed by the texture and flavor, so I will take it as a compliment. My husband rushed to make a cream cheese frosting. Another compliment. Oh, and I couldn’t stop gobbling the things. Really it ended up being quite a fortunate mistake. We’re getting down to the last third of the pan. I’m wondering if I shouldn’t make more….

Submitted to Gluten free Wednesday

Gluten-free Dairy-free Pumpkin Bar Recipe
Luscious fluffy pumpkin bar topped with cream cheese frosting
Luscious fluffy pumpkin bar topped with cream cheese frosting
Ingredients
1 cup sorghum flour
1/2 cup +2 tbsp. arrowroot starch
1/4 cup potato or corn starch
1/4 cup blanched almond flour
1 1/2 cup sugar (or palm sugar)
2 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground clove
1/2 tsp ground allspice
1/2 tsp ground nutmeg

4 eggs
1 15 oz canned organic pumpkin or butternut
1 cup grapeseed oil

cream cheese frosting (optional) – for dairy free use earth balance margarine, tofutti better than cream cheese, and powdered sugar, mixed to taste.

Directions
Line 15*10*1 inch pan with parchment paper and grease with organic palm shortening or your favorite dairy-free margarine. Preheat oven to 350F.

Combine eggs, canned pumpkin and oil in your food processor and blend until creamy. Sift together dry ingredients in a large bowl. Make a well in the center and pour your processed liquid ingredients into the well. Fold together until combined. Pour into greased pan.

Bake for 30 minutes or until a toothpick comes out of the center clean. Cool completely before frosting. Or, keep frosting in a small ziploc bag in the refrigerator and frost individual pieces at will.

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