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 Persimmon Waffle Recipe

February 10th, 2012 yum Posted in Baked Goods, Brown Rice, Dairy Free, Eggs, JM friendly, Persimmon, Soy Free 8 Comments »

This morning when I thought about breakfast, I knew I had to bake something. But what? I was so turned off by the last batch of pancakes I made using Bob’s Red Mill pancake mix that I couldn’t quite make myself make pancakes, even if they would be a lot better made from scratch. I considered scones, but doubted Toddler Yum would deign to eat them. Next I thought about quiche. Pie crust sounded really good, and so did a potato hash brown crust. But quiche without dairy just doesn’t seem right. So next my thoughts turned to waffles. Toddler Yum has been known to nibble on the occasional waffle. So it was settled. I would make waffles.

Toddler Yum is highly suspicious of bananas, so banana waffles were out. But I did have some frozen persimmon puree left from the harvest from the persimmon tree in our yard, and I thought using it would allow me to use a little less oil and milk. It worked out beautifully. The persimmon flavor is subtle but does add a little mystery to the waffle and the cinnamon and nutmeg round it out nicely. And Toddler Yum’s reaction? She wasn’t satisfied with the sections of waffle on her plate and ran over to the rack to steal a whole waffle. She clutched it to her chest tightly and said “No, no, I wants it! I wants a whole one not a little one!” She devoured waffle for breakfast, snack at preschool, and even a pre-bedtime snack, which for my little carb-reluctant darling is quite an endorsement. My gluten-eating, dairy-addicted father commented about how good they smelled (And tasted), and even my low-carb mother enjoyed them. As for me, well, I’ll be making this recipe again, and not just because Toddler Yum was a fan. I hope you enjoy them!

Now, Toddler Yum loves jam on toast. But the problem is that she will simply lick off the jam and leave the toast behind, so I’m not a fan of spreading her food with jam. She also likes nut butter, but sometimes it takes her a bite or two to remember that she does. So, I made a high protein sweet almond butter sauce to accompany the waffles, sweetened with “honey bear” because the dear toddler loves the honey bear, and thinned so that grown-ups could pour it like syrup. Toddler Yum had hers on the side with a tiny, ornate silver spoon. And the magic of honey bear did convince her to actually eat some.
Just for fun here are some pictures of the dear toddler.
Here’s Toddler Yum, miraculously not suffering from a cold, ear infection or stomach bug… at least, for the next five minutes.
Shortly after these photos were taken Toddler Yum got a haircut and I broke her daddy and grandpa’s heart by having them cut off her curly locks. Bad mommy!


And this is what happens when a two and a half year old picks out her own outfit and you decide to let her because she’s just going on a walk with grandpa to feed the geese and the geese won’t care if she clashes. Unfortunately, then she took an uncharacteristic afternoon nap and I had to get a cranky, barely awake child ready to go to school and she was not about to permit any modifications to her stylish ensemble. I did get her to wear different shoes, but the overall effect was not much improved.


Did you know that I’m in the running for the Circle of Moms Top 25 Vegan and Vegetarian Mom Blogger Award?
Click on the badge above to vote.
You can vote once per blog every 24 hours until February 14th at 8pm EST. I’d love your votes!


Gluten-free Dairy-free Persimmon Waffle Recipe
Ingredients
3/4 cup brown rice flour
3/4 cup tapioca starch
1/4 cup almond flour (I use honeyville)
2 tablespoons organic sugar
1 tablespoon baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs
1 1/2 cup almond milk (or your favorite dairy-free milk)
1/2 cup persimmon puree (or other fruit puree like applesauce)
1/4 cup grapeseed oil
1 teaspoon vanilla
Directions
Combine the dry flours, sugar, baking powder, salt and spices in a medium bowl. Stir together until combined. Take another medium-sized bowl and whisk your eggs a little. Then add dairy-free milk, persimmon puree, oil and vanilla in a medium bowl and whisk liquid ingredients until smooth. Pour into bowl with your dry ingredients and mix together using a large spoon (metal or wooden) until barely combined. Don’t worry if the batter isn’t entirely smooth.

Preheat your waffle iron and pour appropriate amount of batter on when it reaches the correct temperature. My waffle iron takes about 1/2 cup of batter for a full-sized waffle, but check your manual.
Don’t open the waffle until the waffle is done. Remove waffle from waffle iron with a fork and serve immediately. Repeat until all of your waffle batter has been cooked.

The waffles become soft rather quickly. I like my waffles crunchy, so I cool them on a cooling rack, not on a plate where moisture condenses. To re-crisp, just cut your waffle in half (or smaller pieces, depending on the size of your waffle iron) and toast in a toaster OR toast in a toaster oven. To save for another day, you can freeze them in ziploc gallon freezer bags with wax paper between each waffle.

Notes
Toddler Yum loved these!
Almond Butter Honey Sauce
Ingredients
1/4 cup almond butter (not raw)
1 tbsp. honey
1/4 tsp cinnamon
2 tbsp hot water
Directions
Combine ingredients in a small bowl and whisk together until you have a smooth sauce that you can pour over waffles or pancakes. Add more water if sauce thickens.
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