Fudgey Gluten Free Brownies

This recipe is adapted from http://www.davidlebovitz.com. Head on over for more great recipes.

Makes 9 to 12 brownies

You can use salted or unsalted butter for these brownies. If you use unsalted butter and want to add some salt, use 1/8 teaspoon fine sea salt. I also like to add 2 to 3 tablespoons of roasted cocoa nibs along with the nuts for added chocolaty crunch.

Use very low heat for melting the chocolate and butter. A good trick is to add the butter to the pan first, which melts faster than the chocolate, so you don’t burn the chocolate. You can use a flame-tamer if you’re concerned but I always melt it right over the lowest heat possible and never have had any problems.

6 tablespoons (85g) butter, salted or unsalted (see headnote)
8 ounces (225g) bittersweet or semisweet chocolate, chopped
3/4 cup (150g) sugar
2 large eggs, at room temperature
1 tablespoon unsweetened cocoa powder, natural or Dutch process
3 tablespoons (30g) corn starch
optional: 1 cup (135g) nuts, toasted and coarsely chopped

1. Line the inside of an 8-inch (23 cm) square pan with foil so that it goes up the sides to the rim. Lightly grease the foil with butter or non-stick cooking spray. Preheat the oven to 350º (180ºC).

2. Melt the butter and chocolate (and salt, if using) in a medium saucepan over very low heat on the stove top, stirring constantly until smooth.

3. Remove from heat and stir in the sugar, then the eggs, one at a time.

4. Sift together the cocoa powder and corn starch in a small bowl then stir them into the chocolate mixture. Beat the batter vigorously for at least one minute, until the batter is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.

5. Add the nuts, if using, then scrape the batter into the prepared pan.

6. Bake for thirty minutes, or until the brownies feel just set in the center. Do not overbake. Remove from oven and let cool completely before removing from the pan and slicing.

Storage: The brownies can be stored at room temperature for up to 4 days, or frozen for at least 1 month.

Troubleshooting: If the finished brownies are crumbly, that means you didn’t beat the batter long enough in step #4. You can use the brownie bits to fold into just-churned ice cream.

Gluten Free Brownies

This recipe is one of my personal favorites. You can also use all purpose flour for regular brownies.

Ingredients

1 cup (2 sticks) unsalted butter
4 oz. bittersweet chocolate, chopped
1 1/3 cups Gluten-Free Flour Blend (see below)
1/3 cup cocoa

½ tsp. sea salt
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract

1 tsp.  espresso powder or 1 Tbsp.  strong coffee

Preparation

Preheat the oven to 325°F (160°C). Butter and flour a 9×9” baking pan. In a saucepan, melt the butter and chocolate over low heat. Add the coffee. Set aside to cool.

In another bowl mix the flour, cocoa and salt together and set aside.

In another bowl mix the eggs and sugar together being sure not to mix too much air into the mixture. Add the vanilla.

Slowly add the chocolate and butter combination to the sugar and eggs, mixing all the while but again, do not whip too much air in as you want the brownies to be rich and dense.

Mix the flour in to the chocolate mix and pour into prepared baking pan.

Bake for about 30-35 minutes or until just set in the middle and slightly dry around edges only (do not over-bake). Let cool completely. Dust with cocoa powder, if desired.

Notes: The original recipe used semi-sweet chocolate chips and I have made it with bitter-sweet chips and unsweetened. The recipe turned out fine.

Special Instructions: I add a single shot of espresso to the butter and chocolate mixture instead of espresso powder or coffee.

*Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.

World's Best Chocolate No Bake Bars

Looks so good, I bet you didn't guess they are GOOD FOR YOU!

Made with coconut oil & honey instead of sugar!

1 cup peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)

2 cups dry oats (not instant)

1 C shredded coconut

1/2 C chopped walnuts (optional)

1 1/4 cups dark chocolate chips

1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!

Gluten Free Black Bean Brownies

A customer shared this recipe with me at work. There's 2 parts to the recipe. The 1st part is the brownie recipe. The 2nd part is have to prepare the black beans yourself from scratch. It puts the brownies over the edge of goodness to greatness.

1 15 oz can black beans, drained and rinsed

1/3 c butter or butter/coconut oil combination, melted (+ enough to coat pan)

3 Large eggs

½ c cocoa powder

1/8 tsp salt

2 tbsp vanilla

½ + 2 tbsp sugar

1 c chocolate chips

½ c chopped walnuts (optional)

Put all ingredients except chips in blender and blend until smooth.  Mix in chocolate chips and pour into 8” square pan.  Bake 350⁰ for 30-35 mins

10 oz Black Beans, Dry
1 ea Cinnamon Stick
1 tsp Nutmeg, ground
1 tsp Allspice, ground
1 ea Vanilla bean, scraped  (I’ve used pure vanilla extract)

Soak the black beans overnight with double the volume of water to beans
Drain
Add back the same amount of fresh water, spices and vanilla
Bring to boil
Reduce to a simmer and cook for 35-40 minutes until the beans are tender (I found I had to cook them for a couple of hours)
Drain and cool thoroughly

Gluten Free Date Squares

This recipe is adapted  form Allergic Living. The magazine for those living with food allergies, celiac disease, gluten sensitivity or environmental allergies.

Ingredients

Filling

2 cups (475 mL) pitted dates

3⁄4 cup (180 mL) water

1⁄4 cup (60 mL) orange zest

2 tbsp. (30 mL) orange juice

Crumb Layer

1 cup (250 mL) rice flour

1 cup (250 mL) rolled oats (large). Use a GF brand, such as Bob’s Red Mill.

1 tsp.(5 mL) baking soda

1⁄4 cup (60 mL) brown sugar

1⁄2 tsp. (2.5 mL) salt

1⁄2 cup (125 mL) butter or for dairy-free, use same amount of allergy-safe vegetable shortening

1 tsp. (5 mL) vanilla extract

Method

Pre-heat oven to 350°F.

Combine dates and water in a medium saucepan. Cover and cook on medium 6-8 minutes, stirring occasionally, until a paste forms. Remove from heat and stir in orange zest and juice. Set aside.

For crumb layer: combine flour, oats, baking soda and salt in mixing bowl. Melt butter or shortening and brown sugar in a small saucepan on low heat. Pour into flour mixture and add vanilla. Stir to combine.

Lightly grease an 8-inch square baking pan. Place two-thirds of crumb mixture into pan and press in lightly. Add date filling and top with remaining crumb mix.

Bake 20–25 minutes until golden brown. Remove and cool. Cut into 12 squares. Serve or store in an airtight container for up to 10 days.

Traditional Date Squares

Ingredients

Base

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1 tsp. baking powder

1/4 tsp. salt

1 cup soft margarine

1 cup brown sugar (firmly packed)

1 1/2 cups Quaker Oats (any variety, uncooked)

Filling

1 pound chopped dates (about 3 cups)

1 cup cold water

2 tbsp. brown sugar

Grated rind of 1⁄2 orange

2 tbsp. orange juice

1 tsp. lemon juice

Preparation

Cook dates, water, orange rind and brown sugar in a small saucepan, over a moderate heat until thick and smooth; remove from heat, add fruit juices, mix well. Cool before spreading.

Combine flour, baking powder, soda and salt. Rub in margarine with tips of figures. Add brown sugar and Quaker Oats. Mix well (with tips of fingers).

Spread half the crumbs in a greased shallow pan [about 20x35 cm (8” x 14”)]. Pat to smooth.

Cover with cooled Date Filling, spreading evenly, and then cover with remaining crumbs. Pat to smooth.

Bake at 160 degree C (325 degree F) for 30 – 35 minutes. Increase heat slightly and bake for a few minutes longer, to lightly brown mixture. Cut in squares while hot and allow cooling in pan.

Blueberry Oatmeal Squares

Filling:

3 cups (750 mL) fresh blueberries

1/2 cup (125 mL) granulated sugar

1/3 cup (75 mL) orange juice

4 tsp. (18 mL) cornstarch

Preparation

Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour.