Make Something Monday: The Best Allergy-Free Brownies Ever

You guys, I’m totally addicted.

Forget the choco-peanut butter dip, never mind the pumpkin pie smoothies, there’s a new favorite recipe in town that I simply can’t stop making: Gluten-free, Soy-free, Low-Glycemic Vegan Brownies!

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Now, admittedly, it’s been awhile since I made traditional brownies [I usually prefer the no-cutting laziness of brownie cakes], but these beauties rank in my top 3 favorite recipes ever…including the boxed mixes of my childhood. Based on a Babycakes recipe, they’re gluten-free, soy-free, and, thanks to my new bag of coconut sugar, low-glycemic [when made without the chocolate chips]. The only ingredients that’s even sort of unhealthy in these brownies is the coffee, which helps to bring out the chocolate flavor, but if you’re avoiding caffeine, hot water will work just fine.

breakfast brownies

Confession: I pulled a Practical Magic and had these brownies for breakfast…shhh, don’t tell!

Ingredients

1 c Bob’s Red Mill gluten-free all-purpose flour
1/4 c brown rice flour
2 tbsp arrowroot
1/2 c unsweetened cocoa powder
1 c coconut sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp xanthan gum
1 tsp sea salt
1/2 c melted coconut oil + a touch more for the pan
1/2 c unsweetened applesauce
2 tbsp vanilla
1/2 c coffee [or hot water if you're avoiding caffeine]
1-2 handfuls of Enjoy Life chocolate chunks [optional if you're avoiding sugar]

In a large bowl, whisk together flours, arrowroot, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum, & salt.
In a smaller bowl, mix coconut oil, applesauce, vanilla, & coffee.
Pour the wet ingredients into the dry & stir until combined.
Lightly grease a 9″x 9″ square pan with coconut oil.
Pour in batter & sprinkle chocolate chunks across top.
Bake @ 325 degrees for 10-20 minutes or until toothpick comes out clean.
Allow to cool 10 minutes, cut, serve, & enjoy.

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