Vegan Gluten -Free Brownies (not gross)

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It’s always fun when you master a recipe that you’ve been working on in the kitchen for a few days and after a few attempts, let me tell you these are delicious! I find that with many gluten-free recipes, the brownies can come out chalky tasting so I wanted to create brownies that were rich and moist without that gross chalky texture. I added vegan buttercream to top it off and I found it pretty fascinating that most Pillsbury icings are vegan. I didn’t say they were healthy but it’s okay to have some sugar every now and then as long as we don’t over indulge right? ;P

With my Nutrition and Food Science degree, we are taught not to completely cut something out of our diet and title it as a “bad food” but to just eat it in moderation (I mean that without the expense of an animals life of course). I also have a gluten/wheat sensitivity as many people do so I try to create most of my recipes without it since I try to keep my gluten consumption to a minimum. So, I hope you would only have one or two of these and share the rest correct? 🙂 haha so if you want to learn how to make these chocolate rich brownies, the recipe is down below! xoxo

Ingredients:

  • 3 cups Gluten free flour

(I used the flour from the brand Namaste)

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  • 1 cup cacao or carob powder

(cacao is not the same thing as cocoa. I will do a blog post on the health benefits of cacao soon)

  • 1 tsp baking soda
  • 1 tsp salt

(I use pink ground Himalayan salt which is a healthier alternative to processed salt)

  • 2 cups dark chocolate chips

(dairy free chips of course; I get mine from my local grocery store or order them on amazon– there are many different brands)

  • 1/4 cup melted coconut oil
  • 1 cup water

(you can use coconut water instead for extra flavor and nutrition)

  • aquafaba from 15oz can of chickpeas
  • 1 cup granulated sugar or 1 1/2 cups coconut sugar

(you can also use agave nectar or maple syrup if you want to avoid using sugar although there is sugar in the chocolate chips)

  1. Add the flour, salt, baking soda cacao/carob powder, and sugar into a large bowl and whisk together.
  2. Melt the vegan chocolate chips into a separate bowl. You can add a tsp or more of coconut oil to the vegan chips to get a smoother consistency and speed up the melting process.
  3. Once the chocolate chips are melted, you can add the coconut oil, water, and if you are using agave/maple syrup too. Mix them together then add to the dry mixture. Use a hand mixer and blend until everything is mixed well together.
  4. Add the Aquafaba to a large bowl. (Aquafaba is best to use when it has been refrigerated and a bit chilled) Use the hand mixer and mix until you form soft beaks.
  5. Add the aquafaba foam to the mixture and flip mixture until it is blended well together. (Do not mix or you will lose the consistency of the foam)
  6. Pour into a nonstick baking pan and place into the oven at 350 degrees Fahrenheit for about 35-45 minutes.

Once they were cool, I piped the buttercream on top and sprinkled cacao powder…. and viola delicious, rich, chocolatey gluten-free brownies! I hope you enjoy this recipe! ❤

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