Thursday, March 29

{Gluten-Free & Vegan Brownies}


It's been a busy week, full of training for a new journey.  It started last November when I fell in love with a fabulous workout that combined the grace of ballet and the balance and strength of pilates. Called Xtend Barre, it leaves me feeling beautiful, elegant and strong, feelings every woman should have after an hour of hard work! It took a little coaxing, but I decided to learn how to teach Xtend.  Two weekends ago I spent three days trying to soak up all the choreography, technique and body awareness necessary to teach it well.  Now, I'm training just about every day to improve and prepare to teach.  It's been exciting and fresh, yet exhausting! My body is quite ready for bed each night and rather cranky about rolling out in the morning, but I'm determined to keep on.  

For some odd reason chocolate tends to become more enticing when my body is worn out.  Last night I felt a sudden desire to bake brownies. This is a treat that has many happy childhood memories attached to it, only back then it included Ghirardelli's double chocolate brownie mix.  Nowadays it's a bit tougher to find a reliable gluten-free and vegan brownie recipe that satisfies my gooey chocolate appetite.  

My most recent attempt actually turned out quite well! So well, I thought it worthy of sharing with you.  It follows the general outline of BabyCakes' recipe, but as usual I substituted and added for a better result.  My changes made it mostly sugar-free too! I hope you give it a try when you're hearing the chocolate call.  

{GF & Vegan Brownies} 

1 Cup Chickpea Flour
1/4 Cup Potato Starch
2 Tbsp Arrowroot
1/2 Cup Unsweetened Cocoa powder
2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Xanthan Gum
1 tsp Sea Salt
1 tsp Cinnamon

1/2 Cup Pure Maple Syrup
1/4 Cup Xylitol
1/2 Cup Grapeseed Oil
2 Tbsp Vanilla Extract
1/2 Cup Hot Water

1/2 Cup Vegan Chocolate Chips 
1/2 Cup Chopped Semi-Sweet Chocolate Chunks (from a block of Chocolate)

Whisk all the dry ingredients in a large bowl.  Add the wet and mix slowly.  Fold in the Chocolate and pour into a greased 9 x 9" baking pan.  Bake at 325 degrees for about 10-15 minutes. The 15 minute bake time gives you a slightly firm crust and moist middle. If you like your brownies more on the gooey side pull them out sooner, closer to the 10 minute bake time.  Pair with some yummy coconut ice cream and fresh fruit for a delicious evening dessert. Enjoy! 


{Shared}

3 comments:

Sonja @ practical-stewardship.com said...

They look so good! I found you on the Healthy 2day link, and I love to compare recipes. I also have a brownie recipe, no flour, and you can make it vegan using sugar (I usually use honey, but it uses either). If you are interested go here: for the recipe: http://practical-stewardship.com/2012/02/22/no-flour-black-bean-brownies/

Amber said...

These look so awesome!

Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

Be Well,
--AFW Hostesses

Anne @ Quick and Easy Cheap and Healthy said...

Chocolate's always good. Thanks for sharing at Healthy 2Day Wednesday and come back tomorrow to see if you were featured!

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