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Grain Free Fudgy Brownies
If you have been following my blog for any length of time, you probably already know that Brownies are my favorite dessert (when I can find or make Gluten Free Vegan ones!).
I recently found this Grain Free Fudgy Brownies Recipe that I just fell in love with! Not only is it Gluten Free and Vegan, but it is completely Grain Free!! Amazing!!
Check this out ….
Fudge-Tastic Brownies (Vegan + Gluten-free + Grain-free + Nut-free)
by Leanne (Healthful Pursuit)
Lightly adapted from Elana’s Pantry
Ingredients
- 1/2 cup mashed frozen banana or 1/2 cup date puree (approximately 6-8 dates soaked in 1 cup water for an hour, drained, then blended to make 1/2 cup mixture)
- 1 cup roasted sunflower butter
- 2 tbsp ground chia seeds, mixed with 3 tablespoons water to form a paste
- 2 tbsp melted coconut oil
- 2 tbsp honey, brown rice syrup, or date syrup
- 1/4 cup xylitol
- 10 drops stevia concentrate
- 1 tbsp gluten-free vanilla extract
- 1/2 cup cacao powder
- 1/4 tsp Himalayan rock salt
- 1/2 tsp gluten-free baking soda
- 1/4 cup dairy-free chocolate chips
Directions
- Preheat oven to 350F and prepare an 8×8 baking dish with coconut oil. Ensure all nooks and crannies are well oiled. The mixture naturally has oil, so I didn’t bother using parchment.
- In a food processor , combine bananas, sunflower butter and chia seed mix. Process until smooth.
- Add in coconut oil, date syrup, xylitol, stevia and vanilla. Again, process until smooth before adding cacao, salt and baking soda
- Transfer batter into a well greased 8×8 inch Pyrex baking dish and sprinkle with chocolate chips.
- Bake for 30-35 minutes, until a toothpick comes out clean and the sides begin to get golden.
- Remove from the oven and allow to sit for 5 minutes. Cut in the pan into 16 squares and have at ‘er!
If you are having trouble finding some of the ingredients for this recipe, check out the links below (and I recommend using Coconut Nectar rather than the date syrup, but use what works best for you):
Gluten Free Cupcakes
This Gluten Free Cupcake recipe looks so good …. I posted the entire recipe right here!
Gluten-Free, Vegan, Soy-Free, Nut-Free, Corn-Free, Fudge, Mint and Raspberry Cupcakes
Ingredients
Cupcakes:
- 1 cup coconut milk
- 1 tablespoon white vinegar
- 1 cup gluten-free all-purpose baking flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon double-acting baking powder
- 1/4 teaspoon plus 1/8 teaspoon xanthan gum
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 1/2 teaspoon vanilla extract
Mint Frosting:
- 1/2 cup vegan butter
- 3 cups confectioners’ sugar
- 2 tablespoons coconut milk
- 2 teaspoons mint extract
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
Raspberry Compote:
- 1 cup fresh red raspberries
- 1 tablespoon sugar
Chocolate Ganache:
- 1 cup vegan chocolate chips
Chocolate Cookie Crumbles:
- 1 cup gluten-free vegan chocolate cookies
Directions
For the cupcakes: Preheat the oven to 350 degrees F. Line a traditional cupcake pan with 12 cupcake liners.
Combine the coconut milk and vinegar and set aside. In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt. In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture and beat with an electric mixer for 1 minute. Add the dry ingredients to the wet ingredients and mix thoroughly.
Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes. Cool the cupcakes completely. Once cool, remove the cupcakes from the liners and cut horizontally in half creating 2 pieces.
For the frosting: Whip the butter until it is white and creamy, about 3 minutes. Add the confectioners’ sugar 1 cup at a time until thoroughly combined. Add the coconut milk, mint extract, vanilla bean paste and salt, and mix until smooth. Put the frosting in a piping bag and cut 1/2-inch off the tip.
For the compote: Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally. Remove from the heat and let cool.
For the ganache: In a small saucepan, melt the chocolate chips over low heat, stirring frequently. Remove from the heat and let cool until it is still warm and easy to spread.
For the cookie crumbles: Using a food processor, crush the cookies into crumbles.
To assemble: Lift the top off of a cupcake and generously frost the bottom with mint frosting. Drizzle with raspberry compote and replace the top. Spread approximately 1 1/2 tablespoons chocolate ganache on the top, and then sprinkle with chocolate cookie crumbles.
