Gluten Free Brownies.

I try to cut the sugar in half for everything sweet I bake. Not because I’m making a concerted effort to be healthy, but because I can’t handle (what seems like) the excessive amounts of sugar that things like cookies and cakes call for.

I went on an intense candida diet for a while where I cut all sugar, including fruit, for two weeks. After that I reintroduced fruit, but kept refined sugars out. Ever since then I have a much lower tolerance for sweet things which leads to awkward situations where I get served cornbread as an appetizer and it feels like I’m eating dessert before my dinner. I honestly wanted to save that cornbread and just have it after my meal with a bit of butter and honey, haha.

Anyway, I automatically cut the sugar in any given dessert recipe in half (excepting yeasted things because the yeast needs the sugar to actually work), which can create interesting results. In cookies it manifests as less spread, so you have to smoosh the dough before baking unless you enjoy oddly cake-like cookies. In brownies it manifests as a less fudge-y texture. So, if you’re a fan of cake brownies, no adjustments are needed.

I wanted to make brownies that were somewhere in between, so I tried various adjustments and I think I came up with something that is pretty awesome. I haven’t tried using liquid sweetener (like maple syrup) yet, but I’ll get back to you.20161112_112119

Gluten Free Fudge-y Brownines

  • Servings: 16 brownies
  • Difficulty: easy
  • Print
4 ounces (3/4 cup plus 2 Tbs) flour blend
1/2 tsp salt
1/2 tsp xanthan gum
7 ounces semisweet chocolate chips
4 Tbs butter
2 ounces cocoa butter
3 Tbs cocoa powder
4 1/2 ounces (1/2 plus 1/8 cup) sucanat
1 large egg
2 egg yolks
2 tsp vanilla

  1. Melt the butter, cocoa butter, chocolate chips and sucanat in a large pan over low heat. Stir in cocoa powder, remove from heat and stir in vanilla.
  2. While everything is melting line an 8 inch square cake pan with foil. You can oil this if you like, but it works without oil as well.
  3. Whisk dry ingredients together.
  4. Whisk the egg and egg yolks into the chocolate mixture and pour into the dry ingredients. Stir with a spatula until everything is combined. Cover with plastic wrap and let sit for 30 minutes.
  5. Move the oven rack to the middle position and preheat oven to 350°F.
  6. Bake for 45-55 minutes, rotating pan halfway.
  7. Let brownies cool completely in the pan on a wire rack before serving.

Notes

  • The cocoa butter is completely optional. If you’d rather not use it, just use 8 Tbs butter.
  • You can substitute coconut oil for the butter for a dairy-free brownie.
  • The longer you bake these, the more like cake they will be when they cool.
  • Save the egg whites! Stick them in a jar in your fridge and they’ll keep for an amazingly long amount of time. You can use them to make coconut macaroons, or angel food cake, or any number of things.

P.s. Every time I went to type brownies I would write brownines…I have no idea why.

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Crock Pot Chicken Curry.

My crock pot is my best friend. If I know I’m going to have a busy evening I can start dinner that morning and not have to worry about cooking during what I affectionately refer to as “the witching hour.” Around the time I’m getting ready to start dinner, Hamlette is usually getting tired and a little cranky. I often end up backpacking her in the mei tai just so I can get food ready for a family dinner when Hubby gets home from work. If he’s not working, usually he can hold her while I cook, but if he’s home we eat at an earlier time.

20161028_141433Ah, the joys of shift work!

Anyway, crock pots. I can’t recommend them enough. There are loads of crock pot freezer meals that you can make ahead of time and then just dump the bag of goodies into the crock pot that morning for a lovely, no hassle, dinner. This isn’t one of those, but it’s still really easy.

As an added bonus: zucchini is super delicious in curry, so if you grow zucchini, or have a neighbor who is always trying to give you zucchini, this is a good way to use it up!

Chicken Curry

  • Servings: 8-10
  • Difficulty: easy
  • Print
1 pound chicken
1 1/2 cups chicken broth
1 zucchini, diced
4-6 cloves garlic
1/2 onion, chopped
2 Tbs dried basil
1 1/2 Tbs yellow curry powder
2 tsp salt
1 tsp fresh ginger, peeled and finely chopped
1 tsp chili powder
1 can full fat coconut milk
Fresh basil, chopped

  1. Combine everything but the coconut milk and the basil. Cover and cook on high for 3-4 hours or low for 6-8, until chicken is cooked through.
  2. 1 hour before serving add the coconut milk and shred the chicken.
  3. Serve over rice.