This is the best brownie recipe I know of-gluten free or otherwise. Enjoy them warm out of the oven. Or, in the unlikely event that you have leftovers, rest assured that they get better every day.
2 eggs
1 cup apple or pear juice
1/4 cup melted extra-virgin coconut oil or butter
1/2 cup maple syrup
1 teaspoon vanilla extract
3/4 cup finely ground raw hazelnuts (skins on) or hazelnut flour (see page 00)
1/2 cup cocoa powder
1/3 cup brown rice flour
1/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon sea salt
3/4 cup dark chocolate chips
Preheat the oven to 350ºF. Lightly oil a 9-inch round pan or a standard loaf pan.
Whisk the eggs in a large bowl. Add all of the remaining ingredients, holding back 1/4 cup of chocolate chips, and stir until thoroughly combined.
Pour the batter into the prepared pan, scraping the bowl to get every last speck of chocolaty goodness. Decorate the top with the remaining chocolate chips.
Bake for about 30 minutes, until a toothpick inserted in the center comes out clean (or with only melted chocolate on it). Cool for at least 30 minutes before slicing and eating-if you can wait that long!
These cookies are quick, easy and fun to make. I love shaping them with my hands, but you could also use a cookie cutter.
Makes: 12 to 18 cookies depending on how big you make them
2 cups whole wheat pastry flour or spelt flour
1/3 cup canola oil
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 cup chocolate chips
1/2 teaspoon mint extract
1/2 teaspoon sea salt
Preheat the oven to 375º F.
Combine all the ingredients in a large bowl. Mix them together briefly with a wooden spoon; then shape them into cookies with your hands.
To use cookie cutters, flatten some batter between your hands and place it on a pastry board. Press in a cookie cutter and shake gently. Pull away the excess. Repeat till you use all the batter.
Arrange the cookies on a parchment-lined baking sheet. Bake for 10 minutes. Let them cool before eating.
Here is coupon savings on delicious foods for health, vitality and pleasure.
I have a coupon code to save 15% off all Navitasnatural.com products, especially good news for all those wanting to make my dark chocolate truffles, which are loaded with navitasnaturals.com superfoods: cacao butter, cacao powder, maca, gogi berries, and more. Here is the recipe from my website that has everyone (nationwide) in my cooking classes smiling: http://lesliecerier.com/blog/category/recipes/cacao-2/
Loved by vegans and non-vegans alike, this rich chocolate cake is the one I usually make for birthdays. Serve it plain, drizzled with Hot Fudge, or frosted with Vegan Chocolate Mousse.
Yield: 8 servings
1 3/4 cups whole wheat pastry flour
1 tablespoon baking powder
1/4 teaspoon sea salt
2 1/2 tablespoons flaxseeds
1/2 cup apple juice
1/4 cup canola oil
1/2 cup maple syrup
1/2 tablespoon vanilla
1 1/2 cups dark chocolate chips* or 5.3-ounce dark chocolate (70 or 72%) broken into 1-inch pieces (1 ½ cups)
3/4 cup vanilla soymilk
* Fair Traded chocolate is strongly suggested.
1. Preheat the oven to 350°F. Lightly oil a 9-inch cake or loaf pan and set aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, and vanilla, and blend well.
4. Heat the chocolate chips and soymilk in a 1-quart saucepan over low heat. Stir constantly about 3 minutes, or until the chocolate melts.
5. Add the melted chocolate and flaxseed mixture to the flour mixture and stir well to form a smooth batter.
6. Pour the batter into the cake pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool 30 minutes before removing from the pan. Serve plain or frosted.
For a Change…
Omit the soymilk and use 1 ¼ cups juice. Melt the chocolate in a double boiler or in a skillet over low flame stirring constantly.
Also, you can substitute other flours. If you like, use all spelt flour and substract 25% liquid from the recipe above. Or if you want to add more calcium and iron and use some teff flour, you may substitute up to 25% teff flour for the whole wheat pastry flour. Either way, this cake will please everyone.
