Wednesday, July 8, 2009

Gluten-free Whole-Grain Brownies.



Note - I no longer use gluten-free grain-based flours in my baking.  This recipe is from a few years ago when I was just learning about nutrition.  As my diet has changed I have found that not eating a lot of carbohydrates and staying grain-free and gluten-free is best for my health.  Now I prefer to limit my sweets consumption and when I do bake I chose almond, coconut and other grain-free flours instead.


Healthy but yummy, that's really the only way to describe these brownies. I won't forget to mention though that they are also gluten free, soy free, sugar free, whole grain and simply delicious? Oh wait, I already mentioned the delicious part. But are yummy and delicious the same thing?

I created the recipe for these brownies a few months ago. From then on they were my go-to brownie recipe. These "every day" gluten free brownies are a healthy alternative that doesn't skimp on flavor. I can eat these and not feel guilty. Each bite has a hint of chocolate, melt in your mouth smoothness and banananess.

What these brownies are not: ooey-gooey and fudgy. This is a cake-y brownie. Some brownie purists say that real brownies are fudgy, others say they have to be cake-y and a select few ride on the middle of the fence demanding both worlds. I will spare you the guess work. Let me repeat- these are cakey!


Gluten-free Whole-Grain Brownies.
    makes one 8x8 pan

    6T  coconut flour
    4T (heaping) cocoa powder
    2T  millet flour
    2T  quinoa flour
    2T  teff flour
    1 tsp  baking powder
    1/4 tsp  baking soda
    1/4 tsp  sea salt
    1/2 tsp  vanilla
    3T  honey or maple syurup
    1  happy egg
    1  mashed banana
    1/2 cup  coconut water
    1/2 cup  raw whole cows/goat milk or alternative
    2/3 cup  chocolate chips of choice, I use enjoy life
    Ground walnuts for topping

To make your brownies:
  1.   Mix wet ingredients in one bowl.
  2.   Mix dry ingredients in another bowl.
  3.   Pour into a buttered or MISTOed 8x8 pan.
  4.   Bake at 350 degrees for 20-30 minutes or until the top is spongy and bounces back like a cake, and the sides have begun to pull away from the pan.
  5.   LET COOL, slice into squares and serve.
  6.   Freeze leftovers (if there are any) in individually wrapped plastic wrap + foil for no more than 6 months.

These brownies go best warm with some cold vanilla ice cream. Drizzle with maple syrup, or chocolate sauce and ENJOY!

2 comments:

greenspell said...

Hi Meagan,

You visited my blog today and I had to see yours, since it had such a yummy title! I was planning on making brownies tonight from the latest issue of Vegetarian Times, and then I saw these...and had to make them! I didn't have the flours - just regular gluten-free flour. But they taste really good and are light, and not too sugary! Perfection! Thanks for sharing!

gwensans said...

This is great, thank you for sharing. Ever since I gave up gluten I have felt fiber deprived so this is perfect. I actually just came across Bavarian's gluten free whole grain and it's delicious.