Hey, there! Remember when I used to post regularly? Of course you don’t. Human memories don’t go back that far. I’m not making another promise to start posting regularly again, but I figured whatever hungry webspiders that still frequent my blog might be interested in an awesome recipe for
GLUTEN-FREE AND VEGAN BROWNIES
From Gluten-Free and Vegan Holidays, by Jennifer Katzinger
Because one should never need to sacrifice deliciousness when altering one’s diet to accommodate food allergies/sensitivities.
8 pitted dried dates
1/2 cup olive oil
1/2 cup dark brown sugar
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
3/4 cup cocoa powder
1/2 cup almond meal
1/2 cup sorghum flour
1/2 cup coconut flour (IIRC, we used more almond flour and maca, as I can’t have coconut)
2 3/4 oz dark chocolate (72% cacao), finely chopped
- Begin by simmering the dates in 1 cup water for about 1 hour to soften. This can be done the day before.
- Preheat the oven to 350 degrees F and grease an 8-inch square baking pan.
- In a large mixing bowl, combine the olive oil, brown sugar, vanilla, salt, and softened dates with any remaining soaking liquid. In a separate bowl, combine the baking soda, cocoa powder, almond meal, and flours. Gradually incorporate the dry ingredients into the wet ingredients and stir until well combines. Fold in the chocolate. Pour the batter into the pan and bake for 25 minutes, or until slightly cracking on top. Cut the brownies into 12 squares after cooling.
- Devour and collapse into a gurgling stupor of deliciousness. I guess friends and family can have some, too.
Consider serving with a vegan ice cream or sorbet. My personal favorite is cashewtopia, which you can find at Whole Foods and other natural grocers.