You might be wondering about me these days. First, I haven’t posted in over a year and then I show up with the bone broth recipe and now a vegan recipe? What’s the deal? Well, we aren’t vegan, but I love finding vegan recipes because they are egg free and Noah is allergic to eggs.
And also, it was New Years’ Eve 2012 when things changed drastically in our family, health-wise. You can read all about it here. Little did I know that my being in “Super Immunity Building Mode” would lead us to a year of learning, changing and ultimately eating much differently than what we ever had before. ‘Differently’ meaning, over the course of the past year we have become gluten free, soy free, and eat very limited dairy – and only raw at that. We eat very limited sugar, buy as much as we can that is organic, local farmed and raised, and purchase very little processed foods. The result? We’re all healthier. Without a doubt. We still have questions about reactions here and there – it’s such a mystery sometimes – and we still sometimes crave things we shouldn’t have. It’s so hard to deprive the kids of things they love. If only I didn’t raise a family of foodies!
Enter, these delicious brownies. They are so soft and chocolatey, and a huge bonus – they’re easy to make! If you’ve ever made gluten free recipes, you might know how uh…high maintenance…they can be. Everyone loved these brownies – in fact, they may already be gone!
Gluten Free Vegan Brownies
adapted from Sarah Bakes Gluten Free Treats
1 cup gluten free flour blend*
3/4 scant cup xylitol
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/3 cup coconut oil, melted
1/4 cup coconut milk
1/4 cup water, room temperature
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
Preheat your oven to 350. Line 8×8 or 9×9-inch square baking dish with parchment paper, so that it hangs over the sides. In mixing bowl, sift together flour blend, xylitol, cocoa powder, baking powder and salt. Stir in the melted coconut oil, coconut milk, water, maple syrup and vanilla extract. Mix until just combined.
Pour the batter into your square baking dish and smooth out. Bake for 25 minutes, being careful to not overbake. Cool in the pan on a wire rack for 15-20 minutes. Use the parchment paper to lift the brownies out of the pan, then cut into squares. Store in air tight container. You may want to place some parchment or wax paper between the brownies to avoid having them stick together. Enjoy!
*Here is the flour blend I used in this recipe:
4 cups superfine brown rice flour
2 cups sweet white rice flour
2 cups potato starch
1/2 cup tapioca starch
1/2 cup cornstarch
5 teaspoons xanthan gum
Stir or whisk together and store in a ziploc or other container. I store all of my flours in the freezer and let them come to room temperature before using.