Gluten-Free (And Vegan, NBD) Frosted Brownies

4 Apr

For those of you who have to live a gluten-free lifestyle because of medical reasons….you may want to listen up. I have something to say:

I’m sorry, but I cannot marry you. Thanks for the offer though.

For those of you who live a gluten-free lifestyle by choice: I take my hat off to you. I don’t think I would want to live in a world without gluten. Knowing that I had the option of eating gluten would be absolutely unbearable. Well. I could do it. I’d just be bitter about it.

At August Restaurant, we offer many gluten-free options, so I have dabbled in gluten-free baking for quite some time now. Let me tell you…there have been many gluten-free shamecakes and the like since I’ve been learning about gluten-free baking. Lots of learning about xantham gum, and how you should NOT let it explode everywhere and try to clean it up with a damp cloth. Lots of learning how some flours taste really bad, no matter how much chocolate you put in there.

I decided a while ago, after visiting the bakery in New York City, to purchase the Babycakes cookbook. I must say the recipes are quite specific and well thought out, that is for sure. After tasting what they had to offer in New York, I trusted the recipes and tried out a few. I measured everything to a tee and read the instructions diligently. The results? YUM!

This recipe was adapted from that cookbook. Bless them. They are pretty smart folks at that bakery. These brownies are even vegan!

They came out super moist, cakey yet fudgy, flavourful and downright unacceptably delicious. It’s just not fair sometimes. Add a little lavendar cream cheese icing, and you’ve got yourself a one way ticket to Delicious Town.

Gluten who? You won’t miss that guy in these brownies; no sir.

Gluten-Free (and Vegan) Frosted Brownies

1 cup garbanzo (chickpea) flour

1/4 cup potato starch

2 tbsp arrowroot flour

1/2 cup unsweetened cocoa powder

1 cup sugar

2 tsp baking powder

1/4 tsp baking soda

1/4 tsp xanthan gum

1 tsp salt

1/2 cup coconut oil

1/2 cup applesauce (I used a prune puree instead. Don’d judge me)

2 tbsp vanilla extract

1/2 cup hot water or coffee

1 cup chocolate chips (vegan or otherwise)

Mix together all the dry ingredients.

In a separate bowl, mix the applesauce, oil, coffee and vanilla together, then pour into the dry mixture until the batter is smooth. Fold in the chocolate chips just until they are evenly distributed.

Bake in an 8″by 8″ square pan at 325F for approximately 20-25 minutes.

Not that either of us should be worried, but they are best served warm and will only keep for a few days covered. You’ll have them gone by then anyway though. Not to worry.

Lavendar Cream Cheese Icing

4oz softened cream cheese

1/4 cup butter

1 cup icing sugar

1 tsp vanilla

Beat until it resembles….well….icing. Go figure.

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