Our parents have been making our brownie recipe for years and when we changed to spelt they converted to the recipe you can find here
When our Mama recently made the switch to gluten free, she just eliminated sweet treats. It was hard to make the switch and sometimes gluten free baking just doesn't taste so great. It took a little sleuthing to find a recipe that tasted delicious and was both vegan and gluten free-but Super Chef Charlotte did it and made it even better...
These brownies also have a little hidden surprise: not only are they tasty but they are actually good for you! They have a hidden ingredient of pumpkin, which adds fiber and keeps the brownies moist. Give them a try and let us know how it goes!
So Yummy in your Tummy Brownies *Gluten and Dairy Free*
You will need:
3/4 cup of brewed coffee, hot
6 ounces of dark chocolate chips
1/3 cup of cocoa
1/3 cup of vegan margarine
3/4 cup of pumpkin puree
2/3 cup of sugar
2 tsp of vanilla
1 cup of gluten free flour of choice * ours is below
1 tsp of ground cinnamon
1 tsp of ginger
1/2 tsp of baking powder
1/4 tsp of salt
How to:
1. Preheat oven to 350'F and spray an 8'in pan with cooking oil
2. Mix together coffee, chocolate chips, cocoa and margarine in a large bowl and let sit for five minutes.
3. Add the pumpkin puree, sugar and vanilla. Stir until smooth
4. In a separate bowl, stir together flour blend, cinnamon, ginger, baking powder and salt. Add dry ingredients to wet and stir until combined.
5. Pour batter into prepared pan and bake for 20 minutes or until a toothpick comes out clean. Let cool before slicing or icing : )
*Gluten Free Flour Mix
Makes 3 cups
Mix together:
1 1/2 cups of brown rice flour
3/4 cup of tapioca starch
3/4 cup of potato starch
Once brownies are cooled ice with your favourite icing! Or enjoy them alone : )
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