Vegan Gluten Free Brownies? Is that Impossible? Find out!

Vegan, gluten free brownies are possible and easy!

This recipe was modified from the "Babycakes" recipe that I first heard about from watching Martha Stewart about 4 years ago. I modified it to make it simplified and faster to make by consolidating all of the different flours, powders and gums. Use the gluten free flour mix that I describe under "Breads and Baking" as it will contain the starches and xanthum gum that is needed when baking GF. Time is always at a premium!

Homemade Vegan Brownies

(can be gluten free)

Use mini muffin pan molds for this recipe. Investing in at least 2-3 mini muffin tins will help make baking the brownies go faster. This recipe makes about 3 dozen mini brownies.

1 1/4 cup flour mixture

1 cup sugar

2 1/4 tsp baking powder

1/4 tsp baking soda

1 tsp salt

1/2 cup cocoa powder

1/2 cup canola oil

1/2 cup applesauce

2 TBSP vanilla

1/2 cup brewed coffee or hot water

1 cup of vegan mini chocolate chips (see notes)

1. Preheat oven to 325 deg and prepare mini muffin tins with either oil or
   liners.
2. Whisk together flour through cocoa powder and set aside.
3. In a large bowl, mix oil, applesauce, and vanilla.
4. Slowly add flour mixture, stirring to combine.
5. Stir in coffee or hot water until it forms a batter, then fold in chocolate
   chips.
6. Place 1 TBSP of batter into each muffin tin and bake until toothpick comes
   out clean, 12-15 minutes.
7. Let brownies cool before removing from mold.
   

No egg, No problem!

Scones

This recipe has been modified to exclude the one egg from the original recipe and how to make buttermilk on a whim. Add fresh berries like cranberry, blueberry, raspberry or blackberry. Do not use frozen berries.

2 cups flour (or split 1/2 cake flour and 1/2 regular for a lighter texture)
1/2 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 TBSP chilled butter, cut into small pieces
1/2 cup chopped berries (optional!)
1/2 cup buttermilk (see notes)
1/3 cup half and half
1/2 tsp grated orange or lemon rind

1. Preheat oven to 375 deg F
2. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour through salt in a bowl and cut in butter with a pastry blender or 2 knives until the mixture is a course meal. Add the berries to coat.
3. Combine buttermilk and rind to mixture stirring until moist. Dough will be sticky.
4. Knead the dough gently on a lightly floured surface with floured hands. Pat the dough into a 10 inch circle on a baking sheet coated with cooking spray. Cut the dough into 8 wedges and bake for 30 minutes until golden.

*Notes: Buttermilk substitution: Add 1 TBSP of vinegar to 1 cup of milk and let mixture rest for 5 minutes. For this recipe, add 1 1/2 tsp of vinegar to milk. This also works for milk substitutes like rice and soy.

Ode to Daylight

With added daylight as my guide, I prepared "Great Grilled Chicken" tonight for dinner. Catch the recipe under "Main Dishes". This is very easy and good, so easy that my husband remarked about how carefree it was to watch me make dinner. I added a side dish of fresh lettuce, couscous, and a mixture of tomato, cucumber, kalamata olives, garbanzo beans, plain yogurt and fresh feta marinated with this dressing:

1/3 cup red wine vinegar
1/4 water
1/2 cup olive oil
1 tsp sea salt
1/2 tsp ground black pepper
1 tsp oregano
1 tsp agave nectar

*For gluten-free option, make quinoa instead of couscous

Great, Triple Layer Chocolate Cake

We celebrated my daughter's 9th birthday with an owl themed party, complete with this cake decorated with an owl. The cake is egg free and dairy free. We used Newman O's for the wings and eyes, Lifesaver jellied candies for the eyes, and baking chips for the feathers. The beak and claws are almonds and this cute owl is sitting on a branch of pretzels. I doubled the cake recipe and used the chocolate glaze between each layer of cake. This cake recipe will also work great with the wheat/gluten free option. Go to the Breads and Baking option on this site for details.

Chocolate Cake

In a bowl mix:

1 1/4 cups of flour mixture

3/4 cup sugar

1/4 cup corn starch

1/2 tsp baking soda

1/2 tsp salt

3 TBSP cocoa

In another bowl mix:

1/3 cup oil

1 tsp vanilla

1 TBSP vinegar

3/4 cups of cold water

1/4 cup of any type of milk (cow, soy, rice, etc)

Sift dry ingredients together and blend wet ingredients.

Mix the wet and dry together until well blended.

Pour into lightly greased baking pan (8-9 inches round or square) or into 12 muffin tins

Bake at 400 deg F until toothpick comes out clean. Bake for 20 minutes for cake and 18 minutes for muffins. Recipe can be doubled and used with layered cake pans for a double or triple layered chocolate cake.

Chocolate Glaze

2 Tbsp Cocoa

1 TBSP vegetable oil

1 TBSP corn syrup

2 TBSP + 1 tsp of water

1 cup powdered sugar

Combine the first 4 ingredients in a small sauce pan and stir over medium heat until smooth and shiny, then blend in powdered sugar. Glaze the cake and enjoy.