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Chocolate Quinoa Brownies- Gluten-Free and Vegan

These gluten free chocolate brownies are vegan and egg free



Your stubborn and chocolate obsessed gluten-free goddess has been working overtime. In between shooting photographs of the holiday lights and skaters in Santa Monica and battling the return of the flu I fought off some weeks ago (I believe in recycling, Darling, but this is a wee bit ridiculous) I have been utterly possessed. Haunted by the ghost of chocolate brownies. Vegan chocolate brownies, to be exact (because I've already served up the best egg-based gluten-free brownie I can think of, so if you haven't tried my Dark Chocolate Brownie recipe or the Chocolate Brownie made with pecan meal, Darling- Go!).

Baking failures do not sit pretty with yours truly. Especially when I am achy and voiceless and my head feels like a giant damp wad of gluten-free dough with too much xanthan gum added (you gluten-free bakers know exactly what I'm talking about). I feel like the goddess of sticky, thick and dull. And there ain't no cure. Except maybe a hot toddy. Or three.

Lucky for me I have a husband who likes to bake. A husband who says (as his brittle, grumpy hot-flashing wife is muttering expletives and scraping another gooey not-in-a-good-way gluten-free vegan brownie failure into the perky polka dotted trash can), So. 

How can we make this work?

For a split second I panic and think, He's over it. He's finally tired of living gluten-free. Living without baguettes and bagels and croissants out of love, a sense of duty, or comradeship and support. 

He's done. Finished. He's out the door, no looking back.

And who can blame him? Would you choose to give up gluten if you didn't have to? Could you give up gluten out of love alone? Would you jump, like Sawyer, from the leaking helicopter into the ocean below to save the woman you love?

Why do the Quinoa Breakfast Brownies work without eggs?

I hear him ask this beneath my visions of Kate's tears and windswept hair swirling under the throb and thwack of the helicopter blades (that kiss!).

Excellent question, I respond, as I straighten up and dump the empty brownie pan into the sink. Maybe the quinoa flakes help the structure, I murmur. Maybe vegan brownies need more than flour and sugar for structure, I think aloud ,gaining momentum. Maybe- just maybe- the quinoa flakes work a little magic- the way tofu or beans might.

And that, Dear Reader, is the third act moment eyes re-met across the tiny space of a Santa Monica fifth floor apartment, the winter solstice sun slanting in a soft cool glow.

And I knew.

A man who ponders quinoa with you, is a man willing to jump from a helicopter.


Gluten free vegan chocolate brownie with quinoa flakes

Gluten-Free Chocolate Quinoa Brownies Recipe

For those of you who must bake gluten-free without eggs- this chocolate brownie recipe is for you. Using quinoa flakes makes all the difference. Quinoa creates a tender, moist vegan brownie without the tang of fruit puree, or metallic aftertaste of beans (not to mention, no tofu!).

Preheat the oven to 350ºF. Line a 11x13-inch baking pan with lightly greased parchment.

Ingredients:

Whisk together the dry ingredients:

1 cup sorghum flour
1 cup Ancient Harvest Quinoa Flakes
1/3 cup Organic Quinoa Flour or GF buckwheat flour
1/2 cup potato starch
1/4 cup organic cocoa powder
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

Add in:

2/3 cup light olive oil
3 tablespoons pure maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder or 1 tablespoon bourbon vanilla extract

Combine the wet and dry ingredients and beat with a stand mixer, or your own elbow grease- with a sturdy wooden spoon- until you get a sticky batter.

Make your egg replacement:

1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Instructions:

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Add:

2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like a soft cookie dough. (Three tablespoons of warm water worked for us.)

Now add in:

1/2 cup dairy-free chocolate chips or chopped nuts, as you prefer (or both!)

Stir to combine.

Spread the batter into the prepared baking pan, and using wet or oiled hands, press and smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until set - about 25 to 35 minutes depending upon your oven and altitude. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly.

Cool on a wire rack. Using a thin sharp knife, cut the brownies into squares; wrap them in foil; bag in a freezer storage bag. Freeze.

Delicious warm or slightly chilled.

Makes 15 to 18 brownies.


Recipe Source: glutenfreegoddess.blogspot.com

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