This brand new recipe was dinner tonight at our house and the food critics exclaim, “Definitely make it again!”. It is gluten free, dairy free and sugar free. The top crust is made from my favorite pizza crust company Chebe – it is a Chebe Focaccia mix. I followed the recipe just as written (that’s not usual as many times I change at least one ingredient!) The most time consuming parts were cooking the chicken and chopping the onion, red pepper and garlic, but once those were done the cooking went quickly. View the recipe at Simply…gluten-free.
This is probably my favorite gluten free, sugar free recipe. I love brownies….
- 1 cup brown rice flour
- 1 cup peanut flour (if you don’t have peanut flour you can just double the brown rice flour)
- 1 cup cocoa powder
- 1.5 Tbsp baking powder
- 1 cup maple syrup
- ½ cup grapeseed oil
- ½ cup agave
- ½ cup stong brewed coffee (we use a stovetop espresso, resist the urge to add more just because you made it – trust me, it makes it too liquid and will not bake)
- ½ cup unsweetened almond milk
- 1 Tbsp vanilla extract
- 1 cup chocolate chips – we use the Sunspire Grain Sweetened Chocolate Chips
(malted barley, corn and brown rice sweeten these chocolate chips and they are quite amazing especially if you have given up normal chocolate due to the sugar – here is what Sunspire says on their webpage about their Grain Sweetened Chocolate Chips, “Our proprietary grain-based sweetener is not only nutritionally sound, but also perfectly complements the rich flavor of our chocolate and confections. This complex carbohydrate is derived from a mixture of whole-grain barley and corn that is first boiled, then dried. No chemicals are used, and no nutrients are removed. This sweetener contains natural malt sugars and proteins.”
Heat oven to 350. Sift flour, cocoa powder, baking powder and a pinch of salt into a bowl. Whisk maple syrup, oil, agave, coffee, almond milk, and vanilla in another bowl. Mix wet ingredients into dry ingredients. Pour half the batter into a greased 9’by11’ baking dish, top with half the chocolate chips then pour the remaining batter and top with the rest of the chocolate chips. Bake 30 minutes and let cool. Don’t over bake. There isn’t anything that needs to be cooked (like eggs) so not over baking will give you a little bit more gooey goodness in your brownies unless you want more cake like brownies, which are good too!
Variation 1: We have done it without the chocolate chips and added little drops of peanut butter on top – we will try to swirl it next time.
Variation 2: Add 1.5 Tbsp of cinnamon to the batter and mix. This is probably our favorite variation.
Sit, put your feet up, grab a glass of milk and a brownie….mmm goodness!
Recipe is a modified spin off of a recipe from Gwyneth Paltrow.