Saturday, August 4, 2012

Brownies! (Gluten-Free, From Scratch!)

Ben just adores brownies.  We often buy the mix, but the other night we were having a quiet evening at home and didn't want to leave, so we whipped up a batch of these!

I started with melted chocolate... but I kept adding chocolate.  These aren't cake brownies, these are dense, thick, triple-chocolate brownies.

I've been into coconut sugar lately, and I like my brownies slightly less sweet, with a richer flavor.
Feel free to substitute another kind of sweetener.

Brownies (Gluten-Free)

1/2 cup sorghum flour
1/4 cup tapioca flour
1/4 cup brown rice flour
1 teaspoon xanthan gum
4 eggs
2 cups coconut sugar
1/8 teaspoon salt
1 cup walnut, vegetable, or coconut oil
1 teaspoon vanilla
4 ounces unsweetened chocolate, melted and cooled
1/4 cup unsweetened cocoa powder
1/4 cup mini chocolate chips

Preheat oven to 350 degrees F and grease a 9-inch square baking pan.  Line the bottom with parchment paper.
Combine the flours and xanthan gum.
Beat the eggs, sugar and salt until mixed.  Blend in oil, vanilla, melted chocolate and chocolate powder.
Beat in dry ingredients and chocolate chips.
Pour into the prepared pan and bake for 40-50 minutes, or until a toothpick comes out mostly clean.

These brownies should be slightly underdone.
Cool completely before cutting.


Wednesday, August 1, 2012


It's summer and I'm into muesli, slightly sweet and nutty with lots of filling fiber from the oats.  Instead of buying it pre-made, I decided to prepare my own with my favorite ingredients.  Change up the nuts, seeds and fruit to suit your tastes.


3 cups rolled oats
2 tablespoons ground flax
1/4 cup raw pumpkin seeds
1/4 cup walnuts
1/4 cup diced apricots
1/4 cup diced dates

Combine all ingredients and serve with milk, non-dairy milk or yogurt.