Wednesday, August 8, 2018

Baking with the Bean: Brownies (Gluten Free, Vegan & Refined Sugar Free!)

I'm handing this post over to the Bean because she made these killer brownies on Monday! I'm so glad she is deciding to share the recipe because these brownies were fabulous! The Bean doesn't always love baking. She much prefers to stir while I bake. But with a stroke of fierce independence she made these and they were perfect! The Bean has taken over my blog a couple of times but she's never posted a recipe before. So without further ado, here is Miss Bean and her very first recipe!
Hi guys! It's the Bean. I like this recipe because it works with all of my family's problems. I say that lightly. They aren't actually problems, just a lot of food intolerances that are sometimes hard to work around. My family is pretty much completely gluten free, dairy free and refined sugar free. It can be tough to find recipes that cater to all these needs, so these brownies were perfect. AND they taste like REAL brownies, so that's a plus. This recipe is from Beaming Baker. You can find the original recipe HERE.

 -Add 1/4 cup of tahini (the original recipe calls for almond butter, but I used tahini instead) & 1/2 cup of coconut sugar to your mixing bowl.

-Put in 1/3 cup of maple syrup and 6 Tablespoons of melted coconut oil and whisk until it resembles a caramel like substance.
-Add in 3/4 cup of unsweetened cocoa powder in 3 increments (1/4 cup at a time), and you want to stir until smooth.

-Once the cocoa is well mixed in, add in 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Next. mix in your 2 egg replacers. I use Bob's red mill egg replacers but you could choose to use flax instead.
-Fold in 6 Tablespoons Gluten Free Oat Flour in 3 increments (2 Tablespoons at a time).

-Then, mix in 1/2 cup vegan chocolate chips.
-Line an 8x8 baking dish with parchment paper and pour the batter into the prepared baking dish.

- Preheat the oven to 325 degrees Fahrenheit. Once preheated, bake the brownies in the oven for 28-32 minutes. Mine were done after 28 minutes, but I do recommend checking them with a knife to make sure they are fully cooked.

Gluten Free, Vegan. Refined Sugar Free
Yield 16 brownies

1/4 cup tahini or almond butter
1/2 cup coconut sugar
1/3 cup maple syrup
6 Tablespoons melted coconut oil
3/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 egg replacers (I use Bob's Red Mill. You could use a flax egg)
6 Tablespoons Gluten Free Oat Flour
1/2 cup vegan chocolate chips

1. Preheat the oven to 325 degrees Fahrenheit. Prepare an 8x8'' baking dish by lining it with Parchment paper.
2. In a medium mixing bowl, whisk the tahini, the coconut sugar, the maple syrup and the melted coconut oil together until it is smooth and caramel like.
3. Add the cocoa powder in 3 increments (1/4 cup at a time), whisking well between each addition. Once smooth, whisk in the vanilla extract and the salt.
4. Mix in the egg replacers.
5. Add the oat flour in 3 increments (2 Tablespoons at a time). Fold in the oat flour until it is well incorporated. Swith from a whisk to a spatula to scrape down the sides of the bowl.
6. Still using the rubber spatula, fold in the chocolate chips.
7. Pour the batter into the prepared baking dish.
8. Bake the brownies in the preheated oven for 28-32 minutes, until an inserted knife comes out clean.
9. Cool the brownies to room temperature before slicing into 16 brownies and serving. Enjoy!

I was sitting with the Bean as she write this and the first draft of this post had me laughing so hard! She was writing all kinds of crazy stuff, I tried to convince her to leave it in but she backspaced it all out! When she was writing about the chocolate chips, she wrote "add in 12 cup of" then got distracted by some mints on my desk. I encouraged her to keep writing and she said 'Oh who cares keep 'em guessing." Oh gosh! If only you could see the behind the scenes! This post is remarkably tame given how wild the Bean's blog writing process is!

I hope you like this recipe and maybe I'll see you soon! 👋

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