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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

Forever-Gooey Brownies

January 16, 2017

One of the first recipes I "veganized" 5 years ago was my brownie recipe. Something amazing happened... They never got stale.

Ever.

 

They just remained in an eternal state of soft and gooey.

How is that possible? Regardless of the witchcraft behind this glorious truth, they won't last very long in the household to truly test that statement.

 

Why do I tend to bake gluten-free?

 

No real reason. Is that a good answer? Quinoa is high in fiber, iron, magnesium, protein, and manganese. I started using it as a more nutritious “flour” years ago, and that means accidentally fizzling out real flour, as I found more and more unconventional flours with which to bake. It sort of became a challenge that stuck around.

 

Why do I tend to bake with coconut sugar?

 

That’s a better answer. It has a lower glycemic index than regular sugar, making it less likely to mess with your blood-sugar levels (in other words, I’m less cranky an hour later than I would be had I eaten cane sugar).

 

It also retains the iron, zinc, potassium, and calcium that is in the tree sap from which it’s made. While there may not be anything WRONG with cane sugar, there’s not a whole lot RIGHT with it. The same can’t be said for coconut sugar.

 

It wins in my book.

 

Andplusalso, it means I feel less guilty about devouring half the batter prior to baking.

 

Oops.

 

Forever-Gooey Brownies

 

Ingredients:

  • 2 cups flour or GF blend (I use 1 cup Red Mills 1 to 1, ½ c quinoa flour, ½ c rice flour)

OR 1 ¾ c flour/GF blend and ¼ c chocolate protein powder

  • 2 cups coconut sugar (or regular sugar if you prefer)

  • ¾ cup unsweetened cocoa powder

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 cup water

  • 1 cup oil (I use coconut oil)

  • 1 T maple syrup (optional)

  • 2 tsp vanilla extract

  • Chocolate/carob chips (optional)

 

 Directions:

 

Preheat the oven to 350.

 

In a large mixing bowl, combine and stir flour(s), sugar, cocoa, salt, baking soda.

Add in the wet ingredients, one at a time, letting stir a few seconds after each addition.

If adding chocolate chips, fold in last.

 

Pour into a 9X9 baking dish for thicker brownies, baking for 55 minutes; or a 7X11 dish for 25 minutes. Either way, insert knife/toothpick to the center to check doneness.

 

Let cool for 5 minutes before cutting, or just tear into that bad boy with a fork.

 

 

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