Happy Wednesday Folks!!
I was busy yesterday evening making hummus and brownies after dinner. I needed chocolate in my life.
Marc and I had Mexican rice for dinner last night. It’s amazing. Today I used the leftover Mexican Rice to make tacos.
And we had a snowy run this morning!!
So I got to try my Salomon winter running shoes. They have spikes and were amazing. I honestly don’t know how I have survived winters without them!!
Now for the tasty stuff!!
I had some requests for the recipe for the brownies I made last night, so I got right on updating the blog. I was quite satisfied with the way they turned out. I am always worried the GF flour will dramatically change the texture, but surprisingly you hardly notice a difference. They may even be better. 😉
You have to try them!!
I suggest eating them right out of the oven topped with your favorite vegan ice cream (mine is Coconut Bliss) or dairy ice cream. Believe me you won’t be disappointed. I needed a chocolate fix yesterday, so obviously these were in short order!! What can I say, when a girl needs her chocolate, she needs her chocolate!!
I wanted to make these Gluten friendly and vegan friendly, because I try to eat vegan and GF as much as possible (I do like my occasional feta cheese and Dave’s Killer Bread) and I have many loved ones who can’t have gluten.
I also subbed the sugar for coconut sugar and maple syrup. Great for vegans and great for those who can’t have sugar or are avoiding sugar. Make sure you buy GF Vegan chocolate chips for these, if you want to keep it completely GF and dairy free. The vegan dark chocolate chips don’t cause any flavor change. I use them in place of all chocolate chips in my baking.
Recipe for Vegan Pumpkin Brownies (GF & Sugar Free):
Prep time: 10 minutes Bake time: 25-30 minutes
Ingredients:
- 1 c GF Flour Blend or Bobs Red Mill GF Flour Blend
- 1/2 c coconut sugar
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp xanthan gum
- 1/3 c unsweetened cocoa powder
- 1/2 tsp cinnamon
- dash or two of nutmeg
- 1 c pumpkin puree or canned pumpkin (no pumpkin pie mix)
- 1/4 c + 1 Tbs maple syrup
- 2 Tbs grapeseed oil
- 2 Tbs almond milk (may need a tad more)
- 1/2 tsp vanilla extract
- 1/3 c dark chocolate chips (dairy and GF free)
Directions: Preheat oven to 350 degrees. Grease a 8 x 8 inch baking pan. 1. Mix all dry ingredients together, except for chocolate chips (first 8 ingredients) in a small mixing bowl. 2. Mix all wet ingredients (next 5 ingredients) in a medium mixing bowl. 3. Add the dry ingredients to the wet ingredients and mix until well combined (I hand mixed, no electric mixer needed). 4. Fold in chocolate chips. 5. Pour into prepared 8 X 8 inch pan and bake for 25 – 30 minutes, until toothpick inserted in the middle comes out clean (I baked for exactly 28 minutes).
Enjoy warm with a glass of your favorite milk or topped with ice cream!! Tastes great the next day and the next day….if you have them around long enough!! 😉
Serves: 9-12 bars (depending on how big you cut them)
They are amazing!! I took them to work today so Marc and I wouldn’t be tempted to devour the whole pan, because that is totally doable. You’ll see how hard it is to keep yourself from having more than one in one sitting after you try them. I will be honest and say I ate one before dinner today.
Hope you had a great day today!!
Until next time Be Whole, Be Fit, and Be Eating Chocolate 😉
What’s your favorite brownie recipe? Your favorite topping for brownies?