Brownies are amazing…am I right? Whether you’re a cake brownie or fudgy brownie lover, there’s a sweet treat for everyone! I’ve made my fair share of brownies in the past, but I’ve hardly ever ventured into the gluten-free territory. Using some products from Madecasse and TigerNuts gave me the chance to experiment with a vegan and gluten-free fudgy brownie recipe! Even further, I was able to make these completely nut-free as well. Now, regardless of if you’re vegan, or if you can’t consume gluten, dairy, eggs and/or nuts you can still enjoy these fabulous and ultra-fudgy brownies! Continue reading
One of the things that makes a big difference when it comes to chocolate desserts is quality. I am so thankful to Madecasse for sending some samples of their chocolate bars (full review coming soon!) and dark chocolate baking discs. These 70% cocoa discs are excellent for melting, because they have a super smooth consistency and the shape helps prevent burning in my experience. I even had some of their pure vanilla extract to keep the quality as high as possible.
Another product I was recently sent to try out in some baked goods was this Gluten-Free TigerNut flour from Organic Gemini. I also got the chance to try out and review their horchata beverages and more right here recently on my blog! Unlike almond or peanut flour, this happens to be completely nut-free as well which makes this recipe friendly for virtually anyone. I loved the fact that the flour kept these brownies soft, without making them crumbly. The flavor of the TigerNut flour was fairly neutral, which is why I can’t wait to try it in some more baked goods!
Another awesome part of being vegan is that your recipes are already free of dairy, eggs, and meat, which are some of the common allergens. Something else that people often associate with veganism is cutting out gluten. Though I am not sensitive to gluten, I know a lot of people who are. Being the type of person who likes to share my food with friends and family, it’s important to me to be flexible and have some allergen-friendly recipes at the ready. I found that these were super easy to make, and my dad (who isn’t vegan or allergic to gluten) didn’t even know the difference. In fact, I still don’t think he knows that these were made with TigerNut flour.
Now, I’d love to hear from you…have you experimented with vegan and gluten-free baking? What are some of your go-to recipes? If you get a chance to make these, I’d love to know how they turned out or if you used any modifications. Get back into baking this weekend!
- 1 cup Madecasse 70% Baking Discs (or dark chocolate chips)
- 3 Tbs applesauce
- 3 Tbs coconut oil
- 1/2 tsp salt
- 3/4 cup vegan sugar
- 1 tsp vanilla extract
- 2 egg replacers (I use Ener-G)
- 3/4 cup + 2 Tbs TigerNut/Gluten-Free Flour
- 1. Preheat the oven to 325ºF, and prepare an 8x8 baking dish with foil or by lightly greasing. Using a double-boiler pan over water at medium/low heat, begin melting the chocolate. Once it starts melting, add in the coconut oil and salt, stirring quickly. Once the mixture becomes incorporated, add in the applesauce quickly and remove from the heat.
- 2. Stir in the vanilla, and sugar. Prepare vegan eggs according to instructions and add to the mixture, half at a time. Add the gluten-free flour in parts, until a brownie batter forms.
- 3. Pour into the prepared pan and bake for 25-30 minutes, making sure that the brownies are cooked all the way through. Allow the brownies to cool before removing from the pan, cutting and serving.