Gluten Free Bownies
My First Attempt:
Gluten Free and Sugar Free Bownies
Here is the Mixture before it was baked. (I have to admit, it was yummy raw as well.)
Before the oven...
Recipe:
– 1/4 cup peanut butter (100% organic peanut butter no sugar added)
– 3/4 cup almond paste (100% organic almond butter, no sugar added)
– 1/3 cup agave nectar
– 1/4 cup 100% cocoa powder (without sugar)
– 1.5 Tbsp stevia in powder form, or 2 droppers full of the liquid form
– 1 teaspoon vanilla extract
– .5 teaspoon cinnamon
– 2 whole eggs
– 1 teaspoon coconut oil
1. Preheat oven to 350 degrees Fahrenheit
2. Combine all of the ingredients in a large bowl. Mix well.
3. Spread coconut oil on a baking sheet. Be sure to coat the sides with coconut oil as well.
4. Spread the mixed brownie batter over the baking sheet as evenly as possible
5. Bake in oven for 18 minutes or until a toothpick inserted in the middle comes out cleanly without many crumbs sticking to it.
6. Remove from oven and let cool at least 5 minuted before cutting.
Notes:
*It is easiest to mix the ingredients if they are all at room temperature.
*If you like you may sprinkle brownies with powered stevia after baking. Or add chocolate chips to the top before baking (but doing so makes the “sugar free” part of this recipe obsolete).
*Try adding orange, raspberry or mint extract to the brownie mix before baking to add an additional twist.
On my first try they were amazingly delicious. I had to put them in the refrigerator so I would stop eating! I did do two things wrong: 1) I baked them for too long (but they didn’t burn so they were still edible) so they became dry. 2) I added too much cocoa power and that contributed to the dryness. I gave one to my friend, Andrew. He happily enjoyed it as we played scrabble and had no clue they were gluten and sugar free. If he can be fooled, they are definitely yummy.
Enjoy!
these look awesome…I’m going to make them and actually leave the agave nectar out…you know it’s still sugar…somewhat better than other kinds…
I actually make hot cocoa with NO sugar or sweeteners at all…it’s very yummy…a bit of an acquired taste but delicious!
I suppose you are right, agave is sugar. (Just by another name). What do you think about setvia, is that sugar too?
The cocoa actually sounds delish too. I add a spoonful of raw cocoa powder to coffee when I drink it (very rarely) most people cannot handle the bitterness, but I figure the coffee is bitter as well so it is okay.
Let me know how they turn out without the sugar, Monica.
-Chelsea
p.s. thanks for all of the support on twitter
stevia is NOT sugar…it’s a sweet herb but has no carbs.
I have mixed feelings about it as it is highly processed. It is nonetheless embraced by most of the health food world.
The fact is though in nature it’s a green leaf and in the packet it’s most certainly not…
I try to stick with relatively whole unbleached foods. For that reason I don’t eat most gluten free baking…don’t like Xanthan gum…but I have a little more freedom as I am simply allergic to wheat and not all gluten…
I try not to be too inflexible about all this stuff…it makes life too difficult…
I know exactly what you mean. Sometimes I worry that I am being too obsessive compulsive. On the other hand, I only have one body and I want to treat it well!
Thanks for your thoughts on Stevia. I do agree, when it is processed on an industrial level they often add maltodextrin from corn to it. Much of the Stevia sold in the normal grocery stores is about 95% maltodextrin and only 5% Stevia. Maltodextrin as a more severe effect on spiking insulin levels so I stay away from the stuff that is in packets as it usually has the maltodextrin.
I also agree about the xanthan gum, it is made from corn and I am not a big fan of the genetically modified varieties we get in the United States. Guar gum may be an option as it is not made from corn.
I happen to love to bake. For me it has always been a fun challenge to create things that are gluten or grain free and sugar free as well. I am looking into nut free and egg free recipes as well simply because I have gotten request for them. I am actually a big fan of both of those ingredients.
Thanks so much for the reply. I truly enjoy hearing other people’s opinions of nutrition and how they handle dietary restrictions.
All my Best,
Chelsea
Very impressive website, as well as some good ideas in your post. I’ll be back her for sure. Thanks for the good content.
Fantastic siteand great content. Thanks for the very informative and timely content. Please keep up the quality. Thanks…
Thank you for reading. And I am happy to provide as much info. as I have on being gluten free.
Hope to hear from you again,
Chelsea