Tuesday, February 5, 2013

Gluten Free Clean Brownies

When you just have to have some chocolate, a brownie is always my first choice. Ok, so this recipe isn't exactly low fat or low in calorie, but by using less processed and wholesome ingredients, you can at least make it a lot easier for your body to process. Hence, clean brownies :) I like to portion out my desserts in a small ramekin, like the one shown above. It's enough to get your sweet fix, without breaking out your horns and pitch fork. We added a melon baller scoop of dulce de leche ice cream to the top, which really knocked it out of the park. Happy baking and enjoy your chocolate love!!
Gluten Free Clean Brownies
Active 10-15 min, Inactive 20-25 min
2/3 c almond meal, pecan meal, or cold milled ground flax
1/3 c sweet sorghum flour (or sub you fav gf bake mix)
1 c semi-sweet chocolate chips (I used 51% cacao chips)
6 tbsp organic coconut oil
1/3 tsp salt
1 tsp pure vanilla extract
1/3 c raw sugar simple syrup
2 eggs
Preheat oven to 325 degrees. If you need to prepare the raw sugar simple syrup, see instructions below as the syrup will need to cool while you prepare the rest.
In a measuring cup, combine the almond meal and sweet sorghum flour. Set aside.
In a microwave safe bowl, combine the chocolate chips, salt and coconut oil. Heat on medium heat (50% power) for 30 seconds, stir, then heat for another 30 seconds, stir again. If your chips have not completely melted, heat for 10 second intervals, stirring between each interval, until melted. DO NOT OVER COOK. Chocolate burns very easily. You could optionally use the double boiler method to melt the chocolate.
Let cool for 5 minutes, then add your vanilla extract and simple syrup and stir. Add your eggs, one at a time and mix until all the wet ingredients are well combined. Add the remaining ingredients and mix approximately 40 strokes.
Line your 8x8 baking dish with parchment and a small amount of cooking spray. Bake for 20-25 minutes or until the brownies are set around the edges and a soft crust forms. The center will still be very soft. A toothpick test should reveal a moist crumbs, but no liquid. Cool completely on a baking rack. Cut and enjoy!!

*Raw Simple Syrup is my go to for subbing sugar. It packs that sweet punch without the gritty raw sugar texture.
Raw Simple Syrup
(Yields 1 cup)
2 c raw cane sugar
1 c water
In a small saucepan, stir the sugar and water together. Heat over medium-high heat until boiling. Reduce the heat slightly and cook, stirring, until the sugar dissolves and the syrup is clear.
Let cool to room temperature. Use now, or cover and refrigerate indefinitely. An easy option is to store the syrup in a glass jar.

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