Sunday, February 6, 2011

Chocolaty Brownies, Mmm

Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free
These brownies are very chocolaty and moist thanks to a surprise ingredient - zucchini!

Dry Mix
3 tbsp sweet rice flour
3 tbsp white rice flour
3 tbsp brown rice flour
3 tbsp tapioca flour
1/4 tsp xanthan gum
1/4 tsp salt
1 tsp baking powder (corn-free)

Cocoa Mixture
1/4 cup cocoa
1/4 cup margarine, dairy- and soy-free

Wet Mixture
3 egg whites
3/4 cup granulated sugar
1 tsp vanilla
1/4 cup zucchini, finely grated

1/4 cup walnuts, chopped (optional)
1/2 cup chocolate chips, gluten-, dairy- and soy-free
extra margarine for greasing the pan

Preheat oven to 350 degrees F. Grease an 8 X 8 inch in square baking dish (I recommend glass)

In a small bowl, whisk together all the dry mix ingredients and set aside

In a small saucepan, melt the margarine over medium-low heat until just melted. Add the cocoa, stir until completely combined, and set aside to cool.

Using a mixer and a large bowl, beat the egg whites until foamy and soft peaks form. Continue mixing and add the granulated sugar a little at a time until thoroughly blended. Add the vanilla extract and continue to beat. Add the margarine/cocoa mixture and continue to beat until combined.

Using a spoon or spatula, fold in the zucchini and stir until just combined. Add the flour mixture and stir until just combined. Finally, fold in the nuts and chocolate chips and stir until just combined.

Pour into the greased baking dish and bake for 20-25 minutes, or until a toothpick or knife inserted comes out clean. It is better to slightly under cook the brownies rather than dry them out too much.

Makes 16 medium sized brownies

Friday, February 4, 2011

Yummy Carrot Muffins

Yummy Carrot Muffins
Gluten-Free, Dairy-Free, Yeast-Free, Corn-Free, Soy-Free, Peanut-Free

Dry Ingredients
3/4 cup sweet rice flour (or rice flour if you cannot find sweet rice)
3/4 cup brown rice flour
1 cup brown sugar
7 tbsp + 1 tsp arrowroot powder
1/4 cup tapioca flower
1 + 1/2 tsp baking powder
1 tsp baking soda
1 tsp cream of tartar
1 tsp cinnamon, ground
1 tsp ginger, ground
1 tsp sea salt
1/4 tsp cloves, ground
1/2 cup walnut pieces (optional)

Wet Ingredients
3 whole eggs (or 5 egg whites)
1 cup sunflower oil
1/2 cup unsweetened apple sauce
1 tsp vanilla extract
2 cups finely grated carrots (approx. 3 large carrots)
Extra sunflower oil to grease the muffin tins

Preheat oven to 350 degrees F. Lightly grease the muffin tins with sunflower oil.

In a large bowl, whisk together all the dry ingredients, except for the walnuts.
In a smaller bowl, whisk together all the wet ingredients, except for the carrots. Once the wet ingredients are all combined, fold in the nuts and carrots using a large spoon or spatula. Next, fold in the dry ingredients and stir again until it is just combined. The batter will be very thick.
Fill each hole of the muffin tins 3/4 full.
Bake for 16-18 minutes, or until a toothpick inserted comes out clean. Watch carefully that they do not burn in the last 2 minutes. Consider reducing the heat to 325 if they are cooking too quickly.

This recipe makes about 15 muffins