Gluten Free Brownies

The almond flour in these brownies makes for a dense crumb, exactly right for brownies and, it is subtly sweet and rich, so you can get away with using less sweetener and fat.  If you have reservations about the almond flour, substitute part of the flour called for with another gluten-free flour (quinoa, millet, etc.) or a flour mix (such as Bob's Red Mill).

Bob's Red Mill Almond Flour is readily available, and produces an exceptable product - however, the texture is improved by using a more finely ground blanched almond flour (such as Honeyville Blanched Almond Flour available on-line).

(Note: do not substitute almond meal for almond flour.  Almond meal is made from unblanched almonds)

3 cups blanched almond flour
1/2 cup dutch process cocoa powder
2 tablespoons tapioca flour
2 teaspoons baking powder
1 teaspoons baking soda
1/2 teaspoon salt
pinch of xanthum gum (optional)
1 cup coconut milk
1/2 cup agave or maple syrup
1/4 cup coconut oil (or olive oil)
2 teaspoons vanilla

Prehear oven to 350 degrees and oil an 10 x 7 inch glass pan.

Whisk together dry ingredients, breaking up any lumps of almond flour or cocoa. 

In a separate bowl whisk together remaining ingredients.  Add the wet mixture to the dry and stir well. 

Spoon batter into the prepared pan.  Bake for 25 - 30 minutes (test with a toothpick).   Frost cooled brownies with Chocolate Ganache.  They are also really good without the frosting.

Option:
This batter can also be baked in 12 paper-lined muffin cups.  Bake about 25 minutes.  Allow to cool about 5 minutes in the pan and then remove to a rack.  Use the chocolate ganache to frost.  (or use your favorite frosting)

Chocolate Ganache

3/4 cup coconut milk

1/2 teaspoon vanilla extract

6 ounces good dark chocolate

(add a small amount (1/8 - 1/4 teaspoon cinnamon and/or chili powder) - optional

Bring the milk to a simmer.  Meanwhile, break the chocolate into pieces and put into a bowl. When the milk comes to a simmer, pour over the chocolate pieces and add vanilla. This will melt the chocolate. Stir until it is smooth.  Cool in the frig or in an ice bath.  The ganache is quite liquidy at first, but will thicken as it cools.

Sour Cream Crumb Cake with Berries

I love rustic cakes such as the one below - to me a crumb cake does not have the fine texture of a yellow cake and usually has fruit or pureed vegetables (at least at our house) and, of course, includes a crumb topping.  And, its easy to slip whole grains into this sort of cake. 

If you do not need to make this gluten-free, substitute whole wheat pastry flour for the flour mix below (in this case, definitely leave out the xanthum gum).  Also, use eggs in place of the flax meal slurry.  But, honestly, once you start baking without eggs, you will wonder why the are so ubiquitous.  Especially in a cake like this, you will probably not miss the lift from the eggs.  The addition of the flax meal also brings some extra fiber and omega 3s.

Although agave is used in the cake itself, I like brown sugar in the topping.  Agave can probably be used in the topping, but the texture will be different.

Feel free to leave the xanthum gum out (or use less) - some folks are really bothered by it.  It does improve the texture of the cake and without it, the cake will tend to be a bit more crumbly - but it will still be good!

Flax seed slurry (substitute for 2 eggs)

4 tablespoons golden flax meal

6 tablespoons liquid (I use coconut milk)

Dry Ingredients:

350 gram whole grain gluten free baking mix (about 3 cups) - see below for the mix

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon xanthum gum (optional)

1 teaspoon cinnamon

Wet Ingredients:

1/2 cup coconut oil (melt before measuring) or olive oil

1 cup vegan sour cream

1/2 cup agave

2 teaspoons vanilla

1 1/2 - 2 cups mixed berries (can be frozen)

Topping:

4 tablespoons earth balance buttery stick

1/2 - 1 cup walnuts, chopped

1 teaspoon cinnamon

1/2 - 1 cup rolled oats

1/4 cup brown sugar

Oil a 13" x 9" glass baking pan or muffin pan.  Preheat over to 350 degrees.

Mix together flax meal and coconut milk and set aside.

Mix together ingredients for the topping and set aside.

Sift dry ingredients together in a small bowl.  In a larger bowl, mix wet ingredients together along with flax meal slurry (or 2 eggs).  Add dry ingredients to the wet mix and combine well.  Add half of the berries and mix (batter will be stiff).  If your batter is without eggs, taste the batter to make sure you like the level of sweetness - add more if you like.

Press batter into the 13" x 9" pan or spoon into muffin cups.  Add the remaining berries to the top of the cake (or muffins) and gently press into the cake.  Crumble topping over top.

Bake about 50 - 60 minutes for the 13" x 9" pan (if using frozen berries, baking will take a few minutes longer).  Bake 20 - 25 minutes for muffins.  Test with a toothpick - baking times always vary depending on your oven, the type of flours you have used, even the humidity on that particular day.

Options:

- substitute applesauce or mashed banana for the sour cream

- add finely chopped apple or pear instead of berries

- substitute honey or maple syrup for the agave (or about 3/4 cup brown sugar)

- add pumpkin or sweet potato puree instead the berries

- substitute chocolate chips for the berries (now we're talking…)

- add chopped nuts to the cake

- leave out the topping above and simply sprinkle the unbaked cake with a cinnamon/sugar mixture

- substitute the baking mix I used with a purchased mix (such as Pamela's or Bob's Red Mill)

Gluten-Free Baking Mix:

300 grams superfine brown rice flour

100 grams almond meal / flour

200 grams quinoa flour

100 grams corn flour (non-GMO)

150 grams tapioca flour

150 arrowroot

Yes, I used a scale here.  And it makes about double what you need for the coffee cake recipe (store the rest in the frig).  But you can approximate this mix by using with the following formula:

3 cups of gluten free baking mix = 2 cups gluten-free flour and 1 cup starch

2 cups of any of the following flours in combination (use at least 2 different flours):

Almond

Amaranth

Brown Rice

Buckwheat

Corn

Millet

Oat

Quinoa

Sorghum

1 cup of any one of the following (or in combination):

Arrowroot

Cornstarch

Potato Starch

Tapioca Flour

White Rice Flour

Experiment with different flours and have fun!  The above cake recipe is very forgiving and will turn out pretty good so matter what you do.  Well almost...

Squash Cake

Not a very romantic sounding cake - but the flavor is wonderful.  The squash lends a mysterious something that can't quite be identified.  I've written the recipe as a gluten-free, egg-free, and dairy-free, but the cake can also be made with all-purpose flour, eggs, and butter.  Coconut oil and agave can be expensive but well worth the price as they are so much healthier then the alternative.  The use of agave gives gives a great deal of moisture to the cake.  Lastly, there is a choice of two toppings - or the cake can go naked.  This batter would be wonderful as muffins, add golden raisins or dried cranberries.

I shared a link to this recipe at with Slightly Indulgent Tuesdays at the blog Simply Sugar and Gluten Free and Allergy Friendly Friday at Cybele Pascal's blog.

Note: This recipe uses the following gluten-free flour mix (mix together and store in fridge):

1 1/4 cup superfine brown rice flour

1 1/4 cup white rice flour

1 C. tapioca flour

1 C. sweet rice flour (also known as Mochiko, often on the Asian isle)

2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice, if it does not contain xanthum gum, add 1/4 tsp. xanthan gum per cup of gluten-free flour.) 

4 tablespoons flax meal

6 tablespoons full fat coconut milk (or other non-dairy milk, or water)

2 cups of the above gluten-free flour mix or (2 cups whole wheat pastry flour)

1/2 cup quinoa flour

1/2 cup corn flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon (or cardamom or a mixture of both)

1/2 cup olive oil

1/2 cup coconut oil (melt before measuring)

3/4 cup agave

1/2 cup maple syrup

2 cups cooked squash (about 1 acorn squash) - can also use pumpkin or sweet potato

ground flax meal slurry (or 2 eggs)

1 teaspoon vanilla

1 cup chopped walnuts (optional)

Streusel Topping

4 tablespoons melted earth balance buttery stick (or unsalted butter)

1/4 cup brown sugar

1/2 - 3/4 cup pumpkin seeds (or chopped nut such as walnuts or pecans)

1/4 cup gluten-free flour (millet, sorghum, brown rice, etc)

1/2 teaspoon cinnamon

Maple Glaze

2 Tablespoons earth balance buttery stick (or unsalted butter)

1/4 cup maple syrup

1 cup icing sugar (confectioners')

Note: to cook the acorn squash: cut in half lengthwise and scoop out seeds.  Cook cut side down on a non-stick baking sheet (or a baking sheet lined with a silpat) at 350 degrees for about an hour until a fork penetrates the flesh of the squash very easily.  When cool, scoop out the squash out of the shell with a spoon.

Preheat oven to 350 degrees.  Oil a 10" x 8" pan or a 13" x 9" - I always use glass or ceramic pans.

Mix together ingredients for Streusel topping in a small bowl (if using).

If going egg-free: mix together flax meal and coconut milk in a small bowl to make a slurry and let sit for a few minutes.

Whisk together dry ingredients in a medium bowl.  Mix together oils, agave, maple syrup, cooked squash, flax meal slurry (or eggs), and  vanilla with a hand-held mixer.  Fold wet and dry ingredients together and add walnuts. 

Pour into prepared pan and if using the Streusel, crumble the topping over the batter.  Bake for 45 - 50 minutes (if using a 13" x 9" pan, adjust cooking time down a bit).  Check for doneness with a toothpick, a few moist crumbs will adhere to the toothpick when done.  The cake will be be moist and a bit delicate, let cool for at least an hour before cutting.

If using Maple Glaze: melt butter and maple syrup in a small saucepan.  Whisk in sugar until smooth, pour over hot cake. 

Options:

- 1 stick of softened butter can be subsistuted for the oils. 

- 2 eggs can be subsistuted for the flax meal slurry.

- other alternative whole grain flours can be substituted for the corn and quinoa flours -  such as whole wheat, buckwheat, teff, etc.
- substitue 1/2 - 3/4 cup gluten-free rolled oats for an equal amount of flour