Gluten Free Cocoa-Nut Brownies
Here's a gluten free brownies recipe (made with pecan flour and almond flour) by Peter Reinhart, the author of "The Bread Baker's Apprentice" and "The Joy of Gluten Free and Sugar Free Baking".
2 cups (8 oz / 227 g) pecan flour
1 cup (4 oz / 113 g) almond flour
2 cups Splenda or Stevia Extract in the Raw, or 1/2 cup New Roots Stevia Sugar
1/2 cup (1.5 oz / 43 g) unsweetened natural cocoa powder (not Dutch-process)
2 teaspoons baking powder
3 eggs (5.25 oz / 149 g)
1/2 cup (4 oz / 113 g) unsweetened chocolate soy milk or chocolate almond milk
1/4 cup (2 oz / 57 g) salted butter or margarine, melted
1 tablespoon vanilla extract
1/2 teaspoon liquid stevia
Preheat the oven to 350°F (177°C). Line the bottom of an 8-inch square baking pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, and baking powder and whisk until well mixed. In a large bowl, whisk the eggs, soy milk, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and whisk or stir with a large spoon until all of the ingredients are evenly incorporated to make a smooth, sticky batter.
Pour the mixture into the prepared pan, spreading it in an even layer if need be. Bake for 15 minutes, then rotate and bake for 10 minutes, until the brownies are just slightly springy but still jiggly when pressed gently in the center. If you like fudgy brownies, remove them from the oven at this point. If you prefer them to be more cakelike, continue baking for a few more minutes, until a toothpick inserted into the middle of the brownies comes out clean.
Let the brownies cool in the pan for at least 15 minutes. You can either cut the brownies in the pan, or transfer the whole piece to a cutting board before cutting. Cut them in a 3 by 4 grid, to yield 12 brownies.
VARIATIONS
Nutty Brownies: For another layer of texture and flavor, add 1/2 cup (1.75 oz / 50 g) pecans or walnuts, lightly toasted and chopped, when mixing the dry ingredients.
Chocolate-Glazed Brownies: Once the brownies are completely cool, spread Chocolate Glaze evenly over the top.
Chocolate Glaze
1 cup (6 oz / 170 g) sugar-free semisweet chocolate chips or chopped chocolate
2 tablespoons (1 oz / 28 g) salted butter (or butter substitute), or soy milk if using ChocoPerfection brand chocolate
Make the chocolate glaze. Combine the chocolate and butter in the top of a double boiler and cook over simmering water, stirring occasionally, until melted and smooth. Alternatively, you can combine them in a microwave-safe bowl and microwave at medium heat. The chocolate will melt quickly in the microwave and will be damaged if it overheats, so use short, 15-second intervals and stir in between. Once the chocolate is almost melted, use even shorter intervals.
Here's a gluten free brownies recipe (made with pecan flour and almond flour) by Peter Reinhart, the author of "The Bread Baker's Apprentice" and "The Joy of Gluten Free and Sugar Free Baking".
2 cups (8 oz / 227 g) pecan flour
1 cup (4 oz / 113 g) almond flour
2 cups Splenda or Stevia Extract in the Raw, or 1/2 cup New Roots Stevia Sugar
1/2 cup (1.5 oz / 43 g) unsweetened natural cocoa powder (not Dutch-process)
2 teaspoons baking powder
3 eggs (5.25 oz / 149 g)
1/2 cup (4 oz / 113 g) unsweetened chocolate soy milk or chocolate almond milk
1/4 cup (2 oz / 57 g) salted butter or margarine, melted
1 tablespoon vanilla extract
1/2 teaspoon liquid stevia
Preheat the oven to 350°F (177°C). Line the bottom of an 8-inch square baking pan with parchment paper, then mist the pan with spray oil.
In a medium bowl, combine the pecan flour, almond flour, Splenda, cocoa powder, and baking powder and whisk until well mixed. In a large bowl, whisk the eggs, soy milk, butter, vanilla, and liquid stevia together until thoroughly blended. Add the flour mixture and whisk or stir with a large spoon until all of the ingredients are evenly incorporated to make a smooth, sticky batter.
Pour the mixture into the prepared pan, spreading it in an even layer if need be. Bake for 15 minutes, then rotate and bake for 10 minutes, until the brownies are just slightly springy but still jiggly when pressed gently in the center. If you like fudgy brownies, remove them from the oven at this point. If you prefer them to be more cakelike, continue baking for a few more minutes, until a toothpick inserted into the middle of the brownies comes out clean.
Let the brownies cool in the pan for at least 15 minutes. You can either cut the brownies in the pan, or transfer the whole piece to a cutting board before cutting. Cut them in a 3 by 4 grid, to yield 12 brownies.
VARIATIONS
Nutty Brownies: For another layer of texture and flavor, add 1/2 cup (1.75 oz / 50 g) pecans or walnuts, lightly toasted and chopped, when mixing the dry ingredients.
Chocolate-Glazed Brownies: Once the brownies are completely cool, spread Chocolate Glaze evenly over the top.
Chocolate Glaze
1 cup (6 oz / 170 g) sugar-free semisweet chocolate chips or chopped chocolate
2 tablespoons (1 oz / 28 g) salted butter (or butter substitute), or soy milk if using ChocoPerfection brand chocolate
Make the chocolate glaze. Combine the chocolate and butter in the top of a double boiler and cook over simmering water, stirring occasionally, until melted and smooth. Alternatively, you can combine them in a microwave-safe bowl and microwave at medium heat. The chocolate will melt quickly in the microwave and will be damaged if it overheats, so use short, 15-second intervals and stir in between. Once the chocolate is almost melted, use even shorter intervals.
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