It seems that I'm on an 8-day rotation for blog posting in 2018. I need to step up! This week, I intended to post a recipe round-up of five new favorite recipes adapted from some expert gluten-free bloggers. Unfortunately, that turned into more book than post, so I'll be doing a recipe per post, instead. And, of course, I'm starting with dessert!
A soft skillet brownie by Kelly at The Pretty Bee caught my eye this month. Grain free, and overall free of our family allergen list (not to mention DOUBLE chocolate), I had to try it. To get that lava cake--like softness, she used sweet potatoes! I miss lava cakes so much...and I happened to have a leftover baked sweet potato. Kismet.
You know I can't just leave a recipe well enough alone, though. And I wanted to use some of my King Arthur Flour gluten-free all-purpose mix in something. And I was out of maple syrup. And I don't own a small cast-iron skillet. So I can't say that I actually made Kelly's recipe, except maybe in spirit. And her recipe was inspiring---both the size and the moistness of ingredients, and the easy baking and serving instructions.
I have a habit of pulling ideas from all over the place when I get started in the kitchen. Sometimes, that ends with boiling brownies. Other times, it all comes together, at least eventually. Unbelievably, this inspired-by-but-not-quite-the-same recipe worked on the very first try! And the second try...and third.... It was good enough on the first try that we've now made it three times in one week. I'll blame that on the small size, but really it's just because it's so easy and yummy and fun to share.
So, in addition to The Pretty Bee recipe, I used a 4-ingredient recipe for ideas about baking without the leavener and how to increase the longevity by refrigerating overnight to set the brownies a bit more without losing the awesome fudginess.
And I'm linking it up to this week's FreeFromFridays, because...brownies, as soon as possible, and often.
Here's my short version of our successful sweet potato gluten-free vegan fudgy brownie:
3 ounces sweet potato (no skin), baked and cooled
3 Tbsp unsweetened applesauce
1/2 cup sugar
1/4 cup cocoa powder
1/4 tsp salt
1/4 tsp psyllium
1/2 cup chocolate chips (reserve a small handful of these until the end)
3/4 cup gluten-free flour mix (I used King Arthur All Purpose)
Preheat the oven to 350 degrees.
In a medium bowl, mix the sweet potatoes, applesauce, sugar, and cocoa until smooth. Add the salt, psyllium, scant half-cup of chips, and GF flour. Stir until just combined.
Spoon the thick batter into a small baking dish (I used a 4" square ceramic cake dish, ungreased; lightly greased is fine, too).
Top the batter with the remaining chips.
Bake for 20 minutes.
And here's a prettier downloadable version:
On try two, I doubled the quantities, baked half as on try 1, and baked the other half in a 24-count mini-muffin pan with liners (ungreased). I baked that pan for only 14 minutes. Those turned out bite-size and delicious, too!
My biggest take-away: Always keep a baked sweet potato in your freezer in case you have a fudgy brownie craving. :-)
Hi, I'm Nicole.
ABOUT THE BLOG
An apothecary is a person or a place. Either one implies healing and relates to pharmacy in its truest sense, as a source of treatment and advice.
This blog is my way of uniting my pharmacy training with my efforts to provide a healthy and safe lifestyle for my family. In true apothecary form, I research and prescribe alternative ingredients that work just right in each specific recipe, and I would like to share the results with anyone who needs help making their own family’s kitchen allergy safe and heart healthy.
I made the 2017 Top-40 Food Allergy blogs!
Nicole Van Hoey's books on Goodreads
Bakery Bites: Breads and Treats Without Dairy, Eggs, Nuts, Seeds, or Soy
ratings: 1 (avg rating 5.00)
Kitchen Adventures With Multiple Food Allergies: A Recipe Collection for Celebrations Without Dairy, Eggs, Peanuts, Tree Nuts, Seeds, or Soy