Gluten-Free Vegan Brownies
One thing about being a vegan is that to eat baked goods is a rarity, as almost everything has eggs in it. In this recipe the vinegar reacts with the baking soda to create bubbles in the batter. The bubbles, when baked, give it a spongy texture. One not need eggs. I am grateful I do not have a sweet-tooth, so in this recipe I have cut the sugar by a 75% of what would be traditionally used. If you desire extra sugar, go for it, but really the less you intake sugar (no matter what form, whether it’s white refined or substitutes) the less you’ll crave it. If I do not have a sweet-tooth then why post this recipe? Well, I get a lot of requests from people to share my recipe that serves as nothing more than a delivery system for medicinal herbs. I can not smoke medicinal herbs because of recovering, sensitive lungs. Therefore, these are an edible form of medicinal herbs, a much healthier alternative to drinking alcohol to unwind at night. Whatever herbs you prefer, that’s what you use. If you live in a place where medical, or recreational marijuana is legal, then that can be used in this recipe. If you are adding optional herbs to the mix, this is how you do it: Simmer, on low heat, ½ Ounce of your medicinal herb of choice in the coconut oil for at least an hour. Coconut oil is the only oil that can handle the intense heat of simmering for that long, without burning or turning rancid. After the herb has simmered in the coconut oil, DRAIN the oil into a Pryex measuring cup – this is the oil you will use in the recipe. Save the drained herb in the fridge in a covered glass jar for a batch in the future.
1 & ½ Cups Gluten Free Flour
1/3 Cup Unsweetened Cocoa Powder
1 teaspoon baking soda
½ teaspoon salt
1/4 Cup Sugar
1 teaspoon Ground Cinnamon Powder
½ Cup Coconut Oil
1 Cup Cold Coffee (or plain water)
2 teaspoons REAL Vanilla Extract (do not use the cheap imitation stuff. I’ve discovered I prefer the organic powdered vanilla which can be ordered online)
2 Tablespoons Organic Apple Cider Vinegar
Sift all the dry ingredients into a 9″ X 9″ baking pan.
Measure all the liquids EXCEPT for the vinegar together and pour into the baking pan.
Whisk all ingredients together in the baking pan.
The very last step is to ADD THE VINEGAR then whisk in very lightly. Once the vinegar is in do not stir it too much – just enough that it’s distributed throughout the batch.
Bake at 375°F for 25 to 30 minutes. How you know the batch is done baking is you can stick a knife into the center and pull it out without any residue on it.
Always taste-test the strength of the first brownie bite when you have no responsibilities that day. Enjoy in moderation and share with friends.