Yes, you’ll need to do a few steps before making these, but trust us, this is worth it! No one will ever know these are free of the top 8 allergens!
ingredients:
Tapioca Gel:
1 C cold water
1 T tapioca starch
Combine water and starch in a saucepan, and place on the stove set to high. Whisk until liquid becomes translucent and viscous. Remove from heat and allow to cool.
Chocolate “Gananche”:
1 C Enjoy Life Semi-Sweet Chocolate Mini Chips
½ C boiling water
Boil water on stove. Pour over chocolate chips. Stir until smooth and glossy. Allow to cool
Brownies:
1/3 C tapioca gel (see recipe above)
½ C chocolate “Ganache” (see recipe above)
1 T vanilla extract
2 T agave syrup
½ C brown sugar
1 T cocoa
2 T oil (your choice)
2/3 C + ¼ C gluten-free baking mix (we used 1/3 C buckwheat, 1/3 C sorghum, ¼ C brown rice flour)
¼ sea salt
¼ t xanthan gum (optional)
½ t baking soda
½ t gluten-free baking powder
½ – 1 C Enjoy Life Semi-Sweet Chocolate Mini Chips
directions:
Preheat oven to 350F.
Line a 9×9 cake pan with parchment paper.
Combine wet ingredients (tapioca gel, chocolate “ganache,” agave, oil, vanilla) with the brown sugar. Whisk until combined.
Mix dry ingredients together. Add to wet ingredients. Whisk until well combined, even, and smooth. Scrape into the parchment-lined baking pan.
Bake in the oven for 20 minutes, or until edges appear dry and top of brownies are mostly firm to the touch. The brownie will have risen considerably during baking, but will deflate quite a bit.
Allow to cool. Cut and serve.
I would love to try these. Does anyone know how much sea salt is needed in this recipe? The unit is missing in the recipe.
Thanks.
I would say teaspoon. That would be the most logical measurement. Certainly not 1/4 cup or 1/4 tablespoon..no it has to be 1/4 teaspoon.
I think that it must me 1/4 teaspoon that would be the most logical.
I have a great recipe for Espresso-Chocolate Gluten Free Dessert. I hope you’ll like it.Ingredients:12 ocnues of organic dark chocolate bar, ground up in a blender (we used Magic bullet) or broken into small piecesbc cup of fresh espresso, still warm2 Tablespoons organic gluten free vanilla (we used Flavorganics)2 Tablespoons organic ground cinnamonbc cup of unsweetened cocoa baking powderbc cup of raw honeybc cup of powdered Stevia2 sticks of organic butter (at room temperature)6 free-range organic eggs, room temperatureDirections:Preheat oven to 350 degrees and coat a spring form pan with butter or extra virgin coconut oil.In a large mixing bowl, mix together all the ingredients, adding the espresso last.Place the mixture in the coated spring form pan and place in the oven.Bake for 50 minutes or until the middle is done and an inserted toothpick comes out clean.Remove from the oven. Cool and Serve.This gluten-free dessert recipe has Stevia. Stevia sugar substitute makes it a better choice since it has lower glycemic index.
I follow Triumph on Facebook. It has been such a help to me as I have been follwoing a gluten free diet. I do not have Celiac, but I do have fibromyalgia, lupus, sjogrens and reynaud syndrome. I have found that by follwoing a GF diet, I have much less pain from all these auto immune diseases. Eating out has been a struggle I find that I order the same thing over and over no matter where we go. The same thing for grocery shopping. My poor husband is bored with my meals, but I like to play it safe. I have a few apps on my IPhone that I do refer to, but I don’t think they are as complete as your app. I would LOVE this app, as my IPhone is always with me, and this would open up a whole new world of dining in and out for me!
I tried these using the 1/4 teaspoon of salt and they were great. The first batch I made and and left them on the counter to cool. I returned home to a nearly empty pan – the kids almost wiped them out. Until I told them they had no clue they were allergen free. I made a second batch (they are easy to make) and with the knowledge of being allergen free the kids enjoyed them so much they wiped the second batch out in no time. I’ve added this recipe to my favorites.
What can I use to substitute the agave syrup. Can’t use honey either. Sugar? How much?