Gluten Free Double Fudge Walnut Brownies

Gluten Free Double Fudge Walnut Brownies

These are sort of to die for…… I don’t think anyone would know that these are vegan OR gluten free…they are nothing but deliciousness…ORGANIC VEGAN GLUTEN FREE WHOLE GRAIN BROWNIESCOME ON!

Gluten Free Double Fudge Walnut Brownies 2015

makes 6 large squares

1/3c GF All Purpose flour, I use Bob’s RedMill

1/3c rolled oats- to be buzzed
1/2c +1T cocoa powder
3/4c sucanat, maple or date sugar
1/4c chocolate chips
1/2c walnuts, chopped and divided
1/4t baking powder
1/4t salt
—-
1/4c maple syrup
1/4c coconut oil, melted
1/4c cooked sweet potato puree*
1t vanilla

Preheat oven to 350º

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, the sweet potato puree*, the maple syrup, coconut oil, and vanilla.
In a separate, larger bowl, place all of the dry ingredients; sucanat, chocolate chips, and 1/2 of the nuts (if you are using them). In the same bowl, sift the flour, cocoa powder, baking powder and salt. Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.
Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
Pour into a greased baking pan; sprinkle the remaining nuts on top.
Bake for 15 minutes. Turn the pan and continue to bake for another 3-5 minutes or until done in the center. Let cool for at least 15 minutes before attempting to cut.

*To make sweet potato puree:
Begin by boiling, steaming or roasting one medium size sweet potato, peeled and cut into pieces. When the sweet potatoes are soft, tender and cooked, place them into the food processor, reserving and using any cooking liquid if the blade is unable to move through the puree smoothly. The end result is a beautiful, smooth, orange puree. Of course you could skip this process entirely and buy organic, canned sweet potatoes.

With a dry measuring cup measure the 1/2c of the puree.

Variation
1) Use a teaspoon of peppermint extract in addition to vanilla for a refreshing change. They are delicious!

Gluten Free Double Chocolate Walnut Brownie Cookies

Double Chocolate Walnut Brownie Cookie

These are insane in the membrane…I am not even kidding, you would never know that they are vegan, let alone gluten-free…I think I could get rich on this cookie….maybe not, but I know if you make them you and yours will be very very happy.

Gluten Free Double Chocolate Walnut Brownie Cookies
makes 18-20 small cookies

3/4c All Purpose Gluten Free lour (I use Bob’s Red Mill)

3/4c cocoa powder

3/4c oats- to be buzzed into flour
1/2c sucanat
3/4c chocolate chips
3/4c walnuts, coarsely chopped
1/2t baking powder
1/2t salt
—-
1/2c maple syrup
¼c +2T coconut oil (melted)
1t vanilla

1t chocolate extract or another yummy flavored extract *optional
preheat oven to 350º

Preheat the oven to 350 degrees and ready your pans.

Process the oats in a food processor until they are the consistency of coarse flour.

In a small bowl, mix all of the wet ingredients together, the maple syrup, oil, and vanilla, extract if using and set aside.

In a separate, larger bowl, place all of the dry ingredients, sucanat, chocolate chips, oats flour, and the nuts, and in the same bowl, sift the flour, cocoa powder, baking powder and salt. (Sifting isn’t absolutely necessary but it insures there won’t be clumps of flour or worse, chunks of salt, in the batter.)

Pour the wet ingredients into the dry and with a spatula mix until everything is well incorporated.
With your desired size ice cream or cookie scoop, scoop out the cookies evenly spaced on the baking sheet. I gently flatten the cookies with the bottom of a cup measure. Bake for 10 minutes. Turn the pan and continue to bake for another 2-3 minutes. Let cool for at least 2-3 minutes on the cookie sheet and then remove them to a cooling rack. Store in a container only after completely cooled. I keep mine in the fridge- if they last that long!

Chocolate Peanut Butter Crack Cups

peanut butter crack cupsPeanut Butter Crack Cups

I can not get enough peanut butter lately so like any good vegan athlete, I have incorporated into my desserts! These are simple, and incredibly amazing.

Peanut Butter Crack Cups

Makes 5 super large cups, about 30 mini

Chocolate Shell Coating:

1c vegan chocolate chips

2T coconut oil

Pinch pink salt

Peanut Butter Filling:

3/4c Organic natural, crunchy peanut butter

1/3c maple sugar- whizzed and powdered in the Vitamix

Pinch pink salt

 —

1/3c brown rice krispy cereal

30 mini or 5-6 maxi cup cake liners

*peanut butter crack cups

Over a double boiler, heat up water and place the chocolate chips and the coconut oil above. If you don’t have a double boiler, a pot of boiling water covered with a heat resistant bowl works perfectly. Melt the chocolate slowly over medium high heat. While the chocolate is melting, prepare your filling.

In a medium bowl, add in the peanut butter. If you haven’t done so already- put your maple or coconut sugar in the Vitamix and run the motor until the contents look powdery. Add this powder to the peanut butter, add the salt and mix well, until all of the sugar is well incorporated. Taste and if more salt is needed, add it.

On a plate, arrange your mini or maxi cupcake liners. For the maxi, spoon 1T of melted chocolate. For the minis’ about 1heaping t. Gently tap the chocolate to cover the bottom of the liner and work up the sides.

***only with the Maxis….Place this in the fridge or freezer to set, about 10-15 minutes***

After they are set, remove them from the fridge and spoon in the peanut butter filling (1T for maxi, 1t for minis’) Again, gently tap the filling to fill the liner.

***only with the Maxis….Place this in the fridge or freezer to set, about 10-15 minutes***

 Repeat spooning the chocolate over the PB filling, same 1T or 1t, maxi, minis’.

Sprinkle in about 1T of rice cereal over the top of the cup, gently encouraging them to become a part of the chocolate topping, you can use a spoon if necessary but you want them to set up “in” the coating.

Let set for an hour at least, 2 is better.

THESE ARE INCREDIBLE

Perfect Gluten Free Pumpkin Pie

Gluten free pumpkin pie

This pie is DELICIOUS. I mean, seriously good. Serve it up with some Coconut Whipped Topping or a side of vegan vanilla ice cream…..I love love love this pie. Happy Holidays!!!!

Perfect Gluten Free Pumpkin Pie

The Filling:

1 1/3c pumpkin puree (1 15-ounce can or cooked pumpkin puree)

1/4c maple syrup

1/4c maple sugar

1/2c unsweetened cashew cream (1/4c cashews/ 1c water blended)

1T coconut oil

2t pumpkin spice (or choose a mix of allspice, clove, ginger, cinnamon & nutmeg)

2T Kudzu root (blended in the cashew milk)

2”piece of fresh ginger

1/2″ piece of fresh turmeric

1T fresh lemon juice (omit if fresh is not available)

1/4t pink salt

1t vanilla

The Crust:

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Prepare the Pie Crust:

You can make both the filling and the crust ahead of time- the crust you can make a day or two in advance and keep in the fridge. If you are preparing in one day, make the crust, chill it and then prepare the filling. Your dough should be ready to roll out after about 30 minutes in the fridge.

 Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil; you want smallish bead sized bits of fat encased in the flour.

Add ice water 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball.

Once a loose ball of dough is formed, transfer onto a piece of plastic wrap and work gently with your hands to form a ½” thick round. Wrap firmly and chill for a minimum 20 minutes, you can prepare and store for up to 2 days. Let it  warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

Prepare the filling:

In a blender or vitamix, make the cashew cream (1c water/ 1/4c cashews) and pour 1/2c of the cream into a small glass.

Add the kudzu root and mix with a spoon until most of the root is dissolved. Add this into the blender with the rest of the ingredients.

In the same blender, add the all of the ingredients including the kudzu cashew cream slurry. Blend until completely smooth and creamy- taste it and adjust the flavors (more vanilla, more sweet, more ginger, more spice etc.). Set aside and roll out your dough.

To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as thin as possible before hand. Any holes or cracks you can patch with no problem.

To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

Pour the filling into piecrust and bake for 45-55 minutes, or until it smells and looks done. The crust should be golden brown and the filling will still be just a bit soft and have beautiful cracking on the top. Remove from the oven and let cool completely before transferring to the refrigerator to set. Refrigerate for at least 4-6 hours, preferably overnight.

Perfect Gluten Free Crust

*gluten free pie crust

So I used an all purpose GF flour that usually has a bitter taste to it- I am telling you- you can not tell that this is a GF crust- it is certainly not the same as a crust made with traditional pastry flour HOWEVER…this shit is BOMB. I mean, the taste was yummy, it was crunchy, it didn’t get gummy…I LOVED IT! Because there is no gluten in the dough, you don’t have to be so precious with it, don’t man handle it for Christ’s sake but you don’t have to worry about your dough toughening up if you over work it.

Perfect Gluten Free Crust

3T cold vegan butter

3T cold coconut oil

1-1/4c Bobs Red Mill GF All Purpose Flour, or your favorite GF mix.

1/4t pink salt

3T maple sugar

4-6T ice cold water

Sift the GF flour, sugar, and salt into a large mixing bowl. Add the cold butter and oil in 1T scoops and cut the oil into the flour using two knives or a pastry cutter. The end result should look like a sandy crumb or meal. There should not be any large chunks of oil, you want smallish bead sized bits of fat encased in the flour.

Add the ice water, 1T at a time using a wooden spoon to mix it in, grabbing the flour as you go. Only add as much water as you need to help it come together to form a ball. Don’t smash the dough, think of it more as collecting it into a ball.

Once a loose ball of dough is formed, transfer it out onto a piece of plastic wrap and work it gently with your hands to form a 1/2 inch thick disc. Wrap and chill for 15-20 minutes. If not using right away you can store it for a couple of days tighlty wrapped in plastic wrap. Let it warm back up a little before using but not quite to room temp. You don’t want it too warm or it can get too soft to handle.

To roll out the crust, unwrap the disc and place it between two good size layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. It will crack, don’t worry, you will mostly be pressing this into the pie plate with your hands- you just want to get the dough as even and thin as possible before hand. Any holes or cracks you can patch up with more dough with no problem.

To transfer the crust into your pie dish, remove the top layer of paper and gently lay it over the pie dish face down on top of the crust- use the support of the wax paper to quickly but carefully flip it as center as possible over the pie pan.

Once in the pan, it is mostly about evenly distributing the dough. Gently use your hands to form it into the pan, working the crust up along the sides. Try to get the pie up as uniformly as possible all around. You can leave a straight no fuss edge or I like to make a curve design by pressing my right knuckle in between the pie dough and my left pointer finger knuckle and thumb.

I uniformly press the hell out of it into the pie plate and then let it set for 10 minutes prior to filling.

For a pre-baked crust, put this into a 350 degree preheated oven for 10-15 minutes or until golden brown on the edges. If you are making a pie where the recipe calls to bake the crust and the filling together, pour the filling into pie crust and bake for anywhere from 30-40 minutes, depending on the filling.

Whipped Coconut Cream

Whipped Coconut Cream

Just in time for holiday treats…this is the perfect homemade topping.

Whipped Coconut Cream

1 c organic coconut, chilled over night

2-3T favorite sweetener, raw agave, palm sugar, maple syrup

Pinch pink salt

Pinch Vanilla powder

In a large bowl, with a sturdy whisk (you could use an electric beater, I don’t have one), empty the solid contents of the coconut, reserving the liquid for something else (smoothies, nut milk etc). I actually used the remaining liquid, which was about a 1/2c to make a cashew nut milk for the Chocolate Moose I made the whipped topping for!!!

Break up the solid coconut with the whisk and begin to beat it as rapidly as you can. About mid way, add the sugar, salt and vanilla. I add the sugar incrementally- depending on how sweet I want the end cream to be. I was serving this with the Coconut Chocolate Moose so I didn’t want it to be too too sweet so I ended up adding 2 T of raw agave. Taste and adjust for sweetness. Transfer into a storage container. It will stiffen after being chilled and it will also soften at room temperature. AMAZING.