Hey Love Muffins! Check out this sweet new recipe to warm your cold hearts this Valentine's Day season...Read more
I never thought it would be possible, but ready-to-bake (and eat raw) gluten-free vegan cookie dough exists! Whole Foods happened to carry this delightful treasure and I knew upon first glance it was something I had to try.
First, what's in it? Ingredients include:
- Gluten Free Flour Blend (Brown Rice, Garbanzo),
- Earth Balance® (Oil Blend [Palm Fruit, Canola and Olive Oils],
- Water, Salt,
- Less Than 2% Of Natural Flavor, Sunflower Lecithin, Lactic Acid [Non-Dairy], Annatto Extract [Color]), Organic Evaporated Cane Juice, Semi-Sweet Chocolate (Organic Cane Sugar, Unsweetened Chocolate, Cocoa Butter, Soy Lecithin [an emulsifier], Vanilla Bean Seeds), Brown Cane Sugar, Apple Sauce (Apples, Water, Ascorbic Acid), Pure Vanilla Extract, Baking Soda, Baking Powder (Monocalcium Phosphate, Sodium Bicarbonate, Corn Starch [made from nongenetically modified corn]), Sea Salt.
Overall, not too bad! Since there are no eggs, it is even possible to eat the dough raw, which is an added bonus.
However, the dough happens to lack the extra "umph" of regular cookie dough... that moment of transgression when you risk suffering from salmonella just to savor a satiating bite of raw decadence.
Once baked, though, the cookies come out tasty, just not super sweet or gooey (probably due to lack of glue-y gluten), and perhaps, in comparison to the old Toll House days of childhood, a tad bland.
Overall, for the convenience of a ready-to-bake product, safe for vegans and the gluten-free, I found the final product to be satisfactory and worthy of the sporadic indulgence.
With the weather cooling down, I wanted to find a way to make a warm, delicious, gooey brownie with the most wholesome, healthful ingredients possible. Avocado, rich in healthy fat, is not what you’d usually associate with “delectable dessert,” but this creamy vegetable actually substitutes greasy oils and fatty butters quite well!
For a chocolate substitute, I used carob powder, naturally caffeine-free, full of dietary fiber, to support digestive health and provide a sense of fullness, and made from the pods of an evergreen Mediterranean tree.
Growing up, warm brownies were always a favorite dessert of mine, but we always made them “from the box,” with tons of sugar already packed in the ready-to-bake powder mix and adding butter and oil. Now, I am thrilled to present you with these tasty Avocado carob brownies, also simple to bake, with less than 10 basic ingredients and only 10 minutes to prepare! All you need to do pour in all the ingredients to a bowl and mix. Of course, it is gluten-free, dairy-free, and free from refined sugar (although carob and maple syrup do contain natural sugars).
I hope you all LOVE these brownies! They are:
Easy to make
& Ideal for winter!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to tag a picture #cityslim_md on Instagram. Cheers!
Delicious, gluten-free, dairy-free brownies made with 10 ingredients! Fluffy, gooey, perfectly sweet, SO delicious! Sprinkle with coconut and serve with strawberries for the ultimate winter treat.
· 2 avocados
· 3 large eggs
· 1/2 cup unsweetened applesauce
· 1/2 cup maple syrup
· 1/2 cup almond flour (or coconut flour)
· 1/2 cup unsweetened carob powder*
· 1/4 tsp sea salt
· 1 tsp baking soda
· 1 tsp vanilla extract
FOR SERVING optional
· Coconut flakes
1. Preheat oven to 350 degrees F.
2. In a blender or food processor combine avocado, applesauce, maple syrup and vanilla.
3. Add these ingredients to a large bowl and whisk in eggs.
4. Add in almond flour, carob powder, sea salt and baking soda and stir until well-combined.
5. Grease an 8 x 8 inch baking dish with coconut oil and add batter.
6. Place in oven to bake for 25 minutes (slightly less for fudgier brownies or slightly longer for more cake-like brownies).
7. Allow to cool for 20 minutes before cutting into 16 brownies.
8. Sprinkle with coconut flakes on top.
You can also mash these together by hand but make sure that you mash it up very well and there are no clumps.
Keep them on the counter in an airtight container at room-temperature for up to 2 days or for a longer shelf-life store in the fridge or freezer.
* For those chocolate fiends out there (you know who you are!), fear not. You may substitute the carob powder for cocoa powder, should you desire! The amount stays the same and the recipe maintains its integrity. Cocoa powder is filled with antioxidants but also contains a natural caffeine.