My husband has worked in television for over 20 years. With the hurricane affecting the state we live in, he had to work all weekend. It is funny, after 17 years, we are totally okay with weird hours in our life.
So while he was working, I was making him a fun sweet treat!
I am still learning how to make vegan and gluten free treats. It is not easy at first, and so different from everyday baking. I am a determined woman, and always get what I want. So I will have perfect vegan and gluten free treats on the first try in the future! For the brownies, I had to give them a second shot, they have a VERY interesting batter….delicious….and interesting!
I found a beautiful recipe on my favorite pastime… Twitter! The blog is Love Food Eat, and she made Vegan Chocolate Fudge Brownies. I completely changed the recipe, and made it my own. I wanted to incorporate coconut flour and coconut oil.
I had the opportunity to review coconut flour from Tropical Traditions. Coconut flour –“Tropical Traditions organic coconut flour is high in dietary fiber and protein, and is gluten-free. Tropical Traditions organic coconut flour can be added to standard wheat-based recipes to add extra fiber, by substituting 10-30% of the grain-based flour with our coconut flour. Some recipes, such as muffins and quick breads, can be accomplished with 100% Tropical Traditions organic coconut flour and therefore be 100% gluten-free!”
The original recipe was with whole wheat flour. I really wanted to go gluten free, but could have had whole wheat flour and some coconut flour added. Explore, and have fun with the recipe!
Vegan Gluten Free Coconut Fudge Brownies
1 ½ cups coconut flour
¾ cup tapioca flour
2 cups brown sugar
2 tsp baking soda
1 tsp salt
1 cup unsweetened cocoa powder
½ milk chocolate chips
½ cup coconut oil
¾ cup canola oil
1 ¼ cup water
4 tsp apple cider vinegar
½ cup ripe banana mashed
½ cup milk chocolate chips
2 tsp coconut oil
Preheat oven to 350 degrees Fahrenheit
In a medium bowl – mix together brown sugar, coconut oil, canola oil, water, apple cider vinegar, and mashed banana.
In separate bowl – mix together coconut flour, tapioca flour, baking soda, salt, and cocoa powder.
Mix together the wet and dry ingredients, and chocolate chips. Do not over mix batter. You may find you need more liquid, so add more water or oil.
Note-I had to make the recipe a second time, because I did not mix the wet separate from dry, and did not have enough liquid in the batter. I also found that when I kept mixing the batter together, it was getting thicker and thicker.
Bake for about 15-20 minutes depending on oven.
For fun – I melted chocolate chips, and coconut oil, and slathered all on top of the brownies.
They are a bit crumbly honestly, but really dense, and full of chocolate happiness!
If you had a chance to enjoy the gluten free Rhubarb Crisp I shared on Friday, then you will remember I am hosting a giveaway, WOO HOO! I wanted to give you all a chance to enter to win a 32 oz jar of coconut oil!
I decided to give you more chances to win this delicious bottle! I will share one more recipe on by Thursday. On the next recipe, I will also announce the winner of the giveaway! What better way to enjoy a giveaway, you can also have lovely recipes to get you started! On the Rhubarb Crisp post, I also shared several coconut oil recipes, I hope you enjoy them!
To enter the giveaway please share with me that you have done each of these choices in a separate message. It will give you more chances to win this delicious treat! 1. Tell me are you a chocolate lover, or chocolate hater? 2. “Like” me on my Cafe Terra Facebook page. 3. Follow me on Twitter @CafeTerraBlog 4. Follow Tropical Traditions on Facebook. 5. Follow @troptraditions on Twitter 6. For a bonus, sign up to receive my blog posts in your email box, and Follow me on Google Friend Connect up on the right side of the screen.
Until next time, Come on in, Have a seat,