Yes to Yummy

Tag Archive: baking

Fudgy Chocolate Banana Brownies (gluten-free, dairy-free, Paleo)

April 28, 2013 Leave your thoughts Print this page

Hi everyone! Wondering why nothing’s been posted in the past few days?

Well, I was on a trip with my school’s music ensembles to Six Flags. Fun? Yes. I went on the ride pictured below, Batwing, with my friends—it was pretty awesome. I think I screamed the entire time.

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So was healthy food available? Unless you consider a double bacon cheeseburger and fries nutritious, uh, no. I am unbelievably happy to be in contact with real food again.

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OK, I know what you’re thinking: that’s not real food! I wish. Although I don’t recommend eating brownies every day, these are about as close to nutritionally sound as you can get. Save a little room after dinner and allow yourself a moist, fudgy treat.

To ZipList this recipe, click here.

First, preheat the oven to 350 degrees and line an 8 x 8 baking sheet with parchment paper, then grease with coconut oil. DO NOT SKIP THIS STEP. I have made brownies too many times to count, and I’ve learned the hard way that if you don’t effectively prepare the pan, you’re going to get a big crumbly mess. Please spare yourself from the extra cleanup. 

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In a small saucepan, melt 4 ounces of dark chocolate over low heat. I used about 3.5 ounces (one bar) of Green’s Organics 85% Dark Chocolate and .5 ounces (one square) of Ghiradelli 100% Baking Chocolate, but feel free to use any chocolate between the 70% and 100% cacao mass range.

While the chocolate melts, puree 2 ripe bananas in the food processor until smooth and the consistency of pancake batter, about 3 minutes. Set aside for later use.

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In the bowl of a stand mixer, beat 3 eggs on medium (for me, about setting 6) until light and airy, about 4 minutes. Then, gently pour in 1/4 cup of palm shortening (I buy Spectrum—you can get it at Whole Foods), 1/4 cup of refined coconut oil, 1 1/2 teaspoons of vanilla, and 2 tablespoons of raw honey. Mix until combined, about 3 minutes. It may seem a little clumpy, but fear not!

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Scoop in the melted chocolate with a spatula, and mix for 1 or 2 minutes longer. Once combined, add in 1 cup of blanched almond flour, 1/4 teaspoon of baking soda, and a pinch of salt. Mix until thick and homogeneous, about 2 to 3 minutes.

Pour your batter into the readied pan and smooth with a spatula to evenly distribute. Top with the pureed bananas and swirl with a toothpick, if you like.

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Bake until a toothpick comes out clean in the center, about 20 minutes. If you’re like me and you like crunchy corners and tops, broil on low for an additional 3 to 4 minutes. Don’t go overboard, or you will have desert-dry brownies.

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Immediately upon removing from the oven, dust the tops with about a tablespoon of raw cacao powder. Allow to rest in the pan for 30 minutes before flipping onto a cutting board, slicing, and serving.

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YUM. Nothing like a brownie, eh? 

What dessert should I try next? Leave me a comment on Facebook and let me know!


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Guest Post: Strawberry-Almond Cupcakes (gluten-free, Paleo)

April 24, 2013 Leave your thoughts Print this page

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Here’s the link!

Cupcakes are a great way to enjoy a treat in a pint-sized portion. Unfortunately, many gluten-free cupcakes are dense, flavorless, and/or filled with “fake” ingredients. Who wants to eat that?

These, however, are fluffy, pleasantly sweet, and made with only the best; perfect for a spring or summer party. No fancy Honeywell almond flour? No problem! These only use coconut flour, which I’ve found at a variety of supermarkets, including Stop and Shop, Whole Foods, and Trader Joe’s.

To see these fabulous cupcakes, head on over to Living Healthy With Chocolate, one of my favorite food sites. Adriana, the confectionery genius behind the blog, makes mouth-watering Paleo desserts that are super easy to make. Paleo Marble Cake? Coconut Cream Pie? Chocolate Chip Cookie Dough Brownies? Yes, please! 


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