To me, baking has always been a science. Change a few key ingredients or “variables” and achieve and completely different result. Attending culinary school to learn traditional baking techniques helped me to learn the science of baking. Knowing the traditional science to baking helped me to change around those “variables” to make tasty vegan or gluten free versions of my favorite foods.
My new roommate is allergic to dairy, eggs and gluten, so baking something for everyone has been a challenge. I am proud to announce my first vegan and gluten free recipe that I feel can rival any traditional recipe out there.
Vegan Gluten Free Raspberry Brownies.
-2oz unsweetened chocolate, chopped
-1/2 cup brown sugar or sucanat
-1/2 cup unsweetened applesauce
-2 teaspoons pure vanilla extract
-1/2 teaspoon almond extract
-1/4 cup teff flour
-1/2 cup rice flour
-3/4 cup unsweetened cocoa powder
-1/4 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 1/2 cup frozen raspberries mixed with 1/4 lukewarm water
Preheat oven to 300 F. Line an 8 inch pan with parchment paper and lightly mist with non-stick cooking spray.
Melt the chocolate in either a double boiler or the microwave. Set aside.
In a large mixing bowl, vigorously mix together the sweetener and apple sauce. Stir in the extracts and the melted chocolate.
Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff dough forms. Fold in the raspberries mixed with the water. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.
*For a fun twist, sprinkle with shredded unsweetened coconut or a handful of walnuts.
The Culinary Confessions of Betty Rocker 