My nutri­tion videos, along with other cook­ing show videos, are now avail­able in iTunes as a video pod­cast! Just search for “nom blog” and there they are! Higher res­o­lu­tion videos are always avail­able here on the blog.

I live and cre­ate recipes by 2 rules:

1. Recipes need to be acces­si­ble.  I work hard to min­i­mize the unique ingre­di­ents I call for so peo­ple who don’t have access to co-ops or health food stores and must rely on big box stores like Wal-Mart can still make good vegan food.

2. Eat­ing cruelty-free is a jour­ney, not a des­ti­na­tion.  Some­times, you have to be com­fort­able with good-enough being okay.  For exam­ple, while eat­ing Crisco is not some­thing I rec­om­mend, if you need vegan short­en­ing and have no other option and don’t mind using it, knock your­self out because it’s vegan and you can find it everywhere.

Case in point, one of the ingre­di­ents that I use in today’s recipe:

Rea­sons why I like this: It’s Bisquick, which means that it’s every­where.  If you don’t have access to a plethora of gluten-free flours to make fancy flour blends or if you’re in a pinch, it’s all here, wait­ing for you.

Rea­sons I don’t like it: It con­tains bak­ing pow­der with alu­minum in it, which I under­stand why they use it (it’s highly reac­tive, so great for shelf life), but is some­thing that I usu­ally rec­om­mend against.

Rea­sons for get­ting cited by the vegan police: In my cor­re­spon­dence with Gen­eral Mills, they can nei­ther con­firm nor deny the source of the sugar that is included in the mix.  Hence, mak­ing it ques­tion­ably “vegan” by definition.

Assume what you will, but oth­er­wise the mix is vegan and for sake of my own style of exper­i­men­ta­tion, I’m going with it.  You can always use another tried-and-true flour blend in this recipe, if you’re gluten-free, or just use all-purpose flour if not.

Okay, tech­ni­cal­i­ties aside, let’s make our Treat of the Week- Rich and Fudgy GF Brownies!

Rich and Fudgy GF Brownies

Nobody would believe me that these brown­ies were gluten-free and I have to say I was pretty darn pleased. The jam in them adds to the rich and fudgy tex­ture, but is not detectable, so use what­ever fla­vor you’d like (I use blue­berry). These brown­ies are cer­tainly not health food, but are an excel­lent indul­gent treat that will ensure no one feels like they are liv­ing “without”.

1/2 cup organic gran­u­lated sugar (increase to 2/3 cup if using other flour blend with­out added sugar)
3/4 cup Bisquick Bak­ing Blend (OR other GF flour blend OR all-purpose flour)
1/3 cup bak­ing cocoa, sifted
1/2 teas. bak­ing soda
1/8 teas. salt
1/3 cup mar­garine, room tem­per­a­ture
1 6-oz con­tainer soy or coconut yogurt
1/4 cup jam of choice
1/4 cup choco­late chips

Pre­heat oven to 350. Lightly grease or line an 8x8 pan with parch­ment paper.

In a small bowl, com­bine the sugar, flour blend, cocoa, bak­ing soda and salt. In a large bowl, cream together the mar­garine, yogurt and jam. Add the flour blend in batches until just mixed, then add the choco­late chips.

Spread into the pre­pared pan and bake for 35–40 min­utes, until a tooth­pick comes out clean (there may be some slight crumbs, but there shouldn’t be batter).

Let brown­ies cool on the rack for 30 min­utes before cut­ting and serving.

Yields: 9–12 brownies

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12 Responses to treat of the week– gluten-free brownies!

  1. Clea says:

    Hey Kris,
    Just won­der­ing if you could tell me the dif­fer­ence between using mar­garine vs. canola oil in baked goods like this. Does one pro­duce a dif­fer­ent tex­ture over the other?

    • Kris says:

      Hey Clea–

      Good ques­tion. Because oil is unsat­u­rated (liq­uid at room temp), where as mar­garine is more sat­u­rated (some­what solid), it makes for more mois­ture in the baked good, mean­ing you’d want to use less than it calls for, oth­er­wise it turns into a grease slick. The oil is going to lead to a more cake-like con­sis­tency, where as the mar­garine will be denser and more fudgy.

      In this sce­nario, I would sug­gest using only 1/4 cup oil and then be ready to per­haps use a table­spoon or two of a milk of your choice in case you need a lit­tle bit more liq­uid to get the bat­ter to pull together.

  2. Josiane says:

    I haven’t made brown­ies in for­ever — really, my last batch goes back to my pre-vegan days. It’s about time I get back to it, and what bet­ter way to do it than try­ing the recipe you’re shar­ing here? It sounds deli­cious! :)

  3. My mom uses Bisquick when she makes vegan bis­cuits for me! I love it, but I can’t bring myself to buy it at home … though I am start­ing to loosen up about white flour. :-)

  4. Kiersten says:

    I def­i­nitely need to try gluten free Bisquick. I can’t afford to buy all of the gluten free flours sep­a­rately (they’re so expen­sive around here!). When I get some, I think I’ll try your brown­ies :)

  5. FoodFeud says:

    I had no idea Bisquick made a gluten-free flour mix! Good for them, I guess. Your brown­ies look great. I always mean to bake with jam, but haven’t…yet.

  6. Julia says:

    Those look AMAZING and gooey!

    I just started a very ama­teur vegan blog if any­one is inter­ested in net­work­ing–
    http://veganisreasonable.blogspot.com/

  7. Jayne says:

    mmm this is good to know!

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