Fudgy Nut Butter Brownies (Vegan, Gluten Free)

My parents have been in town visiting for the past week. This was their first time out west and I think they really enjoyed themselves. It's always fun to see something new and the terrain and landscape in Colorado is just a bit different from Rhode Island. They enjoyed the mountain views, the break from humidity and how cheaply and easily you can attend baseball games. Monday we drove to the top of Pike's Peak which had breath-taking view after breath-taking view.

While my parents were here I took advantage of having two new taste-testers around and was able to try out a few new recipes on them. A stir-fry with peanut sauce, a mexican squash quinoa salad and this brownie recipe. I also wanted to make a strawberry blackberry crisp, but in all honestly was feeling too lazy to chop and grate the ingredients so I went with the brownies instead (I plan on sharing the crisp recipe later this week!) These brownies were made vegan for me, gluten-free for my mom and delicious for my dad...and well, all of us. They received two thumbs up.

I not only wanted to make delicious vegan, gluten-free brownies, I wanted to make brownies with some actual nutritional value, that weren't full of sugar and junk. So instead of processed chocolate powder, we're going to give ourselves some antioxidents, iron and magnesium and use raw cacao. Instead of white flour, we're going to use a little coconut flour to give these brownies some fiber. Instead of eggs, we're going to use  flax seeds rich in omega-3 fatty acids. Rather than oil, we'll use our favorite nut butter to add some protein. Do I have you convinced to try these yet? 

Fudgy Nut Butter Brownies

Adapted from this recipe.

• 1 Flax Egg (1 TB ground flax seeds mixed with 3 TB warm water)
• 3 Tablespoons Coconut Flour
• 1/4 Cup Raw Cacao Powder
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• Pinch of Salt
• 1/2 Cup Brown Sugar
• 1 Cup Nut Butter (I used peanut butter)
• 1/2 Cup Unsweetened Almond Milk (or other nondairy milk)
• 1 Tablespoon Pure Vanilla Extract

Makes one 6 inch pan.

Preheat oven to 350 degrees. In a small bowl, make the flax egg and set aside. In a medium bowl, combine coconut flour, cacao, baking powder, baking soda and salt. Mix in the brown sugar and nut butter. Using a whisk or fork, whisk the flax eggs until they are an even consistency, add the vanilla extract and whisk again until combined. Add the vanilla flax mixture to the rest of the ingredients. Lastly, add the almond milk and stir until everything is combined without over mixing. Pour batter in a greased 6 inch pan (I used coconut oil as grease) and place in the oven for 35-40 minutes or until a toothpick can be inserted and cleanly removed. Allow to cool approximately 10 minutes before serving. Dress it up how you like or eat it plain. Either way, enjoy!

Options & Sidenotes:

-Mix in or sprinkle on top before baking, 1/4 Cup Vegan Chocolate Chips and/ or Chopped Nuts

-Next time, I will definitely try this with Almond Butter for a richer chocolate flavor

-I used a no-stir peanut butter, sometimes the nut butters that need to be stirred are too oily for baking

-I baked my brownies in a 6x8 inch glass Pyrex dish, I recommend using a 6 inch pan so they come out thicker, however an 8 inch pan might be okay

-The original recipe calls for Pure Maple Syrup, which I did not have on hand, but feel free to try using it if you were looking for a less processed sugar

-To make the brownies more decadent sprinkle with Cacao Powder before serving

How was your holiday weekend?

What tasty food did you eat?

Mojito Ice Cream (Vegan, Gluten Free)

After my not-so-summery post yesterday, I decided to share a recipe for something a little more in season. So I began thinking about what I enjoy eating in the summer. Mint chocolate chip ice cream is one of the first things I thought of. Making something with mint sounded like a good idea since my mint plant is growing out of control, but I wanted to do something a little different. What else do I enjoy? Mojitios! Can we make mojitio ice cream? I didn't know, but there was only one way to find out. The answer, by the way, is yes, yes you can.

This vegan ice cream gets it's creaminess from coconut milk and it's refreshing flavors from fresh mint and lime. Add some rum to make it authentic, some agave for sweetness and you've got yourself a new favorite summer dessert. The best part? No ice cream maker needed.

Mojito Ice Cream

• 2 Cans of Full Fat Coconut Milk (I find Thai Kitchen works best)
• Zest and Juice of 1 Lime
• 1-2 Tablespoons of Rum (I used Captain Morgan)
• Heaping 1/4 Cup of Fresh Mint Leaves, Minced
• Agave to Taste (I used about 2 Tablespoons)

Makes 2-4 Servings.

Place cans of coconut milk in the refrigerator overnight to allow the cream to rise to the top. The next day, open the cans and scoop out the cream (be sure to not shake the cans or you'll lose all the cream again) and place it in a bowl. Add the rum, lime zest, juice, agave and minced mint leaves. Whisk all the ingredients together until fully incorporated. Pour the mixture into a bowl with a lid or storage container, place in the freezer. Stir it every 30-45 until fully frozen. When ready to eat it, allow it to sit out for a minute before scooping so it can regain it's creaminess. Eat and enjoy!

Options:

-You can mix all the ingredients in a food processor, just know the ice cream will take on a slight green color. 

-You can leave out the rum if you so desire, but it does help keep the ice cream soft.

-Feel free to mix in raspberries or other favorite fruits that you enjoy with your mojito.

What's your favorite summer treat?

Whole Wheat Rosemary Bread (Vegan)

Happy Monday Everyone! 

It seems like it's been forever since I've posted an actual recipe, but today I've got a good one for you! I realize the idea of baking bread is not that enticing in the summer, especially as we begin the hottest months of the year (July, how did you sneak up on us so fast?), but this past weekend has been rainy and cool in Colorado. And if there is one thing I have learned in the three months of living here it is never complain about the rain. In a state constantly threatened by wildfires, you learn to love and appreciate every single drop of moisture. So after work yesterday I embraced the rain by baking a delicious loaf of whole bread made with fresh rosemary from my herb garden. To say my house smelled absolutely heavenly last night is the understatement of the year. 

This recipe comes together really easily, even if you have never baked bread before go ahead and give this one a try and impress your friends and family. It's so delicious I had to stop myself from eating more for breakfast (I decided to go with a smoothie bowl instead) because I knew I'd want some with dinner. I should just call this recipe the Disappearing Loaf. Come winter I think this recipe would be fantastic to make bread bowls with for soup... I'll have to keep that in mind.

Whole Wheat Rosemary Bread

Adapted from A Hint of Honey

• 1 Cup Warm Water
• 1 Packet of Active Dry Yeast
• 1 Tablespoon Pure Cane Sugar (I actually used brown sugar, honey or pure maple syrup would also work)
• 1 Teaspoon Sea Salt
• 2 Tablespoons Fresh Rosemary, chopped
• 1/2 Teaspoon Fresh Garlic, minced
• 1/4 Teaspoon Fresh Ground Pepper
• 1 Tablespoon Extra Virgin Olive Oil + more for greasing the bowl
• 1 1/2 Cups Whole Wheat Flour
• 2/3 Cup All Purpose Flour + more for kneading

Makes 1 Loaf.
Start by combining the water, yeast and sugar in a large bowl, set aside for 10 minutes to allow it to proof. Mix in the salt, rosemary, garlic, pepper and oil. Mix in the whole wheat flour and then the all purpose flour. Stir until it is too thick to and then begin kneading either on a clean, floured surface or right in the bowl, adding flour as needed so the dough isn't sticky. Knead for about 5 minutes or until smooth.

Using olive oil, lightly grease the inside of the bowl, place the dough back in, cover with a clean dish cloth and allow to rise for about an hour or until doubled in size. Punch the dough down, form into a loaf and place on a silpat or parchment paper. Allow to rise for another 45 minutes.

Preheat the oven (and pizza stone if you have one) to 400 degrees. If desired, you can brush the top of the bread with a thin layer of olive oil and sprinkle on some more rosemary. Transfer the bread with the silpat or parchment paper onto the pizza stone (or cookie sheet if you don't have one). Bake approximately 25-30 minutes or until the loaf sounds hollow when tapped.

Allow to cool for about 5-10 minutes. Then slice into your freshly baked homemade bread, relax as the aroma wafts through your home and take your first bite of this delicious bread. Try not to eat it all.

What's your favorite kind of homemade bread?