Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Vegan Brownies Recipe recipe is ready in 30-60 minutes Ready in: 30-60 minutes Serves/Makes: 12 Ingredients: 2 cups flour (gf) 2 cups sugar 1/2 cup cocoa 1 teaspoon baking powder 1/2 teaspoon salt 1 cup water 1 cup oil 1 teaspoon vanilla 1/2 cup chopped nuts Directions: Combine the dry ingredients, then stir in the water oil and vanilla. Stir in the nuts. Put in a greased with a non dairy margarine 9x13 pan. Bake in n a 350 degrees oven for 25-30 minutes. This recipe from CDKitchen for Vegan Brownies serves/makes 12 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Egg Free Vegan Brownies 3 T arrowroot starch, cornstarch or tapioca starch 1 cup water 1/2 cup cf margarine (we use Spectrum palm shortening) 2/3 c. cocoa 2 cups sugar (I use only one scant cup) 1 tsp GF vanilla extract 1 cup tapioca starch 1 cup millet or sorghum flour 2 1/2 tsp baking powder 1/2 tsp salt 1. Preheat oven to 350 degrees. Grease a 7x11 pan (can use 9x13 and have thinner brownies). IN a heavy saucepan combine the arrowroot starch and water. Whisk together over medium heat, stirring constantly until it starts to thicken. Take off of the heat and stir for about a minute longer. Transfer to mixer bowl and set aside to cool. (This is your egg replacer.) 2. Melt together the margarine or shortening and the cocoa. Stir until smooth and set aside to cool. It will thicken as it cools. 3. Once the arrowroot mixture is cool, beat in the sugar and the vanilla. Stir in the cocoa mixture until well blended. Combine the tapioca starch, millet flour, baking powder and salt. Stir into the batter until blended completely. Spread into prepared pan. 4. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool and cut into bars. Hints: The batter will be very thick. It mixes best in a stand mixer rather than a hand held one. You can also add 1/2 cup of chocolate chips (gfcf), dried craisins or cherries, or crushed candy canes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Thanks! I'm going to try the first one without the nuts (because I hate nuts in brownies, cakes/breads! I know, I'm weird!) I want to try using dark cocoa powder too, if I can find some! Has anybody ever used dark cocoa powder? I'm curious. I heard that Hersey's cocoa powders are safe but I can't find it to check it out. Thanks for the recipes though! Brownies are my weakness, when I can get some decent ones to come out of the oven! On Wed, Dec 30, 2009 at 8:24 PM, Katlee <mskatlee wrote: > > > Vegan Brownies Recipe > > recipe is ready in 30-60 minutes Ready in: 30-60 minutes > > Serves/Makes: 12 > > Ingredients: > 2 cups flour (gf) > 2 cups sugar > 1/2 cup cocoa > 1 teaspoon baking powder > 1/2 teaspoon salt > 1 cup water > 1 cup oil > 1 teaspoon vanilla > 1/2 cup chopped nuts > > Directions: > > Combine the dry ingredients, then stir in the water oil and vanilla. Stir > in > the nuts. > > Put in a greased with a non dairy margarine 9x13 pan. Bake in n a 350 > degrees oven for 25-30 minutes. > > This recipe from CDKitchen for Vegan Brownies serves/makes 12 > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ > > Egg Free Vegan Brownies > > 3 T arrowroot starch, cornstarch or tapioca starch > 1 cup water > 1/2 cup cf margarine (we use Spectrum palm shortening) > 2/3 c. cocoa > 2 cups sugar (I use only one scant cup) > 1 tsp GF vanilla extract > 1 cup tapioca starch > 1 cup millet or sorghum flour > 2 1/2 tsp baking powder > 1/2 tsp salt > > 1. Preheat oven to 350 degrees. Grease a 7x11 pan (can use 9x13 and have > thinner brownies). IN a heavy saucepan combine the arrowroot starch and > water. > Whisk together over medium heat, stirring constantly until it starts to > thicken. Take off of the heat and stir for about a minute longer. Transfer > to > mixer bowl and set aside to cool. (This is your egg replacer.) > 2. Melt together the margarine or shortening and the cocoa. Stir until > smooth and set aside to cool. It will thicken as it cools. > 3. Once the arrowroot mixture is cool, beat in the sugar and the vanilla. > Stir in the cocoa mixture until well blended. Combine the tapioca starch, > millet flour, baking powder and salt. Stir into the batter until blended > completely. Spread into prepared pan. > 4. Bake for 20 to 25 minutes or until toothpick inserted in center comes > out > clean. Cool and cut into bars. > > Hints: The batter will be very thick. It mixes best in a stand mixer > rather > than a hand held one. You can also add 1/2 cup of chocolate chips (gfcf), > dried craisins or cherries, or crushed candy canes. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 I'm going to make some brownies ASAP! I use dark cocoa powder whenever I can get it. I like the flavor and texture much better than Dutched. I get a brand here called Dan-D-Pak. Deborah Thanks! I'm going to try the first one without the nuts (because I hate nuts in brownies, cakes/breads! I know, I'm weird!) I want to try using dark cocoa powder too, if I can find some! Has anybody ever used dark cocoa powder? I'm curious. I heard that Hersey's cocoa powders are safe but I can't find it to check it out. Thanks for the recipes though! Brownies are my weakness, when I can get some decent ones to come out of the oven! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Well....the nuts are an option !!! ) Start the New Year out with ...brownies! yeahh! - " Jae Jones " <recyclednew Re: vegan brownies (2) > Thanks! I'm going to try the first one without the nuts (because I hate > nuts > in brownies, cakes/breads! I know, I'm weird!) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 31, 2009 Report Share Posted December 31, 2009 Thanks. I'll have to see if I can find that brand here. On Thu, Dec 31, 2009 at 12:13 AM, Deborah Pageau <dpageau wrote: > > > I'm going to make some brownies ASAP! I use dark cocoa powder whenever I > can get it. I like the flavor and texture much better than Dutched. I get > a brand here called Dan-D-Pak. > > Deborah > > > Thanks! I'm going to try the first one without the nuts (because I hate > nuts > in brownies, cakes/breads! I know, I'm weird!) I want to try using dark > cocoa powder too, if I can find some! Has anybody ever used dark cocoa > powder? I'm curious. I heard that Hersey's cocoa powders are safe but I > can't find it to check it out. Thanks for the recipes though! Brownies are > my weakness, when I can get some decent ones to come out of the oven! > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.