January has been quite the month for wintry weather! Snow, freezing rain and slush have all been part of the mix this week! Before we know it Valentine's Day will be upon us! Here is a sneak peek of one of my favorite Gluten Free Valentine recipes. I made these for my husband last year and he did not even know they were gluten free. Shhhhh don't let the cat out of the bag! I have started taking a healthier approach to my baking in the New Year. Most of my recipes contain organic evaporated cane juice (sucanat) and some whole grains. Brown rice flour is a key ingredient in the baking mix that I use, as well as garbanzo bean flour.
Joan Marie's Gluten Free Brownies
4 squares unsweetened chocolate
3/4 cup butter
2 cups organic evaporated cane juice (sucanat)
1 tsp. gluten free vanilla extract
1 cup gluten free flour mix
1 cup chopped almonds
1 cup of gluten free chocolate chips.
Preheat oven to 350 degrees. Melt chocolate squares and butter in a heavy saucepan over very low heat stirring frequently to prevent burning. Add the sucanat and vanilla and stir till combined. Beat the eggs in a bowl and add to chocolate mixture taking care not to over mix. Stir in flour just till combined. Fold in almonds and chocolate chips. Spread batter into a greased 9x13 pan. Bake until just done about 30-35 minutes. Do not overbake.
If you like mocha frosting you can spread this on the top when the brownies cool
1/4 cup softened butter
about 4 cups organic powdered evaporated cane juice
2 to 3 tablespoons strong coffee
Combine the butter and sugar. Add the coffee a little at a time until icing reaches the right consistency to spread nicely over the brownies. Sprinkle with chopped almonds to add a nice crunch! Enjoy!