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Glutenfree over 42°C

Glutenfree over 42°C

Decadent Almond butter Glutenfree Brownies

Well, well, weeeeell! Somebody likes chocolate here! ;D Yeah, it´s me. And probably you too! ;D But no worries, I got you! I can promise you this will fulfill your chocolatey dreams cause these brownies are super indulgent and decadent. Almond butter gives these extra decadency, but if you wanna keep them little bit low key and not soooo “guilty pleasure” style (well at least they are vegan ;D), you can try to play with ingredients, leave almond butter out and maybe add more chocolate ;). It should work out.

I have also one unpleasant tip for you. These brownies are getting better with a time. And that time is 1 day minimum ;D. So try to save at least half a tray and you will see I was right ;D.

These are amazing just like that, but if you wanna up this game, you can serve them with ice cream, caramel sauce, fruit sauce or whatever comes to your mind and you love it.

So! Enjoy! 😉

Almond butter Glutenfree Brownies

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By Not So Guilty Pleasures Serves: Depends how many pieces does a tray means to you ;D. 1?
Prep Time: 30 minutes Cooking Time: 10 minutes

Ingredients

  • 40g chickpea or buckwheat flour (or mixture)
  • ½ tsp baking soda
  • ½ tsp pink salt
  • 50g dark chocolate
  • 120g cacao powder
  • 145g coconut sugar
  • 1tbsp chia seeds + 55g water to soak
  • 245g almond butter
  • 200g plantbased milk
  • 1 tsp vanilla extract or 1 vanilla lusk
  • 50g chopped hazelnuts for deco

Instructions

1

Preheat oven – 180 °C + medium grill mode

2

Soak your chia seeds in a small bowl in a water and put them aside.

3

Melt your dark chocolate (I used 100% chocolate) in a plantbaset milk of your choice and add coconut sugar. Try not to boil it. You can either add almond butter and stir it in or you can mix it all together in a blender.

4

Put glutenfree flour, bakind soda, salt, vanilla extract and cacao powder into a foodprocessor and let it mix well.

5

Add the previous liquid into a foodprocessor to your flour and combine it all well.

6

Now add soaked chia seeds and mix it all together on the lowest speed.

7

Bake for aprox 10 minutes, but watch it. It should be crunchy on the top but soft in the inside. If it´s fully baked in the inside. Congratulations, you have just made a normal yet delicious sponge cake ;D.

Glutenfree over 42°C

Almond Rosemary&Black pepper Glutenfree Vegan Bread

Hello there! This is my so far most favourite vegan glutenfree bread recipe. I love all the flavours, spiciness and structure. When I´m about to make and eat bread, I think it should be extraordinary! So I refuse to do simple boring bread doughs! ;D This recipe was created on Gozo, Malta when I was working in Amchara retreat&detox centre where we were „forced“ to cook only glutenfree even for us as a staff members. So back then I learned how to get really creative with ingredients that were given to me.

Vegan glutenfree baking (and over all vegan baking) can be tricky and for some people intimidating. I will surely make a blog post about how to do it right! But now I will share with you some basic tips. You don´t have to use eggs for baking at all, honey bun, you just need to think how to make it fluffy! Of course I´ve failed in this maaaany times in my carreer and I had to bin few cakes or breads cause they were like a rocks or the doughs didn´t raise at all. So I know what it´s like ;D. It will take some time and effort…and patience to master this, but in the end it´s quite simple.

In this recipe I used oil, chia seeds and psylium. That is what it will hold it together. Chia seeds are perfect egg replacement btw. For fluffiness I used tomatoes and baking powder. Everything else is just for the taste. I also love the almonds in the dough. But they are not so important if you would like to make it nutfree.

I think that combination of chickpea and buckwheat flour is perfect for starting with the vegan baking.

So! Enjoy it and definitelly tell me how it went! 😉

 

Almond Rosemary&Black Pepper Glutenfree Vegan Bread

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Serves: 16
Prep Time: 30 minutes Cooking Time: 35-45 min

Ingredients

  • 50g almonds
  • 2 cloves garlic
  • 2 tsp salt
  • 15g rosemary
  • 120g chickpea flour
  • 200g buckwheat flour
  • 1 tsp baking powder
  • 1tsp soda
  • 1 tbsp ground pepper
  • 15g chia+55g water
  • 60g olive oil
  • 1tbsp psylium
  • 280g tomato (4pc)
  • 135g onion (2pc)

Instructions

1

Preheat oven – 180 °C + medium grill mode

2

Place almonds, salt, garlic and rosemary into a food processor and ground all into a flour.

3

Soak your chia seeds into a water and put aside.

4

Add chickpea and buckwheat flour, baking powder, soda, ground pepper, psylium to a food processor and combine well with previous mixture you already have in there.

5

Cut your tomatoes into pieces and add them to a food processor and mix well.

6

Add olive oil to your soaked chia seeds, combine well and add them to the mixture in food processor and pulse.

7

Cut onions into pieces, add them to your mixture and pulse shortly – leave the mixture with chunks of onions.

8

Bake 35-45 minutes.