VIDEO: How to Make 15-Minute Gluten-Free, Dairy-Free, Sugar-Free Brownies!
Posted Nov 15 2012 3:53am
When a craving hits, you have two choices: eat something you shouldn’t, or make my signature brownie recipe!
I share this recipe in the snacks and desserts section of my eBook, Karen Gordon’s Ultimate Candida Diet Survival Guide . But tonight, I was inspired to share it with everyone. I was in the grips of a sweet craving, and as I bit into one of my signature, freshly baked, moist and delicious gluten-free, dairy-free, and sugar-free brownies, I experienced an entirely new level of joy. How could I not want the same for you? I do, I do!
I’m no professional baker or even a particularly skilled amateur baker, but after much trial and error, this recipe rocks! In fact, I humbly submit that it rivals any gluten-free recipe, gluten-free dessert, or sugar-free dessert.
So, I made a short, 4-minute video to show you how to bake these quick, easy, and delicious brownies and below is the recipe for your printing and baking pleasure! Enjoy and let me know what you think!
(Note: This recipe calls for 2 tbsp of butter, which may seem counter-intuitive because I call them “dairy-free,” however because butter and ghee – clarified butter – are mainly fat, they don’t contain the milk sugar which feeds yeast, so they’re permissible. But don’t cook these more than twice a week because 2 tbsp of butter is still a lot.)
What You’ll Need:
2-4 droplets full NuNaturals alcohol-free liquid stevia
2 tbsp organic unsalted butter, softened
2 organic eggs
½ tsp alcohol-free vanilla
1 tbsp organic, virgin coconut-oil
¼ cup unsweetened almond milk
½ cup brown rice flour
1 tbsp raw cacao powder
½ tsp sea salt
Pre-heat oven to 350 degrees. Melt butter. Add eggs, stevia, vanilla, almond milk, coconut oil, and salt. Mix well. Mix in brown rice flour and cacao powder. Grease 9-inch round baking pan, meatloaf pan, or smaller and pour in mixture. When oven is done pre-heating, bake for 10 minutes on 350. Let cool, cut into wedges, and enjoy! (Oh, and if you have my eBook, note the recent tweak to this recipe – I added the tablespoon of coconut oil, which makes it even more moist and decadent!)