|Golden Anniversaries > Golden Showers, or are they?|
My mom, who is not vegan but does try to limit her gluten consumption, asked me to bring along my brownie ingredients ,'cuz she loved them when she sampled them on a previous visit. She went out of her way to make sure I was not going to leave behind the Dandies. So now I'm pretty sure my mom thinks I'm a MARSHMALLOW SKIMPER! Dang, Mom.
But score! 'Cuz vegan marshies make good neck pillows on long flights.
I'm sharing my go-to brownie recipe, which works great for both potlucks and bakesales, because they seem to impress the gluten eaters and everybody in-between.
I've never posted the recipe here before, but I'm borrowing it from an old post of mine on XGFX. Steal from one give to the other and all that, and while I'm riffin' on the subject of Peter Pan-- I've noticed hubbub lately around the etiquette of online recipe sharing and re-printing. While I'm no Joan Jett on the matter, Food Blog Alliance has some smart information about recipe attribution, you might like to read.
Now onto the yummies.
|Skimped on the left, just like Mom wants on the right.|
Makes an 8X8 brownie pan full.
What You Need:
- 1/3 cup teff flour
- 1 cup water
- ½ cup vegan margarine (you can sub half solid coconut oil)
- 2/3 cup Fair Trade cocoa powder
- 1 cup unbleached granulated sugar
- 1 cup brown sugar, unpacked
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons finely ground flax meal
- 2 ½ teaspoons baking powder
- 1 1/3 cups superfine brown rice flour
- ¼ cup tapioca flour
- ½ cup potato starch
- ½ bag Dandies marshmallows
- ½ cup chopped walnuts
- In a medium saucepan, whisk together the teff flour and water, then over medium heat, stir constantly until it turns into a thick, thick goo. Spoon into the bowl of your stand mixer and allow to sit while you work on step two (if you have guns, you can also do these by hand in a big bowl with a wooden spoon, but the stuff gets really thick).
- Wash out the saucepan, place it over medium-high heat and melt the vegan margarine. Quickly whisk in the cocoa powder to combine, then dump this mixture on top of the teff mixture, and allow it all to cool.
- Once the stuff has cooled, preheat your oven to 350F, and then beat the stuff until smooth.
- Next beat in the baking powder, sugars, salt, vanilla and flax-seed. Then beat in the brown rice flour and starches until smooth, thick and batter-like. Last, toss in the marshmallows and nuts, and stir by hand to incorporate.
- Scrape into a well greased square brownie pan (or line with parchment to get them out easier) and bake 35-40 minutes. When done the top will become crunchy and the brownies will have risen and become set, but still slightly soft in the center, without being jiggly.
- Allow to cool to room temperature, then refrigerate for several hours or overnight. Cut into squares and declare yourself a master of xgfx brownies.