Gluten Free Desserts
The other day I made some brownies to take to our grandsons. They're mom follows a gluten-free diet, so I wanted to also take something she could eat. These brownies were the result. I actually preferred them over the other brownies, mainly because these really are fudgy and the Pumpkin Brownies, while still delicious, were more cake-like.
If it's from King Arthur Flour, you know it will be good! Basically, just substitute almond flour for white flour in your brownie recipe. Other than that (which I now keep as a pantry staple), you should have everything else in your fridge or cupboard. Just in case the recipe disappears into the world wide web, here it is:
1 3/4 cup sugar
3/4 cup cocoa powder
1 1/2 cups almond flour
1 teaspoon baking powder
1/2 teaspoon salt
5 tablespoons butter, melted
1 teaspoon vanilla
3 eggs
Combine dry ingredients, then stir in butter, vanilla and eggs. Pour batter into an 8" square baking pan. Bake at 350 degrees for about 35 minutes. Cool before cutting, although the suggestion to run a knife around the edge while still hot was a new and good one.
Here are some of the desserts we've served to gluten-free guests in the past:
Although not as fudgy as advertised, the pumpkin brownies from this website were pretty good. They're not overly sweet, so you might want to add some frosting, but they were definitely gluten-free, and that's what we're going for here.
Pumpkin Brownies
- 1 cup pumpkin puree
- 4 eggs
- 1/4 cup honey
- 1/2 cup cocoa powder
- 1/8 teaspoon salt
- 1/2 cup dark chocolate chips
Combine all ingredients. Pour into a greased 8" square pan. Bake at 350 degrees for 30 minutes. Cool 20 minutes before cutting and serving. Feel free to experiment with different flavors of chocolate chips!
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