My version of Expresso Fudge Brownie
A slice of brownie
I have been trying to set aside time to experiment with gluten-free baking. It was on my list yesterday but it didn’t get done. Today I have two of the three items left on my “to do” list accomplished. I did work on my taxes and bake something gluten-free. As for my pantry cabinet, I think I would rather go and sew instead.
Today I tried Espresso Fudge Brownies from Elana’s Pantry, http://www.elanaspantry.com/espresso-fudge-brownies/. As you all know I have many food allergies and do my best to avoid foods that can contain mold. The following recipe called for both ground espresso beans and chocolate. I have given you my substitutions beside those ingredients.
Espresso Fudge Brownies
- 1 cup chocolate drops
(1 cup carob chips)
- ¼ cup vegan shortening
- 1 ½ teaspoons decaf finely ground espresso beans (1 1/2 tsp. green tea matcha powder)
- 4 eggs
- 1 cup coconut sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon celtic sea salt
- ½ cup blanched almond flour
- 2 tablespoons coconut flour
- Melt chocolate in a saucepan over very low heat
- Add shortening and stir until completely dissolved
- Stir in ground espresso and remove from heat
- Blend in eggs, palm sugar, vanilla and salt to mixture in pan using a handheld mixer
- Blend in almond flour and coconut flour
- Pour into a greased 8 x 8 inch baking dish
- Bake at 350° for 25-30 minutes
- Remove from oven and cool for 1 hour
- Serve
I made the brownies with the above substitutions. The carob powder worked fine but I think using equal amounts of matcha powder was too much. Maybe next time I would try using less powder and/or maybe steeping it in a small amount of water to bring out more of the flavor. The brownies are edible with my changes. They are moist and not too heavy. My husband thought they weren’t sweet enough but he says that about everything I make because I don’t like the sweet sweet taste. I bet the original recipe with the delicious chocolate and intense flavor from the exsresso beans would be out of this world.
allergictolifemybattle 
YEA—-YEA- YEA—- ALL THINGS WE CAN EAT !!!! 🙂 THANKS FOR SHARING— LOOKS WONDERFUL!!!!!!!!!!!! Most who share gluten free recipes— are full of things we can’t eat– or I never have on hand!!!!
I have the same problem but am going to try them anyway with my adaptations. If they work, great I will add them to my recipe binder. If not, I have only wasted a few ingredients and my time. By not trying, I will never know. I have a few other recipes that I want to try. Some I need the ingredients for. Today I ordered Coconut nectar for a recipe I want to try. As soon as it arrives, I will give the recipe a try and pass it on. I would love to share some recipes from the Gluten Free Gourment but I haven’t been given permission yet. I need to write another letter; it has been longer than the time frame they specified for a return answer.
I have a question – you mention food that contains mold. I never knew food, especially packaged food, could contain mold, though I know food can grow mold. Is there a risk of chocolate or coffee being moldy when it’s purchased? How did you find out? I’m very curious, and I find this stuff fascinating. 🙂
Chocolate is made through a fermentation process. Fermented foods can be moldy. Pre-packaged foods that have certain additives can be moldy (citric acid, lactic acid, just to mention a few). I found most of this out from researching and from Dr. Marinkovich (who has sinced passed). He had a list of foods that should be avoided if you have a mold sensitivity. Coffee beans is also fermented as well as black tea. It is depressing, I know.
Very interesting Kathy— if I knew that– I have brain fog tonight & it sounds like all new information to me!!!! 🙂