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
- 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
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.