Experimental gluten-free brownies

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My gluten-free baking efforts are a bit hit or miss, but it does not stop me from trying. Up today – gluten-free brownies made with coconut flour. I am skeptical but I guess on Tuesday when I feed these to people, I will find out for sure.

Gluten-free, paleo brownies

Gluten-free, paleo brownies

Here’s what to do for your own gluten-free coconut flour brownies:
1/2 cup minus 1 tablespoon coconut flour
1/2 cup unsweetened cocoa powder
1/2 cup plus 2 tablespoons melted butter
3 eggs
1/2 cup plus 2 tablespoons maple syrup
1 teaspoon vanilla

  1. Preheat oven to 300F/150C; grease a small square glass baking dish.
  2. Mix together all ingredients. I beat the eggs a bit first, added the butter and vanilla and then added the other ingredients and ended up with a thick, paste-like batter
  3. Pour into the baking dish and bake for 30-35 minutes.
  4. Cool for 30 minutes before cutting or removing from the pan. Cut, serve (or store for up to a few days in an airtight container).

Cinnamon

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I was gearing up for a big bake – and it was after all the stores closed early for Midsommar. I looked through my cupboards once, twice and even a third time because I was sure that I HAD TO have a giant, industrial-sized container of cinnamon in there. But there was absolutely no cinnamon in my cupboards – which is unheard of. Not even cinnamon sticks. This put a little kink (not the good kind!) in my baking plans, but I plowed ahead… only several hours later did I notice that there is a massive container of cinnamon sitting on my countertop – where I had looked already several times but just experienced temporary blindness, apparently.

Cinnamon Goliath towering over ginger David

Cinnamon Goliath towering over ginger David