| Gluten free + Dairy free |
Ok, I get that this photo isn't the most appetizing haha, but blame my food photography not the recipe :)
I promise, these are delicious!
1/2 butter, melted
1 cup sugar
1 tsp vanilla extract
1/3 cup raw cacao powder
1/2 cup all purpose gluten free flour
1/4 tsp sea salt
1/4 tsp baking powder
1.) Preheat oven to 350 degrees. Grease an 8-inch square pan (I think the one I used for the brownie in the photo was like 9X12).
2.) After you melt the butter in a saucepan, remove from heat and add the sugar, eggs, and vanilla. Then, beat in the cacao, flour, salt and baking powder.
Pour batter into the pan.
3.) Bake for about 25 to 30 minutes.
3/4 cup granulated sugar 1/4 cup water 1/2 cup full fat canned coconut milk 2 tablespoons white miso
Directions: 1.) Over medium-high heat in a heavy saucepan, stir water and sugar together. Without additional stirring, bring mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown and wisps of smoke just start to form, remove pan from heat.
2.) Once you've removed from heat, carefully pour in the coconut milk, which will cause the caramel to bubble. Stir to combine. If the cream causes the caramel to seize up and harden, put the pan back over low heat and stir until the caramel is liquid again.
3.) Remove from heat and allow to cool a little. Whisk in the miso. Store in the refrigerator.
The Author: Hi! My name is Sarah, and I am the founder of Abundelicious. I help women let go of emotional eating and diet culture, while finding the foods, habits and movement that allow them to reach their wellness goals and thrive. I'm into clean eating, traveling (beach please), helping folks eat and feel better, gardening (not very well), and bopping around my neighborhood with my dog.
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