Tuesday, November 15, 2011

I can't believe these are gluten-free!

Welcome to Round 3 of the Great Bake-off Challenge with Angie Hunt! We're having a blast with this, and as I told you yesterday, we're honoring our pal and author Terri Blackstock and all the rest of you who can't (or either choose not to) eat wheat flour.

After much cookbook searching and internet browsing, I came upon an UNbelievable recipe for gluten-free brownies. I'm not kidding. These are to die for. I'd happily serve these for dessert anytime! I still can't believe they taste this good.

I'll give you the link for the recipe below, but here are some quick pics of the process for me. And yes! That's a yellow Tupperware container that I've had since before I was married. Tupperware never dies. It just goes out of style.

First, the ingredients (and I've got a question for y'all on this below)

I've never bought Coconut Oil before so this was new for me, 
as was the Hazelnut Meal/Flour* and the Brown Rice Flour.
(*The original recipe I share below called for almond flour, 
but the store I visited was out of that, so I got hazelnut instead, and I'm glad I did!) 

This is when I had the first whiff of delicious! And to this point, I'd only invested about 6 minutes of "prep time." Which just increases my like factor.

I added walnuts to mine and mixed them in by hand.

Then I dotted the top with carob chips I'd gotten at Whole Foods the other day. Love those. Like little bites of heaven. Especially when frozen. 
Then I slipped the pan into the oven for about 30 minutes...

Out they came...

And they lifted out of the foil-lined pan so easily. Clean up was a breeze!
These are truly fabulous brownies. No one would ever know they're gluten-free if you didn't tell them. I know I wouldn't, and I'm a brownie lover from way back. The crispy corner pieces are my favs. 

And to give credit where credit is FULLY due... Thank you to Karina, the gluten-free goddess, for her over-the-moon recipe for Dark Chocolate Gluten-Free Brownies. Karina, my taste buds salute you, lady. And so does my schedule. Prep time on these is 7-10 minutes, then only 30 minutes to bake. Lovin' that! If you eat gluten-free, check out her blog.

Meanwhile, Master Baker Angie has been crafting French Macarons! I first tasted these on a trip with Kelsey to NYC this summer and they were delicious! Can't wait to see Angie's! I'll post pics of her lovely creations later today, and you can always visit her at the Lovin' Oven Bakery.

Lastly, two things I'm wondering:
1) Do y'all have a neat solution for keeping spices organized that you've tried and liked (other than the old Lazy Susans)?
2) And are you the kind of baker who a) gets all the ingredients out before she starts to bake, or b) do you just grab it as you go?

Waiting to hear from you,

P.S. Tick, tick, tick! Register before noon (PST) today for a chance to win a Kindle FIRE. Then join me tonight at 5PM (PST) for a lavish Southern-style Facebook Party. Should be lots of fun! Hope to see you there.

I just hope I don't get banned from commenting again, LINDA RIVERS ATTAWAY!   : {
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