I stumbled onto a recipe for vegan, gluten-free brownies via a Buzzfeed list* of vegan, gluten-free desserts. I was intrigued by the presence of both zucchini and kale (I heart fiber), but as I started to make the recipe, I didn’t want to use equal amounts of sugar and flour, even if the sugar is coconut sugar, so I rewrote the recipe to comprise less sugar and more flour (if you use Bob’s garbanzo flour like I did, that means more protein). I also got rid of the oil; coconut oil is certainly the healthiest of the oils, but it’s still a tonne of calories. I can’t call it fat-free because of the coconut milk, but it’s certainly reduced fat, and thanks to the metric tonne of cocoa powder, it’s still chock full of taste!
2 cup gluten-free flour
1 cup cocoa powder
1 cup coconut sugar
1 tsp baking powder
1 cup coconut milk (full fat)
0.5 cup melted coconut oil
0.5 cup lightly packed shredded zucchini
2 cup finely shredded, lightly packed kale
1 tsp vanilla extract
pinch of salt
Preheat oven to 350°F and prepare a baking dish (I used a 9″x13″)
Sift and mix all dry ingredients (except the veggies).
In a separate bowl, mix wet ingredients, and stir into dry ingredients until everything is mixed in.
Fold in vegetables, and pour mix into baking dish.
Bake at 350°F for 25 minutes, or until inserted knife comes back clean.
Calories Total: 2,704
Number of Servings: 16
Per Serving: 169
*I also made the chocolate mousse in position #2, and it was quite delicious!
- Gluten-Free ‘Girl Scout’ Brownie Recipe (organicauthority.com)
- Killer Chocolate Fudge-y Brownies (survivingthefoodallergyapocalypse.wordpress.com)
- Banging Brownies (Vegan, Gluten Free, Healthy) (theedibleexpedition.wordpress.com)
- Peanut Butter Swirled Black Bean Brownies. (bellabakes.net)
- Gluten Free Chocolate Brownies (healthfactskhartnett.com)