Gluten-Free Chocolate Walnut Brownies

July 3, 2007 By 4 Comments

These are our favorite brownies — and they are loved by pretty much everyone who tastes them, health food lover or not! Imagine my surprise when I made them with gluten-free flours and they turned out even better!

Gluten-Free Chocolate Walnut Brownies

mochawalnutbrownies.jpg

from a recipe entitled “Mocha Brownies with Macadamia Nuts”, modified by Wardeh Harmon

Makes 16 brownies

  • 1-1/3 cups date sugar
  • 3/4 cup unsweetened applesauce
  • 2 tablespoons water
  • 2 teaspoons flax seed meal
  • 2 teaspoons vanilla extract
  • 1 cup buckwheat flour
  • 1/3 cup millet flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon gluten-free baking powder
  • 1/2 teaspoon sea salt
  • 3/4 cup almond milk, plus additional, if needed, for consistency
  • 1/2 cup chopped walnuts
  • 1 cup acceptable gluten-free chocolate chips

Glaze:

  • 1/4 cup almond milk
  • 1 teaspoon agave (or honey)
  • 2/3 cup acceptable gluten-free chocolate chips

Preheat oven to 350 degrees. Spray an 8-inch pan with olive oil spray.

In mixing bowl, mix together flax seed meal and water. Let sit for about 5 minutes. Mix in date sugar, applesauce, vanilla and almond milk. Add flours, baking powder, cocoa powder and salt. Add additional almond milk, if necessary. Batter should be a spoonable thick paste. Incorporate walnuts and chocolate chips.

Spoon batter into prepared baking pan. Bake for approximately 40 minutes. Test for doneness by inserting a toothpick, which should come out almost clean. When done, let pan cool on wire rack.

Meanwhile, make the glaze. Heat almond milk and honey in a saucepan until just boiling. Remove from heat. Add chocolate chips. Whisk together until smooth. Cover pan to keep glaze warm until ready to use.

When brownies are somewhat cooled, spread glaze on top. Serve warm or fully cool.

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Filed Under: Desserts and Cookies, Desserts and Cookies (Gluten-Free), Recipes Tagged With: , , , , , ,
About Wardeh

Wardeh ('Wardee') Harmon lives in Oregon with her husband, Jeff, and their three children, Haniya, Naomi & Mikah. They garden and raise a dairy cow, chickens and goats. Wardeh is passionate about traditional cooking. She writes books and teaches online classes in traditional cooking, sourdough, cultured dairy, cheesemaking and fermentation. Follow Wardeh on Google+.

Comments

  1. onlysometimesclever says:
    July 3, 2007 at 10:50 am

    Hi there!!

    I’m another gluten-free Sonlight-homeschooling Christian blogger!! I found your blog via Southerngirl/Kiva.

    I noticed that some of your recipes have kamut, which is not gluten-free. Are you g.f. for “simply” health reasons, or do one/some in your have celiac disease? (I have CD, as does my son #3; we’ve been GF for 4.5 years. I’m fairly certain that my almost 15mo daughter has CD, too. My hubby doesn’t, but he has noticed that he feels much healthier being GF.)

    Blessings to you & your family,

    -Karen

    Hi, Karen! We are only recently gluten-free, so you’re noticing my old recipes. :D It is only my one daughter who needs to be gluten-free (although she doesn’t have celiac disease, she is just intolerant), but since my son and husband need to be wheat-free, I’m only cooking GF to simplify things. Do you have any GF and yeast-free bread recipes, for instance for a quick bread, that would work for sandwiches? It would also have to be egg-free and dairy-free.

    Reply
  2. onlysometimesclever says:
    July 3, 2007 at 5:49 pm

    Wardeh – Wow. Does such a recipe exist??? We’re gluten-free, and newly dairy-free… but egg-free? That’s tough. I make GFDF quick breads all the time, but they tend to be on the sweet side (like banana, or molasses-spice), and they do contain eggs. I’ve never tried a savory quick bread. Hmmm… I’ll keep it in mind, though!

    Please do keep it in mind! Cooking without eggs is really not hard. 1 tablespoon flax seed meal plus 3 tablespoons water, whisked together, for each egg, is a great sub. But, without the gluten structure, I think I need more so I am going to try adding guar gum or xanthan gum to baked goods to see if that will help. I don’t have any yet though. If you run across a savory quick bread, would you consider passing the recipe along? I wouldn’t mind trying out your fave sweet quick breads, either. I can do the egg sub. Thanks.

    Reply
  3. Karen Joy says:
    July 4, 2007 at 1:17 pm

    Me again!
    Here’s a link for a fairly recent recipe that worked out really well. http://onlysometimesclever.wordpress.com/2007/05/25/gfcf-molasses-spice-bread-with-optional-vanilla-cream-cheese-spread/
    I use both brown sugar and molasses in it. I don’t know if you use either of those sweeteners, though!
    On other thickeners/binders: I like both xanthan gum and guar gum. Guar gum is a lot less expensive than xanthan.

    Thanks, Karen! I do use molasses, but not brown sugar. I could do a sub for that, easily! Thanks! I appreciate the tip on the binders. I’ll be at a store tomorrow and hoping they have one or the other.

    Reply
  4. Jessika says:
    September 28, 2009 at 9:17 pm

    Wow, these look delicious!

    Makes me want to go bake some brownies now :)

    - Jessika : Celiac Speaks – My Personal Notes
    .-= Jessika´s last blog post… Gluten Free Taquitos! =-.

    Reply

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