For fear of Gluten
Maybe it’s just me but there seems to be a serious gluten free movement going on here in Australia. Every grocery store and even small fruit markets have their own special isle showcasing gluten free products. Could it be that I’ve been isolated from the new food trends being in Edmonton for half a year? or maybe Australians have a greater propensity towards gluten intolerance than we do in Canada? I don’t think either is true but I am finding it interesting. Having become fairly familiar with raw food preparation in the last while, I can definitely understand the interest in including healthier substitutions for vitamin deficient white and even over processed whole wheat flours. I’ve been experimenting with Gluten free baking for awhile and it can be tricky because Gluten is sticky stuff which helps prevent your baked goodies from crumbling. It also traps pockets of air, improving the texture of your bread, cakes or biscuits. This is the fun part though! I’ve found a great health food store and stocked up on all my favorite ingredients including some new ones like besan flour (chickpea flour), rice flour and more. First off…..brownies. I don’t make brownies often because they’re not Steves favorite but I figured they’d be less of a challenge since they don’t need to rise much like a cake does. First start off with good dark chocolate, it makes all the difference!
Have you ever watched a British cooking show and noticed how big and how yellow the yolks look in their eggs? Take a look at these babies!
227g (minus 2 small squares :0) good dark chocolate
1 tbsp strong instant coffee
3/4 cup melted butter
1/4 cup olive oil (light)
1/2 cup brown sugar
1/2 cup splenda (or any sugar you like)
1/4 cup rice flour
1/4 cup soy flour
1 cup ground walnuts (grind fine but stop before it starts to turn into a butter)
1 tsp salt
1 tsp soda
1 tbsp vanilla
3/4 cup toasted walnuts
Bring your butter and oil to a slow boil and then remove from microwave or stove top. Add your chocolate and coffee and stir. I just let it sit in the butter and stir every once in a while until melted. Toast your chopped walnuts in the oven until lightly browned. In another bowl blend sugars, eggs and vanilla until smooth and then add melted chocolate. Blend again and then add the rest of your ingredients. Pour into a large baking pan or little muffin cups for brownie bites at 350. Remove when the centre is still a bit soft. You’re better off a with a slightly under cooked brownie than a hard over done one. I managed to get 36 little squares from this batch.