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A Simple Vegan Gluten-Free Brownies Recipe

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Vegan Gluten Free Brownies Image

The secret to the best vegan gluten-free brownies is in the quality of chocolate used. For this recipe, I use 80% dark chocolate and additional cocoa powder. You also need to grease your baking tin with coconut oil. Or use a parchment paper for easier slicing and handling once the brownies are cooked through.

In addition, non-vegan brownies use eggs to incorporate air, which makes them light and fluffy. In our recipe, we will use an egg substitute. However, this is entirely up to you. You can also use light flour like coconut flour without the vegan egg for similar results. Let’s get started.

Ingredients

  • 8 ounces vegan dark chocolate – chopped into smaller chunks
  • ¼ cup dark cocoa powder
  • 1 cup melted coconut cream (or use vegan butter)
  • 1/2 cups dark brown sugar
  • 2 tablespoons maple syrup (or any sweetener you prefer)
  • A dash of vanilla extract
  • A pinch of sea salt
  • 1-cup gluten-free flour
  • Egg substitute

Procedure

Preheat your oven to 350 degrees Fahrenheit.

Prepare your baking tin by either greasing with coconut oil or line it with a parchment paper.

The Egg Substitute

To make the vegan egg, mix 2 tablespoons of chia seeds with 6 tablespoons water. Let this mixture sit for 5 minutes to thicken. You can also use a flax egg, but I find chia seeds healthier.

The Chocolate Ganache

Mix the dark chocolate chunks with cocoa powder and pour in the hot coconut cream. Mix gently. The heat from the coconut cream should melt the dark chocolate effortlessly.

However, if you are using vegan butter, you have to pre-melt the dark chocolate first.

The Vegan Gluten Free Brownies Batter

In a large bowl, mix in the sugar, salt, vanilla, and egg substitute. Add the chocolate ganache and mix thoroughly. Now sift in the flour and fold gently.

Pour this batter in the baking tin, and bake for 20 minutes.

Remove from the oven and bang the baking tin on a hard surface. This takes care of any uneven baking and gently breaks the top surface.

Return them to the oven to continue baking for another 20 minutes. A well-done brownie should be crunchy on the surface and gooey in the center.

While slicing, keep wiping the knife after each cut to maintain neatly shaped brownie slices.

To serve the vegan gluten-free brownies, drizzle some melted dark chocolate and garnish with chopped nuts and herbs.

Enjoy!

Recipe Variation

The above recipe is simple and healthy, but you can make it even better and more flexible for your kitchen.

Generally, store-bought gluten-free flour might contain tapioca flour, rice flour, potato starch, teff flour, buckwheat flour, sorghum flour, or garbanzo flour among others. Some also contain nut flours. You can easily make yours at home.

For example, you can make almond flour by simply grinding raw almonds in a powerful blender or grinder. But, since almond flour is quite fine and dense, it barely holds shape. Because of this, make sure you mix it with a different type of flour like brown rice flour for fluffy brownies.

You can also add healthy spices and herbs in your brownies. Freshly ground ginger and mint leaves go well with brownies.

And the list is endless. Customize your vegan gluten-free brownies just how you like them.

Rachel is a mom of two boys, a wife, and a part-time chef. By trying and testing new parenting trends she takes her motherhood to the next level! She finds that she processes things better when she writes about them, which has unleashed her passion for sharing her thoughts on life and parenting through her articles for SOLANCHA Magazine.

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Best Recipes For Your Vegan Fourth Of July BBQ

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vegan fourth of july image

Our independence day is almost here. Celebrate freedom with great tasting vegan delicacies. Make this year’s vegan Fourth Of July stand out with diverse cuisine ranging from BBQ burgers, vegan hot dogs, cheesecake, and many more. Who says parties without animal-based barbeques should be boring? With these recipes, even the non-vegan will find it hard to resist.

Thai Quinoa Burger

If you love the Thai flavors of cilantro, lemongrass, and curry paste and you cherish the American burger, then this is for you. The Thai Quinoa Burger combines all these ingredients to give you a spicy finger licking burger rich in protein.

Vegan Quinoa Burger Image

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients:

For the Quinoa

  • 1 cup quinoa rinsed
  • 2 1/2 cups of vegetable broth
  • Two flax eggs
  • Three tablespoons ground flax seed
  • Five tablespoons of water

For the Patty

  • One can of rinsed and drained chickpeas
  • 1/2 cup of chopped snow peas
  • 1 cup dry oats
  • 1/2 cup dry roasted peanuts
  • 1/2 cup fresh cilantro chopped
  • Two tablespoons canola oil
  • One tablespoon of soy sauce
  • 1 teaspoon ground cumin
  • One tablespoon red curry paste
  • One tablespoon of freshly ground ginger-garlic paste
  • 1 cup finely diced red onions
  • A pinch of ground black pepper and Kosher salt
  • Fresh green chilies
  • One tablespoon of agave nectar

To Assemble The Burger

  • 6 Burger Buns
  • BBQ sauce of your choice (like mayo and hoisin sauce)
  • Spinach, fresh carrots, or lettuce
  • Mung bean sprouts

Procedure

In a bowl, whisk the ground flax with water and set aside for 10 minutes.

In a small saucepan, boil the vegetable broth with quinoa. Reduce the heat and let it simmer until the broth is completely absorbed. Fluff with a fork and set aside.

Meanwhile, pulse the oats in a food processor until coarsely ground. Add in the flax egg together with the rest of the patty ingredients. Process for a while until the mixture is smooth and thick. For a small serving, measure one cup of the cooked quinoa and add it to the food processor. Refrigerate the rest of the quinoa for future use.

Coat a baking sheet with oil. Preheat the oven to 350 degrees Fahrenheit. Meanwhile, Make at least six patties out of the burger mixture. Heat a large frying pan with vegetable oil. And fry the patties on each side until they are golden brown. Place the fried patties on the baking sheet and bake them for 10 minutes.

Get your six-burger buns and assemble with your favorite BBQ sauce, veggies, and sprouts.

Vegan Hotdogs

Hot dogs are a favorite summer meal. I love grilling mine on the Vegan Fourth Of July while basking in the sunshine. These vegan hot dogs have little or no saturated fat. In addition, they don’t have cholesterol and they are lower on calories compared to the animal-based hotdogs.

vegan hotdogs image

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • 12 pieces of well-drained marinated artichokes
  • 12 pieces of sun-dried tomatoes
  • 11/2 cups of kidney beans well drained
  • One garlic clove – minced
  • 1/3 cup of rolled oats
  • One teaspoon of smoked paprika
  • Black pepper, a pinch of salt, and oil.

Procedure

Drain the artichoke hearts and the sun-dried tomatoes using kitchen paper towels to remove excess oil. Add the artichokes, the tomatoes, kidney beans, clove, oat, and paprika to a food processor. Smear a pinch of salt, pepper, and oil. Blitz the mixture until it is evenly mixed.

Spray your baking tray with oil. Mold the mixture into sausage shapes of the desired size as you line them up on the baking tray. Spray the sausages with oil and bake them for half an hour checking them occasionally to ensure they are firm and golden brown.

Vegan Raspberry Cheesecake

This chilled cheesecake looks very sophisticated yet very simple to make. It has different layers of pink and a beautiful fresh raspberry arrangement on top with a velvety cream perfect for the Vegan Fourth Of July dessert. We use agar powder to make the cake firm even in this hot summer weather.

vegan cheesecake image

Ingredients

  • 6 Medjool dates
  • 1 1/2 cups unsweetened coconut flakes
  • 1 cup raw cashews – soak them overnight and pat them dry
  • 3 cups of freshly made coconut cream
  • 1/8 cup of lemon juice
  • 4 cups of fresh raspberries
  • One tablespoon of agar powder
  • 1 cup of water

Procedure

Pulse the dates, coconut, and salt in a food processor. Ensure the mixture still maintains its rough texture. Press the mixture firmly on a cake ring to prepare the cheesecake crust. Keep aside.

Meanwhile, blend the soaked cashews and 1 cup of coconut cream, slowly adding more coconut cream until the mixture is well blended. Add the lemon juice and mix lightly without curdling the milk. Divide the coconut base among four separate bowls and keep aside.

Puree the fresh raspberries with the dates to prepare the raspberry base. Remove the raspberry seeds by straining them. You can also use cheesecloth to get rid of all raspberry seeds.

In a small saucepan, add the agar powder, water and the dates-raspberry mixture. Heat the saucepan, and then let the mixture simmer for a minute. Do this quickly before the agar sets.

Get your four bowls of coconut base. In the first bowl, add ten tablespoons of the raspberry mixture. In the second bowl, add seven tablespoons of the raspberry mixture. Five tablespoons in the third bowl, and finally two tablespoons in the fourth bowl. The raspberry mixture shall create different layers of pink in your cake. The first bowl is mostly red whereas the last bowl is the lightest in color.

Use a spoon to mix the raspberry mixture into the coconut base in each bowl.

Get the cake ring. Spread fourth bowl mixture over the crust to create your first layer. Then spread the third bowl mixture on top of the first layer to create your second layer. Do the same with the second and first bowls respectively. Then top up any raspberry-date mixture that remained onto the fourth layer. Swirl it with a sharp knife to create pretty effects.

Chill the cheesecake for three hours before removing the cake ring. Garnish the cake with fresh raspberries or some edible flowers.

The Bottom Line

If you loved these Vegan Fourth Of July recipes, then I’m sure you’ll love our other collection of vegan recipes. The vegan pizza, vegan chicken nuggets, and vegan donuts can also be an excellent addition to your dishes for the 4th of July party. Try the above recipes this Vegan Fourth Of July, and let us know what you think.

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A Simple Vegan Chocolate Banana Bread Recipe with a Twist

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vegan chocolate banana bread image

The basic banana bread ingredients are the bananas, eggs, butter, flour, and milk. However, for the vegan chocolate banana bread version, we shall substitute the non-vegan ingredients and add a little twist to make it even more delicious and nutritious. Ideally, the difference between this bread and the ordinary vegan banana bread is the addition of chocolate. Let’s bake!

Preheat your oven to 350F (180 C)

The Ingredients

  • 1-cup gluten-free plain flour
  • ½ cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¼ cup of vegan dark chocolate chips (for extra oomph)
  • 1 vanilla pod (or your favorite flavor like strawberry or cinnamon)
  • Mixed nuts (to add some coarse texture)
  • ¼ cup agave nectar (although not necessarily because ripe bananas add some natural sweetness)
  • 2 ripe bananas (very ripe ones work best)
  • 1/2-cup milk (non-dairy) or just water (almond milk works fine for me)

The Procedure

vegan chocolate banana bread recipe image

Grease your baking tray with a tablespoon of coconut oil. Alternatively, just line it with a greaseproof baking paper to prevent the vegan chocolate banana bread from sticking.

In a wide bowl, mash the ripe bananas until smooth. You can leave them chunky for more texture but not very big chunks.

Add the rest of the wet ingredients and mix evenly.

Now sift in your dry ingredients and using a wooden spoon, fold them in until evenly distributed.

The folding process is vital for moist banana bread.

Bake the bread for 30-45 minutes until a toothpick inserted at the center comes out clean.

To serve, garnish the bread with berries and dust with a little icing sugar.

The Twist

You can add as much vegan chocolate as you like. However, the surest method is to stick with the cocoa powder measurements and instead add melted dark chocolate. Similarly, you can substitute the dark chocolate chips with the white ones. However, the bread won’t have that deep-dark chocolate color.

The reason I used vegan chocolate chips instead of a roughly chopped dark chocolate bar is that the chips maintain a uniform profile while baking and once you bite into the bread, the chocolate melts in your mouth.

The nuts are optional. They just add a little texture to the cake and add air spaces to make the cake spongy. Unlike vegan cupcakes, banana bread can be quite dense. I use coarsely chopped (or whole) nuts to add air spaces while baking, which makes the bread lighter.

Again, if you will garnish with icing sugar, go easy on the sweetener, unless you have a very sweet tooth.

Finally, this can be your everyday type of bread, even if you’re on a diet. However, it only keeps fresh for a few days (less than a week), whether refrigerated or at room temperature. Please do not be tempted to keep it longer.

Is Chocolate Healthy?

As we wait for the bread to bake, let me fill you in on the nutritional value.

Vegan dark chocolate with cocoa powder Image

There are several categories of vegan chocolate: the original dark chocolate and the different versions of processed chocolate. Dark chocolate is rich in antioxidants. It also contains significant amounts of iron, zinc, manganese, fiber, potassium, magnesium, phosphorus, copper, and selenium.

All these are important minerals in our bodies (not metals). When you feel a deep craving for chocolate, it is because your body has discovered that some of the minerals you lack can be obtained from chocolate. However, the type you crave for depends on you.

Is your vegan chocolate banana bread ready? Enjoy!

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Vegan Crepes with 4 Easy and Delicious Serving Suggestions

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Vegan Crepes image

Crepes are quick yet delicious additions to breakfasts and desserts. In this article, I will share 3 variations for your vegan Crepes. You can decide to have them all in one serving or alternate these variations for a different taste each day. Without a doubt, you and your friends will be begging for more.

But first, let’s go over a quick and easy to follow recipe for making your very own vegan crepes.

Basic Vegan Crepes Recipe

  • 1-cup whole-wheat flour
  • ½ tsp. baking powder
  • 1 cup of soymilk
  • 2 tbsp. brown sugar
  • 1 tbsp. of extra virgin olive oil
  • A dash of vanilla extract (optional)

Procedure

Sift the flour and baking powder in a large bowl. Add the rest of the ingredients and whisk to form a thin batter. The secret with crepes is in the consistency. The thinner the batter the thinner and crispier your crepes will be. If you make thick batter, you will struggle to spread the batter and hence you end up making thick pancakes.

In a hot nonstick skillet, add just enough batter to cover the pan. Quickly swirl the pan and allow your batter to flow evenly and coat all sides of the pan.

Let the crepe cook for 1 to 2 minutes on each side depending on how thick your batter is. The end results should be a golden brown crepe that tears apart easily.

To serve them, we will use 4 variations.

#1 Blueberry Vegan Cream Cheese Crepes

Blueberry Vegan Cream Cheese Crepes Image
  • Use the cooked crepes from the recipe above
  • Spread a vegan cream cheese mixture (either homemade or store bought).
  • Add ½ cup of blueberries or more if you like.
  • Then finish off with mint leaf as garnish.

#2 Chocolate Banana Cream Cheese Crepes

Chocolate Banana Cream Cheese Crepes Image

Who doesn’t love bananas and chocolate? Here are the ingredients:

  • Use the cooked crepes from the recipe above
  • Add a layer of vegan cream cheese.
  • Chop up one medium-sized banana and layer over the cream cheese.
  • Fold crepe in half
  • Sprinkle dark chocolate and serve.

#3 Blood Orange vegan crepes

Blood Orange vegan crepes image
  • Slice up one blood orange into 8 slices. Set those aside.
  • In a large nonstick skillet on medium heat add the following:
  • 1 tsp. of oil or vegan butter
  • 1/8 cup of brown sugar

Stir this mixture for a minute or two until the sugar melts.

  • Next, add crepes to the pan, making sure the crepes absorb this mixture.
  • Next top up the crepe with 2-3 pieces of blood orange
  • Cover with lid and cook for 2 minutes.

They’re ready to serve.

#4 Vegan crepe served with vegan béchamel

Vegan crepe served with vegan béchamel image

This vegan crepe recipe is a crowd favorite. It works well with almost any toppings you can think of.

To make the vegan white sauce:

  • Melt coconut oil, cook with almond flour, and your choice of spices.
  • Add nutritional yeast and enough water to form a thick sauce.

Your vegan white sauce is ready to devour.

In addition to vegan cream cheese, sautéed spinach and any berries in season are my favorite toppings to serve with this crepe.

In Conclusion

Vegan crepes can be cooked in so many different ways. You can also substitute wheat flour with the healthier flour alternatives available. Which is your favorite recipe?

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