I got this craving for a brownie so I went to the kitchen and threw stuff together and it worked! That is literally how this came to be.
Serves: 6 pieces
½ cup Coconut Flour
¼ cup Tapioca Starch
¼ cup Toasted Carob Powder (or ¼ cup cocoa powder)
½ tsp, Baking soda
1 tsp Baking Powder Aluminum Free & Double Acting
¼ cup plus 2 tablespoons Coconut Milk
¼ cup Honey
1 tsp Pure Vanilla Extract
2 tsp apple cider vinegar
2 tablespoons Coconut Oil
Preheat your oven to 350f (175c).
In a large bowl mix together your eggs and honey until well combined. Then add your apple cider vinegar, vanilla, coconut milk, and coconut oil. Don't worry if your coconut oil forms little solid pieces, this is actually what you want because when the brownie bakes it makes these yummy little pockets. Make sure you whisk this together very well, you don't want the oil chunks very large.
In another bowl, mix the rest of your ingredients together well. You don't want any lumps.
Grease your baking container well; I used a glass loaf pan. Don't use a large pan if you want these to be taller. Once your oven is well preheated, mix your dry ingredients into your wet ingredients and whisk til there are no lumps. Scrape your batter into your container and even it out.
Bake in the middle of your oven for 25-35 minutes (see notes). I like my brownies well done so I went the full 35 minutes. A toothpick inserted into the middle will come out clean. Let cool in the pan for at east 10 minutes. Serve warm, and try some butter on top, it tastes amazing!
If you want more fudgy/gooey brownies only bake it about 80% done, about 25 minutes. A toothpick will come out almost clean and might be a little jiggly in the middle. Let cool at least 20 minutes.
Quick, simple, and EASY homemade chocolate pudding is so good you'll NEVER buy the pudding pots again. I promise! This can be made vegan simply by replacing dairy milk with nondairy. I suggest coconut milk for a good rich flavor or almond milk for something a little more light.
Recipe type: Dessert
Serves: 4 servings
2 cups milk
100g or 3.5 ounces dark chocolate
3 tablespoons sugar - you can use no sugar or you can use more, up to you!
1 tablespoon potato starch + 1 tablespoon water mixed together
optional: salt and thick sugar for the toppings
Over medium high heat add your sugar and chocolate pieces into a pan. Make sure you break up the chocolate bar for quicker melting. Stir constantly with a whisk so it does not burn. Continue until all the sugar is dissolved and you don't hear "crunching" anymore.
Slowly add in your milk, if it looks ugly don't worry. As the chocolate remelts it'll come together. Once it's all melted try your mixture. If you need to add more sugar now is the time to do it!
When you have it sweetened to your liking and all the chocolate is mixed with the milk add in your starch a little at a time. If you add it all at once you might cause lumps.
Keep in mind that if you are eating this hot you might need to add extra starch. If you are going to chill in the fridge the mixture will firm up so don't over thicken it.
Divide the mixture into however many servings you want, you can make 4 good portions with this recipe.
If you want to add the sugar and salt do that now. A little goes a long way with this so be careful.
Chill in the fridge until firm and cold. This will take around 4 hours. Enjoy!
-If you are making this vegan or nondairy make sure the chocolate bar you used does not contain milk. -Try to use at least 75% dark chocolate, I used 90% cocoa by Lindt. -You can use cornstarch or tapioca instead of potato starch. -Pro tip; use martini or wine glasses to make the pudding more elegant!
For those wanting to bake without eggs we usually turn to store bought egg replacements like Bob’s Red Mill brand or Ener-G brand. While they are both amazing in their own right, they’re expensive, and what happens if you don’t realize you’re out of it? Well, I’m here to tell you that you can make it at home for a fraction of the price, with 4 basic ingredients.
10 tablespoons potato starch
6 tablespoons tapioca starch
2 tablespoons plus 2 teaspoon baking powder
1 tablespoon plus 1 teaspoon baking soda
Mix well and store in a container til use. Will last very long time and is shelf stable.
This makes about 12 egg equivalent. Original recipe HERE.
How to use in recipe:
If a recipe calls for just the powder, do not add addition water. If recipe calls for a mixed egg always mix in a separate container and use this formula (this varies from original recipe):
one whole egg: 1 1/2 teaspoons powder to 2 tablespoons water
egg white: same as whole egg
egg yolk: 1 1/2 teaspoons powder to 1 tablespoon water.
This replacement is not suitable for things like scrambles eggs and the like, this is for baking.
PLEASE TAKE NOTE: If you are making this and cooking for someone with gluten allergies or celiacs disease. Make sure to purchase ingredients that are certified gluten free, and clean your utensils very well. Better safe than sorry.