Local bakery shares allergy-friendly, vegan brownie recipe

It’s Vegan. Allergy-friendly. And free from dairy, eggs, soy, wheat and nuts. But it’s also SUPER TASTY! Joni McGary, Owner of LuckyGuy Bakery, shows us how to make these chewy, gluten-free brownies:

Chewy Gluten-free Vegan Brownies gluten-free, vegan // yields 16 brownies

  • 2 tablespoons + 2 teaspoons ground flax meal
  • 1/4 cup + 2 tablespoons warm water
  • 1 cup pure cane sugar
  • 1 1/4 cup + 2 tablespoons gluten-free oat flour
  • 3/4 cup almond meal
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking soda
  • pinch of salt
  • 1/2 cup + 2 tablespoons unrefined coconut oil, soft not melted
  • 4 1/2 ounces dark chocolate [vegan] chips, about 3/4 cup standard sized chocolate chips
  • 1 tablespoon instant coffee grounds, optional
  • 2 teaspoons pure vanilla extract
  • flaked sea salt, optional
  • Preheat your oven to 325* F and lightly grease the bottom and sides of a 9×9 pan with softened coconut oil.
    In a small bowl vigorously whisk the ground flax and water for about 30 seconds until it starts to thicken. Set
    aside for 10 minutes.
    Place sugar in a blender and turn on for 10-20 seconds until powdery in texture. Set aside.
    In a medium bowl stir the oat flour, almond meal, cocoa powder, baking soda, and salt together until fully
    combined. Set aside.
    Melt the coconut oil and chocolate together gently on the stove with a double boiler [or in 30 second
    increments in the microwave—stirring each time] until fully melted. Stir to combine. Stir in the sugar, coffee
    grounds, and vanilla until fully combined. Whisk the flax mixture and then stir it into the wet ingredients until
    fully combined.
    Pour the dry ingredients into the wet and stir with a large spoon until a thick but soft dough forms, about 30
    seconds. The mixture will seem dry and stiff at first but keep stirring until you no longer see dry flour. The
    batter will come together and should have a very shiny look. [refer to photo 2]
    Spoon the dough-batter [it will be in one large heap] into your pan and evenly distribute to the edges with a
    spatula or your fingers. The dough should be very soft and easy to press/spread.
    Place in the center of your oven and bake for 33-37 minutes [mine were perfect at 35m]. The sides will rise
    slightly higher than the center and the top surface will be cracked. [Toothpick test doesn’t really work as the
    brownies firm as they cool.] Allow to cool for 30-45 minutes, top with flaked sea salt [if using], and then
    place in the fridge for another 30 minutes on a cooling rack [or keep at room temp until fully cooled]. Once
    fully cooled slice + enjoy! They should slice easily and cleanly. The edges will crisp and the center will be
    thick and chewy. Store cooled brownies in a sealed plastic bag or container for 3-4 days. Or freeze in a
    sealed bag and thaw before eating.
  • Notes:
    ● Grinding the sugar is important for a smooth, non-gritty texture. Pure cane sugar gave the best
    result.
    ● The baking soda is important and cannot be subbed for baking powder.
    ● If you don’t top with flaked sea salt add 1/4 teaspoon fine grain sea salt to the dry ingredients.

Dreena Burtons Cookbook and Crazy Brownies Recipe
Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings 16 Brownies
Author Ginny McMeans

Ingredients
1/2 cup kidney beans
1/2 cup pitted dates
1/3 cup peeled, precooked, and cooled yellow or red potato (see note)
2 tablespoons tahini or nut butter, see note and nut-free option
2 tablespoons coconut butter, see note
1/4 cup pure maple syrup
3 tablespoons nondairy milk
1/2 cup plus 2 tablespoons cocoa powder
1/2 cup coconut sugar
2 tablespoons arrowroot powder
1 teaspoon vanilla bean powder or 11/2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda 1/2 teaspoon sea salt
3 tablespoons nondairy chocolate chips

Instructions
1. Preheat oven to 350°F. Line an 8″ × 8″ brownie pan with parchment paper.
2. Using a small or mini food processor, puree the beans, dates, potato, tahini, and coconut butter until smooth,
and then add the maple syrup and milk and puree again.
3. Add the cocoa powder, sugar, arrowroot, vanilla bean powder, baking powder, baking soda, and sea salt to
the processor and puree until combined. (If your processor is too small, transfer the date mixture to a bowl,
and use a spatula to incorporate the dry ingredients.) Stir in the chocolate chips.
4. Transfer the mixture to the brownie pan, and spread evenly with a spatula. Bake for 22–24 minutes
(brownies will firm with cooling and are more fudgy with less baking, so don’t overbake). Remove, let cool
completely, frost if desired, and cut into squares.
5. Potato Note: Potatoes add moisture and density when combined with the beans. If you don’t have cooked
potato, substitute 1/4 cup of potato starch and increase the milk to 5 tablespoons.
6. Nut-Free Option/Tahini Note: I use a good-quality tahini, with a mellow, buttery flavor and smooth texture.
If you don’t have nut allergies, try substituting macadamia or almond butter. Another 1 tablespoon of
nondairy milk may be needed if the nut butter is quite thick/dense.
7. Coconut Butter Note: If you don’t have coconut butter, you can substitute another 11/2 tablespoons of a nut
butter like macadamia, almond, or cashew butter—or more tahini.
8. Frosting Note: Chocolate Ganache, (also in the cookbook), is wickedly good on these brownies!

Discount Code “indystyle”: 20% off their purchase at www.luckyguybakery.com.