by Colette Bell.
Today I was wondering why I’ve never posted this recipe before, as I’ve made these more times than I can shake a stick at. Then, as my first batch came out of the oven, I remembered: Its because I change the recipe a bit almost every time I bake them, because I have a “hold together”(crumbly texture) issue with them. They always taste good, that’s not the problem, but they don’t hold together well. So, I tweak and tweak and I think I finally have it! Here is what you’ll need:
- 2 cups gluten-free all-purpose baking flour
- 1 1/4 cups organic sugar
- 1/2 cup organic unsweetened applesauce
- 3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup water
- 1 cup organic coconut oil
- 1 teaspoon vanilla extract
My youngest son’s birthday is at the beginning of December and at his preschool they give each child a day to celebrate their birthday, and the parents bring in a snack for that day. So, as the year has been progressing and I’ve seen that thus far everyone has brought in cupcakes, I wanted to do something different. Also, I really wanted to accommodate the children in C’s class with food allergies, one has Celiac, one has a nut allergy and one has a dairy and egg allergy. They usually just have their own separate snack on the days kids bring in special treats, but I really wanted them to be included in what everyone else was eating. And this recipe covers all the bases. I did two separate batches, one was the fall-apart variety and one was nice and solid, but not as sweet, so I tweaked the recipe yet again and the version in this post has both great texture and flavor!
- Preheat the oven to 350 degrees F
- In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, coconut oil and vanilla & applesauce; mix until well blended. Spread evenly in a 9×13 inch baking pan, I greased my pan lightly with coconut oil spray.
- Bake for 25 to 30 minutes. Let brownies cool before attempting to cut.
If you want to add a little something special, sprinkle some powdered sugar on top, it’s just pretty. In my haste to get the right texture & have my boys taste test them, I never did get a good snapshot for you, so please excuse these pilfered pics courtesy of Google images.
Cook, eat, enjoy & share! (I also have a delish adult version using Bailey’s & Jameson in place of applesauce. Yum!)
Colette is a wife, mother and entrepreneur of sorts. Some might call me a “hippy” (my husband included!). Since finding out she is gluten intolerant, she has been working a start-up business venture, or Adventure if you will, preparing gluten-free meals to order and delivering them throughout her local community. Along with cooking gluten-free meals, she also enjoys developing a variety of allergen-friendly recipes (and will try to label them as such.) She made it a bit of a mission to educate people on how to live well and gluten-free and on a tight budget.