Coming Unglu’d: Vegan Gluten-Free Brownies (nut-free)

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!


  1. Preheat the oven to 350 degrees F
  2. 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.
  3. 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.

vegan brownie sprinkled with powdered sugar

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.


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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One Response to Coming Unglu’d: Vegan Gluten-Free Brownies (nut-free)

  1. hippyma says:

    Reblogged this on All about Gluten Free cooking & living! and commented:
    Latest post in edible South Shore & South Coast:

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