Tag Archives: #bluediamonalmondflour #realsalt

Perfect Paleo Brownies (Vegan & Gluten-Free)

If you enjoy cake-like brownies – then these are for you! I’ve been experimenting with trying to find a Paleo, gluten-free, vegan brownie that actually rises. Here is the final result!

Ingredients

  • 3/4 cup vegan butter softened (I used olive oil, soy-free Earth Balance)
  • Egg Replacer for 2 eggs (I used 3 teaspoons Ener-G egg replacer and 4 tablespoons warm water) or 2 eggs (if not vegan or allergic)
  • 4 oz chocolate chips (Use Lily’s Baking Chips to make a sugar-free & vegan – they are sweetened with stevia for Paleo Brownies, or Enjoy Life chips to make them vegan, but they won’t be Paleo)
  • ¼ cup coconut sugar
  • ¼ cup maple syrup sugar or just extra coconut sugar (I use Coombs Family Farms Maple Sugar from Fresh Thyme)
  • 1 ½ teaspoons vanilla
  • ½ cup applesauce
  • ⅔ cup cacao powder
  • 1 ½ cup almond flour (I used Blue Diamond that I bought at Costco)
  • ¼ teaspoon real salt
  • ¼ baking soda

Directions

  1. Preheat oven to 350, and lightly grease an 8-inch baking pan
  2. Melt butter and chocolate chips in the microwave for 30 seconds. Remove, stir and microwave for 15 seconds. Or, melt them on low heat in a medium saucepan.
  3. Prepare egg replacer in a glass mixing bowl (3 teaspoons egg replacer and 4 tablespoons warm water). Stir to combine to a nice paste.
  4. In a mixing bowl combine the applesauce, sugars, vanilla, butter/chocolate mixture, cacao, and egg replacer. Beat well to incorporate.IMG_1271.JPG
  5. In a separate bowl, combine almond flour, salt, and baking soda.
  6. Add to dry ingredients to wet and mix until well combined.
  7. Spread evenly into greased pan.
  8. Bake for 30 – 35 minutes.
  9. Let cool completelyPaleo Brownie Cover

 

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Potato Pancakes (Vegan & Gluten-Free)

Potato Pancakes (Vegan & Gluten-Free)

I was dying for some potato pancakes, but I’ve never made them without eggs. I combined the ingredients, but couldn’t get them to stick together, so I put in some applesauce. You would never guess that I used applesauce – they just tasted a tiny bit sweet. The spice from the poblano pepper is a great mix with the sweetness of the applesauce. 

Potato Pancake Cover.jpgIngredients

  • 3 russet potatoes grated
  • ½ poblano pepper
  • 3 cloves garlic
  • 2 large shallots
  • ½ cup applesauce (4 oz)
  • 1 teaspoon Redmond Real Salt
  • ¼ teaspoon pepper
  • ¼ teaspoon baking powder
  • ½ cup almond flour (I used Blue Diamond that I buy in bulk from Costco)
  • avocado oil

Directions

  1. Soak potatoes in fruit and vegetable soak to clean (I love the Thieves Fruit and Veggie Soak)
  2. Rinse, peel, and grate potatoesIMG_1239.jpg
  3. Finely chop the shallots, poblano pepper, and smash garlic with knife and mince.
  4. Combine all ingredients in large bowl and mix well.IMG_1241.JPG
  5. Add 2 tablespoons of avocado oil to a large skillet or frying pan and put over medium-high heat. I like avocado oil because it cooks well at high heat. 
  6. Form a handful of the potato mixture into a loose patty. The patty will be wet and soft.
  7. Drop the patty directly into the hot pan.
  8. Fry for 2 minutes until the bottom is golden brown, then flip and fry the other side. Add a little more avocado oil to the pan after flipping, and move it around the pan. The second side was done in a minute and a half.IMG_1242.jpg
  9. Repeat until the potato mixture is used up, adding more oil to the pan as needed.
  10. The avocado oil is so light that you won’t have greasy pancakes. If you use another oil, you may have to set them on a towel and blot the oil.susanellenlogoweb
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