Somedays when the world is bringing you down and it’s snowing again in April, you just have to bake.
Today, despite the fact that no one in our household really should be indulging right now, that meant gooey brownies.
I tweaked a few recipes (typical Frances style) and below you will find the result…gluten-free, vegan, very chocolaty with a sweet tangy glaze made from sunny Meyer lemons a friend brought home from CA and gave to me the other day.
Go ahead and bake, it’s therapeutic!
And chocolate makes everything better….
1 ripe banana (blended ’til smooth)
1/2 cup unsweetened almond milk
1 cup cold water
1 tsp vanilla extract
3 1/2 tsp of apple cider vinegar
1/2 cup almond oil
2 1/4 cups of gluten-free flour blend
2 cups of raw turbinado sugar
1 tsp salt
2 tsp baking soda
1 tsp cardamon powder
1 bag of vegan mini chocolate chips
Whisk all the wet ingredients together well. In a separate bowl, sift the dry ingredients. Fold the wet into the dry with a few strokes, add the chips and then bake in an oiled glass dish for 25 minute at 350 degrees (or until a knife comes out almost clean – these are gooey brownies after all!).
2 cups of organic powdered sugar
lemon juice from 2 Meyer lemons
zest from 2 Meyer lemons
Wait for the brownies to cool a bit before applying the lemon glaze. My glaze was still very liquidy so it soaked into the brownies giving them a sweet zesty flavor. Quite tasty!