Cooking with Chris Carter – Recipes – May 8, 2017
Almond Butter Brownies and Raisin Bars
Vegan and Gluten-Free!
I made a test batch of each recipe prior to the evening demonstration.
The brownies turned out drastically different due to my brain getting distracted while mixing the ingredients. Both batches were totally yummy! The first (the darker, thinner brownie illustrated above) was chewier and fudgier. The second batch was more cake-like. The second batch actually had more chocolate in it, but far less of the almond butter oil. I forgot that I was using only half the jar of almond butter for each batch and I poured all of the surface oil into the first batch, giving the cooked brownies a beautiful gloss on the crackled surface of the brownies.
In the first batch of raisin bars I used garbanzo & fava flour. In the second batch I used rice flour that I made by pulverizing brown rice (kept in the freezer) using a Vitamix blender. The consistency of the dough was surprisingly different though the results were similar.
Almond Butter Brownies (page 59) Chickpea Flour Does it All by Lindsey S. Love
1/2 cup chickpea flour (garbanzo flour)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
6 ounces bittersweet chocolate (65 to 70% cacao) there are many varieties of dairy-free chocolate bars in my local grocery store)
2 large eggs ( I use the equivalent of two eggs using ENER-G egg replacer)
1 cup almond butter
1 teaspoon pure vanilla extract
1/2 cup chopped almonds ( I used a mix of walnuts and pecans)
Preheat oven to 350 degrees and grease 8×8 inch square pan. Line pan with parchment paper and allow two sides to hang over like wings; set aside.
In a small bowl, whisk together the flour, baking soda, and salt; set aside.
In a heatproof bowl, melt 4 oz. of the chocolate, reserving the other 2 ounces for topping; stir until completely melted. Set aside to cool for a couple of minutes.
In a large bowl, whisk together the sugar and eggs (egg substitute); whisk in the almond butter and vanilla. then put in the melted chocolate and mix; fold in the flour mixture and mix until combined; the mixture will be thick and gooey.
Pour the batter into the prepared pan, smooth out the top with a rubber spatula, and sprinkle the remaining chocolate and chopped nuts. Bake 20 – 25 minutes.
Allow brownies to cool for 20 minutes. Using the parchment wings, lift the brownies from the pan, transfer to a rack and let cool completely. Slice the brownies into squares.
Brownies can be stored in an airtight container at room temperature for up to four days. (I store them in a ziplock bag in my freezer.)
(page 3) The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal
1 cup whole wheat pastry flour (I used garbanzo & fave bean flour in one batch and brown rice flour in the other batch. In both batches I added 1/4 to 1/2 teaspoon xanthan gum due to the lack of gluten to hold the bars together.)
1 cup organic rolled oats
1/2 teaspoon sea salt
1/4 cup oil (I use extra virgin olive oil)
1 1/4 cup finely chopped or ground raisins (I don’t bother chopping them)
1 cup chopped walnuts
1/3 to 1/2 cup water
Blend the flour, oats, salt, and oil with fingers until evenly mixed. Add raisins, nuts, and water, and mix them in, pressing together with the fingers. (Use larger amount of water only if absolutely necessary to make it all hold together.) Press down very well into a greased 8″ x 8″ pan and cut into squares with a spatula BEFORE baking.
Bake 1/2 hour. Makes 16 two-inch bars.