Gluten-Free Brownies + Carrot Cake

I’ve been working hard behind the scenes on a super sweet Valentine’s Day baking project for Simply Organic.  A few months back they asked if I would develop and photograph recipes for gluten-free brownies and gluten-free carrot cake.  Of course I was up for the task!

After countless trials and way toomuch sugar I had two definite winners, and I am beyond excited to finally share them with you!

The BEST Gluten-Free Brownies | edibleperspective.com

The BEST Gluten-Free Brownies | edibleperspective.com

The BEST Gluten-Free Brownies | edibleperspective.com

Gluten-free brownies are something I’ve avoided for years now.  I just haven’t found one I love.  And it’s another one of those recipes I’ve been hesitant to try on my own.  I knew they would be a big undertaking involving many trials, multiple chocolate induced sugar comas, and tons of patience.  And that is exactly what happened.

There were at least 8 trials [I stopped counting] that I ever so slightly tweaked each time.  At first I tried using brown rice flour [with oat flour and almond meal] and it was horrific.  The texture was terrible.  From there I experimented using only oat flour and almond meal and got the ratios just right.  Only TWO flours!  No starches or gums and a pretty simple recipe.  I also tested different sweeteners, mixing methods, baking powder vs. baking soda, oven temperatures, chocolate vs. cocoa powder or both, and amounts of butter before finally landing on just the right combination of everything.

When it comes to brownies one thing I absolutely cannot do is health them up.  I can eat + enjoy a healthy cookie, a healthy muffin, or a healthy doughnut, but I cannot enjoy a healthy brownie.  I need the real thing.  And it also needs to have the exact right texture.  I don’t want to eat a slab of fudge and I don’t want anything fluffy and cake-like.  It must, must be super thick and chewy.

I know I haven’t had a brownie in a very long time but I’m pretty sure these are the best ever.  Gluten-free or not I promise these will not disappoint.

Gluten-Free Brownies

gluten-free

• 2/3 cup gluten-free organic oat flour
• 2 tablespoons organic almond meal
• 2 tablespoons Frontier Organic cocoa powder
• 1/4 teaspoon fine grain sea salt
• 1/4 teaspoon baking soda
• 6 tablespoons organic unsalted butter
• 6 ounces high-quality organic dark or bittersweet chocolate, about 1 cup standard sized chocolate chips
• 3/4 cup organic pure cane sugar
• 2 large organic eggs
• 2 teaspoons Simply Organic vanilla extract
• optional mix-ins: chocolate chips, chopped pecans or walnuts, shredded coconut

1. Preheat your oven to 350* Fahrenheit and thoroughly grease an 8x8 glass pan with butter.
2. In a medium bowl whisk together the oat flour, almond meal, cocoa powder, sea salt, and baking soda. Set aside.
3. Simmer water in a double boiler or place a large, heat-safe mixing bowl on top of a pot with simmering water [water should not touch the bowl]. Melt the butter. Add in the chocolate and stir frequently until the chocolate is melted and smooth.
4. Remove bowl from double boiler and stir in sugar with a wooden spoon for about 30 seconds. Add in both eggs and stir until fully combined [about 20 seconds]. Stir in the vanilla extract.
5. Pour dry ingredients into the wet bowl and stir until smooth and fully combined [about 20 seconds]. If adding any mix-ins fold in now. Pour into your pan and spread with a spatula to level.
6. Bake on the middle rack for 33-38 minutes. Test with a toothpick for doneness. Toothpick should be moist but not gooey. Edges will rise slightly higher than the center.
7. Place on a cooling rack and allow to fully cool before cutting. Brownies will firm and give a clean cut once fully cooled.

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Notes:

If you cannot tolerate gluten-free oat flour feel free to substitute with a high quality all-purpose gluten-free flour for the oat flour only [outcome will vary slightly from original]. Oat flour can be ground in a blender or food processor from organic and gluten-free oat groats, steel cut oats, or rolled oats [not quick oats] until flour-like in texture. Sift out any larger pieces if necessary. Best ground in 1 cup batches. Almond meal can be ground from organic raw almonds [skin on] in a blender or food processor until flour-like in texture. Sift out any hard pieces if necessary. Best ground in 1 cup batches.

The BEST Gluten-Free Brownies | edibleperspective.com

And now to the carrot cake.

Gluten-Free Carrot Cake | edibleperspective.com

Gluten-Free Carrot Cake | edibleperspective.com

Gluten-Free Carrot Cake | edibleperspective.com

Gluten-Free Carrot Cake | edibleperspective.com

I created a carrot cake recipe last year that has been one of the most popular recipes on the blog.  It’s dairy free and topped with an orange maple cashew cream frosting that you will want to eat with a spoon.

That recipe was the starting point for this cake.  It didn’t take quite as many trials as the brownies, but I did tinker with a few things.  The one main difference is that I left out the sweet rice flour and again used only oat flour + almond meal.  Only TWO flours, again!  The frosting isn’t dairy free but it is a bit lighter than a traditional cream cheese frosting.  I used neufchatel cheese and homemade powdered coconut sugar.  The coconut powdered sugar is much less processed than traditional powdered sugar and creates the most amazing caramel-like flavor.  I infused the frosting with orange zest and Simply Organic Orange Flavor for that burst of freshness I loved from my original recipe.

If you do happen to be dairy free just head to this recipe for a dairy free frosting.

Get the recipe–>Gluten-Free Carrot Cake*Don’t miss the notes at the bottom of the recipe for ingredient + substitution info.

Gluten-Free Carrot Cake | edibleperspective.com

I only wish you could have been here for the testing week to help me eat the mountains of sweets. 

Pass the kale.

Ashley

This post is not a sponsored post.  I’m just ridiculously excited to share these recipes and tell you about my work with Simply Organic!

Butternut Squash Soup + Smoothie

It’s my favorite food eating week of the year!  And today I have two new recipes for you!

I’m still testing recipes to see which I’ll be taking to the annual Friendsgiving we’ve gone to each year since living in Colorado.  You can expect—hopefully—a new stuffing recipe tomorrow and a menu lineup if I were to cook the entire meal myself.  Although, just typing that sounds intense.  I’m so glad our Thanksgiving is a collaborative effort with mountains of food to feast on.

Butternut Squash Soup + Smoothie | edibleperspective.com

But, maybe you like to keep your Thanksgiving super simple.  I completely understand.  Maybe you just want a comforting bowl of soup and grilled cheese, a blanket, your couch, and a movie.  And a glass of wine!

That actually sounds pretty spectacular. 

Butternut Squash Soup + Smoothie | edibleperspective.com

Or, maybe you’re looking for a filling and nutritious breakfast but nothing over the top.  Maybe you’re running in a race Thanksgiving morning, hiking with the family, or playing a little football.

Or, you’re sick of Thanksgiving-themed food since you’ve done too much testing, cooking, and eating for the entire month leading up to the day.

Butternut Squash Soup + Smoothie | edibleperspective.com

If any of those scenarios describe you I have the perfect solution.

It all starts with Earthbound Farm’s frozen organic butternut squash.  When I first discovered these golden cubes of squashy goodness I was thrilled.  It’s kind of like using pumpkin puree from a can vs. making your own.  Sure, sometimes going through the process is rewarding, but there is a whole lot of extra work involved for an almost identical result.  When I know I’m short on time and want to use butternut squash for soup or a smoothie this is my answer. 

Butternut Squash Soup + Smoothie | edibleperspective.com

Until recently I never thought to use frozen butternut squash in a smoothie but it’s now my favorite new ingredient.  In just one cup you’ll get loads of vitamin A and C, folate, potassium, and about 3g of fiber.   It also chills the smoothie perfectly and creates an extra thick and filling drink.

It also turns a lovely shade of orange, which is a nice change of pace from the spinach-packed green smoothie.

Butternut Squash Soup + Smoothie | edibleperspective.com

This smoothie has just a few main ingredients and spices for an added kick of flavor.  The apple and banana help to naturally sweeten and coconut milk helps create an intensely creamy consistency.

Cinnamon and ginger were my spices of choice but you could also add things like nutmeg, chai spice, pumpkin spice, etc.

Butternut Squash Soup + Smoothie | edibleperspective.com

And now to the soup, which also utilized Earthbound Farm’s butternut squash.  My goal was to create two easy and tasty recipes utilizing a very similar set of ingredients.  Obviously the soup is savory and the smoothie is fruity and sweet, but I wanted to keep butternut squash and apples as the star ingredients for both recipes.

Butternut Squash Soup + Smoothie | edibleperspective.com

The soup is infused with fresh thyme, onion, and garlic and turns a vibrant golden yellow hue.  I absolutely love the consistency of blended butternut squash soup and was completely sold on how the recipe turned out using frozen butternut squash.  And such a time saver!  Butternut squash is definitely a new freezer staple for me.

Now, to the recipes!

Butternut Squash Soup + Smoothie | edibleperspective.com

Print this!

Butternut Squash Apple Smoothie

gluten-free, vegan // yields 2 medium or 1 extra-large smoothie

• 2 cups frozen butternut squash
• 2 medium sweet and crisp apples, cored and chopped – peeled for a smoother texture
• 1 medium banana
• 2/3-1 cup light canned coconut milk
• 2 tablespoons peanut butter, or almond butter/cashew butter/sunflower butter
• 1-1 1/2 teaspoons cinnamon
• 1/2+ teaspoon ginger

Place all ingredients in a blender and blend until smooth, scraping the sides if needed.  Add more milk for a thinner consistency.  Add more cinnamon/ginger if desired.  Peel apples if you don’t have a high-powered blender for a smoother consistency.

notes: Frozen, bagged butternut squash has been slightly blanched before bagging and freezing.  If you're using fresh butternut squash it is important to blanch the squash until cooked about 1/2 way, or more if desired. Then freeze.

Butternut Squash Apple Soup

gluten-free, vegan // yields ~6 cups pureed soup

• 2 tablespoons olive oil
• 1 cup chopped yellow onion
• 1 1/2 teaspoons minced garlic
• 2-3 teaspoons chopped fresh thyme
• 20oz frozen butternut squash, about 4 1/2 cups
• 2 1/2 cups peeled and chopped apple, crisp and sweet preferred
• 1 cup chopped carrots
• 2 1/2 – 3 cups low/no sodium vegetable broth
• 2-3 teaspoons pure maple syrup
• pinch of cayenne pepper
• 1/2-1 teaspoon salt + pepper
• chopped marcona almonds

Place olive oil in a large, heavy-bottomed pot over medium.  Once hot add the onion and a big pinch of salt and cook for 7-9 minutes until softened and starting to brown.  Stir frequently.  Add in the garlic, thyme, and a pinch of salt and pepper, then stir for about a minute.  Add in the squash, apple, and carrots and cook for another 2 minutes, stirring frequently. 

Add in 2 1/2 cups vegetable broth and bring to a boil.  Reduce heat to simmer for 15-20 minutes, then puree the contents with an immersion blender or in small batches in your blender or food processor until fully smooth.  Add more broth for a thinner consistency.  Return soup to the pot and add 2 teaspoons of maple syrup and as much cayenne as you like for spice.  Bring to a simmer for about 10 minutes, stirring occasionally.  Taste and add more salt, pepper, and maple syrup if desired. 

Serve in bowls and garnish with a sprinkle of thyme and chopped marcona almonds [or roasted and salted almonds].  Store leftover soup in a sealed jar for about 1 week in the fridge.

notes: Frozen, bagged butternut squash has been slightly blanched before bagging and freezing.  If you're using fresh butternut squash it is important to blanch the squash until cooked about 1/2 way, or more if desired. No need to freeze prior to using for this recipe.  The amount of salt needed will vary depending on your taste and how much sodium is in the broth you’re using.  You can also try using 1 teaspoon thyme along with 1 teaspoon of freshly chopped rosemary or sage for a slightly different flavor.

Butternut Squash Soup + Smoothie | edibleperspective.com

Whatever your plans are this week I hope you get some time to kick back, relax, and do a little non-stressful cooking.

Ashley

disclaimer: Today’s post is part of an ongoing paid partnership with Earthbound Farm.  All thoughts and opinions are always my own and featured ingredients are staples in my kitchen.  Thank you for your support!