Perfectly Fudgy Gluten-Free Dairy-Free Brownies

You guys.  You guys!  I am so so so excited about these brownies.

I’m not even exaggerating saying I was tearing up when I tasted the first one out of the pan.  The first bite crackled as it hit my tongue and then dissolved into a dense, chewy, moist, fudgy bite of perfect brownie.

Gluten Free Dairy Free Perfectly Fudgy Brownies | Sweet Anna's

But why all the dramatic tearing up, you ask?

Here it is: I struggle with restrictive-diet foods.  I hate making something that is only “ok”, or even “good, for being gluten free”.  I currently don’t have anyone in my immediate family on restrictive diets, but I have so many friends and loved ones who are.  And it breaks my heart to only have half-way things to offer them.

Food matters to me.

Beyond nutrition and basic needs, food is important.  Food cements our memories and our experiences, infusing them with an unforgettable taste and aroma that have the power to bring up the face of our beloved grandma with just a bite of her famous cookie recipe.  Or a memory of the day we gave birth to our firstborn, because we ate spicy thai food that morning.

However your experience looks…  food matters.

And even when I can’t serve the people I care about my favorite treats,  I want to serve you something great.  Something memory making.  Something that makes you forget that there is any other option of that type of treat.  A just-as-good treat, if not better that the memory you have, instead of a good-enough treat that just barely reaches the edge of a craving.

So, I’ll stop talking and give you what you want now.  If you can’t eat gluten or dairy, I hope you enjoy these.  And if you can, I hope you can enjoy the feeling of having a great recipe to bless your gluten-free or dairy-free friends with.

Gluten Free Dairy Free Perfectly Fudgy Brownies | Sweet Anna's

I love you, friends!  Enjoy!

Perfectly Fudgy Gluten-Free Dairy-Free Brownies

Ingredients

  • 2/3 cup extra-virgin coconut oil, melted
  • 3/4 dutch-processed unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/3 cups gluten-free all-purpose flour mix*
  • 1 1/2 cups dairy-free chocolate chips

Directions

Preheat the oven to 350F. Grease a 9x13" glass baking dish with coconut oil, lay a piece of parchment paper down and then grease that.

In a large bowl, whisk together the cocoa powder and baking soda. Whisk in half of the melted coconut oil until smooth, then whisk in the hot water until smooth and thick.

Whisk in the sugar, vanilla, salt & eggs until smooth, then the remaining coconut oil.

*When you measure the flour mix, please stir it up well before scooping, or use a spoon to spoon it into your measuring cups so it's not overpacked. I use Namaste Perfect All-Purpose Gluten-Free Flour Blend because I love it and it's readily available at Costco and Amazon.

Sprinkle the flour over the top of the batter in the bowl and then 1 cup of the chocolate chips on top of that. Use a fork or spatula to gently mix in the flour, just until the flour is mixed in.

Spread the batter into the prepared pan, sprinkle evenly with the remaining 1/2 cup chocolate chips and bake for 30-40 minutes.

(Start checking them at 30 minutes, and then every few minutes until they are just set and the brownies start to pull away from the edges of the pan. Don't overbake these. They will finish off baking in the pan as they cool on the counter!)

Let cool completely before cutting for prettiest results (if you can wait that long!).

http://sweetannas.com/2014/10/perfectly-fudgy-gluten-free-dairy-free-brownies.html

Oh, and Costco chocolate chips (Kirkland Signature Brand) are naturally Dairy-Free!  YAY!

toasted coconut maple granola

It’s fall!  It’s fall!!

Wait, it’s not fall yet, is it?

Well, it sure is starting to feel like fall around here, and to celebrate…  homemade coconut maple granola filled my kitchen with delicious smells this morning!

Toasted Coconut Maple Granola | Sweet Anna's

It’s cloudy outside and I’m ready for boots and sweaters and scarves, and all things pumpkin…  mmm, I love fall!

Have you ever made homemade granola before?  Because the store-bought stuff really just doesn’t even compare.

I like my granola simple, lots of oats, some coconut, maybe some nuts, but if you like yours full of other things, feel free to substitute out some of the oats for whatever you’d like!

Whatever you do, get busy making some granola.  At this end of the summer season, there really is nothing better than a big bowl of fresh blueberries or peaches topped with plain yogurt and a generous sprinkling of homemade granola.

[Read more...]

double dark chocolate banana bread

Because you can never have too many recipes for Banana Bread.  Especially when said banana bread is laced with luscious dark chocolate and studded with chocolate chips.

Double Dark Chocolate Banana Bread | Sweet Anna's

Now don’t worry, this is not just another chocolate cake.

This is a very dense, moist dairy-free banana bread that is loaded with dark chocolate, but still tastes like banana bread.

Kind of like the love child of banana bread and a perfect chocolate muffin.

Actually, these would make really great muffins.

[Read more...]

fresh blackberry rhubarb crisp

Fresh blackberries AND rhubarb in the same crisp?!  Why haven’t I done this years ago?!  (If you live in the beautiful Northwest, you probably understand what I am talking about!  These two goodies are almost free for the taking all summer around here!)

Oh my goodness you guys!!  I can’t believe how long it has been since I have shared a recipe with you.

Life has just wiped us out lately…  and by us, I mean me and my computer (who pretended to die on me a few weeks ago!  Ha!) and now my 5 year old son who is recovering from having his tonsils and adenoids out this morning.

I think things might still be crazy for the next week or so, but please know I’ve got some recipes waiting in the wings for ya.  I can’t wait to share them with you!!

Now, in the meantime, and because you can never have too many good crisps in your life (or crumbles, or whatever you want to call them?!)…  here is my apology-offer to you.

Fresh Blackberry Rhubarb Crisp | Sweet Anna's

This buttery, brown sugary crisp is packed full of blackberries (’tis almost the season!) and fresh chopped rhubarb.  Topped with a scoop of ice cream, this simple dessert (or breakfast!!) really can’t be beat!

[Read more...]

banana almond poppy seed muffins

Yep, you read that right.  Banana Almond Poppy Seed Muffins.  I am that indecisive.

I had a bunch of bananas to use up, and thought muffins sounded fun.  But then, almond poppy seed muffins are really my favorite.

So, I thought…  ”why not combine the two?!  It might be a total flop, but I’m pretty sure at least I will enjoy them anyways!”

Banana Almond Poppy Seed Muffins | Sweet Anna's

Well, guess what?

It was NOT a flop!  I am so excited about these muffins!

I love love LOVE the flavor and crunch of almond poppy seed muffins.  But they can sometimes be quite dry and I love the almost no-fail moistness of banana muffins.  So, put the two together and you get bliss in muffin form!

Serve these warm out of the oven, or make a double batch and freeze them and heat up a few at a time for a special treat.  Either way, save those brown bananas!!

banana almond poppy seed muffins

Prep Time: 10 minutes

Cook Time: 20 minutes

30 minutes

Yield: makes 12 regular muffins (or 24 mini-muffins)

Ingredients

  • 1/3 cup butter, melted and slightly cooled
  • 3 medium-large very ripe bananas, well mashed (about 1 1/2 cups)
  • 3/4 cup sugar
  • 1 large egg
  • 1 1/2 teaspoons pure almond extract
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup sliced almonds

Directions

Preheat the oven to 375ºF. Grease a 12 ct muffin tin (or a 24-ct mini-muffin tin!); Set aside.

In a medium bowl, mash the bananas well and mix in the melted (and slightly cooled) butter and sugar. Whisk in the egg and almond extract until well blended; Set aside.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and poppy seeds.

Dump the banana mixture into the flour mixture and stir gently until just combined. It's ok if there's a few clumps/streaks. (Better to under-mix than over-mix muffins and quick breads!)

Scoop the batter into the greased muffin tins, about 2/3 full. Sprinkle the tops with a bit of the sliced almonds, and then bake for 18-20 minutes (for regular muffins). If you are making mini-muffins, start checking them for doneness at about 12 minutes!

The muffins are done when they are nicely puffed, the tops are golden and a toothpick inserted in the center of one of them comes out almost clean.

Let cool until you can handle them (about 10 minutes) and then remove from the tins and serve! (Or let cool completely on a wire rack and freeze!)

http://sweetannas.com/2014/04/banana-almond-poppy-seed-muffins.html

recipe loosely adapted from allrecipes.com

If you haven’t learned this trick yet, please use a scoop to fill your muffin-tins!  It makes the whole process so quick and tidy!!

(Ali over at Gimme Some Oven has a great post about this!)