Friday, February 18, 2011

Brownies and the morning workout

I didn't go to the Y this morning with Claudia. She has a busy day ahead and had to get started early. Oh, darn. No workout for me. However, I still woke up at 4:30am and, because I couldn't possibly go to the gym without my workout buddy, I was looking for something to do.

So I made this recipe for Gluten Free Brownies with a few casein free adaptations.

I didn't have any GFCF baking chocolate squares so I substituted 12 T. of cocoa and 4 T. of Crisco.
Then I added 8 T. of a vegan "butter". I have to say that I was grieving about having to give up butter. I love REAL, creamy butter. But, other than the cost, this stuff isn't bad. I actually like it on my gluten free toast in the morning.

I melted the fats and the chocolate together in a make shift double boiler.

Mmmmm. Chocolate.

In another bowl I mixed together 1 cup of sugar, 2 eggs, 1 tsp. vanilla extract, 1/4 tsp. salt, 1/4 cup of rice flour and 1/4 cup of tapioca flour.
Then I mixed in the chocolate as I sang a rousing renditon of Ebony and Ivory. You know, you can take the gluten and casein out of the girl but dorkiness runs deep.

Oh yah. That's what I'm talkin' about.

As I write this the brownies are in a 400 degree oven where they'll hang out for 25 minutes or so.

Now, if you'll excuse me, I have some dishes to lick clean. Who says I'm not getting a workout in today? All this whisking and spatula's exhausting!


  1. Just so you know, we have a policy at the greenhouses - if you flip a flat (knock them off the benches) you have to bring baked goods for the crew...... beware you might get sabotaged! ;0) My crew has a lot of fun with this policy - its amazing how the best cooks are always knocking things off the benches...hmmm

  2. Kari, if you love butter, you should try making ghee. Ghee is clarified butter, and is casein free. It's very nutritious, much better than crisco.

    Just put a pound or two of butter in a large glass pan and bake it at a low temperature - maybe 200? - for several hours. Then skim the white stuff off the top. Filter the golden yellow through a cheese-cloth, and you have lovely, nutritious, tasty, casein free ghee.

  3. Grace,
    Thanks for the info! I had seen ghee on the GFCF food lists and was wondering if that was something I could make at home. I think I'll try it soon!



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