I have been craving something chocolate and sweet. I no longer can just run to the store and buy a candy bar or ice cream. I was reading about the avocado oil I use and scrolled through their recipes they suggested. I was intrigued when I came across a recipe for brownies. I couldn't believe their was no dairy added. I was skeptical if I could make something edible. I never made traditional brownies from scratch and now I was going to alter the recipe to make it fit my dietary needs. Let the experimenting begin. I have learned with going gluten, dairy, and soy free you have to be willing to experiment and try new things. I created this blog so I can let others benefit from what I have discovered. On the right hand side of the blog is a running list of recipes I have adapted. I hope you give them a try and enjoy them.
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| Ingredients Used to make the brownies |
I was introduced to
Avocado oil at the
Ahwatukee farmers market this past fall. I love cooking with it. The best property of this oil is that it doesn't change the taste of your food. I made two batches of mayo to test the difference. One batch with olive oil and the other with avocado oil. The olive oil mayo tasted horrible. Nothing like mayo at all. I ended up throwing it out. It has become a staple in my kitchen. It also has many
health benefits and a high smoke point so makes it good for cooking with.
"You can use your favorite brownie recipe and just replace the butter or oil with Ahuacatlan AvocadoOil. Remember, the Ahuacatlan is not just great for making brownies but for all your favorite baked goods."
I was excited when I read this quote when looking at recipes using avocado oil. The possibilities may be endless. Looking forward to experimenting more in the kitchen in the near future.
Another hurdle with making baked goods is flour. A lot of gluten free recipes use almond flour as a substitute. However, I am conveniently allergic to almonds. I did a lot of internet searching and came up with
sunflower flour. People stated you can use it 1:1 ratio but it just doesn't seam to be the same consistency as regular flour. I noticed a lot of gluten free flour in the store is really a mixture of a few different kinds of flour. So I decided to just add a little bit of coconut flour to the
sunflower flour in recipes. Coconut flour is very thick and absorbs lots of water so you don't need a lot but it helps balance out the other flour.
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| The finish product! They tasted just amazing:) |
I was amazed at how well the brownies tasted. It takes time to home make baked goods, but when I have a sweet tooth these sure will hit the spot.
Check out the recipe here!
