Gluten Free Dark Chocolate Cauliflower Brownies

WOW!! So my amazing friend Paula gave me a challenge to make a brownie for her son that hid cauliflower inside and it taste good. Well here is what I came up with.  This was an experiment and may need a little adjusting, so if you have any suggestions, please leave them in my comment box. But I am not bragging, these bad boys were pretty tasty.

Ingredients:

First things first, the cauliflower puree.  You can serve the rest as a side dish or convert it into a soup. But that’s another blog. You will only need one cup for the brownie recipe.

1 head cauliflower, 2 to 2 1/2 pounds

2 tablespoons melted coconut oil

1 teaspoon sea salt

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Gluten Free Dark Chocolate Cauliflower Brownies

Instructions:

Pull the leaves off the cauliflower and cut out the core in a kind of cone-shaped section. Then pull the florets off the head with your fingers, using a knife when you need to. Break or cut the florets into smaller, regular pieces (about 1 1/2 inch) and put them in a steamer insert. Bring about 1 inch of water to a boil in the steamer pot, add the insert, cover, and cook for about 15 minutes, or until you can poke a paring knife into the stems and you can feel that there’s still a little texture there. Save 1 cup of steaming water.
In batches, put cauliflower in a food processor to puree. If you are having problems getting the cauliflower to puree add a little of the cooking water but as little as possible. With the motor running, add oil and salt.

Set a side.

Brownie Ingredients:

Dry
1 cup brown rice flour
1/2 cup cocoa powder
1/4 cup sorghum flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1/8 teaspoon baking powder
1/4 cup ground organic raw cane sugar
1/2 cup dark chocolate chips ( cacao chips)

Wet:

1 cup cauliflower puree
1 Tablespoons flaxmeal
3 Tablespoons warm water
1 teaspoon apple cider vinegar
1/2 cup oil, canola oil

Directions:

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Gluten Free Dark Chocolate Cauliflower Brownies

Brownies:

Over a double boiler, on low heat, add the dark chocolate chips into the bowl and stir,until melted. Once melted set aside.  In another bowl add cocoa powder, chocolate chips, sugar, oil and mix together.

In a small bowl mix flaxmeal in the warm water and vinegar and let sit for few minutes about 3-4 minutes, this will be part of your egg, substitute. Add the flax meal mixture to the cocoa powder mixture.
In another bowl, combine all the remaining dry ingredients, stir and add to the cocoa powder mixture. Mix to combine well. Gently fold half of the melted chocolate into the mixture, you will use the other half as a glaze on top of the brownies.  If the mixture is too wet, add a little more cocoa powder. If too dry fold in more melted chocolate.
Spread the mixture into a parchment lined or greased pan. Press and even it out, using a spatula.
Bake 30-32 minutes at 375 degrees F. Bake till the toothpick an inch from the edge comes out with a few crumbs. Do not over bake as the brownie, it will dry them out and make them hard.
Remove from oven and allow to cool. Once cooled remove from the parchment lined pan and cut brownies in squares.  Add the remaining melted chocolate on top of each as a glaze. You can also add more chocolate chips if you like.

Sweet Potato Balls with a little Thai Indian twist

This recipe came out of the fact I had some sweet potatoes leftover from dinner last night. I thought about making my Gluten free sweet potato biscuits but wanted to do something different.

These Sweet Potato Balls are Gluten free and diary free. I love the ginger bite they have and they are not too sweet.  I made a Cinnamon Cardamom and Ginger sugar to dip them in, super yummy!!  Enjoy !

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Ingredients

1 1/2 cup  organic ( already cooked) sweet potato
1/4  cup potato starch
3/4 cup sweet white rice flour ( Bob’s Mills gluten-free flour is awesome!)
1/4 cup maple syrup
1/4 tsp sea salt
3-4 cups coconut or canola oil

Directions

Mash sweet potatoes in a large bowl with a potato masher. If you are using leftover sweet potatoes go to the next step. If you are cooking them for this recipe, allow them to cool.

Add the remaining  ingredients and mix them together well until it forms a dough like shape.

On a counter sprinkle a little Sweet white flour and add the dough onto the flour.  Gently with your hands form it into a smooth ball.  Pull  small amounts of dough from your smooth ball and create smaller balls.

Heat vegetable oil in a deep-frying pan on medium to low heat.

Deep fry sweet potato balls in oil until golden brown, about 2 minutes depending on your stove. Stir the balls occasionally, because they will try to stick.

Drain on paper towels.

Cinnamon, Cardamom, Ginger Sugar

This mixture has a little kick to it.

Brown Paper Bag

1 1/2  cup organic sugar

1 tbsp cinnamon

1 1/2  tsp cardamom

1 1/2  tsp ginger

Add the balls into the bag of sugar mix and shake well. You can also sprinkle the remaining sugar mixture on the balls after placing on a serving platter.