Brownies, the word itself probably makes you salivate, and for the health conscious, it makes you afraid and guilty.
Let’s get into the details then. Brownies are essentially food, I would like to call Godsent.
They are Heavenly, let’s face it, no matter how guilty you feel when you think of it, after consuming it, you probably are the happiest person in the world.
Brownies, over the years, have become very accessible to everyone and is on every menu, with its standard basic recipe, that consists of a lot of carbs, fats, proteins and sugars or in layman terms, all-purpose flour, sugar, eggs and chocolate.
Now since the years have passed, these recipes have been tweaked every now and then in places, to either make them extra gluttonous, or extra healthy.
Yes, you heard it right, Healthy. People have kept in mind health conscious, diet conscious humans and gone ahead and curated, Healthy brownies, that started with just wheat flour as a substitute for All purpose flour, to slowly keeping in mind people with allergies and going further ahead to substitute flours with gluten free flours, making the brownie batter without milk, using plant milk, No eggs, making them vegan and To the very new invention ‘ No bake or Raw Brownies ‘
Making the world a healthier and better place for everyone has always been Naturevibe Botanicals main mission and goal.
Hence, we present to you, our curated range of culinary ingredients, that will not only help you stick to your healthy diet, but we also urge you to experiment with the a variety of healthy brownies and much more.
With our range of flours, you can create your very own gluten free DIY Flour blend, that you could use for recipes like brownies, waffles, any baking recipe etc.
DIY Gluten Free flour blend *
1/2 Cup of Naturevibe Botanicals Potato starch Powder
1 Cup of Naturevibe Botanicals Tapioca flour
1-2 tsp of Naturevibe Botanicals Xanthan gum.
Now that you have your very own Gluten free, healthy flour blend, let us move onto some great recipes.
(* Portions will vary according to need and use )
Gluten-Free Fudgy Chocolate Brownies
Notes : Use, coconut oil instead of butter.
Vegan : substitute eggs with Flax seed meal.
Use Naturevibe Botanicals Flax seed powder
Add Flax seed powder to water, mix well and keep aside.
- 3 tablespoons Naturevibe Botanicals Ground flax powder
- 1 cup (148 grams) gluten-free flour blend ( using the DIY gluten free flour blend )
- 1/2 cup (40 grams) Naturevibe Botanicals Organic Cacao powder
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup coconut oil at room temperature, plus more for the pan
- 5 ounces (140g) bittersweet dairy-free chocolate, chopped
- 1 1/2 cups (300 grams) sugar or use Naturevibe Botanicals Organic Coconut palm sugar.
- 1 tablespoon pure vanilla extract
Heat the oven to 350°F and prepare the pan: Line an 8×8 square baking pan with parchment paper, and grease the parchment paper and pan with a little coconut oil.
Prepare the flax "egg": Combine the flax with 8 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)
Whisk dry ingredients: In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Melt the coconut oil and chocolate: In a small saucepan over low heat, warm the coconut oil and chopped chocolate, stirring until the chocolate is completely melted, about 2 minutes.
Add the sugar and vanilla: Whisk the sugar and vanilla into the chocolate mixture, stirring vigorously until combined. The mixture will be a little grainy at this point, which is perfectly okay.
Make the batter: Pour the chocolate mixture into a large mixing bowl, scraping everything from the pan. Fold in the flax eggs.
Add the dry ingredients and stir well with a wooden spoon or rubber spatula until well combined. The batter will be quite thick and will gather into a ball—it won’t be loose and thin like many traditional brownie batters.
Scoop the batter into the prepared pan, and use a rubber spatula or the palm of your hand to press it into the pan in an even layer.
Bake the brownies for 30 to 35 minutes, or until the edges are set and no longer jiggly. The tops of the brownies will still feel very soft and may even be bubbling a little; they’ll firm up as they cool.
Cool: Let the brownies cool completely before slicing, 2 to 3 hours. Because these are so fudgy, they really will slice best if you allow them to fully cool.
Slice, serve, and store: Using the parchment paper as a handle, lift the cooled brownies up out of the pan and onto a cutting board. Slice into a 4x4 grid (making 16 small squares). Leftover brownies can be stored in an airtight container at room temperature for up to 5 days.
Gluten-Free Chocolate Chip Skillet Cookie
- 1/2 cup coconut oil, softened at room temperature (but not melted or liquidy)
- 1/4 cup (54g) packed brown sugar
- 3/4 cup (150g) granulated sugar
- 1 tablespoon of Naturevibe Botanicals Flax seed powder
- 2 teaspoons pure vanilla extract
- 1 1/4 cup (170g) gluten-free flour blend.
- 1 teaspoon baking soda
- 1 1/2 teaspoons of Naturevibe Botanicals cornstarch
- 3/4 teaspoon salt
- 3/4 cup (125g) bittersweet or semisweet chocolate chips (allergy-friendly, if needed)
- Naturevibe Botanicals Himalayan pink salt coarse ( to top the cookie )
Preheat the oven and prepare pan: Preheat the oven to 350°F. Spray a 10-inch cast iron skillet with nonstick cooking spray.
Prepare the flax "egg": Combine the flax with 2 1/2 tablespoons of water in a small bowl. Let stand for 7 to 10 minutes to thicken. (This will be used as an egg replacer in this recipe.)
Combine the coconut oil and sugar: In the bowl of a stand mixer fitted with the paddle attachment (or using electric hand beaters), beat the coconut oil, brown sugar, and granulated sugar until smooth and combined. The mixture will be a little clumpy and grainy—that’s ok.
Add the flax egg and vanilla: With the mixer running on low, slowly add the flax egg and vanilla and beat until combined, using a rubber spatula to scrape down the sides as needed.
Add the dry ingredients: In a small mixing bowl, whisk together the flour, baking soda, cornstarch and salt. With the mixer on medium, slowly add the dry ingredients and beat until smooth. The dough will look like large pebbles at first, but keep beating and it will eventually become smooth and uniform in 2 to 3 minutes.
Add the chocolate chips and transfer to the skillet: With a spatula, fold the chocolate chips into the batter, then scrape the mixture into the 10-inch cast iron skillet. Using your hands, press the dough evenly into the pan. Sprinkle the top with flaky salt.
Bake the cookie: Bake for 20 to 22 minutes, or until outer edges are golden brown. The cookie will still feel soft and even a little wet to the touch, but it’ll firm up as it cools.