Gluten Free Espresso Hazelnut Toffee Brownies
I have two important people in my life who have to eat gluten free due to Celiac's Disease, which basically means that their bodies don't process gluten (wheat, barley, rye, oats, spelt, etc.) the way everyone else's does, making them very sick when do eat it.
I recently learned that there are ways of making things gluten free simply by swapping the kinds and amounts of flour that are used - no special ingredients necessary.
I was iffy going into the kitchen for these, but they ended up a total success! Like all good brownies, they're moist and chewy, with a little bit of nuttiness thrown in, too.
Gluten Free Espresso Hazelnut Toffee Brownies"
Endangered Species 72% Dark Chocolate with Espresso bar (tiger), broken into squares*
1/2 cup ghee (clarified butter)
1/2 cup honey
2 eggs
3/4 cup almond flour
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
Endangered Species 72% Dark Chocolate with Hazelnut Toffee (rhino), chopped into chunks*
*I specifically used Endangered Species brand chocolate bars because they're certified gluten free. If you don't have access to this brand or these flavors, any brand of GF chocolate with complimentary flavors (or just plain chocolate) will work!
Preheat oven to 325°F and grease a mini muffin pan; set aside
In a microwave safe dish, melt ghee and the Endangered Species tiger bar
Stir in honey and eggs
Add almond flour, vanilla and sea salt
Fold in the chocolate chunks
Fill each muffin tin with 1 tablespoon of batter
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean
Let brownies cool. Run a knife around the outside edge of each mini muffin and lift each one out, carefully. It may help to use a spoon here so you can get underneath the brownies. Store in an airtight container and enjoy.
This particular recipe uses almond flour, so if you know someone who's gluten free AND allergic to almonds, you'll need to use something else. For more info on some other GF flour swaps, head on over to Elfie's Edibles.
I recently learned that there are ways of making things gluten free simply by swapping the kinds and amounts of flour that are used - no special ingredients necessary.
I was iffy going into the kitchen for these, but they ended up a total success! Like all good brownies, they're moist and chewy, with a little bit of nuttiness thrown in, too.
Gluten Free Espresso Hazelnut Toffee Brownies"
Endangered Species 72% Dark Chocolate with Espresso bar (tiger), broken into squares*
1/2 cup ghee (clarified butter)
1/2 cup honey
2 eggs
3/4 cup almond flour
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
Endangered Species 72% Dark Chocolate with Hazelnut Toffee (rhino), chopped into chunks*
*I specifically used Endangered Species brand chocolate bars because they're certified gluten free. If you don't have access to this brand or these flavors, any brand of GF chocolate with complimentary flavors (or just plain chocolate) will work!
Preheat oven to 325°F and grease a mini muffin pan; set aside
In a microwave safe dish, melt ghee and the Endangered Species tiger bar
Stir in honey and eggs
Add almond flour, vanilla and sea salt
Fold in the chocolate chunks
Fill each muffin tin with 1 tablespoon of batter
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean
Let brownies cool. Run a knife around the outside edge of each mini muffin and lift each one out, carefully. It may help to use a spoon here so you can get underneath the brownies. Store in an airtight container and enjoy.
This particular recipe uses almond flour, so if you know someone who's gluten free AND allergic to almonds, you'll need to use something else. For more info on some other GF flour swaps, head on over to Elfie's Edibles.