By reading my sitemeter statistics, I've noticed that some people find their way to my blog by Google-ing questions such as "Are taro chips yeast-free?" (yes - the plain chips - they are yum-my dipped in refried black beans w/cumin) and other dietary concerns for those of us bound to a strict diet, even more stringent than a gluten-free menu.
So, for my fellow yeasty folks, I am happy to share the much-improved yeast-free brownie recipe by Daisy. Johnny whipped up this entire recipe for me today (while I was busy writing):
3/4 cups unflavored coconut oil, in solid form, not liquid.
1 1/8 cups Sweet-n-Natural.
6 oz. unsweetened chocolate (in bars - he used Ghirardelli).
3 eggs, room temperature.
2 TBS hot water. *
1 1/2 tsp. instant espresso powder or instant coffee. *
2 tsp. vanilla.
1 cup oat flour.
1 tsp. xanthan gum.
2 tsp. cinnamon.
1/2 tsp. baking powder.
1/4 tsp. salt.
1/2 - 3/4 cup pumpkin seeds/pepitas, toasted and coarsely chopped (optional - Johnny did not use pepitas today. I'd also suggest adding walnuts.).
* - Note: you may substitute the water and instant espresso/coffee with 2 TBS of strong brewed coffee. Johnny did one better - he used a shot of fresh espresso. My kind of man.
Preheat oven to 350 degrees. In a medium bowl, cream the coconut oil until no lumps remain. Add Sweet-n-Natural and continue creaming until no lumps remain. Place chocolate bars (break into small pieces) in a microwave-safe bowl and microwave for 1 minute intervals at 50% power until chocolate melts. Be sure to stir after each minute — you do not want your chocolate to burn. Add the melted chocolate to the creamed coconut oil and mix well. Add eggs one at time, mixing well after each addition. Dissolve the espresso powder in the hot water and add to the egg mixture along with the vanilla. Mix well until incorporated. Set aside.
In a small bowl, using a whisk, combine the oat flour, xanthan gum, cinnamon, baking powder, and salt. Add the dry ingredients to the egg mixture in three parts, mixing well after each addition. Batter will be thick. Fold in pumpkin seeds. Line an 8x8 or 9x9 baking pan with parchment paper or foil so you have a 2-inch overhang on either side of the pan to ensure easy removal.
Bake the brownies for 20-25 minutes. The edges will be firm, but the middle will look and feel undercooked. You need this to ensure a fudgy texture. Over-baking results in dryer/crumbly brownies. Let brownies cool completely before cutting. Small puddles of oil are OK - they will be reabsorbed as the brownies cool.
The verdict? YUM! Surely the yeasty appreciate chocolate with a special intensity. Today's batch of brownies crumbled a little bit, but the texture was much more authentic. I would have snapped a photo, but I was too busy eating. Um, I ate two brownies, and they were warm. I have no regrets. Thank you Johnny, and Daisy. Thank you.
Oh - more on coconut oil.... While iChatting with Christine this morning, I sipped a decadent mug of cinnamon creme brulee coffee (contains no yeast-feeding sugar, says Erin from 963). I have adrenal fatigue as well, so I'm not supposed to drink coffee regularly since it's pretty heavy on caffeine. But oh, how I've been craving coffee lately!
This oolong tea is a tasty illusion, but I've been jonesing for the real thang. While I sipped and typed with Christine, she informed me that a 1/2 teaspoon of coconut oil in a mug of coffee slows the absorption of caffeine and doesn't shock the adrenals as much. She promised it tasted good, so on my 2nd (or 3rd? - ahem) cup of coffee, I added a little coconut oil. It tasted great - very smooth. Kind of nice since I can't drink half & half. Coconut oil is something of a miracle - high in lauric acid (excellent for our metabolism), antiviral, antifungal (take that, yeast), and antibacterial. It also helps your thyroid function properly. My doctor endorses coconut oil, obviously. So, thanks to Christine, too.
Tomorrow: I'm thinking one cup of dark roast coffee and one brownie. Mmm.