December 7, 2010
Oatmeal is my comfort food. I particularly enjoy it with salt, cinnamon and maple syrup accompanied by chopped up apples and a little bit of cream poured overtop. It’s a good hearty food that “sticks to the belly”, and about this time of year when the temps start getting chilly and a foot of snow falls to the ground in span of 24 hrs, the tea kettle finds itself whistling its familiar tune a little bit more often, and my breakfast often transforms from the usual yogurt/granola to the comfort of hot cereal. There’s just one problem. My gluten free husband doesn’t get to enjoy oatmeal breakfasts.
This week, however, we found the answer to our gluten free hot-cereal quest – buckwheat.
November 5, 2010
Woohoo! I am happy to announce the chocolatey rich grain-free awesomeness that is the gluten free brownie. Ok, after 3 batches of brownies in two weeks, I might just be done for a bit. I’ve gotten my fill of rich dark chocolate fudgey sweet goodness, and I think I am ready to move on to another dessert. My husband may not be ready to move on just yet though. So there may be another batch soon in our future, but we’ve got the grain-free part worked out.
Honestly I really didn’t do much adapting from the original recipe. I just slightly altered some ratios, switched baking soda for powder (thought it might rise a little better since I couldn’t identify an acidic element in the ingredients), and subbed out the GF flour for cocoa powder. While they do rise significantly while baking (about 50% ish), I think the cocoa powder helps to keep them dense. The hazelnut flavor comes through nicely, and complements the chocolate well. I love that you can buy huge bags of nut-meals here for super cheap. They are just perfect for tarte shells, but happen to be perfect for grain-free brownies too.