Wickedly Decadent Brownies

My Recipe for Gluten, Dairy & Egg Free Brownies

 

I love brownies! And so does my son...and my husband! We all have sweet tooths, especially for chocolate. Not being able to whip up some brownies as a special treat was difficult when we had to go gluten, dairy and egg free. I tried certain brownie mixes from places like Bob's Red Mill, which were ok, but they had an off-chocolate taste to a chocolate lover like me. Then Wildtree launched their Gluten Free line and my joy for eating brownies has been restored. Not only are they deliciously chocolaty, they are also made using Ancient Grains so they are more healthful than a lot of Gluten Free products out on the market shelves. These brownies are dense, chewy, rich and wickedly decadent!

Wickedly Decadent Brownies

 

Ingredients

1 package Wildtree Gluten Free Brownies

4 TBSP Wildtree Butter GSO

1/2 cup unsweetened applesauce

2 tsp baking powder

2 TBSP rice milk

Directions

Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away.

Cool and serve. 

Serves 16 (or one if you are me!) 

Cook's Note
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce.  If you use 2 eggs instead, you will only need to cook 30-40 minutes.

A sweet tooth, a giveaway and a discount!

A sweet tooth, a giveaway and a discount! 

I admit two things...

1.  I have a sweet tooth. 

2.  I was skeptical of Wildtree's Gluten Free line. 

My sweet tooth...let's just say it's not about candy...is all about baked goods. Brownies...donuts...cupcakes...cookies...and all made with chocolate.  Its severity comes and goes, but I am never one to turn down a baked good...or two...and I pretty much never feel guilty for it as I try to eat healthy the rest of the time. 

One day things changed. I could no longer eat eggs, dairy, wheat or yeast. Have you ever tried to make brownies from scratch, let alone from a box, without these major ingredients?

I have. It wasn't easy at first. Some are good and some are just awful! Never in my life did I imagine I would ever throw away a frosted chocolate cake with vanilla frosting. But I did. It was inedible! So my quest for delicious baked goods made without gluten, eggs or dairy carried on.

Babycakes does not disappoint, but I can't always get to their bakery so I mastered making their donuts at home!

Sun In Bloom's Carrot Cupcakes are divine, but again, I am not often in Brooklyn. 

Real Food Daily's Chocolate Mousse is amazing but doesn't always sate my desire for a baked good.
 

Bob's Red Mill Mix is actually pretty good but it is very dense and has a slightly off-chocolate flavor. 

And then there's Wildtree. Their Gluten Free line is launching on August 15, but as a Rep, I got a sneak peek...or taste that is. I was worried, but my first taste (at my leader's team meeting) put all my fears to rest - they were delicious! However, they had been made with eggs and milk so they were not safe for my family. I tried baking them at home, making a few substitutions and voila! Simple, delicious, safe brownies for my family. And, like all products from Wildtree, nutritionally dense. Made with amaranth, quinoa, millet, sorghum and teff. Stay tuned for more information about these powerhouses of nutrients! In the meantime, enjoy the recipe, enter the giveaway and pre-order your Gluten Free Brownies for a 10% discount! (see below)

GLUTEN FREE Brownie Giveaway

Just because these are that good...I am inspired to get you baking!

There are 4 ways to enter the contest:
***Place an order before midnight on Saturday July 30th. You can pre-order the any of the Gluten Free items and receive a 10% discount. You must contact me via email or phone to do so.

***Leave a message on my Wildtree Cooking with Jen Facebook Fan Page stating that you would like to try the brownies.

***Leave a note here on this blog stating that you would like to try the brownies. 

***Join my team. I'll even reimburse you for the shipping when you qualify.

My Recipe for Gluten, Dairy & Egg Free Brownies

Ingredients

1 package Wildtree Gluten Free Brownies

4 TBSP Wildtree Butter GSO

1/2 cup unsweetened applesauce

2 tsp baking powder

2 TBSP rice milk

Directions

Preheat oven to 350 degrees and grease a 9x9 inch baking pan with Butter GSO. Place all ingredients in a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into prepared pan and bake for 40-50 minutes or until a toothpick comes out clean and the edges start to come away. Cool and serve. 

Serves 16 (or one if you are me!) 

Cook's Notes
If you can eat eggs, use 2 of them instead of the applesauce and baking powder. I find I need to add extra baking time when I swap out the eggs for applesauce.  If you use 2 eggs instead, you will only need to cook 30-40 minutes.

4th of July Lunch

Let's start with dessert...this is just too good not to share!

S'Mores Brownies

Serves 16

9 TBSP unsalted butter, melted

2 ¼ cups crushed graham crackers

3 TBSP sugar

Salt

1 package Wildtree O’So Fudge Brownie Mix

3 cups mini marshmallows

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch. Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and a pinch of salt in a medium bowl. Press the crumb mixture evenly into the bottom of the pan. Bake until golden brown, about 10 minutes. Allow crust to cool. Meanwhile prepare the Brownies according to package instructions. Top the cooled crust with the Brownie batter and bake for approximately 40 minutes. Once the brownies are finished baking allow them to cool and top with the marshmallows. Set the oven to broiler, and put the marshmallow topped brownies in the oven for about 1 minute until the marshmallows are golden brown.

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Agave BBQ Braised Brisket Sliders

Serves 12

2 TBSP Wildtree Natural Grapeseed Oil

3 pounds lean beef brisket

3 TBSP Wildtree Adobo Seasoning

1 large onion, chopped

2 medium carrots, chopped

3 stalks celery, chopped

1¾ cups hot water

3½ tsp Wildtree Beef Bouillon Soup Base

1 cup Wildtree Cactus Pete’s Agave BBQ Sauce

24 mini hamburger buns or dinner rolls

Heat Grapeseed Oil in a large skillet over medium-high heat. Rub the brisket with the Adobo Seasoning coating every side of meat. Sear all sides of the brisket until a brown crust forms. Dissolve the Beef Bouillon Soup Base into the hot water. In a slow cooker make a bed of vegetables with the celery, onion, and carrots and place the browned brisket on top; pour the Beef Bouillon Soup Base mixture on top. Make sure that the meat is covered ¾ of the way with the liquid. If not add another cup of water. Cover the slow cooker and cook on low for 6-8 hours, until meat is tender. Transfer meat to a platter and cover. Strain remaining liquid into a saucepan and bring to a boil over medium-high heat; reduce by half, and stir in Agave BBQ sauce. Slice the meat across the grain and add into the sauce. Serve with mini hamburger buns and your favorite fixin's.

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Asian Ginger Plum Vegetable Kebabs

Serves 6-8

½ pound baby Portobello mushrooms, sliced in half

½ pound red bell pepper, cut into ½ inch chunks

½ pound red onion, cut into ½ inch chunks

½ pound of fresh pineapple, cut into ½ inch chunks

1 summer squash, cut into ½ inch half moons

1 zucchini, cut into ½ inch half moons

1 cup Wildtree Asian Ginger Plum Dressing & Marinade

Bamboo skewers soaked in water

Toss the vegetables with the Asian Ginger Plum Dressing and marinate for about 30 minutes. Skewer the vegetables on the bamboo skewers. Preheat the grill to medium-high and grease well. Grill the kebabs until the vegetables are fairly tender and charred.

A Valentine's Dinner to Serve Any Day

Strawberry Sweetheart Salad

Serves 4

3 cups arugula

1 ½ cups radicchio

6 strawberries, thinly sliced

2 blood oranges, peeled and segmented

1/3 cup Wildtree Wildberry Dressing

¼ cup crumbled blue cheese

¼ cup chopped walnuts

In a medium size bowl, toss together the arugula, radicchio, strawberries, and blood orange segments. Drizzle with the Wildberry Dressing, and toss making sure that the salad is evenly coated. Divide among four plates, and top with blue cheese and walnuts.

Calories 190g; Fat 11g (Sat. Fat 2g); Protein 4g; Carb 20g; Fiber 3g; Chol 5mg; Sodium 120mg

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Tuscan Pork Tenderloin with a Pomegranate Cherry Relish

Serves 4 to 6

2 tablespoons Wildtree Natural Grapeseed Oil

1 ½ pounds pork tenderloin

2 tablespoons Wildtree Tuscany Bread Dipper Herb Blend

1 jar Wildtree Sweet Onion Spread

½ cup dried cherries

 ½ cup pomegranate juice

¼ cup pomegranate seeds (optional)

Preheat oven to 450º F. Heat grapeseed oil in a large ovenproof skillet over medium-high heat. Season pork with Tuscany Bread Dipper and salt. Sear pork on all sides, about 2 minutes. Place skillet with pork in the oven. Roast pork until thermometer inserted into center registers 145ºF for medium, about 10 minutes. Let rest 10 minutes and slice. Meanwhile, combine the jam, cherries, and pomegranate juice in a small saucepan and bring to a boil, reduce heat, and simmer for 10 minutes. Take off heat and stir in pomegranate seeds, if using, and serve with the pork.

Calories 360g; Fat 9g (Sat. Fat 1.5g); Protein 5g; Carb 45g; Fiber 3g; Chol 75mg; Sodium 140mg

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Strawberry Truffle Brownies

 Serves 16

I package Wildtree O’ So Fudge Brownie Mix

6 tablespoons unsalted butter, melted

3 large eggs, lightly beaten

2 tablespoons low-fat milk

1 jar Wildtree Strawberries & Dark Chocolate Jam, divided

¾ cup semisweet chocolate chips

2 tablespoons honey

2 tablespoons unsalted butter

Preheat oven to 325ºF. Grease an 8x8-inch baking pan. In a medium sized bowl, combine the brownie mix with butter, eggs, milk, and 2/3 cup jam, and stir well. Spread into prepared baking pan. Bake 50 to 60 minutes or until toothpick inserted in the middle comes out clean. Cool them 1 hour before glazing. For the glaze, combine the remaining jam, chocolate chips, honey and butter in a small saucepan over low heat until the chocolate and butter are melted. Stir until smooth and spread over the cooled brownies. Cool for several hours before cutting the brownies.

Calories 280g; Fat 11g (Sat. Fat 6g); Protein 4g; Carb 47g; Fiber 2g; Chol 55mg; Sodium 30mg