Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.
Heat oven to 350 degrees. Grease a 9×9 baking pan.
In a large bowl, mix flour, sugar, cocoa powder, salt and baking powder together.
In a measuring cup, whisk together vanilla, vinegar, oil and water. Pour wet ingredients into dry, and stir until incorporated.
Scrape batter into greased pan and bake 30-35 minutes, or until a toothpick inserted into center comes out clean, or with a few crumbs.
Cool completely before frosting.
For the ganache:
In a large measuring cup pour 1/2 cup dairy free milk. Add I cup dairy free chocolate chips and microwave for 30 seconds. Whisk until chips are melted. If not melted, microwave in 30 second increments until melted. Cool five minutes.
Pour ganache over cake and refrigerate at least one hour to set.
* you can use a combination of bacon grease and oil for a total of 1/2 cup. I measured the bacon grease then made up the difference with oil.
8 oz bacon
2/3 cup cocoa powder
1 1/2 cups sugar
1/2 cup confectioners sugar, sifted
3/4 teaspoon salt
1 cup all purpose gluten free flour
3 large eggs
1/2 cup vegetable oil*
2 tablespoons water
Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
Spread the bacon in a single layer on a large, rimmed baking sheet.
Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely. Save the bacon grease.
To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt and flour
Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
Sprinkle the bacon atop the brownies.
Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.
1 1/2-2 1/2 cups dairy free milk of choice-divided*
1 box instant vanilla pudding mix
1 cup dairy free chocolate chips
For the cake:
Preheat oven to 375 degrees. Grease an 8×8 square pan and set aside.
In the bowl of a stand mixer on low speed, cream sugar and butter together until fluffy. Add in egg, salt, baking powder and vanilla; mix until incorporated.
Add flour and 1/2 cup milk alternately, ending with flour. When last addition of flour is added, mix just until incorporated.
Scrape batter into prepared pan (batter will be thick). Bake for 30-35 minutes, or until a tester comes out clean.
Cool completely before adding filling.
For the filling:
Poke holes evenly in cake with the end of a wooden spoon. In glass measuring cup, add one cup milk* (do NOT use soy milk as pudding will not set up), and slowly whisk in pudding mix until just beginning to thicken. You may need to add additional milk until pudding is thin enough to pour over cake.
Spoon pudding mix over cake, and with a spatula, spread over cake, making sure pudding goes into the holes. It’s ok to have some extra pudding on top and sides of cake. You might not need all of the pudding. Pour extra pudding into a bowl and save for another time. Refrigerate for one hour for pudding to set before adding ganache.
For the ganache:
Pour 1/2 cup milk into a glass measuring cup. Add 1 cup dairy free chocolate chips and microwave for 30 seconds. Stir with a whisk until smooth. If not smooth, microwave an additional ten seconds at a time, whisking until smooth. Let cool five minutes. Pour over cake, spreading evenly and to edges. Refrigerate at least one hour.
*lemon juice will prevent the sunbutter from turning green after baking. Sunflower seeds contain chlorophyll and this green color is completely harmless.
1 can (15 oz) chickpeas, drained
1/2 cup sunbutter creamy or peanut butter
1/3 cup pure maple syrup
2 teaspoons vanilla
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup Enjoy life dairy free chocolate chips
1 teaspoon lemon juice*
Preheat oven to 350 degrees. Spray an 8×8 square baking pan with cooking spray.
Add all ingredients, except chocolate chips, to a food processor. Blend until batter is smooth.
Scrape batter into the pan (batter will be thick), and sprinkle with chocolate chips. Bake 20-25 minutes until a tester comes out clean. Blondies may look slightly underbaked, but edges should be dry and slightly brown.
Heat oven to 350°F. Make and bake brownie mix as directed on box*, using 1cup oil, eggs and any of the pan choices.
Cool completely, about 1 hour.
In a medium bowl, stir filling ingredients-1/4 cup spread, sifted powdered sugar, sunbutter and milk until smooth. Spread mixture evenly over brownie base.
In small microwavable bowl, microwave topping ingredients-dairy free chips and1/4 spread uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in the refrigerator.
I am in love with sweets. Being gluten free makes it especially difficult to satisfy your sweet tooth. This recipe will do just that, and it contains healthy zucchini as a surprise ingredient. You will never know it’s there.
8 oz zucchini peeled, trimmed and cut into chunks*
3 tablespoons dairy free spread, melted
3 large eggs
1 teaspoon vanilla extract
3/4 cup white or brown sugar
2/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all purpose gluten free flour
1 1/2 cups dairy free chocolate chips, divided
Preheat your oven to 350. Lightly grease an 8×8 or 9×9 square pan.
In the bowl of a food processor, mix together the wet ingredients until smooth and liquefied. You are pureeing the zucchini, so you should see little to none of it in the mix.
Add dry ingredients and pulse or mix until just incorporate chips and pulse a few times to break up chips. Pour batter into pan and bake for 25-35 minutes, or until edges pull away from the pan, and a tester comes out almost clean. A few moist crumbs are ok.
Let cool completely before cutting frosting or cutting
3/4 cup dairy free chocolate chips
1/4 cup dairy free milk of choice
Microwave chips and milk in a large glass measuring cup for 30 seconds, then whisk until smooth. If not completely melted, microwave additional 30 seconds at a time, until melted.
Pour over cooled brownies. Refrigerate for at least one hour prior to cutting to set the ganache.
This is just as delicious without the ganache.
For the banana ice cream:
Cut two or three ripe bananas into chunks and freeze for at least two hours. Add to food processor along with one tablespoon of cocoa powder and one tablespoon of sun butter. Process until ice cream comes together, one to two minutes. Serve immediately or freeze.