Guest Blogger: Jessivore

5 Dec

Please welcome back my friend Jessica – she is a) fantastic b) very creative. I love how she tested both version of this recipe, oven and microwave options. Please visit her blog Jessivore. Thank you Jessica!

I often have awkward internal dialogues about where things fall on the healthy scale. There are some pretty obvious fails (Doritos, Twinkies, 3am pizza), and some awesome wins (kale, lentils, and brown rice could never be accused of underachieving). But in between those extremes, there is a lot of grey area, which includes things like deep-fried tofu, coconut milk ice cream, granola, and brownies.

Yes, brownies. Just because they are cakey and fudgey doesn’t make them inherently bad. And just because you can use less sugar and make them both vegan and gluten free doesn’t mean that they are good for you. Even if you make something, say, a healthier brownie, that’s firmly in the grey area, eating an entire pan would shove it immediately into the “bad idea” corner.

It’s from this grey area that great ideas are born, and it’s this grey area that inspired me to figure out a way to make a tasty and better-for-you brownie that would leave me wanting more, but not compel me to eat 12 servings in the blink of an eye. The better-for-you part took a bit of tinkering and hit some (literally) rubbery speed bumps along the way, but the portion control part? It came to me in what can only be described as a flash of brilliance, which was then dimmed when I was informed that the internets have been making individual mug cakes for eons. Oops. I was too busy making a healthy, single-serve brownie to notice.

single serve chocolate fudge brownie with walnuts

Why is this better than other individual cakes you might come across? Well, it’s both vegan and gluten-free, which is not something that happens every day. It has enough sugar to satisfy a craving, but not so much that you’ll start buzzing around the kitchen. And it’s versatile – I made it in the oven, and although I’m not keen on the microwave, I tested this method for the sake of competition and discovered that you can definitely use radiation to your benefit here and create a yummy treat in less time than it takes you to stir the ingredients together. Ready? Let’s go!

Here’s what you need:

  • 2 tbsp buckwheat flour
  • 2 tbsp sorghum flour (or white rice flour works too)
  • 3 tbsp cane sugar (or brown sugar)
  • 2 tbsp cocoa powder
  • pinch of salt
  • 2 tbsp liquid coconut oil
  • 2 tbsp almond milk (or any non-dairy milk)
  • 2 tbsp walnuts (optional)
Here’s what you do:
  • Preheat oven to 350 F.
  • Get a small oven-proof ramekin or single-size Pyrex.
  • Put the dry ingredients into the dish and stir until they are incorporated.
  • Add the wet ingredients (coconut oil and almond milk) and mix well.
  • If you’re using the walnuts (I love walnuts in my brownies), fold them in now.
  • Bake in the oven for 14-17 minutes. You will know this is done when it is set but the top is still on the gooey side.
  • Eat while still warm!
If you’re desperate and need to microwave this, you can use any microwave-safe mug. Just heat on high for 1 minute! The top will still be gooey when it’s ready.

The title of this post is “Antisocial fudge brownie,” because it is a little bit antisocial to make just enough brownie for yourself with none for sharing. It might have been a bit of a lie, though, because as soon as word gets out that you’re making amazing brownies faster than you can play a game of Scrabble, you’ll probably be making them for all of your friends!

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