Gluten-Free Makeovers (63 page)
Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Transfer the logs to a cutting board and cut diagonally into ½-inch slices. Place the biscotti cut side down on the baking sheet and bake 10 to 15 minutes, until dry, turning them halfway through baking. Cool completely and store in an airtight container.
FOR CHOCOLATE BISCOTTI: Replace ¼ cup blend with ¼ cup unsweetened cocoa powder and add as part of the dry ingredients.
For a festive finish, dip half of each cooled biscotti in ½ cup melted chocolate or white chocolate combined with 1 tablespoon vegetable oil. Decorate with colorful sprinkles. Let harden on wax paper before storing. To keep this recipe dairy-free, refer to the dairy-free chocolate section in Simple Substitutions, page 269.
BROWNIES
Blonde Brownies
Dairy-free
Since my mother introduced me to this dessert when I was a child, the combination of brown sugar, pecans, and chocolate chips has always beckoned me. These rich, chewy squares are always a hit and no one ever guesses that they are gluten-free.
1¼ cups Cake and Pastry Flour (page 16)
½ teaspoon baking powder
6 tablespoons vegetable oil
¾ cup packed light brown sugar
½ cup granulated sugar
2 large eggs, or flax gel (see Simple Substitutions, page 268)
¼ cup water
2 teaspoons vanilla extract
¾ cup toasted pecans, optional
½ cup semi-sweet chocolate chips (for dairy-free see Simple Substitutions, page 269)
Preheat the oven to 350°F. Grease an 8-inch square pan with vegetable spray or line with lightly oiled aluminum foil.
Stir together the flour blend, and baking powder in a small bowl. Set aside.
Beat the oil, the brown sugar, and the granulated sugar in a medium bowl on medium speed until smooth. Add the eggs, water, and vanilla and beat well. Add the dry ingredients and stir to thoroughly combine. Fold in the pecans, if using, and chocolate chips. Spread the batter evenly into the prepared pan.
Bake for 30 to 32 minutes or until a toothpick inserted into the center comes out with a few moist crumbs sticking to it. Allow to cool completely in the pan on a wire rack before cutting into squares.
Tip
:
For a celebratory touch, sprinkle 2 cups of chocolate chips evenly over the top as the brownies come out of the oven. Use a rubber spatula to smooth the chocolate evenly over the bars.
VARIATION: Replace the pecans and chocolate chips with ¼ cup roasted pumpkin seeds and ¾ cup chopped dried cherries.
Struggling to get the first bar or brownie out of the pan? Line a baking pan with aluminum foil and lightly oil the surface. When the baked bars have cooled you can lift the entire contents out of the pan and cut the bars on a cutting board. Freeze briefly before cutting for added ease. This also saves on cleanup.
Do not bake bars, cookies, or biscotti on dark or non-stick pans. This can cause the bottoms to burn and pastry to be soggy.
Store in an airtight container at room temperature for up to three days or wrap well and freeze for four to six months. Refrigeration causes bars, cookies, and biscotti to dry out.
MAKES 24 TO 30 BROWNIES
My tester, Janet Alquist (age twelve), made this recipe and declared the brownies to be “awesome.” She suggests spraying a rubber spatula with PAM to help even out the batter. These are a chocolate lover’s dream come true.
8 ounces unsweetened chocolate, broken into pieces
½ pound (2 sticks) unsalted butter or non-dairy buttery spread, cut into pieces
4 large eggs
2 cups sugar
2 teaspoons vanilla extract
2 cups Cake and Pastry Flour (page 16)
1 cup chopped walnuts, optional
1 cup semi-sweet chocolate chips
Put the oven rack in the middle position and preheat the oven to 350°F. Lightly oil a 9 × 13-inch baking pan with vegetable spray.
In a microwaveable dish, combine the unsweetened chocolate with butter. Heat on medium high until the butter is melted, about 1 to 2 minutes. Stir until the mixture is smooth. Repeat, heating in 20-second intervals, until the chocolate is melted. Keep a close eye on it as overheated chocolate can become lumpy.
Beat the eggs with the sugar in a mixing bowl on medium speed until light yellow and doubled in volume, about 5 minutes. Add the vanilla and beat to combine.
Add the melted chocolate to the egg mixture and beat on low speed just to combine, about 30 to 60 seconds. Fold in the flour blend, walnuts, if using, and chocolate chips.
Bake for 30 minutes, until a toothpick inserted into the center comes out slightly moist. Cool completely before cutting into squares. These cut more easily if frozen for 1 hour. Cut brownies may be stored in the freezer.
