This is my first time attempting the Go-Ahead-Honey-Its-Gluten-Free Challenge started by Naomi at Straight into bed cake free and dried. This month it is being hosted by Lauren at Celiac Teen and she chose the theme of a January Calendar Holiday. This was a hard challenge, mostly because of the multitude of choices! January is national oatmeal month, soup month, slow cooking month, and has several chocolate days. My favorite comfort foods fall into these catagories. But after much debating, chocolate won (again). These brownies are my take on the Sneaky Chef brownies by Missy Lapine. They have never failed, and I don't feel guilty letting my kids eat them. One note though: since we don't eat much sugar we enjoy these brownies with less sugar than alot of people. If you like things sweet, you may want to double the sugar in the recipe.
Gluten Free nutritious brownies
6 Tablespoons butter
3/4 Cup bittersweet chocolate chips
2 large eggs
2 teaspoons vanilla
1/4 Cup sugar
1/2 Cup purple puree (we call it chocolate enhancer to keep the kids from getting suspicious)
1/4 Cup oat flour
1/4 Cup sorghum flour (note: you can also use ground up rice chex here)
2 Tablespoons ground flax
1Tablespoon cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking powder
Melt chocolate and butter in a double boiler. Let it cool. In the meantime mix the eggs, vanilla, sugar, puree. Fold the chocolate into the egg mixture. In a separate bowl mix the flours, flax, cocoa, baking soda, and salt. Mix this into the wet ingredients. Pour all of this into a greased 9x9 pan. Bake at 350 degrees for 30-35 min.
3Cups spinach, cooked 10 minutes
1 1/2 Cups blueberries
1 teaspoon lemon juice
3-4 Tablespoons water
Blend all of this together. Freeze it in 1/4 Cup portions in muffin tins, then for convenience place all the portions in one big ziplock bag.