Sunday, September 11, 2011

Gluten-free, Vegan Chocolate-Zucchini Brownie in a Mug or Pan

Chocolate-Zucchini Pan of Pudding Brownies
Chocolate-Zucchini Brownie in a Mug
Bailey and Kona lounging

 Desserts are my downfall, especially chocolate ones. That's why I've decided to make single-serving desserts as much as possible. My theory is there will no longer be the call of the leftover desserts from the freezer or fridge.

I probably sabotaged my whole plan by making my first single-serving dessert creation a microwavable one that can be ready in five or less minutes. Oh well, I guess I will need some willpower after all.

I took a full-size recipe for vegan and gluten-free brownie pudding cake (pictured above) and modified it to add zucchini and make one serving. Below are both single-serve and pan recipes.

Chocolate-Zucchini Brownie in a Mug (Vegan and Gluten-Free)
Make one huge serving or two small ones.

Ingredients:
  1. one medium-sized microwavable mug (I used a small one and had an overflow problem.)
  2. pan spray
  3. 4 T. amaranth flour or other gluten-free flour
  4. 1/4 cup grated zucchini
  5. 2 T. raw cacao
  6. pinch of salt
  7. 1/2 tsp. chia seed mixed with 1 T. water
  8. 3 T. cultured coconut kefir milk or regular coconut milk
  9. 1 T. melted coconut oil
  10. 1 T. coconut sugar or other sweetener
  11. 1 T. cacao nibs
  12. 1/2 tsp. gluten free baking powder
  13. 1/4 cup water mixed with 2 tsp. cacao and 1 T. coconut sugar
Directions:
  1. Spray mug with pan spray.
  2. Measure flour, zucchini, salt, cacao, baking powder in mug.
  3. Place chia in water in a separate container and let stand for a few minutes before adding to mug ingredients.
  4. Add coconut kefir or milk, chia, coconut oil and cacao nibs and mix.
  5. Pour on top the water, cacao, coconut sugar mixture.
  6. Microwave 3 minutes and enjoy immediately or later depending on your willpower.
Full Size Chocolate-Zucchini Brownie Pudding Cake
(makes 6 servings)

Ingredients:
  1. 1 cup amaranth flour
  2. 1 cup grated zucchini
  3. 1/2 cup coconut milk or coconut kefir
  4. 4 T. cacao powder
  5. 1 T. chia seeds mixed with 4 T. water, allow to set 15 minutes
  6. 1 1/2 tsp. baking powder
  7. 1/2 tsp. baking soda
  8. 1/4 tsp. salt
  9. 2 T. melted coconut oil
  10. 1/2 cup coconut sugar
  11. 1 1/2 cups boiling water mixed with 1/3 cup cacao powder, dash of salt and 1/2 cup coconut sugar
Directions:

  1. Preheat oven to 350 degrees.
  2. Mix all  ingredients (#1-10 in ingredients list) in a large bowl with the exception of the 1 1/2 cups boiling water, 1/3 cup cacao, dash of salt and coconut sugar.
  3. Spray an 8 by 8-inch baking pan.
  4. Pour ingredients #1-10 into baking pan.
  5. Pour boiling water mixture over the top.
  6. Bake 40 minutes at 350 degees.
  7. Serve warm with vegan ice cream.

3 comments:

Courtney said...

OMG this sounds fantastic! I am totally bookmarking this recipe to make soon!

Courtney

Sheree Welshimer said...

It is too scrumptious. I have to restrain myself!

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