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| Zucchini adds moisture to these fudgy gluten-free brownies. |
In the thick of joy and the slow drain of heartache both, I bake. I've mentioned this before. Baking is my way. I tie on my apron and rustle up my inner domestic goddess and cope with the world. Because joy tastes sweeter shared with those you love, gathered around a clatter of plates and clinking glasses and spoons licked clean. And heartache. Well, heartache may not be soothed or tamed by a cookie.
But it doesn't hurt to try.
There are many private joys to celebrate here lately. The love fest surrounding my son's wedding in New Hampshire intoxicated us for days. My husband Steve and I felt no less than transformed by the pure and brilliant love of these two distinct and complicated souls unafraid to risk and hope and dream as one. The bride's family embraced us with such kindness and generosity of spirit, that I left feeling as if I had not only gained a wildly lovely family, but friends for life. Which is exactly what family should be.
A camaraderie of spirit.
With lots of dancing.
This Monday Steve learned his film noir short story Blind Date had been selected by Popcorn Fiction, an online collection of pulpy, cinematic stories, curated by Mulholland Books. Stop by and read his story (I love the female lead in it).
And after a year of fine tuning and polishing one of his original screenplays, my busy husband now has the pleasure of seeing his characters inhabit flesh and bones on the silver screen. Bad Karma is now filming in Australia, with actors Ray Liotta (talk about swoon...) and Dominic Purcell. Catch a few sneak peeks at Ray, cast, and crew in action in these behind the scenes on-location pics.
As for me, I've been devouring Brené Brown's two thought stirring books on acknowledging shame and digging deep for joy and living wholeheartedly. I am inspired and tenderized and more than a wee bit smarter having read these books, and I freely admit I am still pondering and digesting all the wonderful bits and pieces she shares. If you have not seen her TED talk, stop right now and go watch it here. I mean it. It's mind blowingly sassy and wise and delicious.
Or- you can wait until later after you've baked some of these new brownies I've conjured for your gluten-free chocolate zucchini pleasure.
Share them with someone you love.
While you're watching Brené do her wholehearted thing.
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| A plate of gluten-free chocolate zucchini brownies warm from the oven. |
Gluten-Free Chocolate Chip Zucchini Brownies Recipe
These fudgy chocolate beauties are chock full of zucchini. Not that you'd ever know it. The taste is pure brownie. The texture is moist and dense.
Ingredients:
1 cup almond meal or hazelnut meal
1 cup organic light brown sugar
3/4 cup sorghum flour
1/2 cup unsweetened organic cocoa powder
1 teaspoon xanthan gum (or use guar gum)
1/2 teaspoon baking powder
3/4 teaspoon fine sea salt
2 organic free-range eggs, beaten
1/4 cup organic coconut oil
1 tablespoon Bourbon Vanilla Extract
1 cup packed shredded zucchini, patted dry
3/4 cup vegan dark chocolate chips
Optional:
1/2 cup rough chopped pecans or hazelnuts
Instructions:
Preheat the oven to 350ºF. Line the bottom of a 9-inch square baking pan with a piece of parchment paper.
In a large mixing bowl, whisk together the almond meal, brown sugar, sorghum flour, cocoa powder, xanthan gum, baking powder, and salt.
Add in the eggs, coconut oil, and vanilla extract. Beat till smooth. Add in the shredded zucchini, dark chocolate chips (and chopped nuts, if adding).
Stir well to combine.
Using a flexible spatula-spoon scrape the brownie batter into the baking pan and spread it evenly.
Bake in the center of a preheated oven for 23 to 25 minutes until firm and set in the center. Do not over-bake if you like your brownies fudgy.
Cool the pan on a wire rack until it is cool enough to handle. Using a thin knife loosen the edges of the brownies from the sides of the pan and carefully remove the baked brownies to a wire rack to continue to cool.
Melty chocolate heaven, served warm from the oven.
Wrap and freeze leftover squares to preserve texture. Lovely chilled.
Cook time: 25 minutes
Yield: 16 brownies
Recipe Source: glutenfreegoddess.blogspot.com
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| From me to you- chocolate and zucchini love. |
