By: Michelle Siriani
Needless to say, I am a hopeless romantic.
That being said, Valentine’s Day is my favorite holiday. I love romance and the idea of being in love. I adore sharing my passion through food. There is nothing better than a dark chocolate brownie on V-Day.
What a better way to express love, than to bake something from the heart? This is a super easy, gluten-free decadent brown recipe, with a little bit of heat!
- ½ cup coconut flour
- ½ cup sorghum flour
- ½ cup cocoa powder
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon cayenne pepper (optional)
- ½ teaspoon salt
- 3 tablespoon ground flax seeds
- ¼ cup + 2 tablespoon hot water
- ½ cup (1 stick) non-dairy butter (such as Earth Balance), melted
- ½ cup maple syrup
- 1 ripe banana, pureed
- 1 teaspoon vanilla extract
- ½ cup pecans candied (see candied pecan recipe)
- 1 cup coconut flakes
- 1 cup dairy free dark chocolate chopped, melted
Yield: 1 cup
- 3/4 cup maple syrup
- pinch of salt
- 1 cup pecans
- 1 teaspoon coconut oil
Candied Pecans Procedure:
Preheat oven to 250F
In a small pot, combine maple syrup and salt. Bring to a boil and they simmer until it’s reduced by half.
Add pecans and stir to coat. Cook until caramelized.
Add coconut oil and mix until thoroughly combined.
Spread pecans on parchment paper and place in oven. Toast for 20 minutes.
Cool completely. Cut into small pieces.
Preheat oven to 350 F. Line an “13 x 8” baking pan with parchment paper.
Sift all the dry ingredients into a bowl, mix well using a whisk.
In a small bowl, combine the ground flax seed and warm water using a fork or whisk.
In another bowl, whisk together the wet ingredients and flax seeds until creamy.
Pour the wet ingredients in with the dry ingredients.
Add the pecans, coconut flakes and melted chocolate, and mix well.
Bake for 25 minutes, cool and cut.