Saturday, March 17, 2012

Part 2 - Brownies w/ Irish Creme Frosting

I used the recipe from my Chocolate Raspberry Truffle Cake, but doubled it and baked it in a 9x13 pan.  And then made Irish Creme Frosting using flavored agave. (What I REALLY wanted to do was incorporate whiskey flavor using my whiskey flavored tea from Scotland.... but then I forgot it at work!)

Preheat oven to 350 degrees. Grease a 9x13 pan.


1 c coconut oil
1/2 c ghee (or more coconut oil)
2 c coconut sugar
1/2 c light agave          ---> if oil is solid, heat on stove until melted; whisk together/stir continuously. Let cool slightly.  (the components may remain separate, but that's okay for now)

4 eggs
2 tsp vanilla    ---> after wet ingredients cool slightly, whisk in eggs and vanilla. At this point, stir until all ingredients are mixed.

Combine in a separate bowl:

1 1/3 c flour combination: oat, GF all-purpose, brown rice, millet, tapioca  (basically whatever you have!)
1/2 tsp guar gum
1 tsp baking powder
1 tsp salt
1 c cocoa powder    ---> combine dry ingredients in a bowl, then add them to the wet ingredients. Mix well.
Pour batter into pan, and bake ~30 minutes, or until toothpick inserted into center comes out clean. Let cool.

I made this in a very small quantity, since I'm basically out of irish creme agave. Multiply the proportions as necessary:
1/4 c coconut oil  (softened, but not melted)
1/4 c irish creme agave   ---> whisk together until frothy/creamy
1 tbs cocoa (or more/less to taste)
1/8 tsp lemon juice (makes it less sweet)
If you want it thicker, place in fridge for a while.

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