14 January 2009

Book Review and Yummy New Brownie Recipe: Go Dairy Free by Alisa Marie Fleming

From Jan. 2009 Product Reviews and Recipes


What a great way to Go Dairy Free! These brownies are inspired by the recipe for Coconut Fudge Brownies from the new book by Alisa Marie Fleming, Go Dairy Free. The brownies are indeed fudgy and coconutty. I boosted the coconut factor a bit when I used some coconut flour (see the recipe below) in combination with whole wheat flour and whole wheat pastry flour. Per usual, I substituted agave nectar for sugar and carob for chocolate. Overall, a mighty tasty brownie that can easily become a favorite of any coconut fan.

The book is much more than a cookbook. Go Dairy Free is easily the most comprehensive and easy-to-understand compendium on the process of giving up dairy. Ms. Fleming, the longtime author of the Go Dairy Free blog, describes her experience with health issues that have since disappeared since she stopped eating/drinking dairy products. She also provides useful information on the differences between lactose intolerance and milk allergies. I'm hard pressed not to keep saying how useful this book is, but if you've never considered it, or are in the beginning stages of giving up dairy, it's well worth a read. Besides, you'll get some great new recipes in the bargain.

From Jan. 2009 Product Reviews and Recipes


Speaking of recipes, I know you'll want to try this one.

Agave-Sweetened Coconut Fudge Carob Brownies (based on the Coconut Fudge Brownie recipe in Go Dairy Free)

Makes 12 brownies.

Ingredients:

1/4 cup whole wheat flour
1/4 cup whole wheat pastry flour
1/4 cup coconut flour
1/4 cup carob powder
1/4 teaspoon salt
1/3 cup grapeseed oil
2/3 cup agave nectar
2 eggs (can be made vegan by using 2 large mashed avocados instead)
1 1/2 teaspoons vanilla
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened carob chips
1/2 cup raw walnuts, chopped

Directions:

1. In a medium bowl, sift together the flours, carob powder, and salt.
2. In a large bowl, beat the oil and agave nectar until well blended.
3. Beat in the eggs and vanilla until well blended.
4. Mix the dry ingredients into the wet ingredients until just incorporated.
5. Fold in the coconut, then the chips, and walnuts, mixing for about a minute after each addition.
6. Heat the oven to 350 degrees F, and oil an 8-in. baking dish.
7. Spread the batter into the prepared pan and let sit until the oven comes to temperature.
8. Bake the brownies for 25 minutes until a tester comes out with just a couple moist crumbs.
9. Let cool on a wire rack until completely cool, then cut and enjoy!

7 comments:

Vegetation said...

Mmmm they look so fudgy (the best kind of brownies of course ;))!

Cheryl Harris said...

I was just looking for inspiration...I think I found it!

Deb Schiff said...

Glad of it!

e said...

These look wonderful! Thanks for dropping your link on my blog, I'll certainly be back for more yummy looking low glycemic treats.

Sharon said...

Oh wow, yum!

Dazy said...

I was looking for something creative like this. Then tried this awesome recipe. This recipe does not disappoint. It's a snap to prepare and really tasty.

Deb Schiff said...

Thanks, Dazy!