Toasted Marshmallow Brownies (Gluten-free, Bean-free, Vegan)
Try this recipe for Toasted Marshmallow Brownies, a gluten-free, bean-free, vegan, and plant-based treat.
Try this recipe for Toasted Marshmallow Brownies, a gluten-free, bean-free, vegan, and plant-based treat.
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla
- 3 tablespoons water
- 1/4 cup brown rice flour
- 2 tablespoons arrowroot powder
- 4 teaspoons ground golden flax seed
- 1 1/4 cup almond meal flour
- 1/2 cup gluten-free oat flour
- 1/2 teaspoon sea salt (finely ground)
- 3/4 cup unsweetened organic baking cocoa powder (i use ah!
- 1/4 cup walnut oil
- 1/2 cup cashew milk
- 1/2 cup vegan butter spread (i use earth balance soy-free)
- 1 cup coconut palm sugar
- 16 marshmallows (i use dandies brand as they are glut
- Carbohydrate 3.16549380239215 g
- Cholesterol 15.2515625 mg
- Fat 9.54634528557017 g
- Fiber 0.388789535116858 g
- Protein 0.52507335950706 g
- Saturated Fat 3.99875760082634 g
- Serving Size 1 1 brownie (20g)
- Sodium 41.9550369309764 mg
- Sugar 2.77670426727529 g
- Trans Fat 0.590503883006285 g
- Calories 99 calories
Step-by-step
- In a small bowl, combine ground flax seed and water. Whisk or stir together and set aside.
- In a small mixing bowl, combine almond meal flour, gluten-free oat flour, and brown rice flour, mixing after each addition. Then add sea salt and arrowroot powder and mix well with a spoon to combine. Set aside.
- In a large mixing bowl, thoroughly combine cocoa powder and baking soda. Add walnut oil and stir with a spoon until mixed well. Set aside.
- In a small saucepan combine cashew milk and vegan butter. Place over medium-low heat and gently whisk until butter is melted. Then add coconut palm sugar. Continue to whisk mixture over heat until the sugar is completely melted and there is no sign of granulation (approximately 30 seconds). Add heated mixture to bowl with cocoa powder, baking soda and oil and stir well for about one minute.
- Add vanilla to flax mixture. Add this to the warm mixture in the large mixing bowl and whisk to combine. Next add flour mixture to this bowl and beat with a mixer on medium speed for one minute.
- Pour batter into an 8X8 inch pan lined with parchment paper. Place marshmallows vertically in rows of 4X4 and press down into the batter. Bake at 350 degrees Fahrenheit for 25-30 minutes. Marshmallows should appear toasty brown on top and a toothpick test will come out clean. It is very important to allow them to cool completely before cutting.
My Unexpected Brownie Baking Adventure: A Busy Mom's Sweet Success
Life as a working mom is a whirlwind. Between juggling deadlines at the office, school pick-ups, soccer practice, and dinner prep, finding time for myself feels like a luxury. But last weekend, I decided to carve out some "me time," and it involved a surprisingly rewarding brownie baking adventure. I'd always been intimidated by baking, associating it with precision and a whole lot of patience – qualities I often lack during my hectic week. But when I stumbled upon this recipe for Toasted Marshmallow Brownies (gluten-free, bean-free, and vegan!), something clicked. It felt achievable, even fun.
The recipe itself was surprisingly simple, a welcome change from complex culinary projects I've tried in the past. The ingredients were readily available at my local grocery store, and the instructions were easy to follow. What truly amazed me was how delicious these brownies turned out. The combination of the rich, decadent cocoa and the perfectly toasted marshmallows was heavenly. It was a delightful surprise, far surpassing my initial expectations. The gluten-free aspect was a bonus—it meant I could indulge without worry, a treat that felt both indulgent and guilt-free.
As I baked, the aroma filled my kitchen, creating a warm and inviting atmosphere that my kids instantly gravitated towards. They were fascinated by the process, eagerly watching as the marshmallows transformed from fluffy white to golden brown perfection. Sharing this experience with my children felt more precious than any store-bought treat could ever offer. It was a moment of calm in our often-chaotic lives, a chance to connect and create lasting memories over something sweet and delicious.
This baking experience wasn't just about the brownies; it was a reminder to prioritize self-care, even if it's just for a few hours on a weekend. It was a chance to escape the pressures of everyday life and enjoy a simple pleasure, one that brought unexpected joy and a sense of accomplishment. It was also a chance to show my kids that even busy moms can find time to create something special, something delicious, and something entirely our own. These brownies aren't just a recipe; they're a symbol of finding joy in the everyday, proving that even the busiest of us can make time for a little bit of sweetness.
Beyond the personal satisfaction, these brownies are perfect for any occasion. They're impressive enough for a sophisticated gathering, yet simple enough for a casual family night. The vegan and gluten-free nature makes them inclusive, ensuring everyone can enjoy this delightful treat. The toasted marshmallows add a delightful textural contrast to the fudgy brownie base, a truly winning combination. The recipe's simplicity is deceiving; the end result is a rich, satisfying dessert that doesn't compromise on flavour or texture. Whether you are a seasoned baker or a complete novice like myself, I highly recommend giving these brownies a try. Prepare to be surprised – and possibly slightly addicted.
And if, like me, you're juggling a million things, remember that even a small act of self-care, like baking these simple brownies, can make a big difference. It's a small moment of peace, a tiny escape from the chaos, and a delicious reward for all the hard work you do each day. So, grab your ingredients, preheat your oven, and prepare for a little bit of sweet, unexpected magic.
