Fudgy Carob Brownie Recipe (gluten-free, egg-free)

Since I am still nursing my son, I am still avoiding chocolate because of the caffeine content. I have tried

countless carob brownie recipes to satisfy my cravings and one worked for a while but I want something fudgy and unhealthy tasting.

I briefly experimented with amaranth and quickly learned that cooked amaranth is very gooey, not like quinoa at all. So I put it in the back of the pantry and forgot about it. While trying to find a recipe for a fudgy carob brownie I came across amaranth and realized it would be perfect in a brownie. I didn't have any eggs to spare since our hens aren't really laying much right now so this recipe is also egg free. These are the most fudgy gluten-free brownies I have ever made!

Fudgy Carob Brownie Recipe (gluten-free, egg-free, refined sugar free)

1/2 cup amaranth flour
1/4 cup coconut flour
1/4 cup carob powder

1 tbsp ground flaxseed
1/8 tsp baking soda
1/2 tsp cinnamon
2 tsp coconut sugar or honey or 1/2 tsp more stevia
1/4 tsp powdered stevia leaf
1/4 cup coconut oil
1-1 1/2 cups raw milk at room temperature
1 tbsp apple cider vinegar

Preheat oven to 325°F. Grease an 8 x 4 or similar size pan.

Mix together dry ingredients in a large bowl. Add the coconut oil and 1 cup of milk. Mix well. Add more milk if it's too thick. Mix in apple cider vinegar. Pour into prepared pan. Bake for 20-25 minutes.

Gluten-Free Egg-Free Banana Bread

I have been waiting for the two bananas on my counter to turn extra ripe so I can make banana bread. I usually make Elana's banana bread recipe but I did not have any eggs to spare so I tried to make a new egg free version with the ingredients I had on hand. This banana bread came out great! You can't tell that there are no eggs and it was NOT crumbly. I store it in the fridge and when I want a slice, I put it in the toaster oven an top with a sliver of butter.

Gluten-Free Egg-Free Banana Bread Recipe

3/4 cup brown rice flour
1/2 cup flaxseed
1/4 cup white rice flour
2 tbsp ground chia seed
1/2 cup coconut oil, melted
1/2 cup soaked almonds or walnuts, chopped
1 tsp cinnamon
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
3/4 tsp stevia powder
2 bananas, mashed
1/2 cup milk*

Preheat oven to 350F.

Grind up flaxseed and chia seed (I used a magic bullet.) Add milk to the flaxseed and chia. In another bowl, mix together the brown rice flour, white rice flour, stevia, cinnamon and baking powder. Mix well. In a separate bowl, mash bananas and add vanilla, milk, and baking soda. Mix together the coconut oil, banana mixture and flour mixture. Fold in nuts. Pour into greased 8 x 4 glass loaf dish.

Bake for 45-50 minutes.

* I have used sour cow's milk and fresh goat milk from my goats!