But rather than pigging out on store bought ice cream or pastries that can't even compare to the real thing, I thought I would attempt to at least make something a little bit healthy. So without a recipe in hand, I marched right into the kitchen and raided the cabinets for ingredients, surprisingly finding a good amount to work with.
I pretty much just poured a bunch of different things into a mixing bowl and scribbled down measurements, coming up with it all as I went. I'll probably come back to this a little later to play around with the recipe some more, but I have to admit, they are tasty. I tried to stick with vegan, gluten-free, and sugar-free ingredients just for funsies, but go ahead and use real flour, milk, and chocolate chips, if you want.
And ta-da! My original creation- no recipe, just a little bit of luck.
Quadruple Chocolate Brownies (Vegan, Gluten-free, and Sugar-free)
- 1 1/4 cup almond meal
- 1 1/4 cup rice flour
- 1/4 cup sugar-free Jell-O chocolate pudding mix
- 1/2 teaspoon cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup canola oil
- 1 Tablespoon sugar-free chocolate syrup
- 1/2 cup agave nectar
- 1/2 cup chocolate soy milk
- 1 cup carob chips
- In a large bowl, combine almond meal, rice flour, salt, baking powder, pudding mix, and cocoa.
- In an electric mixing bowl, mix canola oil, agave nectar, chocolate syrup, and soy milk.
- Slowly add the dry ingredients to the wet ingredients. Stir in carob chips.
- Pour mixture into an ungreased pan and bake (I baked them for 12 minutes and they were still pretty wet. If you want crispier brownies, I would suggest baking them longer. But I just put them in the fridge and they hardened up after a couple hours).