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Today At Work...
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17 posts in this topic

They were chocolatey and wheatey with a chocolate-mint glaze. They looked SO moist and rich, so I was asking the people eating them to describe them to me, so that I can vicariously live through these brownies :) Now, I was kidding, everyone knows I don't play the victim but man, these looked awesome. And somebody says to me "I don't know how you do it! You are so strong to not eat these" and I thought that there is no WAY I am risking my recovery for a stupid bronwie because 6 months ago when all the doctors and specialists had NO idea what was wrong and I was SO sick and getting SO skinny and my neuropathy was so bad and my depression and anxiety made me literally suicidal (thinking that if I took the whole bottle of ativan, i would just go to sleep forever), I thought for SURE I would end up in a wheel chair, I was crying saying I WOULD EAT CAT S*#T IF IT MADE ME FEEL BETTER. The memory of how sick I was, my whole family thought I was going to die, I actually didn't even want the brownie. Of course, I never shared this with my co-workers but it just reminds me of how awful this disease is! I never want to forget those days because I want to appreciate the good days and NEVER be tempted to have a brownie (or 12)

Later, a guy came up to me and said that if it made me feel better,he had Wendy's for lunch and then a brownie and that he wanted to puke...I told him I was sick of eating nuts and berries and he assured me it was actually a MUCH better way to go :)

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Do you want to make these? I can give the gluten-free version recipe. My son loves chocolate & mint brownies and he doesn't have to be gluten-free. It's easy.

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Do you want to make these? I can give the gluten-free version recipe. My son loves chocolate & mint brownies and he doesn't have to be gluten-free. It's easy.

Yes, I would love to :)

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Yes, I would love to :)

My husband took gluten-free brownies to work the other day and they were polished off in minutes. No one even thought to ask about their being gluten-free but they were! I also made some luscious gluten-free butterscotch brownies yesterday - there is no way you can tell they are gluten-free. However, brownies are probably the easiest things to make gluten-free and so satisfying. :) Let me know if you are interested in the recipes.

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Butterscotch!!! Mint!!! Bring them on!

(i apparently miss brownies more than i let on it seems :) )

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Now I want brownies too! Anyone have a gluten free, soy free AND dairy free version? I have bakers chocolate and cocoa powder right now, need to order some dairy free/soy free chocolate chips. Mmmmm chocolate!

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I just use Gluten Free Pantry brownie mix. They are great! The chocolate fudgey layer and the mint icing make them so good! I'll post that part tomorrow after the kids are off to school.

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I made a chocolate cake from an old family recipe but gluten free and took it to a party a few weeks ago and no one had a clue it was gluten free... LOL They begged me for the recipe and I said I couldn't give it to them because then I'd have to... well you know the line. But they didn't even notice the difference. When I took a piece and started eating it several of the men gasped... and that's when I had to confess that it was gluten free cake.. they didn't believe me.. LOL Next I'm trying my brownie recipe heehee

It can be done!!

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I really like The Culinary Institute of America's "Gluten-Free Baking" as it includes interesting recipes that most other more basic books do not, such as eclairs, naan, pretzels, English muffins, etc. Another I like is Annalise Roberts' "Gluten-Free Baking Classics".

I have found for brownie or butterscotch brownie recipes it's simple to just use your favourite recipe and swap flours. Always remove from the oven a couple of minutes early so they remain lovely and chewy. Don't forget to bring your ingredients to room temperature first! It really does make a difference in gluten-free baking.

The butterscotch brownies I made the other day are:

6 tbsp canola oil

2 cups dark brown sugar

2 eggs, beaten

1 1/2 cups your favourite gluten-free flour blend

2 tsp BP

1 tsp S

1 tsp vanilla

Mix as usual brownies. Bake at 350 in greased 8x8 pan for 22-24 minutes.

Another version I love uses browned butter which adds a lovely depth and nuttiness.

A good plain brownie recipe is http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html with the option of adding in mint.

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I really like The Culinary Institute of America's "Gluten-Free Baking" as it includes interesting recipes that most other more basic books do not, such as eclairs, naan, pretzels, English muffins, etc. Another I like is Annalise Roberts' "Gluten-Free Baking Classics".

I have found for brownie or butterscotch brownie recipes it's simple to just use your favourite recipe and swap flours. Always remove from the oven a couple of minutes early so they remain lovely and chewy. Don't forget to bring your ingredients to room temperature first! It really does make a difference in gluten-free baking.

The butterscotch brownies I made the other day are:

6 tbsp canola oil

2 cups dark brown sugar

2 eggs, beaten

1 1/2 cups your favourite gluten-free flour blend

2 tsp BP

1 tsp S

1 tsp vanilla

Mix as usual brownies. Bake at 350 in greased 8x8 pan for 22-24 minutes.

Another version I love uses browned butter which adds a lovely depth and nuttiness.

A good plain brownie recipe is http://glutenfreegoddess.blogspot.com/2006/01/dark-chocolate-brownies.html with the option of adding in mint.

Thanks for the recipe but what is BP and S?

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...I was crying saying I WOULD EAT CAT S*#T IF IT MADE ME FEEL BETTER.

This made me laugh. :lol:

I used to make such grandiose, anxiety and depression-driven proclamations like, "I would literally cut off one of my limbs if it would make me feel better!"

But now I walk by a bakery and I'm like, "Ooh! Cake!" Then there's some sort of whining about how I can't have cake like that anymore. And everyone around me just rolls their eyes in an exhausted, exasperated way.

There was such Shakespearean drama to my plight and, amazingly, I can sometimes forget that in the face of pizza and cake.

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Thanks for the recipe but what is BP and S?

Sorry! BP is baking powder and S is salt. :)

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Sorry! BP is baking powder and S is salt. :)

Thanks! I was guessing Sugar for the S and I would have been wrong, LOL.

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Here's the recipe.

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Here's a surprisingly good recipe using pureed black beans! They turn out like chocolate fudge brownies and even the gluten eaters will like them!

Ingredients:

1/2 C butter (125mL)

6oz bittersweet chocolate, chopped (175g)

1 3/4 cup drained & rinsed black beans

4 eggs

1 1/2 C granulated sugar

1 tsp vanilla

Method:

Line 9-inch square metal cake pan with parchment paper, leaving 1-inch overhang. Set aside. In small saucepan, melt butter with chocolate over low heat; set aside. Meanwhile, in food processor, puree beans until smooth; set aside. In large bowl, beat eggs with sugar until pale and thickened; beat in vanilla. Stir in chocolate

mixture until combine; stir in beans until smooth. Scrape into prepared pan. Bake in centre of 350F oven (180C) until cake tester inserted in centre comes out with a few

moist crumbs cinging, about 45 minutes. Let cool in pan on rack. Cover with plastic wrap; refrigerate until cold, about 2 hours. EAT!

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Really! Black beans. Nothing personal but sounds horrendous :) However, I think I will give them a try!

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    • The anxiety thing is there I take teas, and supplements along with CBD oil to help with it, and long walks and exercise when I get antsy. As for the human interaction it is a mix of other mental issues, and the way I feel about people who can eat gluten. If they are not eating I have no issue talking with people. I mentioned I have issues accepting them as the same species when I see them eating. My reaction to gluten is so ingrained in me that it is not a food but a poison, that watching others eat it causes a subconscious reaction where I find myself avoiding them and looking down on them like something from another planet. I end up disgusted with them and walking away, I will go out of my way to avoid people and places where foods like this are present. This is my TRAUMA part of the gluten exposure, and one of the big things I am trying to address in my life right now. I know it is irrational to do so but I end up doing it, I have never cared about others race, religion, or looks, but if I see them eating a gluten/poison, it somehow changes how I perceive them and interact with them and I hate this part about me. It is taking a lot of mental effort to try to smile and treat them as a human, and not something to be looked down upon in disgust. I just recall that mental state that gluten puts me in with my mind and body turning against me and not doing what I will it and the fear comes back. This diet is pretty much like mine, I take Doctors best Magnesium powder in a tea that is actually brewed with st johns wort (never thought much of it) , I use Liquid Health Stress & Energy along with the Neurologic Support they have, twice-three times a day for B vitamins(along with a bunch of other supplements) . I can not digest meats or carbs well, meats it is a issue with breaking them down same with egg yolks, I literally just burp up the undigested meats hours later. I have found the only way to eat them is to boil/slow cook them til they melt then blend them into a broth and have it with digestive enzymes so only do it with turkey bacon, longhorn, and salmon in small amounts in soups or for flavoring stock for stir frys.  As for Carbs like rice and potatoes I end up getting really gassy and bloated, same with sugars in any amount greater then like the size of my thumb give or take. Oats I only have gluten-free Harvest in about a tbsp amount when tasting recipes of stuff I sell at farmers markets. So I eat mostly fats and protein from egg whites, nuts, seeds, veggies, and vegan protein powders blends balanced for complete proteins. I have at least 1-2 dried fig, dates, handful of banana chips, or a 1/4 of a small fruit with meals for fruits.  My meals are mostly egg white and veggie omelettes, stir frys, and soups, Always with lots of fats and proteins in each meal. I have found having nutritional yeast to help with my mood and energy levels also and find someway of having it in meals often. I keep my foods on rotation and keep getting updated feed back on ratios with my dietician. I also have a rather odd list of foods I can not eat due to allergies/intolerance.
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