Gluten Free Vegan Zucchini Bars

          Before I became a food allergy mom, I always bake snack treats for my children.  It's my sneaky way of making sure the kids especially Child #2 eat vegetables and fruits.  The zucchini bars or Z bars as we call it, are a staple in their lunch bag. The original recipe that I developed for these bars is loaded with fresh veggies, applesauce and has reduced amount of sugar.  Something that makes me smile every time they ask for another slice.  (wink, wink)

 

           When we started to convert to a gluten free lifestyle and eliminate the food allergens of the kids, I spent a lot of time researching and trying flour combinations to recreate these Z bars.  Unlike carrots or apples, I found out that zucchini tends to be less forgiving and temperamental if prepared without eggs and wheat.

 

            After some or should I say many trial and error baking sessions, I finally came up with this new Z bars.  This recipe produces a very moist cake-like texture making it really addictive.  It is not very sweet so it's fine kick it up a notch by serving it with some frosting or even buttery spread.  If you are able to get young fresh zucchini, you can use it with the skin on. Otherwise, I suggest peeling some of the skin off because it will leave a bitter after taste. 

 

           Give this recipe a try, you can even use it for a birthday cake.  I'm pretty sure your family will love it as much as we do. 

           Enjoy!

-Rozelyn

Ingredients:

3/4 cup canola oil
1/4 cup unsweetened applesauce
1 cup sugar
3 Tbs. flax meal
9 Tbs. lukewarm water
2 1/4  cups grated zucchini
2 1/4 cups Gluten Free Flour Mix (see it here)
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground nutmeg
2 tsp. vanilla extract

1. Preheat oven to 350 degrees.  Line a 9x13 pan with aluminum foil or parchment paper and lightly grease with oil.
2. Make flax goo by combining flax meal and water in a small bowl.  Set aside for at least 5 minutes before using.
3.  In a big bowl, whisk gluten free flour mix, cinnamon, salt, baking soda, baking powder and nutmeg.
4. Using a mixer, cream the oil, sugar and flax goo for about 2 minutes or until well incorporated. 
5. Then add the vanilla extract and zucchini.
6. With the mixer running on low, slowly add the flour mixture.  Don't over mix.
7. Pour the batter on the prepared pan and bake in the oven for 50 - 70 minutes. The bars are done when a toothpick is inserted in the middle of the pan it comes out clean.
8. Move the pan on a wire rack and let the cake cool completely before cutting and frosting.

Food Allergy Friendly Fudgy Bean Brownies - Gluten, Dairy, Egg, Nut and Soy Free

        It's been a while since I last posted a brownie recipe or product review.  As I have mentioned in my previous posts, the most challenging part of being in a gluten, dairy, egg, nut and soy free diet is baking.   Unlike cooking wherein you can easily alter the outcome of a dish, baking is an exact science.  It's not just a matter of using the tastiest ingredients, it is about having the right proportions, mixing technique, proper heat, timing and pan size.  That being said I totally understand why some are scared to try baking from scratch or even baking at all. 

 

        For us food allergy Frugalista Moms, the need to bake and recreate some well loved treats or snacks is a big must.  Baking our own desserts or breads is not only for savings purposes but most importantly to have safe food for our children. With that in mind, I would like to share with you the recipe for one of our family's favorite after school and even lunch box snack  - Bean Brownies. 

 

       This version was adapted from my original recipe Black Bean Butterscotch Brownies found in my previous blog.  Since I have to remove the eggs, it took me about a dozen attempts to make the texture as close to the original as possible. Give this yummy, healthy vegan treat a try.  I'm sure you and your child will never look at brownies the same way again. 

 

       Enjoy!

 

-Roz

 

 

Ingredients:

 

1 15 oz can black beans

1 cup sugar

1 tsp vanilla extract

3 Tbs flax meal

9 Tbs lukewarm water

1/4 cup oil (you can use canola, sunflower or corn oil)

1/2 cup cocoa powder

1/4 cup buckwheat flour

1/8 tsp sea salt

1 tsp cinnamon powder

1/2 cup mini chocolate chips (Enjoy Life)

 

1. In a small bowl, combine flaxmeal and water to make a flax goo.  Set aside.

2. Rinse beans in running water.  Drain.

3. In a blender or food processor, puree the black beans, sugar, vanilla and oil until smooth. 

4. Transfer the bean mixture in a big mixing bowl and add the salt, cocoa powder, buckwheat flour and cinnamon.  Mix until just combined.

5. Pour the batter in a 9x9 greased pan and sprinkle the chocolate chips on top.

6. Bake for 30-35 minutes in a heated oven with a temperature of 350 degrees.  Do not overbake. 

7. Remove from the oven when the sides pulls away from the pan or there is a gap between the cake and the pan. 

8. Cool completely before cutting into bars. 

 

Optional:

 

Coconut drizzle

        Combine 3 Tbs coconut milk and 5 Tbs powdered sugar and mix until you have a smooth and creamy consistency. Drizzle on top of cooled and sliced brownies.  Let it set for about 5 -10 minutes before serving.  Depending on your preference, you can thin it out more by adding a few drops of coconut milk at a time or make it thicker by adding more powdered sugar.