Gluten-Free Brownie in a Mug

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Last post of the week! Happy Friday, everyone, you made it to the weekend! Congratulations!

Maybe you feel like celebrating or indulging a bit? this little beauty is amazing because it only takes a few minutes to make. It is super easy, and the perfect serving for just one person. Then you are not tempted to eat a whole tray of brownies. You can’t feel bad about a little mug?

I have to give a shout to my mom for the inspiration on this. I was racking my brain for things to do with brownies (I’m not done yet, stay tuned next week I’ll have ice cream). My mother has been making my nephews individual mug cakes. It’s just one of the many cut things they do. I can make a brownie in a mug!

If I were to do this again or thought of it before hand, I could have topped this with a spoonful of coconut milk vanilla ice cream or whip.

Anyways, I’ll keep it short and sweet (I’ve got baking to do anyways, time for me to work: 2 farmer’s markets this weekend and a brunch).

Enjoy and have a great weekend!

Gluten-Free Brownie in a Mug

Ingredients:

  • 2 tbsp almond flour
  • 2 tbsp tapioca flour
  • 2 tbsp unsweetened cocoa powder
  • ¼ cup honey
  • Pinch salt
  • 2 tbsp melted coconut oil
  • ¼ cup water
  • ¼ tsp vanilla
  • 2 tbsp Enjoy Life Chocolate chips

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Gluten-Free Brownies

IMAG3652You know you are in the right profession when you have withdrawals. I haven’t baked anything in a week. I’ve been hard at work on my computer designing my 8-week program and cookbook. I felt great accomplishing my goals for these things, but there is the creative part of me that yearns to make things. Luckily, I have two markets this weekend and Zach and I have a brunch for the SAE mothers. I had a hard time not baking anything for my market today, the urge was definitely strong, however, I do like to make things as fresh as possible. So that will have to wait until Friday (I did measure all my dry ingredients out into containers though with notes, so all I have to do is add a few wet ingredients and mix. I have become a master at prepping ahead of time so I am not over-worked and stressed on Friday’s. Being able to take my time, not feel rushed, and do my best is essential to the taste of my products). I was excited to realize I had a little extra flour left over. Granted it was coconut flour. I was determined to make to it work. I really wanted a new recipe to blog. And I really wanted to make something. And I’ve had my heart set on making brownies. Its been on my to-do list for a month now, ever since I realized I do not have any brownie recipes, here, on my website.

Also I couldn’t just settle for making plain brownies. Yes, they’re good, but I have been creative deprived for a week, I needed more. So I decided to make two with caramel. To make the last two into Samoa style brownies. And to save one of the plain brownies to make a little brownie ice cream. Plus a brownie in a mug. That was my mother’s inspiration. She has been into making little mug cakes for my nephews, so why not a brownie in a jar. It’s easy and perfect for one solo person to make. A little indulgence, without having a whole tray of brownies in your face, taunting them to eat them. The pressure to eat them would be real.

So sit back and enjoy this week of brownies! Time to fix their void on this page!

(note the Samoa are my favorite, but they are also my favorite Girl Scout cookie from childhood).

Gluten-Free Brownies

  • 1/2 cup coconut flour (if I did this again I would use almond flour, but the coconut was still good)
  • 1 cup coconut sugar
  • 1/2 cup butter (or coconut oil or ghee, I had more butter than extra oil), melted
  • 1 tbsp extra-virgin olive oil
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup unsweetened cocoa powder
  • pinch sea salt

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