Top Pick Of The Week

August 31, 2010

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Deb’s Farmhouse Kitchen is the source for gluten-free chocolate walnut brownies. Photography by Dolcielo.

WHAT IT IS: Gourmet brownies and granola that are gluten-free.
WHY IT’S DIFFERENT: Our tasters didn’t realize the brownies were gluten-free!
WHY WE LOVE IT: The granola is as satisfying as candy or trail mix. While we’ll still go for the wheat-and butter-based brownie, we’ll never refuse one of Deb’s.

.Gluten-Free Brownies
Page 2: Deb’s Are Divine


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Gluten-Free Brownies

Deb’s Farmhouse Kitchen is an artisan baker of all-natural, gluten-free brownies. They are crafted with care.

The deep chocolate flavor comes from fine bittersweet chocolate, semi-sweet chocolate chips, protein-rich gluten-free almond flour plus tapioca starch for interior body and a crisp top. Eggs add to the moisture and richness. The brownies are studded with walnuts, the healthiest of nuts,* which provide more protein. Cholesterol-free cocoa butter (a heart-healthy fat) is used instead of cow’s milk butter. Everything in this recipe except the sugar is actually good for you.

*Compared to other nuts, walnuts have a significantly higher amount of alpha linolenic acid, a type of plant-derived omega 3 fatty acid, similar to that found in salmon. Many studies show this lowers total cholesterol and LDL cholesterol (the bad cholesterol levels). In 2003, the FDA approved the following claim for seven different types of nuts—almonds, hazelnuts, peanuts, pecans, some pine nuts, pistachios and walnuts: “Scientific evidence suggests but does not prove that eating 1.5 oz per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

Overall, the texture is dense and the brownie is chewy. Our tasters didn’t realize the brownies were gluten-free, which is why they’re a Top Pick Of The Week. The brownies can be frozen for up to two months.

Serving The Brownies

Each five-ounce brownie, which is produced as a four-inch square, can be cut into four square brownies or five or six slices.

  • This inspired us to make a brownie ice cream cake, using the brownie to make a bottom crust. We cut it in thin slices and pressed them into the bottom of a springform pan. We then added a layer of vanilla ice cream and one of coffee ice cream (pick your own favorite flavors and soften the containers in the fridge or at room temperature enough so that it can be worked with a spatula). We sprinkled brownie crumbs to create a top layer, and decorated it with fresh strawberry halves.
Almond flour—made from finely ground almonds—substitutes for wheat flour.
  • For everyday portion control, we slice the four-inch square into one-inch “bites.” Eating three at a time was satisfying, and less cake than a normal-size portion.
  • The large square also works as a mini gluten-free birthday cake (BYO candle), if you don’t have time to bake a gluten-free layer cake from Cherrybrook Kitchen.

If you’re not in a brownie mood, snack on Deb’s Gluten-Free Granola or use it to top ice cream.

Continue To Page 3: Deb’s Gluten-Free Granola

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