Babycakes' Brownies {Gluten-free} & POMegranate Coconut Smoothie #7

I think I am mentally on vacation. It was SO hard to wake up this morning but I knew I had to fit in my LAST workout at the gym for the next week since I will be leaving for Colorado tomorrow! Do you now understand why my head is in vacation mode? :) Either way, I scooted my behind into the gym for a rigorous weights and strength training class with one of my favorite instructors. She is yound and is studying at MSU but she kicks it!


After a few mishaps this morning, I finally got to make my perhaps last real green smoothie. I have yet to ask my friend if she has a blender but either way, I am taking Garden of Life's Perfect Food with me so that I can at least mix it up with something and still get my greens on, you know?

This morning's smoothie was different for sure. I cleaned 4 cups worth of fresh kale and figured I would only do 2 cups because it IS strong stuff. I placed the rest in the freezer for when I come back. I blended the kale in my Vitamix with a WHOLE pomegranate, well you know, peeled and seeded.

I added the promegranate jewels with some shredded coconut and coconut milk and blended away. It was a great combination! Score! I have yet to be truly disgusted with any of my combinations, thanks to God. Enjoy.

POMegranate Coconut Smoothie

• 1 pomegranate, peeled and seeded (use arils)
• 2 cups loosely packed kale
• 1/2 cup SO Delicious Coconut Milk
• 1/2 cup water
• 1/2 cup shredded unsweetened coconut
• 1 Tablespoon maple syrup
• 1 teaspoon raw maca powder
• 1 Tablespoon flaxseed oil

Last week I came across a great recipe for a gluten-free brownie on the Healthy Bitch Daily website. I was in search if something with chocolate to prepare for friends who were coming over. I wanted it to be a casual dessert, so I decided to go with the brownies.

This recipe was shared by Erin McKenna, the owner and co-founder of BabyCakes in New York, and will be featured in her new cookbook due out on April 2011. How exciting! These brownies were FANTASTIC and so moist. They are the best when they are consumer while still warm. They melt in your mouth. Oh so good. WHo knew a gluten-free brownie could be so good? I sure did not and I have made a Double Chocolate Pumpkin Brownie too! :)

She states you can make these in mini muffin pans because they seem a bit rich but I just made them using a regular dozen muffin pan and made an extra cake brownie in a heart shaped mini pan and I thought they were perfect. :) Make them and make them tonight!!

Babycakes' Brownies {Gluten-free}

makes 36 mini muffins or 14 regular size muffins
found on Healthy Bitch Daily and slightly adapted


Print recipe


1 cup garbanzo–fava bean flour
1/4 cup potato starch
2 tablespoons arrowroot
1/2 cup unsweetened cocoa powder
3/4 cup evaporated cane sugar (original recipe called for 1 cup)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon xanthan gum
1 teaspoon salt
1/2 cup coconut oil, plus more for the tins
1/2 cup homemade applesauce or unsweetened store-bought applesauce
2 tablespoons pure vanilla extract
1/2 cup hot water
1 cup vegan chocolate chips


Preheat the oven to 325F. Lightly grease three 12-cup mini-muffin tins with oil.


In a medium bowl, mix together the flour, potato starch, arrowroot, cocoa powder, sugar, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth. Using a rubber spatula, gently fold in the chocolate chips just until they are evenly distributed throughout the batter.


Using a melon baller, scoop the batter into each prepared mini-muffin cup or use a measuring cup to pour batter into large muffin tins.


For mini muffin pans: Bake the brownies on the center rack for 10 minutes, rotating the tray 180 degrees after 5 minutes. (For a fudgier cake, bake for only 8 minutes total)


For regular muffin tin pan: Bake for 15-20 minutes, rotating the tray 180 degees after 10 minutes.


The finished brownie will have a firm edge with a soft center, and a toothpick inserted in the center will come out clean. Cool them on a wire rack and serve while warm.