A Gluten Free Life Online

During a food demo, Susan O’Brien, founder of Hail Merry, raw, vegan, gluten free snacks, talks about the process and benefits of using raw buckwheat in products, like the new Lemon Blueberry Grawnola.

Just chatting some Hail Merry, raw vegan, gluten-free snacks at the Katy Trail 5K… check out the new lemon stuff!

Susan O’Brien, founder of Hail Merry raw, vegan, gluten-free snacks, invites you to join her at The Whole Foods Gluten-Free Expo and introduce you to two brand new Lemon products just in time for summer! The Meyer-Lemon Tart with Cashew Cream Ganache Filling and the Lemon Blue Agave Grawnola made with dehydrated organic blueberries. All Raw, Vegan, and Gluten-Free and made with Organic Blue Agave.

These brownies adapt well to any gluten free flour that is relatively mild-tasting. With 1 cup butter and 2/3 cup cocoa powder, they’re not light in calories or cost. But, oh my, are they worth. They’re also incredibly easy to make – you can mix everything up in the saucepan you use to melt the butter (so make sure to use a good-sized pan).

Preheat the oven to 350 degrees (F).

Butter and flour a 9 x 13 baking dish.

1 cup butter (2 sticks)

2 cups white sugar

4 eggs

2 tsp vanilla extract

2/3 cup unsweetened cocoa powder

1 cup gluten free flour (Domata is the best we’ve found – see the products page)

1/2 tsp salt

1/2 tsp baking powder

Melt the butter in a saucepan and remove from heat. Beat in sugar, eggs, and vanilla, until well mixed.

Stir together the cocoa powder, flour, salt and baking powder. Stir slowly into the butter mixture (the cocoa powder will want to fly all over, just keep stirring). When it’s well mixed, pour the batter into the prepared baking dish.

Bake for 30 to 35 minutes, just until a toothpick comes out clean (overbaking makes them dry and tough).

I think these are a bit of heaven served warm with vanilla ice cream or sweetened whipped cream. 

Enjoy!

And other recipes we found we thought you might like:

S’mores Bars

Gluten Free German Chocolate Cake with Vegan Frosting | Elana’s Pantry

Cranberry-Apple Crumble Recipe