Don’t show up in the Black Rock desert empty handed, impress your friends with these no cook meals for Burning Man. No need for fire or refrigeration. Pack your tu tu, feather boa, a festive burner bike, lots of H2O, adult beverages, everything on this […]
Make these easy sushi towers with fresh ahi tuna poke and perfect sushi rice. The stacks are beautiful and will serve two as an appetizer or one as a lunch or dinner portion. I’ve used some of the traditional Hawaiian ahi tuna poke ingredients with […]
The ultimate vegan gluten free zucchini brownies made with coconut flour, cinnamon and walnuts. Use up your abundance of zucchini in this delicious chewy, moist guilt free chocolate dessert that tastes a little like Mexican hot chocolate.
These might be a challenge to make in Baja because some of the ingredients are a little hard to find but I have seen gluten free flour so if you substitute that for the coconut flour let me know how it turns out.
I will continue my series of “Flips and Flops” which is all about necessary substitutions and the frustrations of failures – flops and the triumphs of success – flips, while cooking in Baja.
Hey Baja chefs, what frustrations do you encounter while cooking in rural Mexico? Please share in the comments and I’ll explore the substitutions.
The original Vegan Gluten Free Brownie recipe was introduced on my blog at www.WhatsforDinnerDoc.com so you might have seen them there. They are too good to keep hidden. I’m sharing them at Fiesta Friday where you can find recipes from all over the world.
Brownies are my go to company dessert in Loreto but I usually make a cinnamon and/or bourbon variation of Alton Brown’s chewy gooey brownies. They are not guilt free with 4 eggs and a stick of butter but sometimes a girl just has to indulge. I can’t find cake or brownie mixes in Loreto without trans-fats so I make all desserts from scratch. These vegan gluten-free zucchini brownies are a nice healthier guilt free treat any day.
Mexican hot chocolate in a chewy brownie. Try these with a glass of vino tinto, red wine. Delicious.
The recipe card is below but for some unknown reason my recipe builder isn’t working on the mobile setting. Grrrrrrr So here’s the written recipe without the html.
Gluten Free, Vegan Chocolate Zucchini Walnut Brownies
1 cup shredded zucchini
1 cup water
2 tsp pure vanilla extract
3 tbsp flaxmeal
1/2 cup vegetable or coconut oil
3/4 cup cocoa powder
1 cup coconut flour
1/2 tsp salt
1/2 tsp baking soda
3/4 cup coconut sugar or sugar of your choice
1/2 cup chopped walnuts
Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
Bake 19-20 minutes, then pat down hard with a pancake spatula or another sheet of parchment. Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.
Vegan Gluten Free Zucchini Brownies
Vegan brownies with a serving of vegetables and a touch of cinnamon for a gluten free chocolate treat.
- 1 cup shredded zucchini
- 1 cup water
- 2 tsp pure vanilla extract
- 3 tbsp flaxmeal
- 1 tablespoon cinnamon
- 1/2 cup vegetable or coconut oil
- 3/4 cup cocoa powder
- 1 cup coconut flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup coconut sugar or sugar of your choice
- 1/2 cup chopped walnuts
- Step 1 Preheat oven to 350F, and line a 8 X 8 baking dish with parchment paper. Set aside. Shredded 1/2 zucchini with the food processor shred attachment. Set aside. Combine dry ingredients in the food processor with the blade. Add water and vanilla and combine. Add zucchini and pulse to combine all ingredients except the walnuts. Stir in chopped walnuts.
- Step 2 Spoon batter into the prepared baking dish and spread and smooth down firmly with the back of the spoon.
- Step 3 Bake 19-20 minutes, then pat down hard with a pancake spatula or use another sheet of parchment and press with your hand.
- Step 4 Refrigerate overnight for a firmer brownie or eat when cooled for a fluffy, soft brownie. Let zucchini brownies sit 15 minutes before trying to cut into squares.
PIN IT FOR LATER AND CHECK OUT MY HEALTHY DESSERT PINTEREST BOARD
Inspiration from Katie at Chocolate Covered Katie. I used only zucchini instead of apple sauce and added walnuts and cinnamon. I used coconut sugar. Check out her other chocolate recipes.
A shopping list and menu for 3 days of healthy no cook meals. Perfect for an end of Summer, Labor Day camping trip, or exploring and surfing trips all year-long in Baja Mexico. One of the best reasons to travel is to explore the local […]
The U.S. Department of State issued a Mexico Travel Advisory for Baja California Sur, Mexico and Why This Expat Cares. If you stopped to read this post because you want to reinforce your fears of travel in Baja Mexico then stop reading and stay […]
Grilled sweet potatoes, poblano and red peppers are amazing together and easy to cook. You will love this sweet, smoky, caramelized side dish to serve with grilled meat or fish. Allow at least 20 extra minutes to roast the sweet potatoes before you grill the meat. I microwave the sweet potatoes for 5 minutes to reduce the grilling time. A drizzle of crema or yogurt will make the flavors pop.
I’m taking these festive Mexican sweet potatoes to Fiesta Friday where you can find recipes from all over the world.
Now, let’s party! Join Fiesta Friday #186 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Colleen @ Faith, Hope, Love & Luck and Alex @ Turks Who Eat
Have you heard of the Big Green Egg?
I think I need one. (more…)
Summer happiness is a bowl full of freshly picked cherries and a spicy, smoky slightly sweet grilled tri tip. Best served with a bottle of vino tinto, near the water, with your best friends. Cherry chipotle barbecue sauce is perfect on grilled beef tri tip. […]
Should you stop cooking in aluminum foil? I did. I’m a physician and I care about health and food safety. Frankly it never occurred to me to question the wisdom of cooking in aluminum foil until I posted a recipe for taco zucchini boats grilled […]
Make this easy spicy sushi recipe with spicy Baja ahi (yellow fin) tuna, perfect sushi rice, siracha mayo and avocado.
A lunch or appetizer portion that’s sure to impress your guests. No need to roll and cut sushi, unless you like to make sushi then go for it. Actually making sushi with your friends does sound like a great way to get messy in the kitchen. Either way you get to eat spicy Baja sushi.
I’m taking my easy sushi recipe to Fiesta Friday to share. Have you tried the Tailwind app for Pinterest and Instagram? I opened a new tribe called Healthy Recipes for Healthy Families. Here’s your personal invitation to join my Tailwind tribe.
With Tailwind you can manage your Pinterest boards with ease and set up perfect pinning schedules. I’m loving this new application! Check it out and join my tribe.
Enough about me, here’s the easy sushi recipe I promised.
I found the perfect foolproof sushi rice recipe at MakeMySushi.com.
Make the sushi rice before preparing the fish and let cool to room temperature, about 45 minutes in advance of assembling the towers. Chop serrano and green onions and mix with mayonnaise, lime juice and siracha. Cut tuna into small dice and mix with spicy sauce. Slice avocado. Assemble towers; the fish goes first in the pan followed by the rice. Pat rice down over fish. Invert onto your serving dish or onto individual plates. Gentle remove springform pan. Garnish with avocado slices and green onions. Serve with wasabi paste and soy sauce.
Easy Sushi, Spicy Baja Tuna in Sushi Towers
Spicy tuna towers over sushi rice. Easy sushi recipe.
- Sushi rice, uncooked 2 cups
- Rice vinegar, unseasoned, 1/4 cup
- Sugar, 1 tablespoon
- Salt, 1 teaspoon
- Fresh raw ahi (yellow fin) tuna, 16 ounces, may substitute any sushi grade tuna, jack or salmon
- Mayonnaise, 2 tablespoons
- Siracha, 2 teaspoons or to taste
- Serrano chili, 1 teaspoon minced
- Green onion, 1 tablespoon sliced thinly
- Lime juice, 2 teaspoons
- Avocado, 1/2 sliced
- Wasabi paste and soy sauce on the side
- Step 1 Rinse rice until several times until water is clear. Combine 2 cups of rice and 2 1/2 cups of water. Bring to a boil, stirring once. Reduce heat and simmer for 8-10 minutes.
- Step 2 Heat vinegar, sugar and salt until solids dissolve. Stir vinegar mixture into hot rice and combine. Let cool to room temperature.
- Step 3 Dice fish and combine with remaining ingredients except avocado.
- Step 4 Divide fish into 4 inch springform pans (4). Top fish with prepared sushi rice and pat down with a spoon or a flat based measuring cup to compress the rice.
- Step 5 Invert pan onto serving dish and open springform. Gently remove pan and base. Garnish with avocado slices and serve with wasabi and soy sauce on the side.
PIN IT and Please share this post. I’m so happy with the delicious results.
Ten Kitchen Gadgets You Can’t Live Without in Baja, Mexico Every chef or home cook has a list of essentials kitchen gadgets that they can’t live without and these are ten of my favorite kitchen tools that make my life easier. Of course I could make […]