5 days to a new year! This past week went in resting in, watching movies, sleeping late, late brunches and lots of great food. I am trying not so successfully to get back to work days and blogging schedule. It took me a few hours to write up the post.
I had pinned Roxana’s Cheesecake Tiramisu Brownies a while back and the past few days were a perfect time to vegan-ize them. The cheesecake layer is a bit thin as hubbs was never fond of cheesecakes and I did not want to eat the entire pan by myself :).Which I wouldn’t usually mind, but then it is the holidays, gotta share:). He loved the balance of flavors and these were a big hit with everyone visiting as well! You can easily double the cheesecake layer and make them taller.
The Brownie layer is gluten-free, has less oil and sugar and stays soft even when refrigerated. The cheesecake layer is tofu and coconut flour. Swirl in a bit of the brownie batter on top or sprinkle with sweetened cocoa. You can also lightly soak the bottom layer in espresso + liquor before serving. Stays well refrigerated for 3-4 days.
The brownie layer has oats and coconut flour. The great thing with Oats is that it doesn’t really change the texture or taste of a baked good much when compared to a regular with gluten option. You can make just the brownies too. Double the recipe, add a 1/4 cup chocolate chips into the batter and bake.
Hello there fudgy delicious beauty.
More holiday goodies from the blog rounded up here. Lots of gluten-free options!
On another note, I am going to evaluate and plan a few ideas for next year. Open an Etsy shop with a few goodies, come up with cookbook themes and recipe ideas to pitch to publishers(which I have to do), and think about a Dosa food cart (gluten-free vegan Indian fusion wraps). The first and last options are dependent on if I can get help with them. A few local friends did offer help, but a part time effort by me and by them might not be enough to start them up successfully, especially the last option. So we will see. Which one of these would you definitely want me to do?
Melt the chocolate. Add flaxmeal, oil, coffee and sugar and mix well. in another bowl, mix in the dry ingredients.
Spread the brownie batter on parchment lined or greased pan.
Blend all the ingredients for cheesecake and spread the batter on top of the brownie.
Swirl in some reserved brownie batter. Bake for 45 minutes. Let cool completely before slicing. Served to a mix crowd and approved and loved by all!
Tiramisu Cheesecake Brownies
Allergen Information: Free of dairy, egg, corn, yeast, nut, gluten.
Makes an 8.5 by 4.5 inch bread pan. Easily doubled for a regular brownie pan.
1/2 cup oat flour (I grind my own old fashioned Oats)
1/4 cup maple syrup
1 tsp instant coffee (omit for regular brownie or if you plan to soak them with prepared coffee later)
1/8 tsp salt
1/4 cup vegan chocolate chips (optional)
Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.
Notes: Add rum extract to the brownie batter or cheesecake batter if you have some. To make just the Glutenfree brownies, double the recipe, add 1/4 chup chocolate chips t the batter. Add more oat flour if needed and bake for 30-35 minutes or until a toothpick from an inch from the edge comes out almost clean. for a Spelt flour Brownie, see here.