Some recipe ideas come together on the first try, without any mess or fuss. Others are true labors of love, like grains that simmer and simmer but never get soft until some unexpected moment at the end. This recipe happens to be one of the latter.
If you’ve ever tried to make “real” chocolate mousse, it can be finicky. The eggs must be just the right temperature and the folding technique must be spot-on. You won’t find any of those difficult directions in this recipe. Basically, you dump everything into the food processor and blend.
I’m not sure who coined the phrase, “easy as pie,” but I’m almost certain she was not familiar with baking them. Making pie crust — for most of us, I’d wager — is not a walk in the park. And if you’re making a dairy-free pie, well, that’s a challenge that many prefer to leave up for the professionals. But if you’re committed, like us, to making a dairy-free pie of your own, you’ve found the right place.
You’ve probably noticed the chickpea’s strange, foamy properties if you’ve boiled this legume and skimmed those impressive peaks of foam off the top off the water. It turns out that chickpea brine is the latest innovation in egg-free and dairy-free baking, and it’s been rebranded as aquafaba.
Gluten-free brownies–when made without those unpredictably tricky gluten-free flours–is the kind of dessert that speaks to me: fudgey, rich, and above all, very easy to make.