Happy April Everyone. Given the state of affairs in the world, I’m pretty sure that was the longest March on record. I keep looking for the positive things coming out of this, and a big one for me is that I am cooking more than ever! I also just realized I’m spontaneously writing a new cookbook. (Instead of spending 50 hours writing a traditional book proposal, then praying for a green light from my publisher, the 2020 version of that process is just to let them know right here that it’s happening! (hahaha.)
Since many of you know that I work with Traeger Grills–I’ll save my love story with them for another day–one of the biggest questions I get is if my recipes are designed to work on a Traeger. The answer is an emphatic “YES!” But to prove it, I thought it’d be really fun to take two recipes most people make in an indoor oven and take them outside and put them on my grill!
So today I’ll be making two of my most popular recipes on my Traeger-my Chocolate Coconut Brownies that are gluten free (WOOHOO!) and my Blistered Curry Cauliflower with Toasted Almonds and Mint. The brownies come from my last book The Anti-Inflammation Cookbook: the Delicious Way to Reduce Inflammation and Stay Healthy, and the Cauliflower is from my newest book The Vibrant Life: Eat Well, Be Well.
If you feel like cooking along with me, grab your ingredients and fire up your Traeger or your oven! Or just drop in and follow along for a bit! To watch/comment, simply:
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Follow me on Instagram @amandahaascooks
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At 4pm PT, look at the top of your Instagram feed where they show the stories. You’ll see mine get a second ring around it which means I’m “live.” Click on it and join us for some fun! You can hop on simply to watch or you can type in any cooking/grilling questions you have.
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I’ll save the video to my Instagram account so you can watch it in my stories for 24 hours, OK?
WARNING: If you have never seen my backyard, prepare to be surprised by the number of grills I have. My favorite one is shaped like a pig and her name is Poppy. She is a fully functioning Traeger grill, but she is just here to keep me company. I wouldn’t DARE use her to cook ribs. (My humor has taken a turn for the worse…)
I hope everyone is having a good week, and I’m sending continued love and prayers for good health to all of you and beyond!
Chocolate-Coconut Brownies
Ingredients
- ½ cup gluten-free flour such as Cup4Cup or Bob’s Red Mill
- ¼ cup unsweetened alkalized cocoa powder
- ½ tsp salt
- 4 oz semisweet chocolate coarsely chopped
- ¾ cup unrefined coconut oil
- 1 cup raw cane sugar
- 4 eggs
- 1 tsp vanilla
- 4 oz semisweet chocolate chips (optional)
Instructions
- Preheat the oven to 350°F [180°C]. Grease a 9-by-9-in [23-by-23-cm] baking pan and line with parchment paper.
- Combine the flour, cocoa powder, and salt in a medium bowl. Set aside.
- In a double boiler or microwave, melt the chopped chocolate and coconut oil. Let cool slightly. Add the sugar, eggs, and vanilla, whisking until well combined. Whisk in the flour mixture. Fold in the chocolate chips (if using). Pour into the prepared pan. Bake until a toothpick inserted in the center of the brownies comes out clean, 20 to 25 minutes. This will yield a somewhat gooey brownie. Continue to bake for 5 to 10 minutes if you prefer a drier brownie.
- Let the brownies cool completely, then cut into squares. Store in an airtight container at room temperature for up to 3 days.
