Gluten-Free Cherry Almond Brownies
Maker: Chef Sarah Tocco
Image: Sarah Tocco
Sarah Tocco is the chef at Fine Creek Brewing, a small, family-owned farmhouse brewery in rural Powhatan County, where they “cook the food we love to eat and brew the beers we love to drink.” During the workweek, Sarah invents new dishes and adjusts the brewery menus in response to the seasonal selections from local farms and orchards. At home Sarah experiments with recipes, adapting them to the nutritional needs of her family, some of whom require a gluten-free diet.
Instagram: @chefraratocco & @finecreekbrewing
Image: Sarah Tocco
Ingredients
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1 cup Vegetable Oil
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2 cups Granulated Sugar
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2 tsp Vanilla Extract
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1 tsp Almond Extract
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4 eggs
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1/2 tsp Baking Powder
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1/2 tsp Salt
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2/3 cup high-quality Cocoa Powder
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1 cup Gluten-Free Flour (I used Bobs Red Mill Cup-for-cup flour)
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1/2 cup Dried Cherries
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1/2 cup Sliced Almonds
Prepare
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Preheat the oven to 350 degrees.
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In a large bowl, whisk together oil and sugar.
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Add eggs and extracts, whisking until combined well.
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In a separate bowl, mix together flour, cocoa powder, baking powder, and salt.
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Add dry ingredients to wet, mixing well. Add dried cherries and stir until combined.
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Pour brownie mixture into a greased, 9X13 pan and spread evenly. Sprinkle sliced almonds on top.
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Bake for approximately 20 minutes or until a knife inserted in the middle comes out clean.
Make it local: Try this recipe using Southern Select flavorings, made here in Virginia.
