Update: This contest is now closed. Marilee Dempsey is the winner! Congrats, Marilee!
I’ve followed Silvana Nardone for several years now, even before she released her first book, Cooking For Isaiah. I loved that her recipes were often focused on making things delicious and with the approach that even with celiac disease, one doesn’t have to do without their favorites.
Silvana has continued that approach with her latest book, Silvana’s Gluten-Free and Dairy-Free Kitchen: Timeless Favorites Transformed. This book is beautiful, full of full-page color photos of recipes. But more than that, it’s truly a collection of favorites, from baked goods to main meals to desserts, that are free from gluten and dairy. The dedication that Silvana has taken to make this extensive collection of amazing recipes, converting each to gluten-free/dairy-free, is nothing short of awesome. As someone who spent a number of years on a gluten-free, dairy-free diet, I know how tough it can be sometimes to replace not only gluten, but also things like cheese, yogurt, butter, and milk, all while preserving taste and texture.
I spent some considerable time gawking at all of the recipes, but what really caught my eye was this brownie bark recipe she shares in her Dessert section. I’ve heard of brownie bark only recently, but if my memory serves me correctly, it was a gluten-full product that was already made and available at certain stores. As a lover of the chewy-crisp edges of a brownie, I knew that something like this would fancy my sweet tooth. And a gluten-free version? More delicious brownie crispness for everyone!
This brownie bark came together in a flash. I made a mini-recipe of Silvana’s flour blend (she has a simple, straightforward one in this book – no need for a dozen flours!), and stirred all of the ingredients together in a matter of minutes. Once spread out thinly and baked, the hardest part, as it is with all brownies, was the waiting. You have to let this bark cool completely in order to finish it and break it apart. Somehow, I managed, and while I was making a plate for my husband to take to his coworkers the following day, I have to say, I ate my fair share while breaking the bark. After all, I had to test it, right? Otherwise, how would you know that this is an amazing, delicious recipe, and while I think the book is awesome overall, I would buy it just for this one recipe?
That’s right, you wouldn’t.
What’s even better, I’m giving away a copy of Silvana’s new book! Yesiree, you can enter to win a copy! It’s available for sale on Tuesday, September 2, 2014, but I’ll happily give one of you a copy for free! Just a few things are required in order to enter:
You must be 18 years of age to enter. You also must be a resident of the United States to enter. The contest will run through midnight Central Daylight Time on Friday, September 5, 2014. At that time, I will pick a winner at random and announce here on this post, as well as via Facebook and Twitter, and contact the winner via email.
– Leave me a comment on this post telling me one of the recipes from Silvana’s site you’d most like to make.
– Share this giveaway on Facebook (with a link back to this post) and come back here and leave me a comment telling me you did so.
– Share this giveaway on Twitter (with a link back to this post) and come back here and leave me a comment telling me you did so.
– Pin this giveaway on Pinterest and come back here and leave me a comment telling me you did so.
That’s it! Best of luck to you all!
Oh, and now, the recipe!
- ½ cup dairy-free semisweet mini chocolate chips, plus more for sprinkling
- 2 tablespoons unsweetened cocoa powder
- 2½ tablespoons canola oil
- 1½ teaspoons water
- 2 large egg whites, at room temperature, beaten until frothy
- ½ cup sugar
- 6 tablespoons My (Silvana's) Gluten-Free All-Purpose Flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Preheat oven to 300 degrees with racks in the middle and upper third. Line two baking sheets with parchment paper.
- In a medium microwaveable bowl, melt together the chocolate chips, cocoa powder, oil and water on medium power until almost melted, about 30 seconds; whisk until smooth and let cool.
- Whisk the egg whites, sugar, flour, baking soda, and salt into the melted chocolate until smooth and shiny. Spread the batter evenly on the baking sheets and sprinkle over some chocolate chips. Bake, switching the pans from top to bottom and front to back, until crisp around the edges, about 25 minutes. Cool completely on a rack. To serve, break apart into pieces.
- (The bark will keep in an airtight container for up to a week.)