The Gluten Free Bend

Or why I am not a fan of spring break.

Fear not, dear readers. I am not a new proponent of the gluten free lifestyle. My mother is, no matter how her attachment to bread wavers. So, in an act of helping her help herself, my sister and I threw out all of the bread/wheat-food-stuffs in our home. We have been going without for 2 weeks now and it has been a long two weeks.
So, I've taken to research and experimentation to make the switch painless. Well, as painless as going cold-turkey can be... My new concoction is a pan of the thickest brownies ever. They are so darn chocolaty they made my ultra-hormonal fourteen year old sister's head spin. Here they are, for all to enjoy!

Hormonal-Cure Brownies
(recipe - adapted - courtesy of Free Range Cookies)

3 ounces semi-sweet chocolate, melted
1/2 cup oil
1 cup sugar (raw, coconut, or evap. cane juice)
2 eggs, lightly beaten
1 Tbsp vanilla extract
1/2 cup almond meal/flour, packed
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1/2 tsp espresso powder
1/4 tsp baking powder

1. Preheat oven to 350 degrees. Line/oil/flour-oil an 8x8 baking pan.
2. In a medium bowl, combine chocolate, sugar, eggs, oil, and vanilla extract. Be careful: it might seize on you!
3. Add almond meal, cocoa powder, salt, espresso powder, and baking powder. Combine thoroughly. AT this point, if you like nuts or extra chocolate chips in your brownies, you may add them.
4. Spread batter into pan and bake for 30 minutes. Cool completely before cutting (keeps the edges nice).

Tell me internet, what do you do on Spring Breaks?
Me: anything that keeps me from going bonkers while having very limited time outside the house (can you tell that little bit bothers the hell out of me?)

All warmth, especially to those still with snow.
CLE