Spring Fiddlehead Pasta & GF Vegan Brownies

Calvin worked late tonight so Mom and I found time, in between planting of course, to make a wonderful dinner.

Spring Fiddlehead Pasta

1. Prepare 4 cups of brown rice penne pasta.
2. Toss with 3 T butter, 1 T lemon juice and a sprinkling of sea salt.
3. Lightly boil (3 minutes or so) 2 cups of fiddleheads. These are currently in season! Check your grocer, market or backyard forest!
4. Toss the fiddleheads in the pasta along with 1/4 cup crumbled goat cheese. Top with grated parmesan and fresh basil.

GF Vegan Brownies

Preheat oven to 350.
1. Sift together 3/4 cup gf featherlight flour mix*, 1/4 cup cocoa powder, 1/2 tsp baking powder and 1/2 tsp salt.
2. Whisk together 1/2 cup coconut cream (the thick white part of a can of coconut milk), 1/4 cup oil, 3/4 cup sugar and 1 tsp vanilla.
3. Fold dry ingredients into wet and stir until just mixed.
4. Bake in a greased 8" pan for 15 minutes (gooey brownies) to 20 minutes (firm brownies).
5. Let cool? Maybe not.

* Look for my previous entry on how to make this mix, or in a pinch for this recipe use 1/2 cup white rice flour, 3 T tapioca flour, 1 T potato starch and 1/8 tsp guar gum.