Super Chocolatey Flourless Cupcake Brownies

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Don’t say those 2 words! Gluten-Free! Oh the judgement! Blame it on a few really, really bad gluten-free products or some of my early attempts at gluten-free baking, but gluten-free shouldn’t equal tasteless, dry and disgusting. I definitely had my share of baking failures before being diagnosed with celiac disease. Bad food happens, gluten-free or not, and like anything there is a learning curve to cooking and baking 100% gluten-free in gluten-filled world. To me gluten-free now means health. It means eating without illness. And as someone who loves food it means preparing and eating amazing food everyday that happens to be gluten-free.

I made these brownies for my friends recently and they all agreed they tasted like amazingly delicious brownies and not all gluten-free.  It’s a bit of a backhanded compliment, but I’ll take it. So make a batch of these and remind everyone that gluten-free is great and especially great when it means those with severe food allergies can eat great food with everyone else.

Super Chocolately Flourless Brownie Bites

  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup melted butter (you can use vegetable oil if you want them to be dairy free)
  • 4 eggs
  • 2 tsps vanilla
  • 1 1/2 cups cocoa powder
  • 1/4 tsp salt
  • 1/2 cup chocolate chips (I used white chocolate and semi-sweet chocolate)
  • 1/2 cup chopped nuts (I used almonds)

Preheat the oven t0 350 F.

Lightly grease your baking pans, you can use: mini muffin tins, a muffin pan or a 9×13 baking dish.

Mix the sugars and butter in a large bowl and beat with a mixer until well combined. Mix in the eggs and add the vanilla. Beat for about two minutes. In a separate bowl mix together the cocoa and salt, add the to the batter and blend until smooth. Fold in the chocolate chips and nuts. Pour into prepared pans and pop them into the oven.

I chose to make cupcake and mini cupcake brownies. I would recommend about 20 minutes cooking time for the minis, 30 minutes for the larger cupcakes and 25-30 minutes if you are making classic brownies in a pan. If using the muffin pans make sure to let the brownies cool before removing them from the pan. The baking time may very depending on your oven so make sure to check on them.

These are perfect on their own, with icing or with ice cream.

This recipe was inspired by a great blog: Yammie’s Gluten Freedom

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Gluten-free should be easy: Flourless PB Oatmeal Chocolate Chip Cookies

Flourless PB, Oatmeal Choc Chip Cookies (GF)The coming New Year has motivated me to write a little more and share more recipes. As always they will be easy, mostly healthy, mainly vegetarian/vegan and completely gluten-free.

I want to put the word easy in front of every recipe I post because that is what is most important to me. While I have the highest level of admiration for gluten-free blogs featuring the most amazing perfect gf cakes, bagels, croissants… I don’t have the patience. I don’t have a food scale, I can’t be bothered with conversions and I try to avoid going to a million stores to buy special ingredients. What you get are simple recipes such as this cookie that calls for ingredients you probably have in your cupboard or can get at a normal grocery store, except maybe the certified gf oats- my little grocery definitely does not carry those.

The reality is that I have a not so fancy kitchen, zero pricey kitchen gadgets and an unreliable oven. That being said if this year is the year you want to start doing more in the kitchen there isn’t a better time. There are thousands of amazing gluten-free recipes out there to try, my Pinterest has a bunch: How Sweet it is to be Gluten-Free and Gluten Free.

2014 will feature lots more of my staple, easy recipes that won’t keep you in the kitchen for more than an hour and won’t have you cleaning up all afternoon. Because who has time for that!

All the best for 2014!!!!

Peanut Butter Oatmeal Chocolate Chip Cookies

These cookies are the perfect combination of PB, oats and chocolate.

What would happen if a peanut butter cookie, oatmeal cookie and chocolate chip cookie got together and had a cookie baby?

Ingredients

Makes 18-22 cookies

  • 2/3 cup Certified Gluten-Free Oats (I use Cream Hill Estates)
  • 1 cup Peanut Butter (not natural, you need the processed kind)
  • 2/3 cup brown sugar
  • 1 1/2 tsp GF Vanilla
  • 1 tsp GF Baking Soda
  • 2 large eggs
  • 2/3 cup semi-sweet chocolate chips

Heat oven to 350F.

In a small bowl mix the oats and baking soda.

In a large mixing bowl combine the peanut butter, eggs, brown sugar and vanilla with a spoon or hand mixer, mixing for several minutes until well combined (at least 3 minutes). Add oat mixture and mix until combine with a spoon and then fold in chocolate chips.

Roll the dough into balls and place on a parchment lined baking sheet (2). Press the cookies down lightly with your hand (just a little). Note: If your dough is too runny to roll into balls just spoon the batter onto the cookie sheet, they will still bake perfectly.

Bake in oven for 9 to 11 minutes until they are just starting to brown on the edges. It’s okay if they look a little undercooked, they taste better this way and firm up after a few minutes.

Let them cool slightly and you’re done!

Note: Make sure to use certified GF oats and even then some people with celiac disease and gluten sensitivity cannot tolerate oats.

Recipe from Ambitious Kitchen

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4 Ingredient Flourless Gluten-Free PB Cookies

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The are easiest cookies you will ever make

This recipe had been on the back of the Kraft light PB jar since I was first diagnosed with celiac disease and has been a life saver. These take 3 minutes to put together and taste great. I add chocolate or butterscotch chips to mine (this time I added both).

  • 1 cup Kraft Peanut Butter**
  • 1/2 cup white sugar (I use a little less and it works out fine)
  • 1 egg
  • gf semi-sweet chocolate chips or butterscotch chips (optional)
  1. Heat the oven to 325 F.
  2. Line 2 baking sheets with parchment.
  3. In a bowl combine all the ingredients. Mix well with a spoon.
  4. Add as many chocolate chips as you want (or skip this step).
  5. If the dough isn’t firm enough you can put it in the fridge for 20 minutes.
  6. Roll cookies into balls and flatten with a fork (any size works, just adjust the cooking time).
  7. Bake for 12-15 minutes depending on your oven. Do not overcook, they harden after 15 minutes.

These cookies are the reason I am quite picky about gluten-free cookies in general. Why pay $8 for 10 packaged, dry cookies when you can make these in less than 20 minutes with 3 inexpensive ingredients you most probably have on hand. These are great to make at last minute when you get invited somewhere and want to bring something fresh baked.

**I don’t think this recipe will work well with natural PB as there are very few ingredients and the consistency of natural PB is quite different. It should work well with other brands of “unhealthy” PB.

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