Chocolate brownies are my second favorite dessert behind chocolate chip cookies. My fudgy gluten free brownies disappeared too quickly, so I felt the need to whip up another batch for the holiday weekend.
Did you have a great holiday? Are you still recovering from all the fun? Boy oh boy, we sure are! We are suffering from the case of too much fun…Yeah, sounds like a real problem, right? :p Our fun started early Friday with a small neighbourhood party. Sir is in the Summer baseball league at his school so his coach (and our neighbor) invited us over for a relaxing night of drinks, good food and fun.
We feasted on waaay too many potato chips of all things. My sweet neighbor remembered Mr. Naughty couldn’t eat any brand of chips unless it was Cape Cod Potato Chips (they use canola oil instead of sunflower oil). She made sure to grab the huge bag at Costco so he could enjoy some food too. Small gestures like that are HUGE with food allergies. She thought of us and took the TIME to find the safe brand. That’s a home run! 😀
We mingled on the patio munching on appetizers while the kids were off running around the yard. I found Mr. Naughty is quite a charmer when he see something he wants. He’s obsessed with cars or anything with wheels. As soon as we arrived, we saw one of those battery powered 2 seater cars and Mr. Naughty couldn’t help but stare. Sure enough, the bigger kids were driving around the yard and Mr. Naughty runs over and shouts stop!
Thankfully the kid driving stopped (since he was standing in her path.) The other kids eventually let him in and he sat shot gun for almost the remainder of the night. I had to grab him when he thought he could put the pedal to the metal and start driving… he was aimed point blank for the host’s mini van.
1 batch Fudgy Brownies
8 medjool dates
3 Tbsp oil (I used avocado oil)
3 Tbsp water
1 tsp vanilla extract
¼ tsp sea salt
rock sea salt for garnish
Bake and allow to completely cool before topping with caramel.
Salted Caramel SaucePit dates and coarsely chop.
Combine all ingredients in a high powered blender or large food processor.
Process until smooth.
Pour over brownies and evenly spread.
Garnish with rock salt.
You can find complete recipes of this SALTED CARAMEL BROWNIES (GLUTEN FREE VEGAN EGG FREE) in petiteallergytreats.com
A friend of mine is on “The Virgin Diet” (gluten free, soy free, dairy free, egg free, no sugar) and recently was telling me how she was dreaming of just eating a brownie. I got to thinking that I’m sure a great fudgy brownie could be made with a couple substitutions. I’ve been trying to lose baby weight (cough my baby is 7 months old) still, so I thought it’d be great to find a dessert recipe that was somewhat healthy for me. These were delicious and RICH. Even me a lover of chocolate could only eat half of one in a sitting because they are so rich. But they were the perfect way to satisfy a craving for chocolate in a healthy way. My friend loved them too! (Even though they do have maple syrup and agave which I don’t know if those are technically okay on the diet, but it was a tiny splurge 😉
I started off with a recipe from Grain Free Foodie, found here. I altered it slightly to make it dairy and egg free, and have noted my alterations below. Then I added my favorite healthy chocolate frosting made with coconut oil. I love frosted brownies. My husband loves them unfrosted. We have been known to frost half the pan and divide the treats.
2/3 c. honey (I used 1/3 c. maple syrup, 1/3 c. agave nectar—but I’m sure honey tastes great too, just didn’t have any)
1/2 c. melted butter melted coconut oil
1 tbsp. vanilla extract
3 eggs 1 c. applesauce
1 c. almond flour brown rice flour (almond flour is pretty expensive (like $10 for a 4 cups) so I opted for gluten free brown rice flour)
1/2 c. cocoa powder
1/4 tsp. baking soda
1/4 tsp. sea salt
Heat oven to 350 degrees F. Whisk honey, melted coconut oil, vanilla and applesauce until smooth. Add flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately
25 15-20 minutes, until center no longer jiggles and top feels cakey. Cool on a wire rack at least until sides pull away from the edge of the pan before cutting. (Cutting with a plastic knife keeps it from getting crumb-y.)
Raw Chocolate Frosting Ingredients:
1 c. coconut oil, melted
1/3 c. cocoa
2/3 c. agave nectar
Whisk cocoa with melted coconut oil until smooth, slowly add agave whipping with whisk. Let sit at room temperature or in fridge to set for 10-15 minutes before frosting, to bring the coconut oil back to a thicker state. Frost brownies when they’re cool.
Over the 5 1/2 years of my gluten-free journey, I’ve been able to pretty much re-create all my old holiday favourites. Cranberry White Chocolate Cookies – Check. Cream Cookies – Check. Cinnamon Buns – Double Check. I don’t feel deprived at all, in fact, I’m feeling quite content. I know I can make everything that I enjoyed before going gluten-free, plus more (trust me, I wasn’t this much of a baker before going gluten-free). So I wasn’t really sure what to add to my holiday baking, or what new recipes I could share with you.
But, the plea from a reader for me to help her convert her Mother’s Whipped Shortbread recipe to gluten-free was good enough incentive to get me into the kitchen. Until now, I’ve never been a fan of shortbread. When put on a tray with all the cookies that are covered in chocolate, nuts, caramel, coloured sugar, or icing, they just didn’t appeal to me. That being said, I’ve never had Whipped Shortbread before. This gluten free Whipped Shortbread – Oh my – the texture and buttery flavour of these little cookies is anything but plain & boring. The cookies are very light, and literally melt in your mouth. Although they don’t have to be, they are pretty topped with a sliver of cherry, sprinkles, or coloured sugar, making them a contender on any cookie platter.
1 cup butter, softened
1/2 cup confectioners’ (icing) sugar
1/4 teaspoon almond extract (optional, but good)
1 teaspoon vanilla extract (optional, but good)
1 cup white rice flour
1/2 cup cornstarch
1/4 cup tapioca starch/flour
1/2 teaspoon xanthan gum
cherries, coloured sugar or sprinkles for decorating
Preheat the oven to 300 degrees F. Line your baking sheets with parchment paper.
Place the butter and confectioners’ sugar in the bowl of a stand mixer fitted with a paddle attachment. Starting on slow speed, and slowly increasing, beat the butter & sugar until fully combined, scraping down the bowl in between. Add the extracts if using, and beat until blended.
In a separate bowl, whisk together the remaining ingredients. Slowly add to the butter mixture while the mixer is on low speed. Once the flour has been worked in, slowly increase the speed to medium. Beat on medium speed for 5-6 minutes. This is crucial, as it adds the lightness to the dough, giving you a light, airy cookie.
Scoop 3/4-inch balls of dough onto the cookie sheet, keeping 2-inches between cookies. I use my small cookie scoop for this, works perfectly.
So here I am posting a low carb dessert recipe for the second day in a row! This has got to be a first in IBIH history, since I usually post around one a month if that – and now I’m posting 2 in the same week! That should tell you that this is a good one!
As I mentioned yesterday in the Low Carb Blueberry Cheese Danish Coffee Cake post, it’s been blueberrypalooza for the last week in the IBIH kitchen! I had planned to stagger the desserts and post this low carb blueberry cobbler next week with some savory low carb recipes in between, but the plain fact is, I’ve got a super busy weekend coming up with overnight guests and a party Saturday night, and this recipe is the closest one to being ready to post right now at 6:30am!
Such is the life of a food blogger sometimes. Schedule – Shmedule. Sometimes you just go with what you’ve got! And I doubt I’ll get any complaints over this incredibly easy and delicious low carb blueberry cobbler recipe!
ull disclosure – I had some epic fails with this concept this week. The low carb blueberry cobbler recipe itself was fine, but I was determined to find a way to do it in the microwave so I didn’t have to make my kitchen feel like the surface of the sun from the horrible leaky oven in our rental.
Unfortunately, the blueberries would boil over the sides in the microwave before the crust would cook through. I tried different ratios, different topping styles – all with disastrous results.
My microwave was begging for mercy and I’d wasted over 2 pints of blueberries so I finally cried uncle and just made this low carb blueberry cobbler in the oven.
It only takes 20 minutes or so to bake, which is just enough to cook some of the blueberries down into syrup, but also leaves some whole just at the point of bursting which makes for a lovely texture when eating it.
For the filling:
3 cups blueberries
¼ tsp xanthan gum (to thicken)
2 Tbsp Swerve (or other sweetener)
1 tsp lemon juice
For the topping:
2 Tbsp butter
⅔ cup almond flour
2 Tbsp Swerve (or other sweetener)
½ tsp lemon zest
In a medium bowl, combine the blueberries, xanthan gum, sweetener, and lemon juice and mix well until the blueberries are coated.
Add the blueberry mixture to a 9 x 9 pan (or smaller ramekins.)
Melt the butter in the microwave in an average sized coffee mug or bowl. Stir in the almond flour, sweetener, and lemon zest until a crumbly dough forms.
Start the apple season off with some Gluten Free Apple Pull Apart Bread. This trendy bread is a mix between a cinnamon roll and cinnamon loaf bread. Now you can enjoy a gluten free apple pull apart bread that is also dairy free, egg free, nut free and Vegan.
Apples showing up in Fall means we’ll start the long transition to cooler weather. Apple and pumpkin recipes are popping up everywhere. I even asked all of you what you’d like to see next, either pumpkin streusel muffins or this apple pull apart bread. And DANG. Apple kicked some serious butt leave the poor pumpkin muffins in the dust. But I can’t blame you. I’ve seen so many version of apple pull apart breads lately on Pinterest. This is one of those ‘must try’ recipes. After all, it must be good if everyone else trying it. <—– peer pressure. gotta love it, right? 😉
I love fall but always find myself struggling a bit to make that transition. I feel like I just got the hang of having 2 energetic boys home all Summer. It’s like we just figured out what to expect, and then things change with school starting. School is not going to be a picnic in the park, or so I’ve heard. I’ve been told by the parents of older kids, 2nd grade is hard. The homework is different and the curriculum also includes first communion and first reconciliation (our school is Catholic)
So it’s a transition in season and in life.
3 cups gluten free white all purpose flour mix
1¼ cup + 2 tbsp milk of choice
1 rapid yeast packet or 2½ tsp
3 tsp xanthan or guar gum (omit if mix already contains gum)
½ tsp salt
¾ cup sugar
2 Tbsp melted vegetable shortening + extra for parchment paper
3 Tbsp shortening
3 small apples (thinly cut)
¾ cup brown sugar
2½ tsp cinnamon
1 cup powdered sugar
4 tsp water
Heat ¼ cup of milk of choice to 100 degrees. Add yeast and set aside for until foaming.
Mix all dry ingredients for the dough. Combine yeast, melted shortening and remaining milk of choice.
Vigorously mix ingredients by hand for 10 minutes or stand mixer for 5 minutes to help activate gum. Cover bowl and let dough rest for 10 minutes. Work on apples while waiting.
Wash, peel and core apples. Thinly slice apples into small bite size bits, set aside until needed.
Lightly grease a sheet of parchment paper the size of a baking sheet. With greased hands, gently press out dough to form a rectangle approximately 16×20 inches.
Low Fat Oatmeal Banana Apple Breakfast Muffins – A very easy to make recipe for moist, delicious breakfast muffins that uses a minimum of vegetable oil and sugar, although you’ll never miss it.
Oatmeal Apple Banana Low Fat Muffins are a great weekend brunch baking idea that also makes a terrific alternative to the Monday morning quick granola bar breakfast if you have some left over. I think these are best served warm as a wholesome quick breakfast.
These dense hearty muffins are very satisfying with very little added sugar or oil. The mashed bananas and grated apple keep these muffins particularly moist and a few seconds in the microwave to warm them make them just as good the next day.
1½ cups large rolled oats
1 cup 60% whole wheat flour ( you can use all-purpose flour if you prefer)
3 tsp baking powder
½ tsp salt
1½ tsp cinnamon
½ tsp nutmeg
4 tbsp vegetable oil
6 tbsp sugar
⅔ cup milk
1 cup mashed ripe banana
1 cup grated unpeeled apple (approximately one large apple)
Mix together the oatmeal, whole wheat flour, baking powder, salt,cinnamon and nutmeg. Set aside.
Beat together the eggs. oil and sugar until fluffy.
Blend in the milk.
You can find complete recipes of Oatmeal Apple Banana Low Fat Muffins in rockrecipes.com
This single serving microwave cinnamon roll mug cake has cinnamon swirls mixed throughout a fluffy cinnamon flavored cake. It’s cinnamon roll meets cake in an easy mug cake form.
I’m pretty excited with how this mug cake turned out. It may be my new favorite. I especially love how the cinnamon swirls separate pieces of cake, just like they do for cinnamon rolls, so you can actually pull this apart and eat it with your hands if you wanted to.
My feed has been filled with “first day of school” stuff. Even though I’ve been in California for more than a decade, it still is mind boggling to me that school starts in August. Growing up in NY, Labor Day signified the end of the summer and the start of school. It must suck to start school in early August when the weather is still so nice and everyone is still in summer mode. But maybe once I have kids I’ll be looking forward to school starting as soon as possible. Until then, I’m trying to get as much of my summer to-do list done as possible this month.
This cake does take a little more effort than a regular mug cake because you have to do the cinnamon sugar swirl and the frosting, but it comes out so pretty and it’s well worth the effort.
4 tbsp all purpose flour
3 tsp granulated white sugar
1/4 tsp baking powder
1/8 tsp cinnamon
1/16 tsp nutmeg
3 tbsp fat free milk
1/2 tbsp vegetable oil
1 1/2 tbsp brown sugar
1/8 tsp cinnamon
1/2 tbsp butter
Frosting (makes enough for 2)
1/2 tbsp butter
1 tbsp cream cheese
2 – 2 1/2 tbsp powdered sugar
Combine all the cake ingredients into a microwave-safe mug. This is a smaller cake, so using an 8 oz mug should be fine. Whisk with a small whisk until batter is smooth and no lumps remain.
In a separate small bowl, combine cinnamon swirl ingredients. Microwave briefly, about 20-30 seconds, or until butter melts. (I recommend covering top with paper towel before microwaving.) Stir and mix until uniform. Pour into a small liquid container that has a narrow pouring spout.
Gluten free strawberries and cream cake is a family favorite dessert recipe! Layers of white cake, sweet berries, and homemade whipped cream make this gluten free cake as beautiful as it is delicious!
Happy Mother’s Day! Since #SundaySupper is all about bringing families together around the dinner table, of course we have to celebrate that special person who is often the one responsible for leading the way on gathering families together – mom! At this time of year, there is nothing more classic than juicy berries and sweet whipped cream. My grandma is being honored today, with this wheat free version of her favorite dessert – Gluten Free Strawberries and Cream Cake.
Ingredients For the cake:
2 cups Gluten Free All Purpose Flour Blend (I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (one stick) unsalted butter, at room temperature
1¾ cups sugar
4 egg white, at room temperature
1 teaspoons vanilla
⅔ cup milk
⅔ cup plain Greek yogurt
For the strawberry filling:
2 cups sliced fresh strawberries
1-2 teaspoons sugar (or more, depending on how sweet your strawberries are)
For the whipped cream:
1 pint heavy cream, well chilled
¼ cup powdered sugar
1 teaspoon pure vanilla extract
Preheat oven to 350°F. Grease and line three 9 inch round cake pans with parchment paper.
Whisk together flour, baking powder, baking soda, and salt in medium bowl and set aside.
Using a hand mixer or stand mixer, in a large bowl, cream together butter and sugar on medium speed.
Add egg whites and vanilla and beat for about 30 seconds.
Reduce speed to low, and add flour mixture, milk, and yogurt. Beat until combined.
Beat on high for an additional 30 seconds.
Divide the batter evenly between the pans.
Bake for 18-22 minutes, or until lightly golden and toothpick comes out clean.
Cool pans on racks for about ten minutes, then remove cakes from pans and cool completely.
For the strawberry filling:
Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.
This White Chocolate Raspberry Vanilla Cake is the perfect way to satisfy all of your guests. It’s gluten free and so incredibly delicious no one will ever know!
When I first got married I really had no idea how to cook. At least not well. Which was a real shame considering I come from a long line of really great cooks. I guess I just had no interest in learning early on. Until I did…
I’ll never forget my first Martha Stewart cookbook. It was like reading a foreign language. What is all this stuff she speaks of where do I find it?? Since I live in a small town a lot of the fancier things are hard to find. That’s why I’ll also never forget discovering Big Lots.
Many of the things I couldn’t find anywhere else I could find here. Or, many of the things I couldn’t afford anywhere else I could afford here. And that’s how I learned to cook…by slowly picking my way through all of those upscale ingredients found in my first Martha Stewart cookbook. And by finding things I couldn’t find anywhere else at Big Lot’s.
FOR THE CAKE:
2 – Bob’s Red Mill Gluten Free Vanilla Cake Mix
6 large eggs, at room temp
1 cup vegetable oil
1 cup water, at room temp
1 1/2 cups raspberry jam, divided
1 cup butter, softened
2 lbs Powdered Sugar
2 tsp vanilla
8 oz white chocolate chips, I used Nestle
1 TBS Vegetable oil or shortening (I used Coconut Oil), for melting
1/4 – 1/2 cup heavy cream
Bake cake according to package directions, allow to cool.
Cream softened butter until nice and fluffy. Slowly add in all of powdered sugar. Mixture will be crumbly. Microwave to melt chips per package directions (Directions call for mixing with vegetable oil to melt. I chose to use coconut oil instead of vegetable oil here). Pour melted chips into butter/sugar mixture and beat on medium until well incorporated. Slowly add in up to 1/4 heavy cream until desired consistency is reached. Use more only if needed.
You can find complete recipes of this White Chocolate Raspberry Vanilla Cake in southernrevivals.com
This gluten free iced lemon pound cake is a moist and tender, sweet pound cake is just like those thick slices of lemon pound cake that stare back at you in the glass case at Starbucks.
There’s room for disagreement about Starbucks’ coffee (I’m not a tremendous fan), but their pastries, cookies and cakes are simply spot-on. But when you’re gluten free, you can’t have them and that’s just not right.
A simple loaf cake made in the traditional style, this pound cake gets its lift from eggs and eggs alone. No baking powder and no baking soda. In the past, I’ve made this recipe with True Lemon crystals, which are truly delicious, but they can also be hard to find for some. This time, the bright lemon flavor comes exclusively from lemons themselves, both the juice and the zest. I even added some lemon zest to the glaze, which is by far the sweetest part of the pound cake—especially since I reduced the sugar from 1 1/2 cups to 1 cup.
Not only the lemon flavor, but the combination of butter and cream cheese is what sets this gluten free lemon pound cake apart from my classic pound cake. When you enjoy a slice, be sure to make yourself a nice, hot cup of coffee. And if you really really want the whole experience, try burning the coffee a bit. 😉
1 1/4 cups (175 g) all purpose gluten-free flour (I used Better Batter)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
1/4 cup (36 g) cornstarch (or try arrowroot or potato starch)
1 teaspoon kosher salt
Finely grated zest of 1 lemon
12 tablespoons (168 g) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1 cup (200 g) granulated sugar
4 eggs (200 g, weighed out of shell) at room temperature, beaten
2 tablespoons (1 fluid ounces) freshly squeezed lemon juice
1 1/2 cups (173 g) confectioner’s sugar
1/8 teaspoon kosher salt
3 to 4 teaspoons freshly squeezed lemon juice
Preheat your oven to 325°F. Grease a loaf pan that is no more than 9-inches by 5-inches, and set it aside.
In a small bowl, combine the flour, xanthan gum, cornstarch, salt and about 3/4 of the lemon zest, and whisk to combine well, working to break up any clumps of lemon zest. Set the bowl aside.
Make the pound cake batter. In the bowl of your stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), place the butter and cream cheese and beat on medium-high speed until light and fluffy (about 5 minutes). Add the granulated sugar and mix to combine. Add the eggs and lemon juice, mixing well after each addition until the mixture is smooth. Add the flour mixture in 3 parts, beating well to combine after each addition. The batter will be smooth and thick, but relatively light. Scrape the batter into the prepared loaf pan, and smooth the top with a wet spatula.