Wednesday, September 10, 2014

Gluten Free Dark Decadent Brownies

We have had monsoon rains all summer, but it turned cold after the one last night.  I needed a sweater and hat to check the mail!

 

Today, as I was finishing up reorganizing my kitchen and changing the storage for my gluten free mixes and flour to glass jars, I decided to make a brownie from scratch.

 

After all, the oven wouldn’t heat up the kitchen!  

I had almost a cup of a flour blend that did not fit into one jar, so decided to use it in the brownie. 

 

This recipe uses 12 tbsp of fat and 1 1/2 cups sweetener.  I have different types of shortening, so decided to mix them.  I also like to mix stevia with sugar to reduce the sugar grams.

 

Feel free to use all sugar and/or butter.  Stevia blends don’t have the moisture that sugar has, so a bit of liquid sweetener was used

 

I like dark chocolate thus this is a dark chocolate brownie.  If you are a milk chocolate lover, add another 1/4 cup sweetener and remove 1 tbsp of cocoa.

 


Gluten Free Dark Decadent Brownies  

 

 Gluten Free Dark Decadent Brownies

 

Ingredients

 

Brownie Mix / Flour Mix

 

3/4 cups King Arthur Gluten Free Whole Grain Flour Blend

1/4 cup tapioca flour

1/2 teaspoon salt

1/4 tsp baking soda

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 tsp xanthan gum

1/4 cup sugar

1 cup Stevia blend (or sugar)

3/4 cups Dutch-process cocoa

 

Wet ingredients and Fats

 

8 tbsp unsalted butter (room temperature)

1 tbsp Nutiva Shortening (red palm & coconut oil blend)

2 tbsp coconut oil

1 tbsp Red Palm Oil

2 large eggs

2 tbsp Coconut Secret Raw Coconut Nectar

1/4 cup chocolate syrup (used Hershey's Special Dark)

1 tsp vanilla extract

 

Water as Needed

 

1/4 cup hot water

 

Add Ins

 

1/2 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1/4 cup chopped walnuts

 

Topping

 

1/4 cup mini semi-sweet chocolate chips

2 tbsp coconut, unsweetened, shredded (Let's Do Organic)

 

Procedure

 

·         Preheat the oven to 350°F. Lightly grease a 9" x 13" shiny pan.  A 1/4 sheet pan is comparable.

·         Whisk all Brownie Mix ingredients together and set aside

·         Beat the Wet ingredients and Fats until blended

·         Beat in the combined Brownie mix until blended, scraping down the bowl as necessary. Gradually add in the hot water beating until blended

 

·         Fold in the Add Ins

 

Gluten Free Dark Decadent Brownies

 

 

·         Spread batter into a lightly greased shiny pan.  Top evenly with Toppings

 

Gluten Free Dark Decadent Brownies

 

·         Bake the brownies for 20 to 22 minutes, or until a cake tester inserted into the center comes out clean, or with just a tiny amount of moist crumbs clinging to it.

·         The edges of the brownies should be set, but the middle still soft.

·         Remove the brownies from the oven, and cool them completely before cutting and serving

 

Gluten Free Dark Decadent Brownies

 

 

Servings: 24

Yield: 24 brownie bars

 

Nutrition as prepared (per serving): 163 calories, 10.2g total fat, 1.5g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 6.3g saturated fat, 29.5mg cholesterol, 91.2mg sodium, 23.6mg calcium, 13.2mg potassium, 3.4mcg folate, 32.4mg phosphorus, <1mg phytosterols, <1mcg lycopene, 1.4mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 1.5IU vitamin d, <1mg zinc, 17.8g carbohydrates, 2.2g fiber, 15.6g net carbohydrates, 9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2g protein.

 

 

Storage containers

 

Storage for gluten-free flour


© 2014 http://retiredwithnoregrets.blogspot.com

Thursday, June 19, 2014

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

I haven’t baked oatmeal cookies in some time.  I don’t really know why.  We have been getting so much rain lately that I started looking for something to do inside.

I haven’t eaten much oatmeal lately either, so I decided it was time to use the oatmeal before it goes rancid.  First I thought of muffins, but didn’t really want muffins…..  And cookies are always good to even the grand nieces and nephews!
My food processor gets more use than anything in the kitchen, other than the heavy duty blender.

I do have a favorite oatmeal recipe that uses nut butter, but I only have peanut butter, so decided not to make those, because one of my sisters has a peanut allergy.

Once I figured out how to make gluten free cookies, I realized that I didn’t need a flour mix, just a food processor.

This recipe is pretty simple, and easy to make in large batches. They can also be made into  a larger sized breakfast cookie.

So here goes, and enjoy!


Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

 Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free

Ingredients

 

Wet Ingredients

1/2 cup butter, softened

1/4 cup Stevia (granulated) or other granulated 'sugar'

1/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 Tbsp honey

2 eggs

1 tsp vanilla

 

Dry Ingredients

1 cup  oat flour

1/4 tsp baking powder (aluminum free)

3/4 tsp baking soda

a pinch of guar or xanthan gum

 

Food Processor - coarse grind

2 cups old fashioned oats

1 cup dried cranberries

1 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt (optional)

 

Add-Ins                          

1/3 cup Walnuts, roughly chopped

1/2 cup dark raisins

 

Procedure

 

  • Add 2 cups oats in food processor and pulse about 15 seconds add dried cranberries and pulse until the food processor stops jerking.  Set to run and allow pulsing for about a minute.  The mixture should be a finely diced mix.  If not, continue pulsing until finely diced.  Remove from food processor to a medium bowl (dry bowl)and stir in cinnamon, nutmeg and salt
  • Add the  "Dry Ingredients" to the bowl and whisk


Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - food processor

 

  • Heat oven to 350°F.

 

  • In large bowl, beat butter and sugars on medium speed with an electric mixer until creamy. Add eggs and vanilla; beat well. Add combined ingredients in "dry bowl", mix well, then add "Add Ins", and mix well.

 

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - mixing

 

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free - dough

  • Drop dough by rounded tablespoonfuls onto parchment paper covered cookie sheets. Shape and flatten a bit as the will rise.

 

Cranberry Raisin Walnut Oatmeal Cookies - Gluten Free - ready to bake

 

  • Bake 8 to 10 minutes or until tops  are light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.

Cranberry  Raisin Walnut Oatmeal Cookies - Gluten Free

 

  • Cool completely. Store tightly covered.

 

Yield: About 3 1/2 dozen                                                                                           

 

Nutrition (per cookie): 76 calories, 3.5g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, 0g trans-monoenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 1.6g saturated fat, 15.9mg cholesterol, 40.7mg sodium, 7.7mg calcium, 27.8mg potassium, 2.2mcg folate, 10.5mg phosphorus, <1mg phytosterols, <1mcg lycopene, <1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, <1IU vitamin d, <1mg zinc, 10.5g carbohydrates, <1g fiber, 9.6g net carbohydrates, 5.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, 1.3g sucrose, 0g sugar alcohols, <1mg stigmasterol, 1.3g protein, 0mg caffeine.


© 2014 http://retiredwithnoregrets.blogspot.com/

 

Wednesday, February 12, 2014

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

When there is cookie dough left over from the holidays in the freezer and almond meal left from DIY almond milk in the fridge, it’s time to find something to make that tastes good!

The left-overs from DIY almond milk is great for cakes, cookies or brownies. Sometimes, I will even drop a scoop into my morning smoothie.

There are times that I want ‘milk’ for breakfast, but should not drink the calcium-added type due to thyroid meds.  So I have to make it in the blender.

This dessert is quick and easy.  The quinoa flour complements the chocolate taste. This also makes an impressive dessert for potlucks with friends.

Hopefully the weather will be sunny, so I can deliver most of this to those who can afford to eat it without arriving ‘all fluffy’ this Spring!

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free

 

Ingredients

 

Bottom layer

7 to 8 ounces Chocolate Chip Cookie Dough (cookie dough to cover bottom of 9 inch square pan)

 

Top Layer

 

Dry Ingredients

4 Tbsp Quinoa  flour

1 pinch salt

1/4 tsp baking soda

1/8 tsp cream of tartar

1/4 tsp vanilla powder

4 Tbsp unsweetened natural cocoa

 

Wet ingredients

4 Tbsp Canola Harvest Margarine (or 70% or more fat soy-free margarine)

1 egg

3 Tbsp leftover blanched almond meal (from DIY almond milk)*

6 Tbsp granulated Stevia

2 Tbsp liquid full-fat cream

2 Tbsp hot water

 

Topping

1/4 cup mini chocolate chips

 

Procedure

 

Place cookie dough on cellophane wrap and roll out into a square that will fit the bottom of the baking pan.  Gently lift it onto the pan, pressing and filling any holes that appear in the dough.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free bottom layer

 

Whisk egg, margarine and Stevia until fluffy, whisk in almond meal and cream.

 

*leftover blanched almond meal (from DIY almond milk)

 

left over almond meal DIY almond milk

 

 

Whisk in combined Dry Ingredients until mixed. Whisk in hot water. Batter looks like mousse.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free brownie batter

 

Spread batter over the cookie layer. Gently smooth over top. Sprinkle chips over top.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free pre oven

 

Bake in preheated oven 25 to 30 minutes. Remove from oven and allow cooling before cutting.

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh

 

Chocolate-Chip Cookie Bottom Brownies - Gluten Free oven fresh

 

Servings: 12

 

Nutrition (per serving): 133 calories, 7.8g total fat, <1g monounsaturated fat, <1g polyunsaturated fat, 3g saturated fat, 5mg cholesterol, 109.7mg sodium, 3.4mg calcium, 42.1mg potassium, <1mcg folate, 16.3mg phosphorus, <1mg phytosterols, 0mcg lycopene, <1mcg selenium, 0mg thiamin, 0mcg vitamin b12, 0mg vitamin b6, 0mg vitamin c, 0IU vitamin d, <1mg zinc, 16.4g carbohydrates, 1.5g fiber, 14.9g net carbohydrates, 8.2g sugar, 2.1g protein.

 


© 2014 http://retiredwithnoregrets.blogspot.com/