Vegan Gluten Free Avocado Brownie

Today I am attempting vegan gluten free..
Today was a bit stressful, so I need chocolate.  What's better than a brownie?
It's a DIY, mix as I go recipe

 

Vegan Gluten Free Avocado Brownie

 

 

 

Ingredients

Dry Ingredients

1/4 cup quinoa flour

1 tbsp banana flour

1/8 tsp salt

1/2 tsp baking powder

1/4 cup cocoa

Wet Ingredients

2 tsp oil (used hemp) not advised, slightly strong)

90 grams, ripe avocado, mashed completely (1/2 large)

3 tbsp Coconut Nectar (coconut syrup)

4 tbsp coconut sugar

 

Add-in / Topping

1/3 cup Ghirardelli Mini Chocolate Chips

Procedures

Preheat the oven to 350 degrees F.

Spray a 4-inch   baking pan with oil spray.

Whisk the Dry Ingredients together in a mixing bowl.

Mash the avocado, and mix in the other Wet Ingredients until smooth. 

Scrape the batter into the baking pan

Stir in the chips or top and press into the batter

 Bake for 20 minutes, until the batter has set in the middle. Allow to cool.  Cut into 6 pieces

 

Servings: 6

Nutrition (as prepared): 170 calories, 7.1g total fat, 0mg cholesterol, 88.6mg sodium, 89.9mg potassium, 1.7mg iron, 30.2mg calcium, 13.4mcg folate, 27.1g carbohydrates, 4g fiber, 23.1g net carbohydrates, 18.4g sugar, 2.2g protein, 5.3mg caffeine.

 



 

  © 2017 www.retiredwithnoregrets.blogspot.com/ 

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  

 

 

 

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

 

 

 

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

 

 

·         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

 

 

 

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

 

---

© 2014 http://retiredwithnoregrets.blogspot.com

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

 

 

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.

 

 

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

 

^*leftover blanched almond meal (from DIY almond milk)

 

 

 

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

 

 

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

 

 

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

 

 

 

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/

The Best Peanut Butter Cookies - Converted to Gluten-Free

I love peanut butter, but never made peanut butter cookies very often. After seeing a fellow blogger The Dutch Baker’s Daughter’s post of her Million Dollar Peanut Butter Cookies, I decided it was time!

These are easy to convert, but read the instructions in the original recipe when making. For the recipe, go to Million Dollar Peanut Butter Cookies

My substitutions were Pamela’s Artisan Flour blend and a pinch of xanthan gum. I made a half recipe.

Pictures of Million Dollar Peanut Butter Cookies Converted To  Gluten-Free

The finished product

I gathered all of the ingredients and mixed them.

Divided the dough into 12 portions,  with the PB center already mixed and ready to insert.

The dough portions with the PB centers, ready to shape.

Shaped and ready for oven.  Sort of over did the cinnamon in the cinnamon/sugar  mix for the topping.

From the oven

 

I wasn’t paying attention when adding the PB center as I was doing them, so I had about 1/3 left over.  Rather than redoing the cookies, I decided to make a small peanut butter brownie. I added cocoa, liquid egg, quinoa flour, milk & some PB chips

As always, I dust chocolate cake pans with cocoa

For general baking, I use Hershey’s Natural, but if I want a darker or more robust flavor it’s Ghirardelli or Hershey’s Special Dark.  At one time I used a lot of black mixed with Hershey’s Natural.  The black is very similar in taste to unsweetened cacao nibs.  The ‘brownie is ready for the oven.  Since this is a 4-inch pan, it took about 20 minutes.

Cut in half & frosted middle and top.

And it was good too! 

This cold snowy, rainy, ever changing weather is just making me think comfort food!

---

© 2013 http://retiredwithnoregrets.blogspot.com/

Apple Cobbler Cake - Gluten-Free

This dessert is a cross between a coffee cake and a cobbler, so I will call it “Apple Cobbler Cake“

I have been a bit slow on baking lately.  There are just times when I do not want to cook anything, so I either make a veggie omelet or smoothie with added veggies.

As spring has arrived, we also have to watch the weather when planning to bake as anything in the oven when a storm arrives is on it’s own.  I always take shelter in the lower level!

This  dessert is really simple to make. To reduce sugar calories, try making  your own apple filling by simmering apples until tender and using a sweetener like stevia.  Be sure not to mash the apples as the ‘chunks’ are what makes this dessert similar to a cobbler.

I tend to add flax in most of my baked goodies now.

Apple Cobbler Cake - Gluten-Free

Ingredients

Filling

2 1/2 cups cooked sweetened apples, cut in chunks or slices*
1/4 tsp nutmeg, optional

Dry Ingredients

1-1/4 cups Gluten Free Mama Coconut Mix
1/4 cup flax seed meal (ground flax seeds)
1/2 tsp cinnamon
1 1/2 tsp baking powder
1/4 tsp salt

Wet Ingredients

4 Tbsp butter - softened

3/4 cup granulated Stevia sweetener (or sugar)

2 large eggs

1/4 cup 0% Greek Yogurt

1 tsp vanilla extract

Topping

1/4 cup Turbinado sugar

2 Tbsp  chopped pecans (optional)

Additional liquids

1/2 cup buttermilk

Procedures

Preheat oven to 350°F.

Combine all of the Dry Ingredients

Mix the nutmeg into the apples

Place all Wet Ingredients in a medium sized mixing bowl and beat until fluffy.

Gradually beat in the Dry Ingredients mix and mix until combined, gradually add milk, mixing to combine.

Spray a 9-inch square baking dish with oil spray or coat with shortening.

Dollop about 1/3 of the batter into the pan. use a fork to spread it out. dollop about 1/3 of the apples over the dough, spread out about evenly. Repeat until all apples and batter is in the pan, leaving a small amount of batter for the top. Use a fork to spread it around leaving some open areas. Make sure the batter is not any thicker in areas than others. Using a fork or knife swirl the dish to mix just a little.

Sprinkle the Turbinado sugar, then nuts evenly over the top.

Bake for about 40 minutes or until top is lightly browned. Edges will be browned before top browns.

Serve hot or warm.

Servings: 9
Yield: 1 9-inch square 'cobbler'

Cooking Time: approximately 40 minutes

Nutrition Facts (varies by type of apple and sweetener used)
Nutrition (per serving): 229 calories, 10.7g total fat, 2.6g monounsaturated fat, 1.6g polyunsaturated fat, <1g linoleic acid, 3.9g saturated fat, 61.1mg cholesterol, 161.2mg sodium, 92mg calcium, 150.7mg potassium, 10.2mcg folate, 142.7mg phosphorus, 1.5mg phytosterols, 0mcg lycopene, 5.1mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 23.2mg vitamin c, 3.9IU vitamin d, <1mg zinc, 34.5g carbohydrates, 3.2g fiber, 31.3g net carbohydrates, 6.7g sugar, 4g protein


*Notes
I used home-made chunky apple sauce, sweetened with Stevia, although sugar sweetened apples may be substituted.  I estimate 5 cups raw apples cooks down to about 2 1/2 cups.

Lemon Cheese Cake Bars - using a gluten-free cake mix

There was a request for a gluten-free lemon cheese cake in Celiac Disease Support Group on Facebook today. I had completely forgotten about this recipe that I made numerous times when needing a quick dessert for girl’s get-together or something to take to work.

Since there is no scanner attached to the machine I use to connect to Facebook, I grabbed the camera and took a picture! I have no clue which magazine it came from, but since it mentions Duncan Hines cake mix, it probably came from Duncan Hines. This exact recipe does not exist on the current Duncan Hines website.

I began collecting recipes from newspapers and magazines in the 70s, long before there were personal computers. At first, I clipped and kept them in a shoebox. After outgrowing the shoebox, I bought a couple large scrap books and cut them out and glued them into the scrapbook.

Of course I had a couple of cookbooks, but I found the ones from the newspapers and magazines caught my interest more, possibly because most had pictures. Even back then, I tweaked and created new versions of recipes. Most tweaks were not written down, but penciled in on a sheet of paper in the scrapbook.
Magazines started doing whole page recipes, so the amount of paper grew. And of course, food companies started giving free recipe booklets. If it was dessert, I took one!

I remember in the mid 80’s trying to get a handle on all of the recipes, so I started grouping them according to type of recipe. Finally, during the early 90s, I spent a few days when I was away from work and did the keep this, throw this and got rid of lots of paper. We didn’t recycle back then in Omaha, so all of it went into the garbage can to be picked up by the trash hauler. Now, I recycle anything that will be accepted. We now even have a re-use room to take any kitchen, laundry or household product in Washington County. Minnesotans really believe in recycling to the max!

This recipe has been copied on company ‘Xerox’ machines (back when machines had no memories and nobody cared), hand copied and one attempt was to rip it out of the book. I used the old style of glue that was called mucilage, that once it was on something, it could not be detached!

Well, I am in the get rid of the extra paper mode again. Since having to go gluten-free, I donated at least 5 boxes of cook books (boxes the size of those office paper boxes). Of course, there are the other personal papers that have been shredded too.


This one is a tweaked version, because most gluten-free cake mixes do not come to the standard of Duncan Hines cake mixes.





Lemon Cheese Bars from Cake Mix

Dry Mix

• 1 pkg. gluten-free yellow cake mix
• 1 pkg lemon fat free sugar free pudding and pie filling
• 1/2 tsp baking powder (non aluminum)
• 1/2 tsp vanilla powder

Crust

• Remainder of Dry Mix
• 1 egg
• 1/3 cup oil

Creamy mix

• 1 cup Dry Mix
• 2 8-oz pkg cream cheese - softened (used Neufchatel)
• 1 cup sour cream
• 1/2 cup sugar (used sucralose)
• 2 eggs
• 1 tsp lemon juice

Procedures

· Combine Dry Mix ingredients with a wire whisk





Measure 1 cup of the Dry Mix, set aside for adding to the cream cheese.

Combine remaining Dry Mix with 1 egg and the oil until mixed.





Press in the bottom of a shortening greased 13X9X2 inch pan.



Bake for 10 minutes in a pre-heated oven at 350 F. It will puff up a little.



Combine all Creamy Mix ingredients (except Dry Mix) at low speed until fluffy



Mix in the Dry Mix just until blended
Dollop the Creamy mixture over the partially cooked Crust, use the spatula to gently spread it over the crust.


Bake an additional 40 to 45 minutes. Gluten-free version takes longer to bake. The edges will be browned.





Cool and serve, optionally with a dollop of sour cream


Tips
Watch it after 35 minutes until you are familiar with making this version. This version baked about 45 minutes.
Substitute sucralose for the sugar or any sweetener that measures the same as sugar
Add the dry mix in at the very last minute and mix just to blend in. Over mixing will make it a little more like bread instead of like cake.
If you want a thicker cake, use a smaller pan

Servings: 16
Nutrition Facts as prepared
Nutrition (per serving): 194 calories, 4.3g monounsaturated fat, 1.5g polyunsaturated fat, <1g linoleic acid, 3g saturated fat, 9.3g total fat, 48.7mg cholesterol, carbohydrate factor: 4, 25.5g carbohydrates, <1g fiber, 25.5g net carbohydrates, 10.8g sugar, <1g fructose, <1g sucrose, 129.3mg sodium, 38.3mg potassium, 2.6g protein, 37.9mg calcium, <1mg iron.




The original recipe

Kitchen Sink Brownies (Everything but..)

I love those small plastic lidded containers that are about 1/4 cup in size. When I have a tablespoon or two of nuts or nut butter, etc; they come in handy. There were about 10 of those containers with something in them. Well, I decided ENOUGH, either empty everything into the trash or use what’s in them. I took them out and thought; hmmm BROWNIES! The recipe is written to include the ingredients from those containers.


I also have another recipe posted: Black Bean Brownie

Kitchen Sink Brownies

1/ 2 cup black and garbanzo beans (mixed), rinsed and drained
5 tbsp cocoa
1 ounce cream cheese
3 ounces unsweetened applesauce
2 tbsp almond butter
2 tbsp oil (canola, grape or olive)
1/2 cup sucralose sweetener
1/2 cups white sugar
1 tsp cinnamon
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 tsp ginger
1/2 tsp ground ancho pepper
1/4 cup Coconut Flour
1/4 tsp baking powder (aluminum free)
1/4 tsp guar gum
1 egg
3  to 4 tbsp hot water, if needed
Add Ins
1/4 cup chopped walnuts
1/4 cup miniature chocolate chips
1/4 cup white chocolate chips or chopped white chocolate

Pre heat oven at 350 degrees.

First, place the beans in a food processor with the spices and puree to get rid of any skins

Throw everything else into a food processor and puree until blended. I prefer to pulse everything except the eggs and water in the food processor, then scrape it into a bowl to add egg and any additional hot water if needed. After the batter is smooth enough with any added water, stir in the nuts.


Spray a 9-inch pan with cooking spray and spread the batter into the pan.

Sprinkle the chips evenly over the top of the batter.

Bake for about 25 to 30 minutes or until done.

Cool and cut into 16 squares

Servings: 16
Nutrition Facts (per serving): 138 calories, 7.1g total fat, 2.6g monounsaturated fat, 1.6g polyunsaturated fat, <1g trans fatty acids, 2g saturated fat, 15.2mg cholesterol, 61.8mg sodium, 95.4mg potassium, 17.7g carbohydrates, 2.8g fiber, 14.9g net carbohydrates, ,<1g starch, 6.4g sugar, 3g protein, <1mg iron.


Taste testing

Ummm, pretty good..  Who ate all of the ice cream?

Served up some later with vanilla ice cream - was very good!...

Tips
I added the gum just to make sure the brownie wasn't crumbly. Let it cool completely, if you use wheat flour and omit the gum.
Most bean brownies are made using black beans. Garbanzo beans require lots of spice or the brownies will taste ‘beany’.  If you have never had bean brownies, use all black beans, thoroughly rinsed and drained.
Sucralose sweetener is same as Splenda. Feel free to use all sugar. As I was mixing this up, wanted to have a brownie that was not too high calorie and high sugar, so added half sugar and half non-calorie sweetener.

National Chocolate Mint Day

Today is National Chocolate Mint Day.

So, that gives us an excuse for making anything chocolate with mint flavoring.

I chose to make a quick microwave brownie. We save energy by using the microwave and a small amount is made so that we don’t have a whole pan to eat.

I started experimenting with microwave baking a few months ago when ‘World's Most Dangerous Cake ’ was posted on Mixing Bowl. I converted it to gluten free as World's Most Dangerous Cake - AKA Cake for One (modified gluten free).

Actually it is easier to make a quick dessert in the microwave than using the oven. Less energy (electricity or fuel) is consumed in the two to three minutes compared to around 45 minutes to pre-heat and bake a brownie in the oven. So who’s not for saving calories and energy?

Chocolate Mint Brownies - Gluten Free, Low-sugar, Lower- Fat (Microwave)
Ingredients
Brownie
3 T Quinoa (or GF all-purpose) flour
3 T Stevia in The Raw (granulated)
1 pinch salt
1 pinch baking soda
1 pinch cream of tartar
1/8 tsp vanilla powder, optional
2 T Ghirardelli unsweetened natural cocoa
2 T liquid egg substitute
1 dash mint oil or mint extract
2 T butter, melted
3 T skim milk or unsweetened almond milk
2 T walnuts, chopped
Frosting
2 Andes Creme de Menthe Thins
Procedures
1. Lightly spray a 1-qt glass dish with oil spray. Place the butter in the dish and microwave for about 30 seconds to melt, do not over-heat.

2. In a mixing bowl, whisk together the first 7 ingredients. Add the egg, mint flavoring and cooled melted butter. Do not scrape the baking dish, as any butter left behind will be absorbed into the brownie.

3. Whisk to mix, adding in the milk and nuts. Save a few of the nuts to sprinkle over the brownie after it comes out of the oven, if desired. Spread batter into prepared dish.

4. Cook on high for 2 minutes 15 seconds using an 1100 watts microwave. Remove from oven. Using two small plates flip the brownie onto one and then turn top-side up onto the other one.



5. Glaze - Break the mints into smaller pieces. Place on top of hot brownie. Spread, when they start to melt.

If using the saved nuts, sprinkle them over the frosting.

Cut 1/4 of brownie per serving.

Enjoy

Servings: 4

Cooking Time: 2 minutes, 15 seconds - 1100 watt microwave oven at full power


Nutrition Facts
Nutrition (per serving): 126 calories, 9.9g total fat, 1.9g monounsaturated fat, 2.1g polyunsaturated fat, 4.6g saturated fat, 15.6mg cholesterol, 167.2mg sodium, 78.1mg potassium, 8g carbohydrates, 2.1g fiber, 6g net carbohydrates, <1g starch, 2g sugar, 3.4g protein, <1mg iron.

Feel free to substitute wheat flour for the Quinoa flour for a wheat version.