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Gluten Free Chocolate Chocolate Donuts

One of the treats we use to enjoy once a month or so was donuts on Saturdays. Since we no longer have that option due to a gluten intolerance, I went on the hunt for some that were gluten free, rice free and dairy free. These win in my book because they are moist and chocolately. If you ask the hubs, it’s a different story since he prefers cinnamon. I always make a double batch to get us through the week and usually eat just 2 at a time.

When I went on the hunt, I didn’t even own a donut pan but now I’m super happy with the silicone one I found here.

I’ve made these several times and only forgotten the pumpkin once! I will say, you don’t even know it’s in there, but if you forget it the donuts are really dry. So, don’t be like me.

Yield: 5

Gluten Free Chocolate Chocolate Donuts

prep time: 10 minscook time: 30 minstotal time: 40 mins

ingredients:

  • 1/4 cup organic coconut flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 1/8 cup maple syrup
  • 1/8 cup coconut sugar
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 cup water
  • Glaze:
  • 1/3 cup gluten-free chocolate chips

instructions:

  1. Preheat oven to 350 degrees F.
  2. Grease a donut baking pan by spraying with oil (I like coconut oil). Make sure the center i coated well so that the donuts won't stick.
  3. Place all the dry ingredients in a bowl and whisk to remove all lumps and to combine. I use my Kitchen Aid stand mixer on low with the wisk attached.
  4. To the dry ingredients, add the wet ingredients, and mix well to form a batter.
  5. Use a spoon to dd the batter to your donut pan to make 5 donuts and spread to smooth. Tap the pan on the counter to smooth out batter and release any air bubbles.
  6. Bake for approximately 30 minutes until donuts are set and pull away slightly from the side of the pan.

  7. Let cool completely before icing.
  8. For glaze: melt 1/3 cup of chocolate chips with a table spoon of non dairy creamer of choice and spread over the donuts. 
  9. Should last a few days in an airtight container. For best results, store in the refrigerator.

NOTES:

Don't skip the pumpkin puree!
Created using The Recipes Generator

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Grain & Gluten Free Peanut Butter Banana Muffins

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These have a great texture, 6 grams of protein and are right at less than 200 cals each. They also satisfy my sweet tooth after a savory meal.

Yeilds 12 muffins

INGREDIENTS:

  • 2 ripe bananas (approx. 1 cup mashed)

  • 2 and 1/4 cup rolled oats

  • 2 eggs

  • 1/2 cup pure maple syrup*

  • 1/2 cup creamy peanut butter**

  • 1 tablespoon vanilla extract

  • 1 teaspoon cinnamon

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/4 cup unsweetened vanilla almond milk

  • 1/2 cup dark chocolate chips

DIRECTIONS:

Start by preheating the oven to 375°F then grease a muffin tin or line with silicone liners and set aside.

Combine all of the ingredients (adding wet ingredients first, except chocolate chips) in a blender and blend for about 30 seconds, or until a smooth batter forms. Alternately, use an immersion blender. Add the chocolate chips to the blender and gently stir together by hand. *If the batter is warm from blending, allow it to cool first or the chocolate chips will melt.

Pour the batter into the muffin tin so that each is approximately 3/4 of the way full. Place them in the oven and cook for 20 minutes, or until light golden brown. Cooking time may vary depending on your oven. Allow to cool for 10-15 minutes then enjoy! Store leftovers in an airtight container for up to 4 days. We store ours in the fridge for up to 7 days.

*You can probably substitute honey but you might want to use a little less (like 1/3 cup) since it tends to be sweeter than maple syrup.

**I use organic creamy peanut butter for this recipe which is all natural but doesn’t require stirring. I would recommend using something similar since using a very runny or oily natural peanut butter may alter the texture.

You could also substitute almond butter or sunflower butter if desired. If you use sunflower butter, please note that it will turn the muffins green.

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Grain & Gluten Free Cinnamon Sugar Muffins

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While I’m a huge fan of the double chocolate muffins these are easily my second favorite and my husband’s favorite. I often end up baking both types of muffins for the week because these are so good.

Muffin Ingredients

  • 1/2 cup coconut flour

  • 1/4 teaspoon baking soda

  • 1/4 teaspoon salt

  • 4 eggs

  • 1/3 cup unsweetened almond or coconut milk (If using coconut milk, use the kind in a carton.)

  • 1/3 cup honey or maple syrup

Cinnamon Topping Ingredients

  • 2 tablespoons ground cinnamon

  • 4 tablespoons honey or maple syrup

  • 2 tablespoons unsalted butter, melted (or use ghee or coconut oil)

  • 1/4 cup chopped walnuts (optional; or other nut)

Combine all the ingredients in a bowl and whisk until well-blended. I use a mixer or immersion hand blender with the whisk attachment most of the time.

 Method

  1. Preheat your oven to 350°F

  2. Prepare a baking pan with muffin liners. I love the silicone type!

  3. For the muffins, combine coconut flour, baking soda, and salt and blend well.

  4. Add the eggs, milk, and honey to the dry mixture and blend well by hand, or use a mixer or food processor. Let the batter sit for a few minutes while you make the topping to allow the coconut flour to absorb the moisture.

  5. Fill muffin liners about 1/4 of the way with batter.

  6. Spoon about a teaspoon or two of topping over each muffin and then top off each muffin with more batter, about 3/4 of the way filled.

  7. Drizzle the remaining topping over each muffin and use a toothpick, fork, or spoon to blend the topping into the batter. Be careful not to over mix so that it incorporates into the base batter.

  8. Bake for about 24 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  9. Cool and enjoy! Store for a few days at room temperature (covered), seal and store in the refrigerator for a few weeks, or seal and freeze for a few months. I keep ours in fridge as soon as they are cooled from baking.

Servings 8

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Grain & Gluten Free Double Chocolate Muffins

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Fluffy, moist, grain free paleo chocolate muffins made with coconut flour! These are incredibly delicious -- no one will be able to tell that they're better for you.

INGREDIENTS

  • 1/4 cup creamy no sugar added almond butter (I like Bare Barney Butter!)

  • 2 tablespoons coconut oil (If solid, melt &cool first but if already soft you do not need to melt)

  • 1/2 cup coconut sugar

  • 1 tablespoon vanilla extract

  • 2 eggs

  • 1 cup unsweetened almond milk

  • 1/2 cup coconut flour

  • 2 teaspoons baking powder

  • 1/3 cup high-quality unsweetened cocoa powder

  • 1/3 cup chocolate chips

INSTRUCTIONS

  1. Preheat oven to 350 degrees F. Line 12 cup muffin pan with cupcake liners (I love the silicone ones!) and generously spray the inside of each liner with nonstick cooking spray. If using the silicone liners, the spray is NOT necessary.

  2. Add almond butter, coconut oil, coconut sugar and vanilla to the bowl of an electric mixer and mix on medium speed until well combined. Slowly add in eggs, one at a time; beat again for one minute until batter is smooth and creamy. Pour in almond milk and mix on low speed until combined.

  3. In a small bowl whisk together coconut flour, baking powder and cocoa powder. Slowly add dry ingredients to wet ingredients and mix on low speed until batter is smooth and creamy. Fold in chocolate chips with a wooden spoon. Use a large cookie scoop to disperse batter evenly into prepared pan. Bake for 18-20 minutes or until toothpick comes out clean with a few crumbs attached. Cool for 5 minutes then immediately transfer to a wire rack to finish cooling.

NOTES

Nutrition without chocolate chips: 125 calories, 7g fat, 13.8g carbs, 3.1g fiber, 8.8g sugar, 3.5g protein

If you aren't paleo, feel free to use peanut butter. You can use any nut butter of your choice, just make sure that it is all natural (no oil or sugar added).

Instead of coconut sugar, you can use maple syrup. If you do use maple syrup, I would suggest adding a tablespoon or two or of extra coconut flour.

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Cheeseburger in a Bowl

I first saw a version of this recipe in a copy of Cooking Light, I've made it countless times since that first encounter. My Mr. is burger, pizza, and wings eating machine. When we have date night, the popular question is "Where do you want to go?" and the answer I anticipate is usually a burger joint, pizza, or wings. I don't mind going to those places since it is his one night of the week to eat anything he wants. I've also learned how to adapt the menu to what I need to eat to meet my goals.

This is a go to when I feel like a cheeseburger but don't want to pay someone else to make it for me or intake unnecessary calories. Another bonus, it's a quick meal for a work night dinner!

In our house, I make enough at dinner to eat the leftovers for lunch the next day. It makes it easy meal planning wise and helps keep my stress levels lower since I don't have to spend a few of my hours on Sunday meal prepping all the meals for the week.

Serves 4

Ingredients

1.5 lbs ground beef or turkey (make sure you're getting the most humanely raised that you can afford)

1 10 oz bag of lettuce ( I love butter lettuce mix.)

1 cup chopped tomato

4 no salt pickle spears (chopped)

1 small/med mered onion (peeled and chopped)

1 cup shredded cheese (We like cheddar.)

1/4 tsp salt

1/2 tsp pepper

Garlic powder (to taste)

Onion powder (to taste)

1/3 cup mayo

1/4 cup unsalted ketchup

2 tbs water

Directions

  1. In a small bowl whisk together mayo, ketchup and water. Set aside.

  2. Brown meat until almost fully cooked. Season with salt, pepper, garlic powder and onion powder as you like. Add chopped onion to pan and cook until softened.

  3. Divide lettuce, tomatoes, and pickle evenly among 4 bowls. Top with burger mixture and cheese.

  4. Drizzle each with dressing. Grab a fork and enjoy.

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No Bake Choco PB Bars

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Reese's are one of my all time favorite candy bars. This recipe is as close to one as I've gotten without actually making peanut butter cups or just eating a whole bag of miniatures. 

Simple, no bake, and even with the added bonus of whole grain oatmeal packed with fiber.

Makes 1 8x8 pan, 16 squares

Ingredients

Base

1 cup unsalted, natural peanut butter

1/4 cup + 2 Tbsp honey

1 1/4 - 1 1/2 cup old fashioned (rolled) oats 

Topping

1/2 cup vegan semi sweet chocolate chips (you can use regular too of course)

1/4 cup caramel chips (these might be hard to find so you can also sub 1/4 cup peanut butter)

Directions

  1. Line 8x8 baking pan with parchment or wax paper.

  2. In a microwave safe bowl, measure out peanut butter and honey. Microwave in 20 second intervals, stirring between, until fragrant and slightly bubbly.

  3. Stir oatmeal into peanut butter and honey mixture until all combined.

  4. Press peanut butter and oat mixture into pan using a piece of wax paper.

  5. Using the double boiler method, melt chips (or pb and chips) until smooth.

  6. Pour topping over oat mixture in pan and evenly distribute.

  7. Place into fridge for 30 minutes to firm up.

  8. Cut into 16 squares, remove from pan, and devour.

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Black Bean Brownies

Yummo... one of my all time favorite desserts. Only healthier and sugar free! Once you break the bonds of sugar you become a slave to one less thing and save some money! I bet you wont even know the beans are in there! (I've given them to kids and they had no clue. The only thing that came out of their mouth was, MORE!)

Ingredients:

  • ¾ cup black beans, drained and rinsed

  • 2 Tbsp. unsweetened almond milk

  • ¼ cup vegan butter spread

  • 1/3 tsp. baking powder

  • ½ cup unsweetened cocoa powder

  • ½ cup xylitol

  • 2 Tbsp. unsweetened vanilla coconut milk yogurt

Directions:

  1. Preheat oven to 350 degrees. Line a 4x8 loaf pan with parchment paper so that there is an overhang on each side (you will need this overhang to remove brownies from pan).

  2. In a blender or food processor, puree the black beans with the almond milk and the yogurt. Stop periodically and scrape down the sides and make sure that all the bean skins are gone. You want this batter to be very smooth.

  3. Transfer the bean mixture to a bowl and add the melted vegan buttery spread, stevia, cocoa powder and baking powder.

  4. Stir well. Spoon batter into the loaf pan and smooth it out with the back of a spoon.

  5. Bake at 350 for about 30 minutes. They may seem a teeny bit underdone in the middle-this is OK. They will firm up as they cool.

  6. Allow to cool completely in pan, then lift the whole brownie out by pulling up on the edges of the parchment paper. Transfer to a cutting board and slice into 8 pieces using a very sharp knife.

Makes 8 brownies

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