chocolate graham cookies and double chocolate muffins

These recipes should have been here a LONG time ago and I'm tired of coming back looking for them only to realize that i didn't post them! 

Gluten/Dairy/Egg free Chocolate Graham Cookies (Like teddy grahams without the teddy)

1/2 cup millet flour
1/2 cup buckwheat flour
2 Tbs cocoa powder
1/4 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
2.5 Tbs coconut sugar (works better if you grind it into a powder)
1 Tbs molasses (or maple syrup)
2 Tbs coconut oil, melted
1/2 tsp vanilla
3-6 Tbs almond milk(start with 3 add more as needed)

Preheat the oven to 350 degrees. 

Mix together the dry ingredients (including coconut sugar). Mix together the wet ingredients in a separate bowl. Combine wet & dry. Add more milk a little at a time until the dough becomes easier to work with. roll out the dough and cut into whatever shape you want - I have done these as simple squares and also as little 'men' with a cookie cutter - to roll out the dough it is usually necessary to put it on parchment paper and cover with plastic wrap or another piece of parchment paper.. it is tricky rolling out GF dough - dusting with extra buckwheat flour can help.  Oh and you want them about 1/8" thick. Move to baking sheet (on parchment paper). These will keep in the pantry for a couple weeks in a airtight container. (if you don't eat them first, which, believe me, you will want to, I am not a teddy graham eater but i would eat the entire batch of these)


Double Chocolate Muffins (Vegan, GF, DF)


1/2 cup millet flour
1/2 cup sourghum flour  
1/2 cup + 4 tbs tapioca starch
1/2 cup teff flour  
1/2 cup cocoa powder  
1 teaspoon baking powder  
1/2 teaspoon baking soda  
1/2 teaspoon salt 
1 and 1/3 cup coconut sugar  
2 teaspoon chia seeds (mixed with 6 teaspoons cold water + set aside for 5 minutes, stirring occasionally until thick)
2 tablespoons coconut oil
1.5 cup non-dairy milk, I used rice milk
2 tablespoons apple cider vinegar
1 teaspoon pure vanilla extract 1 cup chocolate chips/chunks extra chopped dark chocolate or nuts to sprinkle (optional)

Preheat oven to 350F. 

Combine dry ingredients in a bowl, Combine wet ingredients in another bowl - Add Chia seed mixture and combine thoroughly. Add wet to dry.  Add chocolate. As with all muffins, do not over mix.  

Line muffin tins (this recipe is weird, and makes about 20 muffins, not 24), spray liners lightly with cooking spray.  Bake 25mins 


Freeze if not consumed the same day - I freeze on a rack and then put them in a ziplock bag, results = amazing.

YUM :)

Gluten Free Vegan Zucchini Cake/Brownies

• 1 cup coconut sugar (or other sugar) 
• ⅓ cup melted coconut oil
• 2 teaspoons vanilla extract
• 1 cup coconut flour
• ½ cup tapioca flour
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon xantham gum
• 2 cups shredded zucchini, packed (I usually puree the zucchini, i like the texture of the cake better that way)
• chocolate chips (optional)

Preheat oven to 350 

Combine dry ingredients in a medium mixing bowl, Combine wet ingredients in another container (mix well)  -  add wet to dry, combine (don't over stir, actually, stir as little as possible while still mixing) add 1/2 to 1 cup chocolate chips if desired -- pour in a 9x13 greased pan and sprinkle chocolate chips on top.  (unless you plan to frost the cake, then you can skip the chocolate chips on top, or skip them all together)

Bake at 350 for 25-30 mins 

allow to cool before slicing - cake may taste under done before it cools

Meat balls & fudge-pops.. yeah..

yeah,  two things that do not and should not go together - these are just the recipes i need to get down before i forget what I did.. 

 Sorry, no pictures today.. 

(Gluten, Dairy and egg free) Meatballs

3lbs of ground beef (grass fed, if possible)
Italian seasoning & garlic salt to taste
1/4 cup gluten free flour
1 8oz can tomato sauce
2-3 tbs ground flax
1-2 tsp chia seeds 

Combine ingredients (with your hands, meatloaf style) and then roll into balls about an inch across - put on parchment paper on a baking pan (something with sides, so the grease doesn't drip off the pan) - bake at 375 for about 20 mins or until they are cooked, and browned :)  - These freeze well, I put them on a cooling rack (after blotting off the grease) and freeze them and then put them in a gallon ziplock bag 

Fudgepops

I've tried a banana based fudge-pop type recipe  - my kids LOVE it, but I HATE bananas .. 

So, for me, I made these

1 cup full fat coconut milk
1/2 box of silken tofu
2 tbs pnut butter
2-3 tablespoons cocoa powder (or to taste)
1 tsp vanilla 
pinch of salt 
1/4 cup sugar (or to taste)

Pour into ice pop molds and freeze :)

Yummy chocolate chip cookies (Gluten and Dairy free)

I must find a way to make these without eggs...

Ingredients:

• 1 cup vegan butter substitute
• 1 cup millet flour
• 1 cup sorghum flour
• 1/4 cup tapioca starch 
• 2 tablespoons arrowroot powder
• 1 teaspoon xanthan gum
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup raw sugar
• 1 1/4 cups coconut sugar (or brown sugar)
• 1 whole egg
• 1 egg yolk
• 2 tablespoons milk alternative (i used rice milk)
• 1 1/2 teaspoons vanilla extract
• 1-2 cups semisweet chocolate chips

1. Preheat the oven to 375 degrees F.
2. combine the flours, starch, arrow root, xantham gum, salt and baking soda in a medium bowl. Set aside.
3. In the stand mixer bowl, combine both sugar and melted butter, cream together on medium speed for 1 minute.  Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Turn off the mixer and add the chocolate chips and stir to combine.
4. Chill the dough in the refrigerator for at least 1 hour.
5. Using a tablespoon, gently roll the dough into balls and place on parchment-lined baking sheets. Bake for 8-10 minutes, or until slightly golden around the edges. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack by pulling the parchment paper off the pan, for best results cool completely on the parchment paper.  

 

cookie-like oat granola bars

Dry Ingredients: 

2 C rolled oats

3/4 C millet flour

1/4 C chopped pecans (optional, or other nuts/seeds)

1/4 C chocolate chips

1/2 C coconut sugar sugar 

2 tsp. pumpkin pie spice

½ tsp. salt

Wet Ingredients:

1 cup your choice of milk (i used unsweetened almond)

1-2 tbs maple syrup

2 flax eggs (2 tbs ground flax whisked with 6 tbs water)

1 tsp. vanilla 

1 tps chia seeds

Preheat oven to 350.

Mix flax and water and chia seeds and set aside for at least 5 mins.  In two separate bowls, mix dry ingredients, and wet ingredients. Pour wet into dry, mixing until combined. Pour batter into a greased baking dish (9x13, or 2 8x8). Sprinkle raw oats on top. 

bake 20-25mins

this is an updated gluten & egg free and yummier version of this recipe.

Biscuits - (strawberry shortcake!)

DROP BISCUITS!  
1 1/2 cups sourghum flour 
1 1/2 cups millet flour 
1 cup tapioca starch
1 tsp zanthum gum
2 tbs + 1/4 tsp baking powder
1 + 1/4 tsp baking soda
2 tsp salt 
2 tbs your sugar
1/8 cup apple cider vinegar 
7/8 cup milk (I used rice milk, room temp)
3 tbs melted butter substitute (coconut oil works, but something 'butter flavored' tastes MUCH better) 

Add all dry ingredients to a bowl and mix, in a separate bowl, combine the "milk," vinegar, and oil. Add the wet to the dry and stir until just combined - the mixture will 'shrink' and then become fluffy/foamy (stop mixing!) 'drop' onto pan, they will bake as is, so you don't need much space between them.  Bake at 425 for 12-15 min 

 

I topped these with extra sugar to use them for strawberry shortcake - and also made coconut whipped cream for the topping- YUM.  

Gluten Free Vegan Muffin (UPDATE)

I posted this recipe a while back - I have since experimented a LOT with these muffins and they generally turn out spectacular :)  Here is the recipe again, with a couple things i've learned.. 

Apple Muffins

Wet Ingredients:

• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 1/4 cup unsweetened applesauce
• 1/4 cup Coconut Oil
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup  millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1 tsp xanthan gum
• 1/2 cup sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt



Chocolate chip muffins

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Preheat oven to 350F. 

Lightly grease a muffin tin or line it with paper liners. (note: paper liners will stick until muffins cool a bit)
In a large bowl, whisk together the dry ingredients and make a well in the center.
Mix wet ingredients in a smaller bowl, whisk vigorously, or use a stick blender to really combine.  

Mix together until the batter is just moistened. Fold in the add in** 

Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

** add in options i've tried.. 

-- 1tsp cinnamon (added to dry ingredients) and 1 cup apples,  (cut in1/4-1/2" cubes & pieces)

-- blueberries 1/2-1 cup

-- chocolate chips 1/2-1cup 

oh, these taste much better the first day, taste better slightly warm and freeze well!  I actually prefer these to the eggy version i use to make.  

New bread recipe & Chia Seed Chocolate pudding

Today i am trying a new bread recipe!
I copy-pasted the recipe below .. we'll see how it turns out, its rising now ... It is so far so wheat like its creepy!

Wet Ingredients:

2 ½ cups warm water (105 to 110 degrees F)

2 ¼ teaspoons active dry yeast (1 package)

1 teaspoon maple syrup or organic cane sugar

2 tablespoons extra virgin olive oil

2 tablespoons maple syrup

1/3 cup ground chia seeds

1/3 cup whole psyllium husks

Dry Ingredients:

1 cup teff flour

1 cup sorghum flour

½ cup sweet rice flour

½ cup cornmeal

1 ½ teaspoons sea salt

Topping:

extra virgin olive oil

poppy seeds

sesame seeds

Place the warm water in a bowl or 4-cup liquid glass measure. Add the yeast and teaspoon of maple syrup, whisk together. Let rest for 5 to 10 minutes to activate the yeast. The mixture should get foamy or bubbly. If not, dump it out and start over.

While the yeast is activating, mix together the dry ingredients in a large bowl.

After the yeast is activated whisk in the olive oil, maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture. Let stand for 2 to 3 minutes (not any longer) to let the chia and psyllium release their gelatinous substances. Whisk again.

Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a floured wooden board to incorporate the flour. Add more teff and sorghum flours, a little at a time, until the dough holds together and isn’t too sticky (about ¼ to ½ cup total). Don’t add too much flour, otherwise the dough will become very dense; it should still be slightly sticky. Form dough into a ball, place back into the large bowl, and cover with a damp towel. Place in a warm spot to rise. I like to place the bowl over a pot of warm water. Let dough rise for an hour or until doubled in size. Rising time will depend on the temperature of the environment around the dough.

After the dough has risen, place a pizza stone in your oven. Preheat the oven to 400 degrees F. Place a pan of water on the bottom rack of the oven (the one beneath the pizza stone). I usually use an 8 x 8-inch glass pan filled ¾ of the way full.


Punch down the dough and turn out onto a lightly floured wooden board. Knead the dough for about a minute. Then form into a round ball. Place on a square of parchment paper and use a sharp knife to cut a shallow “tic-tac-toe” pattern on the top. Drizzle with olive oil and sprinkle with poppy seeds and sesame seeds. Let rise for about 30 minutes in a warm place while the oven and stone are preheating.

Carefully lift the parchment paper with the risen loaf and place it onto the stone in the oven. Bake for about 40 minutes. Remove from oven and let cool 30 to 60 minutes before cutting into it. The bread will be very gummy hot out of the oven. The texture is perfect once cooled. It reminds me of a hearty whole wheat bread.

   
With the leftover ground chia seeds I am going to make Chia seed chocolate pudding.. usually, i'd put whole chia seeds and mix everything in the vita mix, but this time i'm going to try to use up the pre-ground seeds..  

Ingredients

2 1/2 cups coconut milk
1/2 cup chia seeds (pre-ground if you are not using a vitamix or high powered blender)
6 Tbsp cocoa
1/4-1/2 cup coconut sugar
1/2 tsp vanilla extract
pinch salt 

handful of chocolate chips 

Directions

1.  Combine all ingredients in blender or food processor

2.  Mix thoroughly until ultra smooth.

3.  Pour mixture into a storage container  & store in the fridge

Gluten Free, Vegan, Blueberry Muffins and Corn Muffins

Gluten Free Vegan Corn Muffins.. 

this recipe is good, but needs a little work.. 

• 3/4 cup millet flour or sorghum flour
• 1/4 cup tapioca starch
• 1 tsp guar gum
• 3/4 up cornmeal
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon Salt
• 1.5 teaspoon Ener-G Egg Replacer (in place of 1 egg)
• 2 tablespoons Water
• 1 cup Milk (I used homemade rice milk)
• 1/4 cup oil (I used coconut oil)

Procedure:

Preheat oven at 400F. Grease or line muffin tin. (makes about 10 muffins)
In a large bowl combine the flour, cornmeal, sugar, baking powder and salt.
In a blender/food processor or blend with a stick blender add Ener-G, water, milk and oil. Blend it thoroughly, for about 2-3 minutes.
Stir into the dry ingredients just until moistened.
Fill the muffin cups 2/3rds full.
Bake for 16-18 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pan to a wire rack.

GFV Blueberry muffins

Wet Ingredients:

• 1 cup almond milk
• 1 teaspoon apple cider vinegar
• 1/4 cup unsweetened applesauce
• 1/4 cup Coconut Oil
• 1 teaspoon vanilla extract

Dry Ingredients:

• 1 cup  millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch
• 1 tsp xanthan gum
• 1/2 cup sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1/2 cup blueberries

Preheat oven to 350F. Lightly grease a muffin tin or line it with paper liners.
In a small bowl mix together the milk and vinegar and set aside for about 5 minutes or until it curdles.
In a large bowl, whisk together the dry ingredients and make a well in the center.
To it add the milk mixture, applesauce, oil and vanilla extract. Mix together until the batter is just moistened. Fold in the blueberries.
Scoop out about 1/3rd cup of batter in each muffin cup. Bake for about 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. 

**oh and don't forget the sugar, i did - they are good, but taste like blueberry biscuits, oops. 

Vegan Gluten Free apple pie crumb muffins..

I decided I REALLY wanted to make apple crumb cake muffins... these did not turn out looking all that great - but they taste AMAZING, so i'm willing to overlook their appearance and try to work on that later.. 

Apple Pie-Crumb Cake Muffins

For muffins:
1/2 cup sorghum flour
1/2 cup millet flour
1/2 cup tapioca flour
1/4 cup + 2 tbsp sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp allspice
1/8 tsp cloves
1/4 tsp salt
3/4 cup apple juice
1/4 cup coconut oil (melted)
1 tsp vanilla extract
1/2 cup grated apple
1/2 cup chopped apple (1/4-inch pieces)
1/2 cup chopped pecans

For Topping:
1/4 cup rice flour
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp allspice
1 tbsp coconut oil
1/4 cup chopped pecans

In a small bowl, mix the topping ingredients, drizzling on the oil and mixing with your fingers until crumbs form. Set aside. Preheat oven to 375°F and grease twelve-muffin tin.

In a large bowl, sift all the dry muffin ingredients. Stir in the wet ingredients. Fold in the grated and chopped apple and nuts.

Fill each muffin cup two-thirds full and sprinkle the topping over each muffin. Go easy on the topping - just a little more than a dusting and they would probably look a lot better.  Bake for 18-20 minutes. 

Muffins - Gluten free & Vegan

Carrot-Apple-Raisin Muffins 

 

1/2 cup olive oil

1 cup honey

1 tablespoon pure vanilla extract

2  teaspoons cinnamon

2 cups grated carrots

1 large apple, peeled cored, and grated/shredded

1 tablespoon lemon juice

1 cup raisins

1/2 cup oats or seeds

1 cup Sorghum flour

1 cup millet flour

1 cup tapioca starch

3/4 teaspoon xanthan gum

1 1/2 teaspoons baking soda

1/2 teaspoon salt

 

 

 Preheat oven to 350. Line a muffin pan with 12 muffin liners.

 

 In the bowl of a stand mixer, combine the oil and honey.

Add vanilla and cinnamon and mix for 20 seconds.

In a separate bowl, combine the carrots and apple, and then toss with the lemon juice. Add to the mixing bowl. Mix for about 20 seconds.

Mix in the raisins and oats/seeds

In a separate bowl, combine the flours , xanthan gum, baking soda and salt.

Add the dry ingredients to the wet and mix until just combined.

Fill the liners to the rim with batter.

Bake in the center of the oven for about 35 minutes (though mine were done around 25 this time) or until golden brown on top, rotating the pan halfway through. let cool in the pan for 5 minutes before transferring to a cooling wrack.

Zucchini Muffins! 

 2 tbsp ground flaxseed + 6 tbsp water  (“eggs”)
1/2 cup olive oil
1/3 c honey
1 cup shredded zucchini
1 tsp vanilla
1 tsp cinnamon and/or pumpkin pie spice
1 1/2 cups sorghum/millet flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup loosely packed raisins
1/2 tsp sea salt

Preheat oven to 350F.  Mix the flax egg and set aside for about 5 minutes. Mix the olive oil, honey, zucchini and vanilla in a medium bowl.  Stir in flour, baking powder, baking soda and sea salt; mix until just wet and ingredients are combinned; fold in raisins. 

Pour patter into 12 lined muffin tins.  Bake about 18 minutes or until browned and a toothpick comes out clean.
 

All in the name of Chicken Pot Pie.

ok. suddenly my 'easy' recipe is seeming a bit complicated..

I'm making chicken pot pie, converting a dairy and gluten filled recipe everyone loved.. 

So, I needed a can of cream of mushroom soup.. I knew I'd also want this for thanksgiving (green bean casserole!) this really wasn't too complicated..

Dairy and Gluten free Condensed Cream of Mushroom soup
2 Tbsp. olive oil
1/4 cup sorghum flour
1/2 cup stock, I used chicken
1/2 cup unsweetened rice milk **
salt and pepper to taste
1/4 cup of mushrooms, finely chopped (I used canned this time)

This recipe equals 1 can of Campbell’s Condensed Cream of mushroom Soup, leave out the mushrooms for cream of chicken.

If you use fresh mushrooms, cook them in the oil first - otherwise, combine mushrooms and oil in a medium saucepan over medium heat then add flour and whisk together. Slowly add stock while whisking. Bring to a simmer and cook a few minutes until thickened. Add rice milk and salt and pepper and stir until combined and thick.

**I made a batch of my rice milk recipe, but without the thickeners or sweetener, so basically boiled rice flour and water, i halved the recipe and then froze the concentrate in ice cube trays - once i remove the cubes, its 2 cubes to 3/4 cup water to make one cup of unsweetened rice milk..Though somehow it seems like cheating because really, its rice flour cooked in water... how is this "milk"? but it worked, and it was actually tasty (well, not alone, but in things..)

Next we have to have biscuits... 

1½ cups sorghum and millet flour (about half/half) plus more for 'rolling'
¾ cup tapioca starch
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons cold fat (such as bacon grease, coconut oil or shortening), cut into small pieces
¾ cup unsweetened rice milk

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicon baking mat.
Whisk together the flour, starch, baking powder and salt. Cut the fat into the flour mixture.  Add the liquid, starting with ½ a cup and gradually adding a little more at a time, mixing until the dough comes together. Put a little flour on a work surface and dump out the dough. Knead 3 or 4 times then either roll or pat it out to about ½ inch thick.  I cut the biscuits into squares but you can do traditional circles and gently reform the dough to cut more biscuits. Place the biscuits on the prepared baking sheet and bake for about 20 minutes. Serve warm.

 

Now we're ready for "Chicken Pot Pie"

1/2 cup chopped onion
1/2 cup chopped celery
2 cloves of garlic, chopped
3 tbsp. oil
1 recipe of the above cream of mushroom soup
1/2 cup dairy free sour cream 

about 2 cups chopped, cooked chicken (I'm using canned, so 1 13oz can, gotta cut corners somewhere!)
1-1/2+ c. frozen mixed veggies
1 tsp. salt
1/2 tsp. pepper

Saute onion and celery in oil in a sauce pan (i'll admit, i've left this part out completely in the past); stir in soup and sour cream. Blend in chicken, veggies, and seasonings. Pour into 8 x 8 greased casserole dish.  Cover and bake at 375 until bubbly, approximately 20 minutes.  Serve with biscuits! 

I also made mashed potatoes with a touch of butter flavored shortening unsweetened rice milk, chicken broth, garlic salt and kosher salt to taste. :) 

The best gluten free pancakes..

yes, they are the best, and trust me - we've tried a lot.  this recipe was originally published in Living Without magazine.. I found it here.

We usually quadrupedal this recipe, left overs are wonderful. 

¾ cup brown rice flour or millet flour
½ cup sorghum flour
¼ cup tapioca flour
1 teaspoon xanthan gum
1 tablespoon baking powder
2 large eggs
1 teaspoon vanilla
3 tablespoons sugar
1 cup almond milk

1/2 cup water

1 teaspoon oil (coconut, olive etc.)

Mix together dry ingredients, then add eggs, vanilla and sugar. Next add milk slowly, until batter is desired thickness. Do not over-mix!
 

The batter is thick, but should be bubbly and you will probably have to spread batter out in pan. Cook until pancakes have bubbles throughout and bottom is lightly browned. Flip with a spatula and cook briefly until done.


UPDATE:  we LOVE these pancakes!!!! They also make GREAT waffles! We make them with homemade rice milk now, and they seem to brown better than with the almond milk.

 

Summer baking..

Baking in the summer? Truth is, i just can't do it.. not in the house anyway.  It is just too hot.  

So last week, we decided to try out baking on the big green egg and it was a huge success!

We made my favorite muffins. 

Pumpkin Bread!

and a summer favorite, Chocolate Zuchinni cake!

next time, we're going to try making bread ...

bagel fail = awesome

I set out to make some bagels..   well, lets just say one too many substitutions and it just wasn't happening..  the results are .. amazing.

Wet ingredients
4 room temperature eggs
4 tbsp coconut oil
1/4 cup rice milk
1 tbs honey
1 tsp cider vinegar

Beat wet ingredients then add:

1/2 cup potato starch
1/2 cup tapioca starch
1 cup rice flour
1/2 tsp baking soda
1/2 tsp baking powder
optional: 1/2 cup pulp from home made coconut milk

Beat some more ..  now, if you're lucky this will turn into a ball of dough - if you're me, it will turn into a watery cake batter .. pour it into a greased 8x8 pan, bake at 350 for 30-35 mins, it looks like corn bread.

serve warm, topped with strawberries or some non-dairy butter .. sooooo good, i hope i can make this mistake again.

Rice Krispies Treat - but better!

run out of marshmellows? or looking for something with a bit more nutritional value? 

 NutButter & Honey Rice Krispie Treats

• 3 cups brown rice krispies
• 2 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup nut butter (i used sunbutter, but i think they'd be AWESOME with cashew or almond butter)
• 1/2 cup honey

mix nut butter, honey, vanilla and salt and melt in the microwave or on the stove top (it doesn't take much) then add the rice krispies and stir until they are all covered - pour mixture into a wax paper lined 8x8 square pan and cut into squares after it cools!  I also added chocolate chips - these were super yummy, just as much a treat as the brownies i made last week and also allergen friendly!

Now i just need to catch up on all my other baking.. we are out of corn muffins, granola bars, bread, and muffins .. EEK!

4 things, to catch up.

What i've been doing. 

1. Eating and making Amazing bread. (this recipe.) I let it rise a bit too long, so it was mis-shapen and really tall - HOWEVER, i used freshly ground rice flour (like right that min before i put it in the bread) and IT WAS SO GOOD!!!  fresh flour makes SUCH a huge huge difference.  This was a double batch.

 2. practicing for the 2nd annual Flats Challenge! This is Jamie, age 4, to the right - in his night time diaper. amazing.

3.  pineapple orange ice cream! WOW!!  about equal parts frozen orange slices and frozen pineapple chunks + apple juice to sweeten.. throw it all in the vita-mix and serve immediately.  YUMMY.

4. Mollie was REALLY happy about how many sight words she can read!

Allergy friendly brownies!

I did it! Finally! 

 Jamie is turning 4 tomorrow - today he had his 'birthday party' after our homeschool co-op  - Among the group we have allergies to dairy, gluten, egg, corn, and peanuts (and more!).  

Jamie requested brownies or chocolate cake..  

This is what i came up with after a failed chocolate cupcake recipe..  

Black bean (egg free) brownies!

• 1/2 cup millet flour
• 2 tbsp unsweetened applesauce
• 1 can (or equivalent) black beans, drained/rinsed
• 1/4 cup cocoa
• 1.5 tbsp oil (i used grapeseed)
• 1 tsp pure vanilla extract
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup choice of sugar (I used 1/2 coconut 1/2 raw sugar) 
• 1/2 cup chocolate chips 

Process all ingredients except chocolate chips in food processor until smooth.  Stir in chocolate chips, reserving some to sprinkle on top.  Bake at 350 for about 25-30 mins in a greased pan (8x8) until they pass a tooth pick test and have begun separating from the edge of the pan. 

Black bean brownie cupcakes WITH egg.

 These starwars cupcakes are regular black bean brownies decorated with William-Sonoma Starwars cupcake stencils. 

Oh, and I also made these chocolate fudgsicles (in case the brownies flopped, but the kids got to eat both!) they seemed to REALLY like them!

ice cream!!

ICE CREAM!!! (this is me screaming for ice cream..)

I have simply gone without the amazing yumminess of ice cream for well over a year now - settling for occasional fruity sorbets ... ok, they are good, esp. pineapple "dole whip" variety.   but its just not the same as a big bowl of chocolate ice cream!

little did i know that buying a VitaMix would make my life so much happier. .. 

last night we made this recipe. (THANK YOU Chocolate Covered Katie!!)  .. rather than detailing how i did it and making you go to the link, i'll copy the recipe with which options i used.

Chocolate Covered Katie's Frozen hot chocoalte.. aka Dark Chocolate ice cream bliss ..

• 2 cups Silk coconut milk
• 4 tbsp cocoa powder
• 1/8 tsp salt (do not omit this)
• 2 tbsp maple syrup
• 1 tbsp coconut sugar

topped with slivered almonds and a few mini chocolate chips - unnecessary but SO YUMMY.. 

Mix above in a sauce pan on the stove, whisking until it just starts to bubble - then remove from heat, cool and pour into ice cube trays - once frozen - blend in the Vitamix - serve immediately - this turns right back into a brick if returned to the freezer.

I wish i had taken a picture, but i ate it too fast.

Beans.. for dessert!

every once in a while, i feel the need to stock the freezer with desserts .. and these desserts need to be gluten and dairy free, and relatively healthy.. at least 'food' if not low calorie/fat..  I like my desserts to be lower in empty calories.  that way, when i want to eat a brownie for breakfast - its not all refined sugar and flour.

I recently got a Vitamix.. i eat a TON of hummus, i've never been able to make my own, until now!!  I made 2 batches of amazing hummus, and that inspired me to bust out the black beans and make some black bean brownies - inspired by this recipe.

• one heaping cup of cooked, rinsed black beans (i used dry beans, cooked then frozen, then thawed, you could also use one can of black beans, drained and rinsed)
• 3 eggs
• 3 tablespoons coconut oil
• 3/4 cup coconut sugar
• 1/2 cup cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch salt
• 1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F.  Coat 8 x 8-inch baking dish with nonstick cooking spray and set aside.
2. I used my vitamix to process the beans, sugar, oil, cocoa powder, vanilla, & salt, until smooth and creamy.  Add the eggs and baking powder and process until well combined.  Add ¼ cup of the chips and mix on low speed briefly until the chips are incorporated.
3. Pour the batter into the prepared pan and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.

you would NEVER know these were made from beans and not flour. never. I think the vitamix helped for sure.

I think next i'm going to try these in muffin tins as brownie cupcakes...

I also made this recipe from Chocolate Covered Katie for the 2nd time tonight, but with the Vitamix instead of a barely working food processor. it made a HUGE difference..

Chocolate chip blondie (aka Chocolate Chip Cookie Pie) - made with chickpeas! 

•  2 heaping cups chickpeas (drained and rinsed)
• 1 cup oats (I used regular, quick oats will work too)
• 1/4 cup unsweetened applesauce OR pumpkin puree (no difference in taste)
• 3 tbsp coconut oil
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar (i did 1/2 raw, 1/2 coconut)
• 1 cup mini chocolate chips

Blend everything (except the chips) very well in the Vitamix or a good food processor.  Add in chips, STIR, and pour into an oiled 8x8 pan.  Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

 I wrapped the bars in press and seal wrap and froze them in a gallon ziplock bag - now i don't HAVE to eat them all at once, or let my kids eat them all at once  - instead they are in the freezer with the 2 dozen extra cookies i made a few weeks ago. 

Oh, and here is the beautiful hummus i made - a basic recipe right out of the vitamix cook book.