1 ounce Baker's unsweetened chocolate
2 Tblsp. honey
3/4 cup milk or nondairy milk
1/2 tsp stevia
1/3 cup peanut, almond or cashew butter
Melt the chocolate over low heat in pan on stove. Mix in honey, milk and stevia. Heat on a low boil for about 7 minutes. Remove from heat and mix in peanut butter. Frost immediately.
Saturday, November 21, 2015
Zucchini Brownies
5 ounces gluten free flour blend (about 1 cup)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semi sweet chocolate chips
3 Tblsp. cocoa
8 Tblsp. butter
1/4 c coconut or date sugar
3 eggs
2 tsp vanilla
2 cups grated zucchini
Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, about 1 minute. Let mixture cool slightly.
Whisk sugar, eggs, and vanilla together in large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Stir in zucchini. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, about 45 minutes, rotating pan halfway through baking.
Let brownies cool completely in pan on wire rack, about 2 hours. Cut into squares and serve. (Brownies are best eaten on day they are baked, but they can be cooled and place immediately in airtight container and stored at room temperature for up to 2 days.)
1/2 tsp salt
1/2 tsp xanthan gum
1 tsp stevia
4 ounces semi sweet chocolate chips
3 Tblsp. cocoa
8 Tblsp. butter
1/4 c coconut or date sugar
3 eggs
2 tsp vanilla
2 cups grated zucchini
Whisk flour, salt, and xanthan gum together in bowl; set aside. Microwave chocolate, butter, and cocoa in bowl at 50 percent power, stirring often, until melted and smooth, about 1 minute. Let mixture cool slightly.
Whisk sugar, eggs, and vanilla together in large bowl. Whisk in cooled chocolate mixture. Stir in flour mixture using rubber spatula and mix until well combined. Stir in zucchini. Scrape batter into prepared pan and smooth top with spatula. Cover pan with plastic wrap and let batter rest for 30 minutes.
Adjust oven rack to middle position and heat oven to 350 degrees. Remove plastic and bake until toothpick inserted in center comes out with few moist crumbs attached, about 45 minutes, rotating pan halfway through baking.
Let brownies cool completely in pan on wire rack, about 2 hours. Cut into squares and serve. (Brownies are best eaten on day they are baked, but they can be cooled and place immediately in airtight container and stored at room temperature for up to 2 days.)
Blueberry Muffins
11 oz. gluten-free flour blend
1 Tblsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. xanthan gum
3/4 tsp stevia
1 Tblsp. raw sugar
1/2 cup oil
1 1/2 cups non dairy milk
3 large eggs
1 tsp. vanilla extract
1 cup blueberries
Whisk dry ingredients together in large bowl. In separate bowl whisk wet ingredients together until well combined. Using whisk stir wet ingredients into dry until thoroughly combined and no lumps remain, about 1 minute. Gently fold in blueberries until evenly distributed. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray lined or unlined muffin tin with oil spray. Using large spoon, portion batter evenly into prepared muffin tin. Sprinkle raw sugar over top (optional). Bake until toothpick inserted in center comes out clean, 20 minutes.
Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to freezer bag and stored at room temperature for up to 1 day. Muffins can also be frozen for up to 3 weeks.
1/2 cup oil
1 1/2 cups non dairy milk
3 large eggs
1 tsp. vanilla extract
1 cup blueberries
Whisk dry ingredients together in large bowl. In separate bowl whisk wet ingredients together until well combined. Using whisk stir wet ingredients into dry until thoroughly combined and no lumps remain, about 1 minute. Gently fold in blueberries until evenly distributed. Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
Adjust oven rack to middle position and heat oven to 375 degrees. Spray lined or unlined muffin tin with oil spray. Using large spoon, portion batter evenly into prepared muffin tin. Sprinkle raw sugar over top (optional). Bake until toothpick inserted in center comes out clean, 20 minutes.
Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from tin and let cool for 10 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to freezer bag and stored at room temperature for up to 1 day. Muffins can also be frozen for up to 3 weeks.
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