Lately, I've found myself baking two particular treats over and over again, so I wanted to share them with you.
First up is a Fudgy Brownie recipe from Gluten-Free Fix. Michelle has a whole slew of gluten-free recipes on her site, but I'll admit that I'm so hung up on this brownie recipe--I've fixed it twice a week for the past several weeks--that I haven't tried any of the others. Based on how delicious these brownies are, I should try some of her recipes soon!
I don't have gluten-intolerance issues, but I do like finding alternatives to using wheat flour in my baking. Whether or not you can eat gluten, these brownies will be a favorite. They are decadent, made with wholesome, simple ingredients, and are so quick and easy to assemble.
Here's how I make them:
- Preheat the oven to 350 degrees Fahrenheit and grease an 8x8 baking dish.
- Melt 10 tablespoons of butter in a small-to-medium sized bowl in the microwave.
- Whisk 6 tablespoons of cocoa powder into melted butter. I prefer dark cocoa powder, but they taste great with regular cocoa powder, too.
- Add 1/2 c. of honey, sucanat or brown sugar and stir into chocolate mixture to bring down the temp of the liquids.
- Whisk in one egg.
- Stir in 1 teaspoon of vanilla, a dash of salt and a 1/2 teaspoon of baking soda.
- Whisk in 2 tablespoons of packed coconut flour.
- Fold in a 1/2 c. chocolate chips and 3/4 c. chopped pecans or walnuts.
- Pour into prepared dish and bake 20-21 minutes--don't overbake!
- Let cool completely before cutting. These are best if stored in the refrigerator and served cold. A caveat to this is that they're delicious hot out of the oven with ice cream. :)
The other treat I've enjoyed baking and eating is a tweaked version of Oh She Glow's Rustic Chocolate Chip Banana Oat Cake. Angela's an innovative baker and a vegan, so the original recipe is vegan friendly. However, I have no problem eating animal products, so I made a few changes. This cake is dense and moist, with just the right amount of sweetness that I don't feel guilty if I decide to eat some for breakfast. Angela's version has a peanut butter glaze that I haven't tried since I enjoy the cake so much on its own.
This is another recipe that comes together quickly, features only real food ingredients, and can be made gluten free if GF oats are used. Here's my version:
Banana Chocolate Chip Oatcake
- 2 cups of rolled oats processed into flour (you can use a blender or food processor to do this)
- 1/2 c. rolled oats
- 1/2 c. honey, sucanat or brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. melted coconut oil or butter
- 2 black/very overripe bananas, mashed
- 1/4 c. milk
- 1 tsp. vanilla extract
- 1/2 c. chocolate chips
- 1/4 c. chopped walnuts
- 1 ripe banana, cut into chunks
- Preheat oven to 350 degrees and grease an 8" round cake pan or baking dish.
- Whisk together the dry ingredients in a medium bowl.
- In a small bow, mix fat, milk, vanilla and mashed bananas together, then stir into dry ingredients.
- Fold in chocolate chips, nuts and chopped banana.
- Pour batter into prepared pan and bake for 35 minutes.
- Remove from oven and cool about 30 minutes before attempting to slice, otherwise it will be too crumbly.
So, there you have it. Two delicious treats that I can recommend whole-heartedly. Let me know if you try them and tell me what you think!
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