Nutella Brownies (gluten free)

Gluten Free Nutella Brownies

This is a great brownie recipe for all of those who are gluten free. Instead of flour, ground oatmeal is used.

These brownies are soft and gooey. I've made this recipe dozens of times and every time they come out perfect. 

Ingredients:

5.3 oz greek yogurt (one package) 

1/4 C milk

1 egg

1/4 tsp salt

1 tsp baking powder

1 C sugar

1/2 C cocoa powder

1/2 C oats 

1/2 C nutella 

Directions:

1. Preheat oven to 350. Line a 9x9 pan with aluminum foil and spray with non stick spray.

2. Place all of the ingredients (liquid first) in a blender except the nutella. Blend until smooth

3. Pour the batter into the baking dish. It should be liquidy and thin. 

4. Microwave the nutella to soften it and pour it over the batter. 

5. Bake for 20-25 minutes or until the edges pull away from the pan. 

6. Wait until the brownies are completely cool to cut and serve. 

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Gluten free, Vegan, Peanut Butter Cookies

Gluten Free Vegan Peanut Butter Cookies

These are delicious gluten free vegan peanut butter cookies. They are perfect for people who are on every diet restriction. They are made with oatmeal that has been blended into a powder, which makes them still have a cookie like texture. If you're not vegan, I would recommend substituting the water for milk! It makes a fluffier and denser cookie. Enjoy! 

Ingredients: 

1 C Peanut Butter

1 C brown sugar

2 tsp vanilla extract

2/3 C Oats (Put 2/3 cup oatmeal in a blender and blend until it is a powder)

1 tsp baking soda 

1/8 tsp salt

1/4 C water (If not vegan can substitute with milk for a thicker cookie)

Directions:

1. Preheat oven to 350, line a baking sheet with parchment paper

2. Mix together the peanut butter and brown sugar

3. Add in the vanilla extract

4. Mix in the blended oats, baking soda, and salt 

5. Slowly mix in the water

6. Shape into 1 inch balls and place on the baking sheet. With the end of the fork flatten the balls. If not using milk they will not spread or lose this form. 

7. Bake for 8-10 minutes or until golden brown. 

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Gluten Free Banana Bread

Gluten Free Banana Bread

I've never baked with rice flour before, actually I've never baked with any other flour besides all purpose flour. It was on sale at the market so I bought a bag of brown and white rice flour. I was a little skeptical about how this bread would turn out. I tried to find a sugar free gluten free banana bread, but my search turned up empty. So I decided to create my own. I used a equal ration of brown to white rice flour. I also used every baking substitute I know, meaning greek yogurt and apple sauce were utilized. This kept the bread moist and surprisingly sweet.

After hearing horror stories about how gluten free breads came out like hockey pucks, I was very happy with the end product.

At first bite the bread was soft and moist. The added chocolate chunks were a nice surprise and complimented the not over bearing banana flavor. It was sweet due to the natural sweetness of bananas. The bread also stayed light and fluffy. It rose considerable well. The texture of the bread was actually better then that made with all-purpose flour. The fluffiness was comparable to that of a yeast based dinner role. This is not like the normal dense banana breads.

Overall, I liked this banana bread recipe better then the other recipes I have tried using all purpose flour.  Once I combined all of the ingredients I sampled the batter. Since I'm not used to the different texture of the batter provided by the  rice flour, I was afraid it wasn't sweet enough. I added in some sugar, however this can easily be omitted to make the recipe diabetic friendly. If you need a dairy free recipe simply substitute the greek yogurt for oil or margarine.

After sitting for a day the bread will have the same texture as a sponge cake.

Ingredients

2 eggs

2 tsp vanilla

3 bananas

1/3 C unsweetened apple sauce 

6 oz greek yogurt (I used a container of vanilla greek yogurt 5.3 oz)

1 C white rice flour

1 C brown rice flour
3 tablespoons of sugar (optional, add if want a sweeter flavor)

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon 

1 C dark chocolate chunks 

Directions

Preheat oven to 350. Prepare a 9x5 pan. 

1. Mix together the eggs, smashed bananas, apple sauce, and greek yogurt

2. In a separate bowl mix together the flours, baking soda, baking powder, and cinnamon 

3. Add the wet ingredients to the dry ingredients. 

4. Fold in the chocolate chunks. 

5. Bake for 40-45 minutes.

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Gluten Free Peanut Butter Swirled Brownies

Peanut Butter Brownies (Gluten Free)

When I think baking brownies, I don't normally think pull out the blender. Except in this case that is exactly what you need to do. These are the easiest brownies to make. Ever. You simple take all of the ingredients, put it in the blender, mix for about 60 seconds, and pour it into a pan. Thats it. No creaming sugar, or using separate bowls for dry and wet ingredients. And they're gluten free so no flour needed!

These were also the most fudgy brownies I have ever had. You would never imagine they are made with no flour and only 1/2 cup of rolled oats. These are scrumptious. I don't normally use that word, but I feel like it is a perfect description for these brownies. 

You can even see how dense, chocolatey, and moist these are just from the picture. They're also quite addicting. Don't except to be satisfied with just eating one of these, before you can stop yourself you will be reaching for another one. 

Since the batter is made in a blender, it is very liquidy. To create the peanut butter effect, you simply microwave peanut butter and swirl it over the top of the batter like so. A little bit of peanut butter will go a long way in this recipe. If you're really feeling into you spreads, you can even microwave some nutella and swirl it on top as well. 

The only downside to these brownies is you have to wait until they are completely cool before cutting. Because of how moist these brownies are the chocolate easily sticks to any knife if the brownies are not cool. I placed mine in the fridge for 30 minutes after baking. But, I guess if you don't care about perfectly cut brownies then dig right in and enjoy the chocolate peanut butter layers with a big ol scoop of ice cream. 

Since my mother is now on a self proclaimed gluten free diet, I won't hesitate to make these again in the future.

Ingredients

1/2 C peanut butter

1 container vanilla greek yogurt (5.3 oz)

1/4 C milk (skim, soy, almond, whatever your preference)

1 egg

1/4 tsp salt

1 tsp baking powder

1 C granulated sugar

1/2 C cocoa powder

3/4 C old-fashioned rolled oats

Directions:

Preheat oven to 350. Prepare a 8x8 pan by lining with foil and spraying with non-stick spray

1. Place all of the ingredients except for the peanut butter in a blender. Blend until smooth, scrappping down the sides as needed. 

2. Pour batter into prepared pan

3. Melt the peanut butter for 30 seconds in a microwave save bowl. Drizzle the peanut butter over the brownies and swirl with a knife to create a marble effect 

4. Bake for 25-30 minutes or until brownies pull away from the sides of the pan. Wait until cool to cut and serve. 

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Gluten Free Peanut Butter Cookies

 Gluten Free Peanut Butter Cookies

Everyone loves cookies that are easy to make and only require a few ingredients. These are fool proof, no need to make sure the butter is soft but not melted or how fluffy the sugars are when they are all combined. 

 Whats even better are cookies that can be made from start to finish in 15 minuets. These cookies are flakey and smell divine, and who doesn't love the taste of peanut butter?

Recipe:

1/4 C brown sugar

1/3 C granulated sugar

1 C peanut butter

1 egg

1 tsp vanilla

1/2 tsp baking soda

1 C chocolate chips

Directions:

Preheat oven to 350

1. Combine all of the ingredients together in a bowl

2. Fold in the chocolate chips

3. Scoop onto prepared baking sheet and flatten with the back of a glass 

4. Bake for 10 min. 

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