Tag Archives: brownies

Revised Gluten-Free Sugar-Free Sweet Potato Brownies

3 Nov

 

 

 

I decided to make these brownies again, coming up with a more accurate, delicious recipe of my own. I incorporated coconut flour this time. It was my first time using it, and now I see what everyone was talking about! It adds a sweet, light flavor to gluten-free baked goods and makes the consistency a bit smoother. Again I used agave instead of refined sugar. My toppings this time were chocolate chips on one side and a cut-up Snickers bar on the other (a straggler leftover from Halloween). I used more chocolate powder for an intense flavor. Although I liked this recipe better, the only thing I would change are the sweet potatoes used. I only hand the ones with the yellow inside; I think the ones with the orange flesh would make the consistency smoother. I’ve found they’re a bit sweeter as well. Give this recipe a try and let me know what you think!

**Revised Recipe:

– 1 1/2 medium sweet potatoes, boiled

– 1 large egg and 2 large egg whites

– 2-3 oz. dark chocolate   (I made my own with unsweetened cocoa powder – see below)

– 1/4 c. agave

– 1 tbsp. grapeseed oil

– 1 tbsp. vanilla

– 1/4 c. unsweetened cocoa powder

– 3 tbsp. coconut flour

– 1/2 tsp. baking soda

To Make:

1) Peel the boiled sweet potatoes. Mash, mix, or puree them together. After sweet potatoes are mashed, start concocting your dark chocolate (alternatively, you can use chocolate chips and/or baking chocolate and melt it down).

* If you do not have baking chocolate, you can use the unsweetened cocoa powder. To make your own dark chocolate like I did, mix 3 tbsp. of cocoa powder with 1 tbsp. of grapeseed oil. Melt them together in a double-boiler, then add the dark chocolate to the mashed potatoes.

2) After the potatoes and dark chocolate are combined, add in the wet ingredients: egg and egg whites, agave or honey, vanilla, and grapeseed oil. Mix by hand or with an electric mixer until thoroughly blended.

3) Now add the dry ingredients: unsweetened cocoa powder, coconut flour, and baking soda. Mix well.

4) This batter was less lumpy than the first batch I made. It was sweeter and more consistent than the first one–the batter even tasted better! Add any toppings you want, sugar-free or not. ;p

5) Bake at 350 Fahrenheit / 175 Celsius for about 25-30 minutes. Check the center of the brownies by putting a clean knife in the middle. Mine cooked a bit faster than the first batch. Enjoy! Super yummy…

I’d love to hear your feedback if you try it.

Gluten-Free Favorites

13 Jun

I’ve spent a lot of time and money trying to find the best-tasting gluten-free products. Just like Oprah has her list of favorites, these are my gluten-free must-haves. (I think there may be even better products out there, as the gluten-free market has exploded since I left the U.S., but these are products I can order internationally through iherb.com.)

Best Baking Mixes

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Pamela’s is the best all-purpose gluten-free baking mix. The pancakes are wonderful, as are many of the recipes on the back label. I have tried almost all of the recipes on the back. In particular, I love the zucchini bread, coffee cake, and banana bread recipes–they are to die for! My husband (who is not gluten-free) says the zucchini bread is his favorite out of all of my experimental recipes. For the chocolate chip cookies, I usually substitute about half cup of 100% rice flour for the Pamela’s mix. Sometimes my cookies end up too flat if I do not add rice flour.

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I use the Pamela’s baking mix to make pancakes, but I prefer the Kinnikinnick brand pancake mix. The texture is smoother than the Pamela’s mix. Pamela’s is a bit grainy for pancakes, and Kinnikinnick is as close as it gets to the real thing.

I was so surprised and happily relieved to see Betty Crocker gluten-free mixes on the supermarket shelves. I have tried several brownie mixes, as fudge brownies are my ultimate indulgence. The one with the best consistency and most natural taste is the Betty Crocker mix! The Pamela’s brownie mix is not bad, but I prefer Betty’s.

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Pamela’s chocolate cake mix: perfection. The frosting mixes are also wonderful. 

 

Gluten-Free Pasta

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I have tried almost every gluten-free pasta that New Seasons and Whole Foods have to offer. I just love the Tinkyada brand. The pasta cooks perfectly, the consistency is great, and the taste is superb. I usually add a bit of oil to the pasta while boiling so that the noodles do not stick together. Whether made with brown or white rice, the pastas taste great. I’ve used their lasagna noodles, penne, spirals, and spinach spaghetti. 

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For a little comfort food, Annie’s gluten-free mac-and-cheese is my guilty pleasure. Creamy and delicious! Just like Kraft without the horrible side effects.

Often touted as a “superfood”, quinoa is the single best alternative to pasta. There are endless quinoa variations: you can make it as a pasta, salad, vegetable dish, etc. I recently added some fruit I had to eat to cooked quinoa, and the creation turned out very tasty.