Gluten-Free Fudgy Pecan Brownies

Who says you need wheat flour to bake delicious brownies?! These rich, nutty brownies are irresistible, oh and did I mention they are super easy to make!
This recipe came straight out of my newest addition of Every Day Food magazine, thank you Martha Stewart!

Ingredients:
6 tbsp unsalted butter, cut into pieces plus more for pan
1/3 cup cornstarch (spooned and leveled)
1/4 cup unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 teaspoon fine salt
12oz semisweet chocolate chips
3/4 cup of sugar
1 tsp pure vanilla extract
3 large eggs
1 cup chopped toasted pecans

1. Preheat oven to 350 degrees.
Lightly butter an 8-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on each side. Whisk together cornstarch, cocoa, cinnamon and salt. In a large microwave safe bowl, microwave butter and chocolate in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.
Stir in sugar and vanilla. Stir in eggs, one at a time, until combined. Add cornstarch mixture and stir vigorously until mixture is smooth and begins to pull away from the side of the bowl, about 2 minutes.
2. Pour batter in pan and smooth top. Bake until a toothpick inserted in the center comes out with a few moist crumbs attached, about 35 minutes., rotating pan halfway through. Let cool completely in pan on a wire rack. Using paper overhang, lift out of pan and cut into 16 squares.

If you prefer, swap pecans with toasted hazelnuts or walnuts. For a real sweet treat, serve these brownies a la mode.

Gluten-Free Banana Nut Bread

While reading one of my favorite food blogs, I came across this delicious recipe for a Gluten-Free Banana Nut Bread. I wanted to share with my readers because it's just too yummy to pass up!

 

Gluten-free banana nut bread is so moist and delicious you will forget that it contains NO GLUTEN.  This is no ordinary banana bread, in addition to the mashed bananas, the batter is studded with chocolate chips and chopped walnuts that give this bread extra flavor and great texture.  A dash of cinnamon and a splash of vanilla add a subtle spice that brings the whole thing together.  Enjoy this gluten-free banana nut bread for breakfast or as a mid-day snack.

Ingredients:

1 1/2 cups blanched almond flour

3/4 cup cornstarch or arrowroot flour

1 teaspoon xanthan gum

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup chopped walnuts

1/2 cup dairy free chocolate chips, optional

1 cup ripe bananas, mashed (about 3 small/medium bananas)

1/2 cup Earth Balance (vegan) butter, melted and cooled

2 eggs

1 teaspoon vanilla

 

Directions:

 

Preheat oven to 350 degrees.

 

Place the chopped walnuts on a baking sheet and bake 5-8 minutes.

 

Melt your butter and set aside to cool.

 

In a large bowl, whisk together the almond flour, cornstarch, xanthan gum, sugar, baking powder, baking soda, and salt.

 

In a medium-sized bowl, mash the bananas. Measure it out to make sure it's 1 C. Stir in the eggs, butter, and vanilla.

 

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

 

Fold in the walnuts. You could also fold in 1/2 C of dairy free chocolate chips if desired.

 

Spray a 9 x 5 inch bread pan with cooking spray and dust with cornstarch.

 

Pour in the batter and bake 55-65 minutes. After 30 minutes (or whenever the top browns) cover with tin foil to prevent the top from burning. The bread is done baking when a toothpick inserted in the middle comes out clean.

 

Let cool completely on a cooling rack then cut slices with a serrated knife.

 

Chocolate Banana Bread: Reduce the walnuts to 1/2 C. Increase the sugar to 1 C. Add 1/4 C cocoa powder. Omit the cinnamon.

 

Thank you

Goat Cheese-Asparagus Crustless Quiche - GLUTEN-FREE

As part of my New Years Resolutions I vow to trry to eat meatless - or as some say vegetarian at least 2 days a week. It's not been easy, but I know Iwill accomplish this to be a part of my everyday life. I found this amazing recipe from Vegetarian Times Magazine, which is a magazine my sister Chef Ginger subscribed me to and recommended. I hope you enjoy! This is also a gluten free recipe which is a bonus!

Goat Cheese-Asparagus Crustless Quiche

ingredient list

Serves 4

• 1 lb. asparagus, trimmed and cut into 1-inch lengths, tips reserved for garnish, optional
• 1 tsp. olive oil
• 2 large shallots
• 2 cloves garlic, peeled
• 5 oz. fresh goat cheese
• 2 large eggs
• 5 large egg whites

Directions

1. Coat 4 ramekins or a 9-inch-square baking pan with cooking spray. Toss asparagus in oil in bowl, and season with salt and pepper, if desired. Place ramekins in oven, and preheat oven to 425°F.

2. Meanwhile, place shallots and garlic in bowl of food processor, and process until finely minced. Add goat cheese, and process until creamy; then add eggs and egg whites, and purée until smooth. Season with salt and pepper, if desired.

3. Pour egg mixture over asparagus in ramekins once oven is preheated, stirring to evenly distribute vegetables. Bake 15 minutes, or until tops are light brown and tester inserted in centers comes out clean. Garnish with asparagus tips, if using.