Zucchini Brownies – Gluten Free
These brownies are everything you want in a brownie. Sweet, moist and very tender. The fact they are also flour and gluten-free is a nice bonus for those who can’t have gluten.
You might think, when you read the ingredients, that I left something out. I didn’t. They baked up beautifully and had a wonderful texture. I think the next time I make them, I might also add some chopped nuts.
Gluten-Free Zucchini Brownies
1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.
Mom’s Pumpkin Chiffon – Gluten Free
I fondly remember when my Mom used to make this dessert. I think of her whenever I make it. From a technical cooking standpoint, it’s not really a chiffon, but that is what my Mom called it, so I will leave it as Pumpkin Chiffon.
It’s more like a pumpkin pie, without the crust. Super easy to make and quite tasty. I bake it in a casserole dish but you could also make it in individual ramekins. This recipe is always a big hit when I make it for friends.
You could use canned or fresh cooked pumpkin or winter squash, like butternut or Hubbard. I always cook up and freeze pumpkin and squash for later use, so frozen would work, too. Because there is no crust, it is also gluten-free. I sometimes serve it with gingersnaps and whipped cream. It is a lovely Fall dessert. Perfect for Thanksgiving, too.
Mom’s Pumpkin Chiffon
½ c. applesauce
1 c. cooked or canned pumpkin or squash puree
¾ c. brown sugar
1 t. cinnamon
½ t. salt
½ t. nutmeg
1/8 t. cloves
4 eggs, well beaten
1 c. half and half or evaporated milk
Stir together first seven ingredients. Beat in eggs and stir in milk. Place mixture in 1 ½ quart casserole and bake in a 350-degree oven for 1 hour and 15 minutes. Serve alone or with cookies. Serves 6-8.
Zucchini Brownies – Gluten Free
These brownies are everything you want in a brownie. Sweet, moist and very tender. The fact they are also flour and gluten-free is a nice bonus for those who can’t have gluten.
You might think, when you read the ingredients, that I left something out. I didn’t. They baked up beautifully and had a wonderful texture. I think the next time I make them, I might also add some chopped nuts.
Gluten-Free Zucchini Brownies
1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.
Zucchini Brownies- Gluten Free!!!
These brownies are everything you want in a brownie. Sweet, moist and very tender. The fact they are also flour and gluten-free is a nice bonus for those who can’t have gluten.
You might think, when you read the ingredients, that I left something out. I didn’t. They baked up beautifully and had a wonderful texture. I think the next time I make them, I might also add some chopped nuts.
Gluten-Free Zucchini Brownies
1½ c. shredded zucchini
1 c. almond butter- but you could use peanut butter instead
1 c. chocolate chips
1/3 c. honey – but you can use 1/2 cup if you want a sweeter brownie
¼ c. unsweetened cocoa powder
1 egg
1 t. vanilla
1 t. baking soda
1 t. cinnamon
½ t. allspice
Preheat oven to 350 degrees. Grease a 9×9 inch pan, set aside. Combine all ingredients in a medium bowl and stir until well blended. Pour batter into pan and spread evenly. Bake 25-30 minutes, or until toothpick inserted comes out clean. Cool before cutting. Makes 16.
Chocolate Mousse Cake- Gluten Free
If you are looking for a dessert for your Valentine, you might want to make this cake. The cake is made without any flour and trust me, you will never miss it.
This is a dessert everyone seems to love whenever I make it. This is also a great dessert option for those who can’t tolerate gluten. The texture is dense, but not heavy. With only 6 ingredients, it is also pretty simple to make. While it can be baked in any cake pan, I chose a heart shaped pan this time.
Once baked and cooled, the cake can be served as is, or garnished with any number of things. Fresh berries are always a nice touch, or a light dusting of powdered sugar. Sometimes I’ll pipe some whipped cream around the edges.
Flour-less Chocolate Mousse Cake
½ c. each sugar and water
1 stick butter
12 oz. semi sweet chocolate
6 eggs
¼ c. dark rum or other liqueur
Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.
Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich, this cake serves 8-10.
Finished with powdered sugar and chocolate whipped cream
Flourless Chocolate Cake
Flourless Chocolate Cake
This cake is made without any flour and trust me, you will never miss it. This is a dessert everyone seems to love whenever I make it. This is also a great dessert option for those who can’t tolerate gluten. The texture is dense, but not heavy. With only 5 ingredients, it is also pretty simple to make. While it can be baked in any cake pan, I chose a heart shaped pan this time. Once baked and cooled the cake can be served as is, or garnished with any number of things. Fresh berries are always a nice touch, or a light dusting of powdered sugar. Sometimes I’ll pipe some whipped cream around the edges.
Flourless Chocolate Cake
½ c. each sugar and water
1 stick butter
12 oz. semi sweet chocolate
6 eggs
¼ dark rum or other liqueur
Butter an eight inch cake pan and line with parchment. In saucepan heat together water and sugar until they boil. Stir in butter and bring to boil. Remove from heat and stir in chocolate until melted. Beat in eggs until smooth and stir in rum. Pour batter into prepared pan and place pan in a roasting pan. Pour boiling water into roaster to come up sides of pan 1 inch. Bake in a preheated 325 degree oven for 45 minutes. Cool, invert onto plate.
Serve cake topped with whipped cream and decorate with raspberries, other fresh fruit or even toasted nuts. Dense and rich this cake serves 8-10.
Finished with powdered sugar and chocolate whipped cream
Balaton Cherry Cheesecakes- Gluten Free
Balaton Cherry Cheesecakes- Gluten Free
I was having some friends over recently and wanted a gluten free dessert. I was also lucky enough to have recently received some frozen cherries from King Orchards in Michigan.* Inspiration struck and I ended up making these mini cherry cheesecakes. The crust is a shortbread type cookie made with gluten free flour. The filling pretty straight forward with a nice splash of lemon juice and vanilla. The cherries are a variety called Balaton with Hungarian origins. While they are considered a tart cherry they are darker than most tart cherries and have a sweetness to them that I just love. I used 2 cups of frozen cherries-I like a lot of cherries on my cheesecake- but I only used 2 tablespoons of sugar to sweeten them. The recipe made a dozen. Here is what I did.
Balaton Cherry Mini Cheesecakes – Gluten Free
Crust:
1/4 c. softened butter
1/4 c. sugar
1/2 c. gluten free flour – found in some grocery stores- I got mine at Costco
pinch of salt.
Filling: 2 (8 oz.) packages cream cheese, softened
1/2 c. sugar
2 T. lemon juice
2 t. vanilla
2 eggs
Balaton Cherry Topping:
2 c. Balaton cherries- or other frozen tart cherries- thawed
2 T. sugar, or to your taste
1 t. tapioca starch- you could also use cornstarch
Preheat oven to 325 degrees. Line 12 muffin pans with paper or foil liners. In mixing bowl combine ingredients for crust by first mixing the butter and sugar together and then stirring in the flour and salt. Divide the dough into 12 portions and roll into balls. Place one ball in each paper lined pan and press to flatten. Bake for 10 minutes. While crust is baking make the filling. Combine cream cheese, sugar, lemon juice and vanilla and blend until smooth. Stir in the eggs. Spoon the batter into the muffin pans- they will be pretty full. Bake for 20-25 minutes, or until puffy and set. Cheesecakes will flatten a little when cooled. While the cheesecakes are baking you can make the cherry topping. Pour off any liquid from the defrosted cherries into a small saucepan. You should have about half a cup. Add sugar and tapioca starch or cornstarch and heat over medium heat. Stir constantly until mixture thickens- it just takes a few minutes. Stir in the cherries and allow mixture to cool down. Once cheesecakes and topping are both cooled down spoon cherries over the cheesecakes and chill until ready to eat. These could be frozen- but you aren’t going to have any left over.
*http://kingorchards.com/
