Tag Archives: gluten-free

Gluten Free “Little Debbie” Brownies

gluten free brownies.2

You wouldn’t know these were gluten-free. They’re yummy!

Prep time: 10 minutes Cook time: 25 minutes Yield: 12 brownies


For the Brownies
1 cup all-purpose gluten-free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
3/4 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 cup granulated sugar
1/2 cup packed light brown sugar
8 tablespoons unsalted butter, at room temperature
2 tablespoons neutral oil (like vegetable, canola or peanut oil)
2 teaspoons pure vanilla extract
2 tablespoons light corn syrup
2 large eggs at room temperature, beaten
For the topping
8 ounces semi-sweet chocolate, chopped
2/3 cup heavy whipping cream
1/8 teaspoon kosher salt
3 ounces miniature M & Ms candies for decorating

• Prepare the brownies: Preheat your oven to 350°F. Grease and line an 8-inch square pan with two sheets of unbleached parchment paper, crisscrossed in the pan with enough paper to overhang all the edges, and set it aside.

• In a large bowl, place the flour, xanthan gum, cocoa powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, oil, vanilla, corn syrup and eggs, mixing to combine after each addition. The batter should be thick and smooth. Scrape it into the prepared baking pan and spread into an even layer with a moist spatula. Place in the center of the preheated oven and bake until just firm to the touch and a toothpick inserted into the center comes out mostly clean, 25 to 28 minutes. Allow to cool completely in the pan.

• When the brownies are nearly cool, prepare the topping: Place the chocolate in a medium-sized, heatproof bowl, and set it aside. Place the cream in a small, heavy-bottomed saucepan and bring to a simmer over medium-low heat. Add the salt to the cream and stir to combine. Pour the warm cream over the chopped chocolate and allow to sit until the chocolate begins to melt. Stir until the chocolate is melted and smooth. Allow the mixture to cool for about 2 minutes before pouring over the cooled brownies, still in the pan, in an even layer. Scatter the miniature M&Ms (Ms side down, if you’re being fastidious) over the chocolate layer, and allow to set at room temperature for about 30 minutes before transferring to the refrigerator. Allow to chill in the refrigerator until firm, about another 30 minutes. Remove from the refrigerator and lift the brownies out of the pan, using the overhanging edges of the sheets of parchment paper in the pan. Place on a cutting board and slice the brownies into twelve equal rectangles. With a butter knife, create a seam widthwise down the center of each brownie.

• Storing instructions: These can be covered and stored at room temperature for up to 3 days. For longer storage, seal tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.

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Gluten-free Carrot Cake Truffles

Carrot Cake Truffles

Carrot Cake Truffles
For a cake that’s named after a vegetable, carrot cake is usually packed with copious amounts of sugar and oil. These scrumptious bliss balls are not. They’re wholesome, nutritious and naturally free from gluten, dairy, egg and refined sugar! Make a batch, it’ll take you less than five minutes and your body will LOVE you for it (so will your taste buds).
1 cup grated carrots
1 cup almond meal
6 large medjool dates
1/4 cup unsweetened desiccated coconut + a little more for coating
1 tsp cinnamon
1 tsp ground ginger
1 heaped tbsp raw honey or pure maple syrup
1 heaped tbsp nut butter (I used peanut)
1 tbsp water

Place all ingredients in a food processor and blend for a minute or so until the ingredients begin to stick together (similar to a dough-like mixture).
Form small balls with your hands.
To finish, coat the balls by rolling them in the remaining coconut.

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Gluten & Dairy Free Banana Bread

Chocolate Chip Banana Bread.2

Gluten and Dairy Free Banana Bread


1. 3 small, ripe bananas
2. 1 tsp vanilla extract
3. 1 tsp chocolate extract
4. 1/4 cup unsweetened applesauce
5. 1/4 cup honey
6. 2 1/4 cups Gluten Free oat flour
7. 1/2 tsp baking powder
8. 1/2 tsp baking soda
9. 1/4 tsp salt
10. 1 tsp cinnamon
11. 1/3 cup dairy free mini chocolate chips


1. Preheat oven to 350 degrees F. Spray a loaf pan with nonstick cooking spray.
2. To a blender, add the bananas, vanilla extract, honey, chocolate extract, applesauce, and blend until smooth.
3. Add the oat flour, baking powder, baking soda, cinnamon and salt and blend until well combined.
4. Remove the batter from the blender and place in a bowl. Fold the chocolate chips into batter by hand to disperse evenly throughout the batter.
5. Pour the batter into the prepared loaf pan. Spread the batter evenly with a rubber spatula
6. Bake 30-35 minutes until a toothpick can be removed from the center of the loaf clean.
7. Cool the bread in the pan 30 minutes on a wire rack.
8. Remove from the pan, cut into 12 slices and devour. Store in the refrigerator in a container to stay fresh up to a week.

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Gluten-Free Pumpkin Bread


Gluten Free Pumpkin Bread Recipe
Total Time: 85 minutes

Serves: 8-10
• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 cup pumpkin
• 1/4 cup maple syrup
• 1/4 cup coconut oil
• 3-4 eggs
1. Preheat oven to 325 degrees F
2. Combine all wet ingredients in a bowl
3. Combine all dry ingredients in another bowl
4. Mix both bowls together until well incorporated
5. Pour into greased loaf pan and bake for 45-60 minutes.

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Candy cane Mint Brownies-Gluten-free


No-Bake Candy Cane Mint Brownies (Vegan, Gluten Free, Soy Free)

Serves: 12
Brownie Layer
• 1 cup soft pitted dates, packed
• 2 tsp coconut oil
• pinch sea salt
• 1 cup walnuts
• ½ cup rolled oats
• 3 tbsp cocoa powder
• ¼ cup dark chocolate chips
• 1 peppermint candy cane, crushed
Mint Ganache Layer
• ⅓ cup full fat coconut milk (canned)
• ¾ tsp peppermint extract
• ½ cup dark chocolate chips
Candy Cane Topping
• 1-2 peppermint candy canes, crushed
Brownie Layer
1. In your food processor, pulse walnuts and oats until they’re finely chopped. Pour into a bowl and set aside.
2. Add the dates, coconut oil, sea salt and process on high until a smooth paste forms. Halfway through processing the mixture will form into a ball, continue processing until the mixture loses its shape and becomes sticky enough to stick to the sides of your processor.
3. Add the cocoa, walnuts, + oats, chocolate chips, and crushed candy cane. Process until thoroughly mixed.
4. Line a loaf pan with parchment paper or plastic wrap. Press the brownie layer firmly into the loaf pan. Use a pancake flipper or spatula to evenly flatten the layer. Place in the freezer while you make the ganache.
Mint Ganache Layer
1. You’ll need a double boiler for this step. Find a small metal mixing bowl and saucepan that will fit together nicely (bowl inside saucepan.) Fill the saucepan ⅓-1/2 full with hot water (keep the water level low enough to place the bowl inside without it touching the water.) Bring the water to a boil over high heat and place the bowl on top.
2. Add the coconut milk + mint extract to the bowl. Heat until the mixture is hot but not boiling. Add the chocolate chips and whisk until they’re fully melted. Pour the mixture over the brownie layer and chill in the freezer.
3. Chill for 15-25 minutes and top with crushed candy canes. Chill for another 30 minutes before cutting into squares. Store in fridge or freezer. Serve chilled.
The amount of peppermint extract can be increased if you like a stronger minty flavor. Make sure to taste the ganache before pouring it over the brownies so you can decided whether or not to add more. The candy canes will enhance the mint flavor.

Fold the candy canes in a piece of parchment paper and use the side of a large chef’s knife to crush them. This much easier than using saran wrap or aluminum foil.

Something to keep in mind if you’re planning to serve them for parties or gift giving: If you make these ahead of time the candy cane topping will start to soften in the fridge. This doesn’t affect the flavor but they won’t look quite as pretty.

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Quinoa Vegan Salad

quinoa vegan salad
This salad packs an incredible number of superfoods into one delicious, flavorful punch. Although completely vegan and gluten-free, an impressive amount of protein (17g!) is provided via the quinoa, almonds, and edamame, along with a generous helping of fiber, healthy fats, vitamins, and nutrients from the combination of veggies, fruit, grains, nuts, and herbs.

It is easy to swap out ingredients for what you have on hand. For example, you could omit the spicy ginger or replace it with dried apricot or mango. You could use any type of nut, including walnuts or peanuts. There are endless variations of this salad, so feel free to mix it up, depending on your pantry stock and cravings!

• 1 cup dry quinoa
• 1 cup shelled edamame, cooked
• 2 carrots, sliced and halved
• 4 scallions, thinly sliced
• 1 avoado, diced
• 1 cup cilantro, coarsely chopped
• 1/2 cup crystallized ginger, chopped
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 1 lime’s juice and zest
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper, to taste

1. Rinse quinoa and place in medium saucepan with 1 3/4 cup water.
2. Bring to a boil and then cover and let simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
3. Combine lemon juice, zest, olive oil, cumin, paprika, salt and pepper in a jar or small bowl and mix well.
4. In a medium bowl, combine all ingredients except for quinoa and avocado and toss with lime/spice dressing.
5. Add cooled quinoa and avocado to the mixture and stir well, so that dressing is spread evenily. Use a wooden spoon and be gentle in order not to smash the avocado pieces.
6. Enjoy immediately or store in tupperware in the fridge.

Simple Gluten-Free Peanut Butter Cookies

peanutbutter gluten free cookies
A friend shared some gluten-free cookies with me the other day. Even if you’re not gluten-intolerant, these are delicious! These would be great cookies to let your kids stir up to combat the summer boredom.

Try them and let me know what you think.

Gluten-Free Peanut Butter Cookies

Stir together:
1 cup peanut butter
1 cup sugar
1 egg

Drop by spoonsful onto a greased baking sheet or on parchment paper. Smash them flat with a fork. Bake at 350 degrees for 10 minutes or until slightly brown on the bottom. Let stand for a few minutes before removing from the pan.

Careful. They’re easy to over-cook.