These little brownies are one hundred times better than those store-bought brownie bites in the brown paper bag. One hundred. And they’re gluten-free, dairy-free, and refined sugar-free as well! Not only that, but they take less than five minutes to make and only dirty one bowl (your food processor). A win-win.
I’ve found that some of the photos of gluten-free recipes that are circulating look incredibly good and their recipes sound wonderfully delicious. In reality, however, they’re disappointing: hard little lumps of dough masquerading as scones, or mushy discs pretending to be cookies. This recipe for little cupcakes is actually more like a brownie because the finished product is quite dense. But they are incredibly good and wonderfully delicious and you should definitely make them. Soon.
And by the way, they freeze well. Make ‘em and hide them for spur-of-the-moment dinner parties. I served these last night with my sugar-free Strawberry Banana Ice Cream that my Vitamix kindly whipped up for me in about 30 seconds flat. Love that machine!
Seriously Good Grain-Free Brownie Bites
Makes 24 mini-cupcakes
- 1 1/2 cups dark chocolate chips
- 1 cup hazelnuts
- 3 large eggs
- 1/4 cup honey
- 1 tsp. vanilla extract
- 1/4 tsp. sea salt
1. Preheat oven to 350°F. Line 24 mini-muffin tins with paper liners.
2. Combine the chocolate chips and hazelnuts in a food processor and process until you can’t get them any finer ground, but before they start to clump together into a dough.
3. Add the eggs, honey, vanilla and salt and process for a full minute or two.
4. Fill muffin tins almost to the top as these won’t rise significantly. Bake for about 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan.
5. Just eat them as is, or frost with Whipped Chocolate Coconut Milk Frosting
Whipped Chocolate Coconut Cream Frosting
- 1 (14 ounce) can full-fat organic coconut milk, refrigerated overnight
- 1 (10 ounce) bag dark chocolate chips
Melt the chocolate over low heat in a medium pot. Remove the can of coconut milk from the refrigerator. Carefully open it and scoop the hardened milk from the can into the pot. Stir until melted and combined. Remove from heat, let cool. When cool, beat with an electric mixer until light and fluffy. (Soooo good!)
Posted in cakes, desserts, gluten-free, nuts
Tagged chocolate hazelnut cupcakes, clean eating dessert, dairy-free chocolate hazelnut cupcakes, gluten-free brownie bites, gluten-free brownies, gluten-free chocolate hazelnut cupcakes, homemade brownie bites, mini dessert, refined sugar-free chocolate hazelnut cupcakes
This crisp is just so good for you it could be either breakfast or dessert.
Serve it with a dollop of plain yogurt in the morning or with whipped coconut milk after dinner, or just enjoy it as is.
I used Saskatoon berries because I happen to have a love affair with them and the Saskatoon berry farm just down the road has them all picked and ready for me to simply drive up and bring them home to freeze for the winter. Blueberries, or any summer fruit will work equally as well in this recipe. Just prepare your berries, spoon them into ramekins or a large baking dish and top with my Gluten-Free Hazelnut Granola.
Gluten-Free Dairy-Free Summer Berry Crisp
- 4 cups Saskatoon berries, blueberries or other berries
- 2 Tbsp. tapioca starch
- 3 Tbsp. lemon juice
- 1/4 cup honey or maple syrup (or less depending on the sweetness of your berries)
- 1 tsp. almond extract
- 1 tsp. cinnamon
- Topping: 2 cups Gluten-Free Hazelnut Granola
Preheat oven to 350F.
Toss berries gently with tapioca starch, lemon juice, honey, almond extract and cinnamon. Spoon into 8 ramekins or a 9 inch baking dish.
Top with granola, making sure the berries are completely covered. Place the ramekins or baking dish on a baking sheet as the berries sometimes bubble over.
Bake at 350F. for approximately 25-30 minutes or until berries are bubbling. Serve warm or cold. It is equally as good!
The little ones have gone home again, but the big watermelon that they couldn’t finish remains. So do the sticky pancakes-and-syrup fingerprints and tiny Playmobil people left behind (and apparently terribly missed!) under the deck chairs. The house is pretty quiet without them wiggling and giggling and asking, “What are we going to do next?” We miss them already, but we love our adult routines too.
A relaxing happy hour on the deck seemed like a good idea. With half a watermelon in the refrigerator taking up way too much space, turning it into a refreshing drink was the thing to do. Mixed with cucumber and fresh mint from the garden and some freshly squeezed lime juice, it’s one I want to remember and make again.
Watermelon is not only fun to eat, it’s good for you too. Besides being an antioxidant and containing significant levels of Vitamins A, C and B6, it’s a great source of potassium and it provides more lycopene than any other fresh fruit or vegetable, even more than tomatoes.
Watermelon Limeade with Cucumber and Fresh Mint
- 1 1/2 cups hot water
- 1/4 cup honey
- 4 cups watermelon cubes
- 1 cucumber, peeled
- juice of 3 limes (or lemons if you want lemonade)
- 1/3 cup chopped fresh mint leaves
- Pour hot water over the honey and stir until combined.
- Squeeze the limes (or lemons) to extract the juice.
- Place the watermelon, cucumber, lime or lemon juice and honey mixture in a high-speed blender. Process until smooth.
- Using a fine sieve, strain the juice into a pitcher. Don’t skip this step!
- Add the mint leaves and chill.
- Serve over ice.
We finished off the rest of the melon with these Watermelon Feta Stacks as snacks.
You can keep this drink refreshing, healthy and kid-friendly OR you can add a shot of vodka to it. Alternatively, rim the glass with coarse sea salt, add a shot of tequila and call it a Margarita! What do YOU do with leftover watermelon?
If you live where I do and you have a garden, you’re likely experiencing a similar problem of “too much and all at once” with this hot and sunny weather we’re enjoying. Two short rows of green beans in our garden yielded two of these deep 10 inch bowls in two days . . . and I know there will be more tomorrow.
What do you do with all those extra beans, besides pickle them, freeze them or give them away? Try this fresh and crispy summerlicious salad. Tender crisp beans are tossed with other garden offerings: raw chunks of zucchini, sliced green onions, halved cherry tomatoes, and fresh dill and drizzled with a balsamic dressing.
Fresh Green Bean and Zucchini Salad with Balsamic Dressing
4 cups fresh green beans, trimmed and snapped into bite-sized pieces*
1 medium zucchini, cubed
1 cup mini San Marzano tomatoes (or cherry tomatoes)
2 green onions (scallions) sliced thinly
2 Tbsp. finely chopped fresh dill
1/2 cup crumbled feta cheese
6 Tbsp. extra virgin olive oil
3 Tbsp. high quality balsamic vinegar
1/2 tsp. ground mustard
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 tsp. honey
1 clove garlic, minced
*no need to use a knife. Just snap them. If they don’t snap, they’re not very fresh.
- In a large saucepan, cover beans with water and boil for about 3 minutes. Have ready a large bowl full of ice water. Drain the beans and immediately put them in the ice bath. Cool completely, then drain and pat dry.
- In a large salad bowl, combine the beans, zucchini, tomatoes, onions, dill and feta.
- Prepare the dressing by whisking the next 7 ingredients together. Drizzle over the salad just before serving and toss.
Posted in salad dressing, salads, vegetables, vegetarian meals
Tagged Balsamic Dressing, balsamic vinegar dressing, cold green bean salad, green bean and zucchini salad, green bean salad, green bean salad with zucchini, raw zucchini salad, San Marzano tomatoes, tomatoes and feta, zucchini salad