Tag Archives: chocolate

Chocolate Chip Zucchini Bread

22 Nov

The holidays are upon us, and it has happened once again, I have caught the baking bug. Amidst dreaming up new jam flavors and planning that night’s dinner, I have caught myself experimenting more and more with gluten-free baking. Several years ago, when I first went gluten free, I tried a few pre-made all-purpose gluten free flour mixes, and honestly, none of them really blew my mind or even came close to their gluten-rich evil twin. I have been experimenting with different flours and ratios for some time now, and think I have my basic gluten free all-purpose flour mix down, at least one I am happy with. The basic flour recipe is this:

1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp xantham gum

I always keep a tupperware container with this flour mix on hand, and have used it in everything from cookies and sweet breads to light frying and making a roux. For this recipe I used this gluten free flour mix, but you can use whichever one you prefer, as long as it contains some xantham gum for stability.

I have also been experimenting (look at me, getting all outside that comfort zone) with substituting gluten free flour into regular baking recipes, and as far as the that specific flour mix, it has gone over a lot better than I expected! For instance, yesterday I tweaked this amazing zucchini bread recipe a little, and it came out perfect!
For the non gluten-free, I would recommend checking out the original, and for those a little more health conscious, see below for some killer chocolate chip zucchini bread!

Dry ingredients:

3 cups all purpose gluten-free flour mix
2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet ingredients:
2 eggs, room temperature
1/3 cup unrefined coconut oil (melted until just liquid, but not hot!!)
3/4 cup plain yogurt
1/3 cup buttermilk (or regular milk with a splash of vinegar)
1 cup organic Turbinado sugar (or brown sugar, firmly packed)
2 teaspoons pure vanilla extract
2 1/2 cups finely grated zucchini (try not to use gigantic zucchini-they should be small to medium)
4 oz dark chocolate, chunked (I used 1/4 cup semi sweet chocolate chips)
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Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan. In a bowl, sift together dry ingredients and set aside. In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
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Fold flour mixture into the wet ingredients and stir until combined. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes. I am at high altitude here in Colorado, so I let mine bake for a little over an hour.
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Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Chocolate Cinnamon Pinwheel Cookies

3 Dec

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Hello all! Hope everyone is having a wonderful holiday season so far. I have missed you guys!! I apologize for my prolonged absence. I got engaged late this summer, (yay!!!) and have been on a wedding planning rampage, but I am back now with recipes to share and kitchen experiments to entertain! And since I am late coming in with the holiday recipes anyhow, I figured I would start off with a great gluten-free holiday cookie recipe that everyone will love! These are easy to make and can be made ahead of time, and kept in the freezer. Then when you are ready to bake, preheat the oven, slice off a few cookies, bake, and ta-dah! Fresh baked holiday treats without all the dishes. Pretty fabulous huh? Their texture is just like regular cookies too. No one could tell they were gluten-free, which is ALWAYS a good thing in my book.

I used my own gluten-free flour mix for this recipe, but any all purpose gluten-free flour mix will do. Just make sure to check for xantham gum already in the prepared mixes, as you will not need extra if it is already in the flour mix.

2 cups all-purpose gluten-free flour mix, plus 2 tablespoons extra set aside
1 tsp xantham gum
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
2/3 cup unsalted butter, at room temperature
1 egg, lightly beaten
1 tsp vanilla extract
2 ounces semi-sweet chocolate (I used mini-chocolate chips!)
1/8 cup milk or milk substitute (I used almond milk)

Preheat your oven to 375 degrees.
In a large mixing bowl, add 2 cups flour, xantham gum, baking powder, baking soda, salt, and cinnamon. Mix together well. Add butter, egg, and vanilla, mixing well after each addition. The dough may be a little crumbly and soft, which is fine, as long as it is not overly wet. Divide the dough into two portions, one slightly smaller the other. Place larger dough ball in fridge for the moment.

In a microwave-safe bowl, add chopped chocolate pieces and milk. Microwave for about 20 seconds, stir and microwave at 15 second intervals, stirring in between until fully melted. In a medium sized bowl, mix together smaller dough portion and chocolate sauce until combined. Gently fold in 2 tbsp of flour and knead until incorporated.

Place chocolate dough in between two pieces off wax paper and roll out into a rectangle, about 1/4-1/2″ thick. Do the same thing with the other dough ball and place the two rolled out dough pieces on cookie sheets in the freezer. Let them chill for 10-15 minutes tops. If they are in the freezer too long, they will begin to crack, so set a timer!

Once the dough comes out of the freezer, remove one side of the wax paper from each dough rectangle and layer the unlined sides on top of each other, aligning the edges as best as possible. Remove your top layer of wax paper, and using the bottom layer of wax paper, move your dough to the kitchen counter. Roll the dough into a cylinder, making a spiral-like shape. Try to get the roll as tight as possible. If there is any gaps in the dough, roll back and forth until all the dough is connected, or else it will fall apart after the next step.

Once it is firmly rolled, remove wax paper and wrap dough roll in plastic wrap and place again in the freezer for about 10 minutes, just to get the dough firm again. Remove dough and slice in 1/4″ to 1/2″ cross sections and place on a lightly greased baking sheet. Bake for about 8 minutes, remove from oven and let cool COMPLETELY. I learned the hard way with this. My first batch cooled for about 15 minutes before I tried to move them from the baking sheet, and they turned into a crumbly mess. My best suggestion is to make a few at a time, letting them cool for much longer than you would normally cool a freshly baked cookie.

You can reserve the rest of the dough wrapped in plastic wrap and foil in the freezer. When you go to make another batch, slice the cookies, and let them sit out on the baking sheet for about 5 minutes before popping in the oven. You may need to add on an additional 2-3 minutes baking time, depending on how big your cookies are.

These will be a hit whether for cookie exchanges, holiday parties, or home made gifts and are so good you may not event want to share. But ’tis the season of giving, so make extra. ;)

Dairy-Free Gluten-Free Ice Cream Maker-Free Chocolate Peanut Butter Banana Ice Cream

29 Mar

This recipe is something I just discovered this week, and oh. my. greatness. This stuff is divine. It took all of me not to eat the batch I made, all in one sitting. It’s gluten free, dairy free, and actually only has four ingredients, three steps, and doesn’t require any machinery other than a blender. Please believe me when I say this is HIGHLY addictive. I’m not usually much for sweets, but this is just too good and guilt-free to not indulge in a little bit.

2 bananas, brown spots encouraged
2 tbsp organic peanut butter
1 1/2 tbsp cocoa powder
1-2 tbsp almond milk (can use regular milk if no milk substitute, though of course that would make this recipe non-dairy-free. plan accordingly)

First peel your bananas and slice them. I would say just to leave them in their peels and freeze them as mother nature gave them to you, but after being frozen, it can make these babies a lot harder to peel. So I’m saving you in the long run here, honest folks.  Now. place banana slices on some type of pan or tray you can put in the freezer. Perhaps, like so.

Next, freeze for a good six hours, or overnight. Make sure they frozen solid. Once frozen status is achieved, place banana slices, peanut butter, cocoa powder, and 1 tbsp of almond milk into blender, and pulse a few times. Scrape the side of the blender every few pulses as it takes a little bit to get this stuff blending. Add the remaining tablespoon of almond milk as needed while continuing to scrape the sides every so often to create a creamy texture. It will be very similar to soft-serve ice cream when you are finished. Serve immediately, or you can freeze for a more ice cream-like texture, that is still flipping amazing! Someone stop me, omg I am so in love with this stuff!

 

Super Easy Peanut Butter Chocolate Chip Cookies

2 Mar

This recipe is so easy, so ADDICTIVE, and totally gluten-free. It is one of my favorite cookie recipes-even before I went gluten free. The cookies take just minutes to whip up, and are great for all sorts of occasions. I have yet to meet a person who didn’t like these babies. The combination of chocolate and peanut butter is one of my favorites. Though, if you are not a big fan of chocolate, you can leave the chips out, and they will turn out just as heavenly.

1 cup all natural peanut butter (I prefer creamy, but crunchy should work as well, maybe try half and half)
1 large egg
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp cinnamon
1/2 cup chocolate chips

Preheat oven to 350 degrees. Lightly grease or cookie sheet or line with parchment paper.

Mix together all ingredients, with the chocolate being the last ingredient to fold in. I prefer a tablespoon for making all my cookies a similar size, but use whatever you normally do to make evenly sized cookie dough balls, and place about 1-2 inches apart from each other on your lined or greased cookie sheet. Bake for about 9 minutes. Mine ended up needing a few more minutes-more like 10-12, but my oven is older and kind of janky, so act accordingly. Hope you guys enjoy these! I think I might have to make another batch for this weekend! They go quick! :)

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Oatmeal, 3 Different Ways

17 Jan

I love a bowl of warm oatmeal on wintery mornings. There’s something so filling and comforting about a creamy sweet bowl of oats. I remember on those really cold days growing up, my mom used to make my little brother and I oatmeal with butter and brown sugar, just like her grandmother used to make for her when she was growing up. So it’s a bit of a comfort food for me too. I’ve been trying out ways to switch up old favorites lately, so I figured I would try out a couple of healthier ways to dress up that bowl of oatmeal. Here’s what I came up with, and I must say they were all three delicious! I really enjoyed testing them out! :)

Due to having a gluten sensitivity, I used Bob’s Red Mill Gluten Free Steel Cut Oats for all three recipes, but if you don’t have a gluten sensitivity, then any type of rolled oats will do. The first bowl of oatmeal I made by cooking the oatmeal as directed with just water, as I found that with the additional ingredients added later, they were creamy enough for my tastes.

For this breakfast treat, I used 4-5 sliced strawberries, half of a sliced banana, 1/4 c. raisins, 1/4 c. chopped pecans, a dash of almond milk, 1/2 tsp. of cinnamon, and a light drizzle of honey for some added sweetness. These were all added in after the oatmeal was cooked and dished up.  The strawberries and almond milk made for a very light tasting sweetness that I really enjoyed. I will definitely be making this again!

For this bowl, I decided to go with some more traditional cold weather flavors, in my opinion. After the oatmeal was cooked and still thickening up in the pan, I added 1/2 tsp. cinnamon, 1/2 tsp nutmeg,  1 tbsp. organic peanut butter, and 1/4 c. raisins, and covered it to sit for a few minutes to help the raisins plump up, and for the flavors to meld. After 2-3 min, I transferred this mixture to a bowl and added half of a chopped apple, 1/8 c. sunflower seeds, and about 2 tbsp. of maple syrup drizzled over the top. This was very yummy and filling!

This one I got to enjoy this morning! A great treat to start off your Tuesday (or any day!) with, I must say. Chocolate chip, peanut butter, and bananas make for a delicious combination. I’m not usually one for overly sweet stuff to start the day, but this was delightful. I made the oatmeal, as directed on the packaging, then added in 1 tbsp. organic peanut butter, 1 tsp. nutmeg (cinnamon would be a good too!), 1 sliced banana, and about 2 tbsp of miniature semi-sweet chocolate chips. Mix together and let the chocolate and peanut butter melt for a minute. This is super delicious, and very easy to make! I hope you guys get to try these out, and let me know what you think!

What is your favorite way to eat oatmeal? I’d love to hear your comments!

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