Goodies for You

As many of you may know we have had to learn how to bake gluten free at our house over the past several years. It's been a learning curve as when we started our adventure there were not a plethora of GF items on the market. And I used to be such a baker. We have to avoid contamination as best we can, so no wheat flour in this house. 

To seemingly complicate matters, I have had to watch the sugar. So, then I tried baking gluten free and low carb. This often means grain free and using just a tad bit of honey or maple syrup as sweetener instead of white sugar. I'm not sugar free over here! I mean, I'm still human. 

And, as age would have it, I have added dairy free to my repetoire. Really, I don't have a dairy allergy. But my family thanks me to not partake of the dairy. We all feel better when I don't! You'll also thank me to not go into detail here.

One of my kids' favorite desserts is brownie bites with a cream cheese frosting (with a little orange zest). I can make these gluten free easily enough by using a GF brownie mix. But I was recently challenged to make a lower carb and gluten free dessert. And because I miss eating the little scrumptious bites, I made them dairy free as well. The below recipe is not calorie free, mind you! But it won't crash your sugar. And just one of these delicious little treats will leave you feeling satisfied without the bloat.

Friends with food allergies? As long as nuts is not one of them, you may want to give these a go!

Grain Free Brownie Bites with Cashew Cream Frosting

Brownies:

• 1 cup almond butter
• 1/3 cup maple syrup
• 1 egg
• 1 tsp vanilla
• 1/3 cup cocoa powder
• 1/2 tsp baking soda

Preheat the oven to 325*. Blend all the above ingredients in a Cuisinart. Fill silicone mini muffin pan rounds each 3/4 full with batter. (If you are not using silicone, you will want to use liners for a traditional mini muffin pan). Bake 14 mins. Allow to cool about 4 to 5 mins and use a wooden tart shaper or bottom of a shot glass to indent each brownie bite. Test to make sure they are cool enough to dent without smushing it all over. If they are too cool, it will be difficult to make a good indentation. I recommend using a timer for the cooling process. 4 to 5 mins is a good consistent cool window for indenting.

Cashew Cream Frosting:

• 3/4 cup raw cashews soaked about 3 hours then rinsed
• 2 table spoons coconut oil (melted)
• 3 table spoons honey
• 1 teaspoon vanilla
• 1 table spoon lemon juice
• zest of 1 lemon
• zest of 1 orange
• 1/4 teaspoon salt

Combine all the above ingredients in high powered blender (like Vitamix) and blend until smooth. You can add a little water if necessary - but not too much.

Chill frosting in the freezer for 1 hour to thicken.

Use pastry bag to pipe frosting into each indentation of the brownies. Garnish with mint leaf and a berry. You'll want to keep these refrigerated. The coconut oil in the frosting needs to stay cool so it doesn't melt.

Then eat these little guys and enjoy pure satisfaction without the sugar crash or bloating. (Unless you are allergic to nuts ... then you may not enjoy these).

Bon Appetite! 

(The picture above is an actual photo from my kitchen of these yummy little guys).