Gluten Free Brownies

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Gluten Free Brownies

Gluten Free Brownie

Sometimes in life you meet someone, who through unforeseen circumstances, life throws a curve ball.

I know a young woman at school who is having such an experience. Angela is the daughter of one of my staff at school, she is in her Senior year of High School and has been ill for much of that time. She has gone through a lot this year and has managed to do so with grace and a sense of humor, that I am not sure I would have had at her age…….she is beautiful inside and out. Although she is getting better, she has learned that a gluten free diet may help. As anyone who is trying gluten free knows substitutes,  especially for sweets can be a challenge.

I talk about my blog at work, and my staff has listened to me go on and on about whatever it is that I am doing for my blog.  They have been my guinea pigs, official taste testers, and sounding boards. I was talking about a request from a friend of mine for gluten free recipes and Angela made a comment that she had tried gluten free brownies and they were awful.

Perusing Pinterest one day, I came across a recipe for a gluten free brownie using of all things, black beans. The original recipe is from Skinnytaste, a food blog that I follow. I wondered if they would taste like a real brownie and how they would turn out. With Angela in mind I made them.

Now, I must admit I was a little scared to taste them, as I have never had much luck with substitutions in baking. I was sooooo very surprised! They were gooey, chocolatey, fudgy, and quite frankly, I don’t know anyone who would be able to tell that they were not regular brownies.

But the real test would be having Angela taste them. Now, I am sure that she was just as leery as I was to eat them, but she did and the look on her face was priceless. She loved them!!!

So, this recipe is for Angela and all of those who are looking for a yummy gluten free brownie 🙂

They are so good you may have to hide them………..

Gluten Free Brownies Collage

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Gluten Free Brownies

  • Author: Skinnytaste
  • Cook Time: 30 mins
  • Total Time: 30 mins
  • Yield: 16

Ingredients

  • 1 (14 oz) canned low-sodium black beans, rinsed and drained
  • • 2 large eggs
  • • 1/2 cup cocoa powder
  • • 3/4 cup sugar
  • • 1/2 teaspoon oil
  • • 1 tablespoon unsweetened vanilla almond milk
  • • 1 teaspoon balsamic vinegar
  • • 1/2 teaspoon baking powder
  • • 1/2 teaspoon baking soda
  • • 1/2 teaspoon of freshly ground coffee or instant coffee
  • • 1 cup semisweet chocolate chips, divided

Instructions

  1. Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
  2. Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies.
  3. Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

 

 

 

 

Asparagus Scallops

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Asparagus Scallops

Asparagus and Scallops

Asparagus Scallops ……….Asparagus……..our first year with our own has proven to be well worth the wait………it has taken three long years. 

We have made several dishes, and as the crop continues (hopefully for a while longer), I will be able to post a few more recipes with this yummy spring veggie.

Scallops, are something that people either LOVE or do not. Tim and I happen to LOVE them. They pair well with many things but, pairing them with the fresh, home grown, extra special, because we grew it ourselves asparagus, was nothing short of fabulous!

While the sauce is not exactly fat free it is tastiful……………I know not proper english, and probably grammatically incorrect, but…………….if you want that kind of writing you are in the wrong spot. I write like I talk……..those of you who know me know I am kinda a goober sometimes, so, now those who do not know me know as well.

This recipe is quick to fix, would be impressive to serve to company, makes a great date night dinner, and as I have already said is tastiful!! So. whether you have your own asparagus, bum some from a friend who has an asparagus patch, or purchase it from the store……………then try our Asparagus Scallops recipe for dinner tonight!

Asparagus Scallops Collage

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Asparagus and Scallops

Asparagus Scallops

  • Yield: 2

Ingredients

  • 1/2 lb asparagus
  • 1 1/2 tablespoons coconut or olive oil
  • 1 lb large sea scallops
  • Salt and black pepper to taste
  • 1 shallot minced
  • 1/3 cup dry white wine
  • 2 teaspoons white-wine vinegar
  • 1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Instructions

  1. Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  2. Heat 1/2 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot, sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer to a plate with a slotted spoon, reserving skillet off heat. You can use the same skillet for the entire meal, so no need to clean.
  3. Pat scallops dry and sprinkle with salt and pepper. Add remaining oil to skillet and heat over moderately high heat until hot, then sauté scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops to another plate as cooked.

 

Mexican Meatless Stuffed Peppers

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Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

This is a special recipe for Melissa at Grubsteakers. Tim cleans the beer lines at Grubsteakers in Rochelle and Melissa is a waitress there, so he sees her every two weeks. She always has a cup of coffee for Tim and is a friend of What the “Forks” for Dinner? So when she requested a meatless stuffed pepper we were happy to oblige. 

I wanted to do something a little less traditional so, opted for a Mexican flavor since Tim and I love Mexican food. I didn’t want to stray to far from the traditional, so kept the rice, using a gluten free rice for my gluten intolerant friends. Black beans, corn, tomatoes, onion, garlic, with cumin, and chili powder give the rice that Mexican flavor I was looking for and the cheese adds a creaminess, and well………its cheese, whats not to like.

I hope that Melissa likes these Mexican Meatless Stuffed Peppers as much we did, and we hope you do too!!

Mexican Meatless Stuffed Peppers Collage

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Mexican Meatless Stuffed Peppers

Mexican Meatless Stuffed Peppers

  • Author: Marty Boyd
  • Yield: 6

Ingredients

  • 2½ cups cooked gluten free brown rice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons coconut or olive oil
  • 1 – 12 ounce bag Mexican mix veggies(Zesty Corn & Black Bean Blend)
  • 1 – 14.5 ounce can petite diced tomatoes, drained
  • 3/4 cup shredded Mexican cheese blend
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder, or more to taste
  • Kosher salt and freshly ground black pepper, to taste
  • 6 bell peppers, tops cut, stemmed and seeded, reserving tops

Instructions

  1. Preheat oven to 350 degrees. Spray a 13 X 9 inch baking pan with non stick
  2. spray.
  3. In a large skillet heat oil over medium high heat. Add onions and sauté until
  4. translucent. Add garlic, Mexican veggie mix, tomatoes, cilantro, cumin, chili
  5. powder, salt & pepper, cook until heated through. Mix in cooked rice and
  6. cheese.
  7. Spoon the filling into each each bell pepper cavity. Place on prepared baking
  8. dish, cavity side up, place reserved tops over filling and bake until the
  9. peppers are tender and the filling is heated through, about 25-30 minutes.
  10. Serve immediately.

Notes

This dish is meatless and gluten free.