Death by chocolate banana bread

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Death by Chocolate Banana Bread

  • Servings: 10-12
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What a way to go!

Recipe by delish.com

Ingredients

  • 1/2 cup
    dairy free spread, melted
  • 1 cup
    gluten free all purpose flour
  • 1/2 cup
    cocoa powder
  • 1/4 teaspoon
    salt
  • 3/4 cup
    sugar
  • 1/4 cup
    dairy free milk
  • 1 teaspoon
    cider vinegar
  • 1 teaspoon
    vanilla
  • 2
    large eggs
  • 1 cup
    dairy free chocolate chips
  • 3
    ripe bananas

Cooking Directions

  1. Preheat oven to 350 degrees F and grease a 9-x-5″ loaf pan.
  2. In a measuring cup, mix dairy free milk and vinegar together. Let stand about ten minutes, or until thickened.
  3. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. In the bowl of a stand mixer, combine sugar, butter, milk mixture, vanilla, eggs and bananas until smooth.
  5. Add flour mixture in three parts to mixer bowl until combined, then fold in chocolate chips.
  6. Transfer batter to prepared baking pan and bake until deeply golden and a toothpick comes out clean, about 55-60 minutes. Let cool at least 10 minutes before removing from pan. Let cool completely on rack.
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My favorite gluten free chocolate cake recipe

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My favorite gluten free chocolate cake

  • Servings: 12-16
  • Difficulty: easy
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Serve this cake with a cold glass of milk

Recipe by kingarthurflour.com

Ingredients

  • 1 1/2 cups
    gluten free all purpose flour
  • 3/4 cup
    sugar
  • 1/4 cup
    unsweetened cocoa powder
  • 1/2 teaspoon
    salt
  • 1 teaspoon
    baking powder
  • 1 teaspoon
    vanilla
  • 1 tablespoon
    vinegar, cider or white
  • 1/3 cup
    vegetable oil
  • 1 cup
    cold water
  • 1 cup
    dairy free chocolate chips
  • 1/2 cup
    dairy free milk

Cooking Directions for the cake:

  1. Heat oven to 350 degrees. Grease a 9×9 baking pan.
  2. In a large bowl, mix flour, sugar, cocoa powder, salt and baking powder together.
  3. In a measuring cup, whisk together vanilla, vinegar, oil and water. Pour wet ingredients into dry, and stir until incorporated.
  4. Scrape batter into greased pan and bake 30-35 minutes, or until a toothpick inserted into center comes out clean, or with a few crumbs.
  5. Cool completely before frosting.

For the ganache:

  1. In a large measuring cup pour 1/2 cup dairy free milk. Add I cup dairy free chocolate chips and microwave for 30 seconds. Whisk until chips are melted. If not melted, microwave in 30 second increments until melted. Cool five minutes.
  2. Pour ganache over cake and refrigerate at least one hour to set.

 

To die for Bacon brownies

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To Die for Bacon Brownies

  • Servings: 12-16
  • Difficulty: easy
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Salty, sweet and oh so yummy!

Recipe by kingarthurflour.com

* you can use a combination of bacon grease and oil for a total of 1/2 cup. I measured the bacon grease then made up the difference with oil.

Ingredients

  • 8 oz
    bacon
  • 2/3 cup
    cocoa powder
  • 1 1/2 cups
    sugar
  • 1/2 cup
    confectioners sugar, sifted
  • 3/4 teaspoon
    salt
  • 1 cup
    all purpose gluten free flour
  • 3 large
    eggs
  • 1/2 cup
    vegetable oil*
  • 2 tablespoons
    water

Cooking Directions

  1. Preheat the oven to 350°F. Lightly grease an 8″ square or 9″ round pan.
  2. Spread the bacon in a single layer on a large, rimmed baking sheet.
  3. Bake the bacon for 20 to 25 minutes, or until it’s crisp but not totally browned. Remove it from the oven, and place it on a plate or parchment to cool. Don’t place it on paper towels; it’ll stick. When the bacon is cool, crumble or chop it coarsely. Save the bacon grease.
  4. To make the brownies: In a large mixing bowl, whisk together the cocoa, sugars, salt and flour
  5. Add the eggs, oil, and water, mixing just until smooth. Spoon the mixture into the prepared pan, smoothing the top.
  6. Sprinkle the bacon atop the brownies.
  7. Bake the brownies for about 35 minutes (in the 8″ square pan), or 25 to 30 minutes (in the 9″ round pan). When done, a toothpick inserted into the center will come out clean, or with a few damp crumbs clinging to it.
  8. Remove the brownies from the oven, and serve warm. Or cool to room temperature and refrigerate until ready to serve.

Decadent Boston cream pie poke cake

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Decadent Boston Cream Pie Poke Cake

  • Difficulty: easy
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An easy and delicious version of Boston Cream Pie

Recipe by delish.com kingarthurflour.com

Ingredients

  • 3 tablespoons
    dairy free spread
  • 3/4 cup
    sugar
  • 1 large
    egg
  • 1/2 teaspoon
    salt
  • 1 3/4 teaspoons
    baking powder
  • 1 teaspoon
    vanilla
  • 1 1/3 cups
    all purpose gluten free flour
  • 1 1/2-2 1/2 cups
    dairy free milk of choice-divided*
  • 1 box
    instant vanilla pudding mix
  • 1 cup
    dairy free chocolate chips

Cooking Directions

For the cake:

  1. Preheat oven to 375 degrees. Grease an 8×8 square pan and set aside.
  2. In the bowl of a stand mixer on low speed, cream sugar and butter together until fluffy. Add in egg, salt, baking powder and vanilla; mix until incorporated.
  3. Add flour and 1/2 cup milk alternately, ending with flour. When last addition of flour is added, mix just until incorporated.
  4. Scrape batter into prepared pan (batter will be thick). Bake for 30-35 minutes, or until a tester comes out clean.
  5. Cool completely before adding filling.

For the filling:

  1. Poke holes evenly in cake with the end of a wooden spoon. In glass measuring cup, add one cup milk* (do NOT use soy milk as pudding will not set up), and slowly whisk in pudding mix until just beginning to thicken. You may need to add additional milk until pudding is thin enough to pour over cake.
  2. Spoon pudding mix over cake, and with a spatula, spread over cake, making sure pudding goes into the holes. It’s ok to have some extra pudding on top and sides of cake.  You might not need all of the pudding.  Pour extra pudding into a bowl and save for another time.  Refrigerate for one hour for pudding to set before adding ganache.

For the ganache:

  1. Pour 1/2 cup milk into a glass measuring cup.  Add 1 cup dairy free chocolate chips and microwave for 30 seconds.  Stir with a whisk until smooth.  If not smooth, microwave an additional ten seconds at a time, whisking until smooth.  Let cool five minutes.  Pour over cake, spreading evenly and to edges.  Refrigerate at least one hour.
  2. Cut cake into squares and serve.

Flourless chocolate chip chickpea blondies

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Flourless chocolate chip chickpea brownies

  • Servings: 12-16
  • Difficulty: easy
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You’ll never guess these are made with chickpeas

Recipe by ambitiouskitchen.com

*lemon juice will prevent the sunbutter from turning green after baking. Sunflower seeds contain chlorophyll and this green color is completely harmless.

Ingredients

  • 1 can (15 oz)
    chickpeas, drained
  • 1/2 cup
    sunbutter creamy or peanut butter
  • 1/3 cup
    pure maple syrup
  • 2 teaspoons
    vanilla
  • 1/2 teaspoon
    salt
  • 1/4 teaspoon
    baking powder
  • 1/4 teaspoon
    baking soda
  • 1/3 cup
    Enjoy life dairy free chocolate chips
  • 1 teaspoon
    lemon juice*

Cooking Directions

  1. Preheat oven to 350 degrees.  Spray an 8×8 square baking pan with cooking spray.
  2. Add all ingredients, except chocolate chips, to a food processor.  Blend until batter is smooth.
  3. Scrape batter into the pan (batter will be thick), and sprinkle with chocolate chips.  Bake 20-25 minutes until a tester comes out clean.  Blondies may look slightly underbaked, but edges should be dry and slightly brown.
  4. Cool 20 minutes before cutting.

Overnight chocolate sunbutter oats

 

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Overnight Chocolate Sunbutter oats

  • Servings: 1-2
  • Difficulty: easy
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A creamy, satisfying breakfast

Recipe by whoefully.com

* you can use an additional 1/4 cup dairy free milk in place of the yogurt
* Do NOT use pancake syrup. This is not maple syrup!

Ingredients

  • 1/3 cup
    dairy free yogurt*
  • 1/2 cup
    rolled oats
  • 2/3
    unsweetened dairy free milk of choice
  • 1 tablespoon
    chia seeds or ground flax meal
  • 1/2 teaspoon
    vanilla extract
  • 2 tablespoons
    sunbutter creamy
  • 2 tablespoons
    unsweetened cocoa powder
  • pinch
    salt
  • 1-2 tablespoons
    pure maple syrup*

Cooking Directions

  1. Whisk together ingredients in a small bowl. Pour into a jar with a tight-fitting lid. Chill at least four hours, or overnight.

Death by chocolate sun butter brownies

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Death by chocolate sun butter brownies

  • Servings: 4-6
  • Difficulty: easy
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A decadent, delicious, gluten free dessert

Recipe by bettycrocker.com

Ingredients

  • 1 box
    Betty Crocker gluten free brownie mix
  • 1 cup
    vegetable oil*
  • 2
    eggs*
  • 1/2 cup
    dairy free spread, divided
  • 1/4 cup
    Sunbutter
  • 1 cup
    powdered sugar sifted*
  • 1 teaspoon +
    dairy free milk
  • 1 cup
    Enjoy life dairy free chocolate chips

Cooking Directions

  1. Heat oven to 350°F. Make and bake brownie mix as directed on box*, using 1cup oil, eggs and any of the pan choices.
  2. Cool completely, about 1 hour.
  3. In a medium bowl, stir filling ingredients-1/4 cup spread, sifted powdered sugar, sunbutter and milk until smooth. Spread mixture evenly over brownie base.
  4. In small microwavable bowl, microwave topping ingredients-dairy free chips and1/4 spread uncovered on High 30 to 60 seconds. Stir until smooth; cool 10 minutes. Spread over filling. Refrigerate about 30 minutes or until set. Store covered in the refrigerator.

Gluten free zucchini brownies with sunbutter banana ice cream

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I am in love with sweets.  Being gluten free makes it especially difficult to satisfy your sweet tooth.  This recipe will do just that, and it contains healthy zucchini as a surprise ingredient.  You will never know it’s there.

Gluten free zucchini brownies

  • Servings: 12-16
  • Difficulty: easy
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A delicious and easy gluten and dairy free treat

Recipe by kingarthurflour.com

Ingredients

  • 8 oz
    zucchini peeled, trimmed and cut into chunks*
  • 3 tablespoons
    dairy free spread, melted
  • 3
    large eggs
  • 1 teaspoon
    vanilla extract
  • 3/4 cup
    white or brown sugar
  • 2/3 cup
    unsweetened cocoa powder
  • 1/2 teaspoon
    baking powder
  • 1/4 teaspoon
    salt
  • 1/2 cup
    all purpose gluten free flour
  • 1 1/2 cups
    dairy free chocolate chips, divided

Cooking Directions

  1. Preheat your oven to 350.  Lightly grease an 8×8 or 9×9  square pan.
  2. In the bowl of a food processor, mix together the wet ingredients until smooth and liquefied.  You are pureeing the zucchini, so you should see little to none of it in the mix.
  3. Add dry ingredients and pulse or mix until just incorporate chips and pulse a few times to break up chips.   Pour batter into pan and bake for 25-35 minutes, or until edges pull away from the pan, and a tester comes out almost clean.  A few moist crumbs are ok.
  4. Let cool completely before cutting frosting or cutting
  • Chocolate Ganache:
  • 3/4 cup dairy free chocolate chips
  • 1/4 cup dairy free milk of choice
  • Microwave chips and milk in a large glass measuring cup for 30 seconds, then whisk until smooth.  If not completely melted,  microwave additional 30 seconds at a time, until melted.
  • Pour over cooled brownies.  Refrigerate for at least one hour prior to cutting to set the ganache.
  • This is just as delicious without the ganache.

For the banana ice cream:

Cut two or three ripe bananas into chunks and freeze for at least two hours.  Add to food processor along with one tablespoon of cocoa powder and one tablespoon of sun butter.  Process until ice cream comes together, one to two minutes.   Serve immediately or freeze.