Gluten Free Brownie

I adapted this brownie recipe from www.trinityhealthweightloss.com  

The frosting is from the gluten free lighter than air cake at www.glutenfreemommy.com

2  Ghiradelli 60% Dark Chocolate Bar - OR 1 1/2 Enjoy Life - gluten free, corn free, soy free chocolate chips(will not be low glycemic if you use the chocolate chips)
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1/2 tsp Almond extract - I use McCormick
1 tsp Vanilla
  
*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar,water, and dutch cocoa in a saucepan on the stove over medium heat stirring every until melted.Remove from burner.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and either the cream of tartar and baking soda or baking powder to the egg mixture and blend until smooth. Add in the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter into a greased 9 x 13 cake pan or a fluted pan. Or place cupcake holders in muffin tin and fill with batter.
Bake 25-30 minutes for cake pan, 20-25 minutes for fluted pan, 15-20 minutes for cupcakes.
Cool in pan for 10 minutes then invert onto a serving plate.
When cool top with frosting (see recipe below) and serve.

Frosting:
2 cups Heavy Whipping Cream  I use Darigold - it is gluten free and preservative free
6 Tbs  Xylitol or Fructose - Process in blender or magic bullet until powdery like powdered sugar
4 Tb  Dutch Cocoa - I use Saco brand
1 tsp  Vanilla - I use McCormick brand
Strawberries, sliced (optional)
Blueberries (optional)

Place whipping cream in mixing bowl and beat until it begins to thicken. Slowly add the xylitol or fructose, cocoa, and vanilla. Mix on medium until stiff peaks form  Spread on top of cake. Top with sliced strawberries and blueberries.Enjoy! Serves 8. Refrigerate any left overs.

Fabulous Gluten Free Pizza

  Adapted from http://glutenfreefoodieheaven.blogspot.com/2010/03/best-focaccia-in-world.html

The Original recipe is called Parmesan Herb Focaccia

The recipe below makes a fantastic pizza dough!
If you are looking for a no fail gluten free focaccia bread recipe check out the recipe on her blog at the link above. 

2 1/2  t. active dry yeast

1 t.     honey 

1 cup warm water (110°-115° F)

1 t.     salt

2 cups GF flour blend  (I use a mixture of 1 cup brown rice flour, 1 cup white rice flour, 1/2 cup tapioca flour, 1/2 cup potato starch flour, and 1 Tb xanthan gum) 

3 Tb   olive oil

1/2 t.  oregano leaves Make sure your seasonings are gluten free! I use McCormick

1/4 t.  Italian seasoning - I use 5th seasons

1/4 cup grated Parmesan cheese - I use Kraft

Pizza toppings of your choice

Directions: Preheat oven to 450°F. 

Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until foamy.

In a separate bowl, mix together salt,flour mix, and seasonings. 

Pour oil into mixing bowl then add yeast. With  mixer on low speed, gradually add flour mixture to yeast mixture. Turn mixture to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.

Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, gently smoothing out with spatula or wet hands to fill the pan.Spray top of dough lightly with canola oil. Sprinkle with parmesan cheese.  With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the dough.

Cover pan with a kitchen towel and let dough rise in a warm place until doubled in bulk, 30 minutes or more (I cover ours with a towel and place it on top of the stove while it is preheating. It raises in about 15 minutes) For a thinner crust pizza let sit covered for 10 minutes then bake.

Bake for 10 minutes. Remove from oven and spread with gluten free pizza sauce, and your choice of toppings.  I use Tillamook Italian shredded cheese, Hormel turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green pepper,  pineapple, and as you see in the picture sometimes tomato. 

Place back in oven for 15 minutes or until edges begin to turn brown. Remove from oven let cool 10 minutes and cut.
Makes: One 9 x 13 inch or One 10 inch round

Gluten Free Almond Chicken Parmesan

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These are so easy to make and my grandson loves them!!

4 Chicken Tenders OR

2 boneless/skinless Chicken Breasts

3/4 cup ground Almonds or Almond Meal (I use slivered blanched almonds and grind them in a magic bullet) - If allergic to nuts use brown rice flour

¼ tsp. Paprika

2 Tb Kraft Parmesan Cheese - (leave out if dairy intolerant)

Preheat oven to 350 degrees. Lightly grease cookie sheet.

Mix almonds, paprika, and parmesan cheese together on a plate. Rinse a piece of chicken under cold water then roll in almond mixture. Place on prepared cookie sheet. Repeat with remaining chicken. Cook in oven 30 minutes for chicken tenders, 45 minutes to 1 hour for chicken breasts. Serve