Tag Archives: gluten free recipes

Unbaked Brownies with Chocolate Frosting

If you are looking for a healthy yet delicious dessert try this easy to prepare version of unbaked brownies. It’s made with ground dates, walnuts and cocoa powder topped with the best chocolate frosting made with cocoa powder and sweetened with maple syrup.  This is almost a cross between a brownie and fudge. The best part is that the dessert is flourless  in addition to being low in cholesterol and sodium. I like to cut up into little bite size pieces. Enjoy without the guilt!

From by the bay, wishing you guilt free food memories!

Maryann

Unbaked Brownies with Chocolate Frosting

as featured in Health Magazine by Katie Higgins

  • Prep Time:
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  • Yield: 16 brownies

Ingredients

  • 2 1/2 cups cups loosely packed pitted dates
  • 1 1/2 cups walnuts
  • 1/2 cup plus 2 Tbsp. cacao powder or unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 3/8 teaspoon salt
  • 1/4 cup pure maple syrup
  • 2 tablespoons vegetable oil or melted coconut oil

Directions

1. Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 tsp. vanilla, 2 tsp. water and salt in a food processor. Process until completely smooth.

2. Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.

3. In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 tsp. vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting). Spread paste evenly over dough in baking dish. Refrigerate brownies for at least 2 hours to set, then cut into squares. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.

 

Quinoa Granola

Like everyone else, it’s a new year and I’m trying to be more thoughtful about what I’m making and thinking about whether a recipe can be more healthy! This week I made a healthier granola using quinoa one of the super foods.

Perfect for topping your morning yogurt!

From by the bay wishing you crunchy quinoa food memories!

Maryann

qui-no-a

noun

  1. an annual herb Chenopodium quinoa, of the amaranth family, is a tall crop plant native to the Andean highlands. Cultivated for it’s edible seeds.

Quinoa is considered a super food. It is a high protein grain and contains all nine essential amino acids. Some of it’s many attributes include that it’s gluten free, a metabolism booster, high in fiber content, high nutrient density, low calorie food. Quinoa is best used as you would other grains.

Quinoa Granola

Ingredients

  • 1 cup rolling oats ( do not use quick cooking oats and check label for gluten-free)
  • 3/4 cup uncooked quinoa, rinsed and well drained
  • 1/2 cups pepita (pumpkin) seeds, unsalted
  • 1/2 cup blanched sliced almonds
  • 4 tablespoons coconut oil
  • 1 teaspoon ground cinnamon
  • 1/4 cup orange blossom honey
  • 1/4 teaspoon fine sea salt
  • 1/2 cup dried cherries, cranberries or golden raisins

Directions

Preheat oven to 350 degrees F. Melt coconut oil in a microwave. I do in 30 second at a time. It may take between 45 to 60 seconds in total. Combine all ingredients except the dried fruit into a mixing bowl, combine well. On a parchment lined sheet spread ingredients in 1 layer. Bake for 20 to 30 minutes until brown stirring every ten minutes until mixture is browned. Remove from oven and cool granola. Once cooled add dried fruit. Mix well. Keep in airtight container. It should keep about one week.

 

Brazilian Cheese Puffs

Last month , I was headed into another early morning meeting at work. I had the good fortune to be meeting with someone who is very thoughtful. That morning , she welcomed me with a delightful treat, two delicious brazilian cheese puffs. This was my first time tasting this yummy, light and airy bread. They are crispy on the outside and soft and cheesy on the inside. When I arrived home by the bay that weekend, my sister Nancy welcomed me with the same little treat. Amazing to spend your whole life unaware of something so good and then you experience it twice in one week . I knew then, i needed to figure out to make these little breads myself. So this is the recipe and technique that worked best for me. It’s a hybrid of  several recipes I tried. You can make these in a large size and serve for breakfast ( do adjust the baking time if you do that) or make them in a small bite size as an appetizer to serve along with your favorite wine or cocktail. These are pretty easy to make and definitely worth the time and effort. 

From by the bay, wishing you cheesy food memories!

Maryann

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Brazilian Cheese Puffs
Ingredients

2 cups tapioca flour*
1 cup milk
1/2 cup unsalted butter, 1 stick
1 teaspoon fine sea salt
1 1/2 cups grated Parmesan cheese
2 eggs
* Tapioca Flour can be found at specialty markets such as Whole Foods or Asian markets and is also called manioc starch or tapioca starch.
1 tablespoon fresh rosemary, minced

Directions

 

 Preheat oven to 450 degrees F. Line two baking sheets with parchment paper. In a medium sauce pan, bring the milk, salt, and butter to a boil, stirring occasionally. Once  the mixture starts to boil remove from heat. Slowly add tapioca flour, stirring constantly until thoroughly mixed.  The dough will be somewhat gummy at this point. Transfer the dough to a standing mixer fitted with a paddle attachement. Beat the dough for a few minutes until it smooths out.  Whisk the eggs in a small bowl and add into the dough 1/2 at a time . Make sure the egg is incorporated into the dough before adding the rest of the egg. With the mixer on medium, beat in the cheese and rosemary until incorporated. Round out the dough onto the parchment lined baking sheet into little mounds spaced apart about 2 inches. Approximately 10 per tray. Place in the oven and immediately turn down the heat to 350 degrees F. Bake for 25 to 30 minutes. They will puff, look dry on the outside and start to turn color. Cool slightly and eat warm.Cooked puffs can be stored, in the fridge as long as it’s kept covered and then reheat in the microwave.
note: I like to mixed my parmesan cheese 1/2 grated and 1/2 shredded for a little more texture. You can also use thyme in place of rosemary or add some mixed garlic in place of the herbs. If you like things spicy, substitute the parmesan cheese for cheddar and replace the rosemary with minced fresh jalapeno.
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