This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.
These brownies are SO good! Rich and fudgy in the middle and irresistibly crunchy around the edges–I can’t stop thinking about them. Their flavor is enhanced by a dose of a cinnamon and a hint of cayenne pepper, but you can totally leave those out if you want a more classic brownie.
I made a big pan of these (doubled the below recipe) for the first meeting of my school’s Spanish Club, and they were a huge hit! The meeting was at ten am, but nobody complained about being served brownies for breakfast. I made them again day before yesterday in these Christmas molds, and I was going to give them as gifts . . . but we ate them all. Restraint is futile when faced with Mexican brownies, especially if they are shaped like Christmas trees.
These brownies don’t taste gluten-free to me at all! The original recipe called for a relatively small amount of flour, so I knew it would be a great candidate for using my paleo flour blend. If you don’t have the flour blend on hand, I’ve also provided measurements for each individual type of flour. The ratio is slightly different from that of the flour blend for ease of measurement, but I have made the brownies both ways and did not notice a difference in taste or texture.
If you’re looking for a last-minute edible gift, why not whip up a batch of these Mexican brownies? Just make sure to give them away quickly before you break down and eat them all. Or, go ahead and make them for yourself for breakfast! ¡Feliz navidad a todos!
I was invited to a Hanukah party last night, and needed to bring a dessert that was nut-free and vegan. I wanted to bring a traditional Hanukah dessert, but soon realized I didn’t know of any. I guess I never really made it past the mountains of latkes at my family’s Hanukah celebrations. A quick search revealed that oily, fried foods like jelly-filled doughnuts are often eaten at Hanukah, but I wasn’t about to fry up a big pile of donuts to be eaten hours later. I also don’t really like jelly-filled desserts; I feel that jelly belongs at breakfast. Since I had dreidel and Star of David cookie cutters, I decided Hanukah sugar cookies would have to be traditional enough. I also got out my snowman and snowflake cookie cutters, since winter is almost here.
My next task was to find a great vegan cookie recipe. Since the cookies had to be nut-free, I soon realized it would be very hard to make them gluten-free as well. So, these cookies are a total gluten bomb. I promise to be back with more gluten-free eats very soon!
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This easy-to-make paleo flour blend works beautifully as a cup-for-cup replacement for all-purpose flour in many dessert recipes!
Are you as addicted to baking as I am? Are you also, like me, trying to eat healthier food without spending all day and night in the kitchen? This paleo flour blend is for you. When you bake grain-free, you can make delicious treats without all the guilt and gluten. When I stay gluten-free, I have more energy and fewer tummy problems. Even if you’re not technically gluten-intolerant, you may still feel better without it! I also guarantee your hips will thank you. To save time in the kitchen, this flour blend creates a one-stop-shop for gluten-free baking: you measure once and get the benefits of three grain-free flours in precise balance with each other. If you haven’t tried baking without grains yet, whip up a batch of this flour blend! Then start experimenting, and see who you can fool. I bet you’ll be hearing, “I can’t believe this is gluten-free!” in no time.
I like to make my baked goods with a combination of almond flour, tapioca starch (also known as tapioca flour), and coconut flour. The almond flour lends flavor and richness, the tapioca starch adds lightness and helps with browning, and the coconut flour helps achieve a cake-like texture. I’ve been experimenting with the best ratio for these three flours, and have settled upon 3:2:1–three parts almond flour, 2 parts tapioca starch, and 1 part coconut flour. Once you have the right quantities, the next step is to sift the three flours together to make a blend, so that you only need to measure my flour once to make a recipe. You can of course make any amount of this flour blend by following the 3:2:1 ratio; the recipe below will make about four cups.
You can start by using this flour blend in these molten chocolate cakes–just use 6 tablespoons of the blend instead of the smaller quantities of each type of flour. I also used this blend to make a delicious coffee cake this morning–stay tuned for that recipe later this week! I’m experimenting with substituting this flour blend cup-for-cup for all-purpose flour in regular recipes, and will update this post to reflect which recipes I’ve had success with. I can’t guarantee that this will be an effective flour substitute in every case, but it’s a great place to start. If this blend works for you with a particular recipe, leave a comment with a link below so others can try it, too!
Update: I used this blend instead of all-purpose flour in this blondie recipe from Smitten Kitchen with great results! I also used coconut sugar instead of brown sugar, but other than that I followed the recipe exactly.