Creative paleo and gluten-free recipes
It’s been a busy couple of weeks over here, but I wanted to make sure I popped in to let you know about these pumpkin swirl brownies, which I shared as a guest post over on Empowered Sustenance. They’re paleo, nut free, and super fudgy–perfect for Halloween or anytime.
You can get the recipe right here! Hope you have a great week, and I’ll be back soon with another new recipe.
Tiger nut flour is the secret ingredient in these super fudgy paleo tiger nut brownies! And since tiger nuts are actually tubers, they’re great for people with nut allergies.
These grain-free, paleo-friendly Mexican almond pulp brownies are a delicious way to use up almond pulp and satisfy chocolate cravings at the same time.
It was my birthday on Saturday, and I had an amazing day. I started the morning by opening the present Ben got for me, which was a Kitchen Aid stand mixer! I’ve wanted one for years, and finally feel like I count as a real food blogger now that I own one. I haven’t used it yet because I have need to clear a special spot for it in the kitchen, but I’ve been peering into the box every few hours and just kind of smiling at it. After opening my mixer, I met up with a friend to go for a run, and then went home and moved a bunch of furniture and hung pictures with Ben. (Our landlords have been renovating our apartment, so we have a lot of rearranging to do. One secret about me is that I love organizing things around the house, even though I put it off like crazy and almost never do it. I am not at all sure why I dread it so much, because once I get started I really enjoy it. So, oddly enough, moving furniture and hanging pictures was one of my favorite parts of the day.)
My mom, Ben, and I went to dbar for dinner, which is within walking distance of our apartment and is one of my favorite restaurants ever. Pro tip: it starts gradually turning into a nightclub around 10 pm on Friday and Saturday. I’ve never been able to convince anyone to stay with me for that phase, but we got to witness the beginning of the transformation last night: one of the waiters walked by, casually pushed a button on his bracelet, and made a screen drop from the ceiling. No big deal.
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
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!
In case you missed it, you can make brownies (or blondies) from almond butter! It’s amazing–with just almond butter, honey, eggs, baking powder, and a few flavorings, you get a batter that actually bakes up into classic, fudgy, and delicious brownies. I have Elana at Elana’s Pantry to thank for that genius discovery.
And, as you may already know, every dessert gets better when you add salted caramel. I’ve already made several salted caramel treats (the sauce, cupcakes, skillet brownies, and peach bars), and thought it was time for a gluten-free salted caramel brownie. If you’d like to make this recipe paleo, you can make it with salted maple caramel instead of the regular salted caramel sauce. Either way, these brownies will be amazing.
We had friends over for dinner last night, and used these brownies as a base for brownie sundaes (the ultimate dessert, in my opinion). We started with the brownies, followed by a scoop of vanilla ice cream, a generous drizzle of warm salted caramel sauce, whipped cream, and a sprinkling of chocolate chips. The sundaes were so distractingly good that no pictures were taken, so you’ll just have to trust me and make some yourself!
Yesterday I wanted brownies, but the thought of waiting for them to bake and then cool was disagreeable. I thought about making brownie batter truffles instead. Since there’s no egg in this recipe, you can taste as you’re making it and adjust the sweetness as desired. If you’re in a really big hurry, you can skip melting the chocolate and roll these in cocoa powder or shredded coconut. You can get your brownie fix on pretty fast.
Yesterday I got some almond flour and blue cornmeal in the mail from Bob’s Red Mill. I was super excited to try some chocolate baked goods with the almond flour. Did you know it’s just ground-up almonds? Amazing. Full of heart-healthy fats and protein instead of the empty carbs in flour.
I decided to try these flourless brownies, adapted from this recipe on Om Nom Ally. They are really good! The coffee and almond flavors are subtle, but add an extra richness to the chocolate flavor. The brownies are really fudgy and moist, which makes them very satisfying. Just one is enough (until the craving strikes again an hour later…).
These brownies are not overly sweet. I actually added extra sugar, because the original recipe only called for 2 tablespoons and I didn’t want a bitter brownie. I think my version came out great, but I would have dusted them with some powdered sugar if I hadn’t been out.
Ingredients (makes 9-12 brownies):
1 cup almond flour (finely ground almonds)
1/2 cup cocoa, plus extra for dusting
1-3 teaspoons finely ground coffee, to taste
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup sugar
1 stick (8 tablespoons) butter, melted, plus extra for greasing the pan
1/2 cup milk
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond extract
Powdered sugar for dusting (optional)
Preheat the oven to 350. Grease an 8 x 8 baking dish and powder the bottom and sides with cocoa.
In a large bowl, mix the almond flour, cocoa, coffee, salt, and baking powder.
In a small bowl, whisk together the sugar, butter, milk, eggs, and extracts. Add the wet ingredients to the dry and mix until combined.
Pour the batter into the prepared pan, and bake for 25-30 minutes or until a toothpick comes out clean. Cool and cut into squares.
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