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Coconut Flour Double-Chocolate Brownies, Gluten Free

Coconut Flour Double-Chocolate Brownies, Gluten Free

 

Coconut Flour Double Chocolate Brownies. Gluten Free, Low Carb Decadence!

Coconut Flour Double Chocolate Brownies. Gluten Free, Low Carb Decadence!

It’s been a while since I’ve posted… and there are several reasons for that.. but instead of going into details with this initial return post, I figured I’d just give you all some chocolate first!

Photo May 02, 7 09 01 AMIsn’t that the best way to kiss and make up??
A little chocolate brownie action to ease re-entry to the blogosphere πŸ™‚

The reason for this recipe, is that after a long while following Wheat Belly, I realized that my system doesn’t do all that well with the straight almond flour recipes. I can have a little here and there, but with digestive issues, I’ve been working on alternatives. Coconut flour is great for this, as its density works well with the texture of a brownie. Instead of going for light like I do in my muffin recipes, this is a more dense texture, and depending how long you choose to bake it, even a bit on the gooey side!

I realize that 6TB doesn’t seem like much flour, but remember that coconut flour is much more absorbent than other grain and nut flours. It cannot be substituted, recipes need to be crafted specifically for coconut flour. If you wish to make this recipe dairy free, substitute coconut oil for the butter, perhaps adding a pinch of salt.

Coconut Flour Double-Chocolate Brownies
(about 72g net carbs for entire recipe; 16 servings 4.5g each,
32 servings 2.25 each. Add more for additional ingredients)

  • 2 oz unsweetened chocolate, chopped

    Ready to bake!

    Ready to bake!

  • 6 TB butter
  • 1/4 C cashew butter
  • 1 TB vanilla
  • 1/2-3/4C sweetener such as Swerve or Truvia
    if you prefer more or less sweet, adjust to your taste
  • 3 large eggs
  • 2 TB maple syrup or sugar free syrup if you prefer
  • 6 TB coconut flour, sifted
  • 1/2 tsp baking powder, sifted
  • 2 TB cocoa powder, sifted
  • 1/2 C chopped walnuts, pecans, or nut of choice
  • 1/2 xanthan gum (optional!)

Preheat oven to 350 degrees. Prepare a loaf pan by lining with buttered baking parchment, or use a non-stick pan such as the silicone loaf pan I show here.

Combine first 3 ingredients and either melt together in the microwave, or heat over low in a pan on the stovetop, stirring until all ingredients are softened and combined. Remove from heat, transfer to medium mixing bowl and cool slightly. Stir in vanilla, sweetener, eggs and syrup.

Sift together coconut flour, baking powder, cocoa powder and xanthan gum (if using.) Stir dry ingredients into wet mixture. Add chopped nuts. (I sometimes add dark chocolate chips or dried berries, but realize this will raise carb count.)

Spoon mixture into loaf pan, patting top to even it out. Bake at 350 for 18-22 minutes depending on your oven and level of doneness you prefer. I use a convection oven, and 18 minutes gives me a gooey center, 20 is firm, 22 is a bit stiff and crumbly. Allow to cool slightly and eat, or refrigerate. If desired, frost with cream cheese frosting.

Photo May 04, 1 36 12 PM

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Gretchen’s Green Goddess and Carrot Ginger Dressings {Gluten-free, Low-carb}

Gretchen’s Green Goddess and Carrot Ginger Dressings {Gluten-free, Low-carb}
Green Goddess and Fresh Cucumbers

Green Goddess and Fresh Cucumbers

Making your own dressings is a much simpler endeavor than many people realize.You not only have absolute control over your ingredients which assures that there won’t be any allergens or unwanted additives, it’s also 100% better tasting and you can tweak it to your own personal tastes! Most will last a week in the fridge, and if you eat as many salads and veggies as we do, you’ll get through it in plenty of time!

GREEN GODDESS: Traditional Green Goddess dressing is actually not made with avocados, but when you have something as green, creamy and full of nutritional goodness as an avocado is, why not include it! This dressing is pretty zingy from the green onion and garlic, so if you prefer something a little calmer, just use less. My son is a huge fan of ranch dressing, and he LOVES this one. I used fresh parsley as the herb because that’s what I had on hand, but when my herb garden is flourishing this summer, I would also add tarragon, chives, or perhaps even make a version with Basil, as the Barefoot Contessa has done here, though I would still add my beloved avocado πŸ˜‰ And speaking of ingredients, I’ve discovered that not all sour cream is created equally (or healthfully!) Many have a long list of ingredients which include additives. The commercial brand I buy is Daisy, which contains only Grade A cultured cream. Yay, Daisy!! They get an A+ from me, and they get my business!!

Gretchen’s Green Goddess Dressing

  • 1 ripe avocado
  • 1/2 C mayonnaise
  • 1/2 C sour cream
  • 2 tsp anchovy paste
  • juice of 1 lemon
  • 1 C chopped green onions (white and light green parts)
  • 1/2 C chopped fresh parsley (or blend of herbs such as tarragon, basil)
  • 2 cloves garlic, diced
  • pepper to taste
  • 1/4 C half and half if needed for consistency

Combine all ingredients in blender or food processor and process until smooth. Store in refrigerator in airtight container up to one week. Makes about 2 cups. (10g net carb per batch, 1.25g net carb per 1/4C)

Green Goddess, Carrot Ginger and Simple Salad

Green Goddess, Carrot Ginger and Simple Salad

CARROT GINGER: Most of us who have been to sushi or hibachi restaurants have tried their simple iceberg salad with a Carrot Ginger dressing (most likely eaten with chopsticks!). I’ve always enjoyed the color and spirited flavors, and decided to give this one a try as well. I did steam the carrots slightly to make them easier to blend in my Ninja, but if your machine is powerful enough, you could just use them raw. I don’t think this is an exact replica of the dressing, but we sure enjoyed it last night on a simple salad to accompany a Broccoli Beef stir fry! I use light olive oil in this recipe because extra virgin olive oil has a much stronger taste that I do not prefer with the other flavors. Of course, use whichever olive oil you like. I prefer to get the flavor from a little bit of sesame oil… just be aware, sesame oil has a very strong flavor, and a little goes a long ways!

Carrot Ginger Dressing

  • 3/4 C chopped carrot, lightly steamed
  • 1/2 C onion, diced
  • 2 Tb fresh ginger, diced
  • 1 clove garlic, diced
  • 1/2 light olive oil
  • 1/2 tsp sesame oil
  • 5Tb rice vinegar
  • 1Tb tamari
  • 1/2 tsp sweetener (optional, I used Truvia)
  • 2Tb lemon juice

Blend all ingredients in a blender or food processor until smooth. Store in airtight container in refrigerator up to one week. Makes about 1.5 cups. (22g net carb for batch, about 1g net carb per Tb.)Β 

Carrot Ginger Dressing

Carrot Ginger Dressing

 

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Fast Lunch! Spinach Patty with Sauteed Greens… Happy Spring! (even with all this Michigan snow)

Spinach Patty and Sauteed Greens

Spinach Patty and Sauteed Greens

What says **Spring** more than fresh greens? Well, green grass might be nice, but since all we have in Michigan is snow, this green-based lunch will have to do for now πŸ˜‰

Swiss chard and baby bok choy

Swiss chard and baby bok choy

 

I LOVE growing greens in my garden, though I admit I am still learning what they like best to thrive. These greens are from the supermarket (I was lucky enough to find organic on sale, less expensive than regular produce prices… be sure to look at the organic section, don’t assume it’s *always* pricier!)

 

 

Spinach patties cooling

Spinach patties cooling

So this lunch is not only pretty, it was super-quick! Yesterday I made a batch of the spinach balls that I posted on St. Patrick’s Day (omitted the bacon and reduced butter by half this time) and I made some of them into patties. (Patties were my husband’s idea! We thought they might make nice buns, but even though sturdy, they were a bitΒ  heavy for that.) So today, I was looking at some of the pretty greens in my fridge, and thought that a quick saute of baby bok choy and a couple leaves of swiss chard (in coconut oil and a splash of vinegar) would be a perfect complement to the patty with a little melted cheese, tomato and gomasio!

It was delicious! I’m thinking that I’ll make this for dinner soon, keeping it light with a few shrimp or a bit of fish.

Spinach Patty and Greens!

Spinach Patty and Greens!

 

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Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}

Stuffed Chicken Breasts with Spinach, Mushrooms and Goat Cheese, Wrapped in Bacon {Gluten-free, Low-carb}
Bacon-wrapped stuffed chicken

Bacon-wrapped stuffed chicken

I don’t know if low-carb, grain-free eating gets much better than this! Beautiful skinless, boneless chicken breasts stuffed with soft chevrie goat cheese, spinach, mushrooms, walnuts and wrapped in bacon… ohmygosh! And to top it off, it’s easy-peasy πŸ™‚ I enjoy recipes that use ingredients that I typically have on hand, or that can be modified easily.

This was a meal that I shared just with my husband on a weekend night at home while our son was spending time with friends, so we used ingredients we really enjoy like mushroom and spinach. (Yay, kitchen time together!)…I think next time I make this for all of us, I will let my son decide what to put inside his, so that he can enjoy as well. Why does pepperoni, tomato, basil and mozzarella come to mind?! πŸ˜‰ Β  Good for 2 of us, I also think that it would be great for a primal-ish dinner party, or even cut up in sections as an appetizer.

Normally, I do keep the skin *on* my chicken as a source of healthy fats, but in this case, I was happy to go without in exchange for some bacon-y goodness!! The filling was easy and could be tweaked in many ways to your own personal tastes (and pantry). I took several pictures along the way to show the process, but to be honest, the recipe amounts will just be a guess, as I made it up as I went along (as usual.) In other words, stuff it with whatever you want! The amount of stuffing you need will vary by the size of the chicken breast, so keep that in mind if you need to add a little more. The minced pork rinds are a great substitute for bread crumbs as a binder in stuffing recipes.

 

Spinach and Mushroom Stuffed Chicken Breasts
Wrapped in Bacon (serves 2-4)

Spinach Filling

Spinach, garlic, mushrooms, onion, and walnuts for the filling

  • 2 boneless, skinless chicken breasts (butterflied open)
  • coconut oil or butter
  • 1/2 C frozen chopped spinach
  • 1/2 small onion, diced (1/4C or so)
  • 3 mushrooms, sliced thinly (used crimini, baby bellas)
  • 1-2 cloves garlic, finely chopped
  • 1/4C pork rinds, finely chopped
  • 1/4C chopped walnuts
  • salt and pepper to taste
  • 3oz soft goat cheese such as chevrie
  • 6-8 slices raw bacon
Spinach Filling

Chicken breasts: butterflied and filled.

Directions: Preheat oven to 400. Prepare filling ingredients: I put the frozen spinach and chopped onion in a microwave-safe bowl, salt lightly, cover with wrap and microwave on high for about 5 minutes and then drain, but you can saute if you choose not to use a microwave (I just like the gentle sweetness of the onions steamed this way, and I can multi-task.) Meanwhile, saute the mushrooms and garlic in butter or coconut oil until done. Add the cooked spinach and onion, heat through, add the walnuts and pork rinds to complete the stuffing.

Wrapping in bacon

Wrapping in bacon

Lay out each butterflied chicken breast, salt and pepper to taste. Use 1/4 of the cheese on each breast, placing it near the center. Top each with 1/2 the stuffing mixture and the remaining cheese (if you have too much stuffing, don’t use it all.). Carefully fold each breast in half, keeping the stuffing in place with your fingers. Carefully wrap each breast in bacon strips, one at a time, spiraling around, making sure to cover all the stuffing. Bake on a cookie sheet (I used a silicone mat on mine) for about 20-25 minutes, (flipped chicken halfway through bake time.) I then broiled the tops for about 3 minutes per side to ensure bacon was cooked completely, but you may find that baking alone is fine.

 

In the pictures shown, I have a side salad of fresh spinach, tomatoes, swiss cheese topped with a simple vinaigrette of 2Tb warm bacon fat, 2Tb balsamic vinegar and 1Tb orange juice with a touch of tarragon, salt and pepper.

Stuffed chicken wrapped in bacon, and simple spinach salad.

 

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Low-carb Dark Chocolate Nut Cake with Cream Cheese Frosting {Grain-free, Gluten-free, Low-carb}

Low-carb Dark Chocolate Nut Cake with Cream Cheese Frosting {Grain-free, Gluten-free, Low-carb}
Low-carb chocolate nut cake with cream cheese frosting

Low-carb chocolate nut cake with cream cheese frosting

Β 

This recipe has been awhile in the tweaking stage, but I think I’ve got a winner now πŸ™‚

I do love dark chocolate. I always have, but perhaps even more so since ditching the wheat and going low-carb… as dark chocolate is one of the few sweet indulgences I still make in my healthy lifestyle. This cake is moist, rich, tasty, low in carbs and delicious enough to have for special occasions, while being simple enough to prepare for no reason at all!

 

Grain-free, low-carbers, Rejoice! 16 pieces will give you:

  • About 3g net carbs per slice without chocolate chips
    (4.25g with cream cheese frosting )
  • About 6g net carbs with chocolate chips
    (7.25 with cream cheese frosting)

The recipe is one that I evolved from my Pumpkin Maple Spice Muffins (which are truly awesome by the way, if you haven’t tried them yet!) The nut butter and pumpkin puree in the batter seem to really add to the moistness. I threw in some walnuts and a few chocolate chips, which made it even yummier, but those are optional of course. These would also work great as cupcakes or muffins, but I rarely make cake, so am happy having a slice with my coffee this morning πŸ˜€ While this was yummy when fresh, I find it’s much better when it’s been refrigerated overnight, as the frosting firms up and the cake takes on a fudge-y richness. It reminds me of the zucchini fudge cake my mom used to make back in the wheating days πŸ˜‰

Low-carb Chocolate Nut Cake

Adding wet ingredients into dry

Adding wet ingredients into dry

Dry Ingredients:

  • 2 C almond flour
  • 2 Tb coconut flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 C dark cocoa powder
  • 6 Tb Truvia or other sweetener to taste
Prepared pan

Prepared pan

Wet Ingredients:

  • 2 eggs
  • 1/3 C nut butter (I have used both cashew and almond butters)
  • 1/4 C mayonnaise
  • 1/4 C sour cream
  • 2/3 C pumpkin puree
  • 1/4 C half-n-half, coconut milk or almond milk
  • 1/4 C melted butter or coconut oil
  • 1 Tb vanilla extract
Smooth batter on top

Smooth batter on top

Add-Ins:

  • 1/2 C dark chocolate chips (I used 60% cocoa Ghirardelli)
  • 1 C chopped walnuts, pecans or nuts of your choice

Directions: Preheat oven to 350 degrees. Prepare cake pan or cupcake pan with liners. (Note: I used a 10″ springform pan, greased with butter, the bottom lined with a parchment round, and dusted with gluten-free flour to prevent sticking.) In a large mixing bowl, combine all dry ingredients; set aside. In a medium bowl, beat eggs, and add other wet ingredients one at a time, mixing well after each addition. Add wet ingredients into dry, and combine completely.

Cooling before frosting

Cooling before frosting

Stir in nuts and chocolate chips if using them. Fill cake pan with batter, taking care to smooth out the top a bit, as this batter is not self-leveling. Bake for a total of 35-45 minutes, rotating pan halfway through bake time to ensure even cooking. Remove to rack to cool. If splitting one cake into 2 layers as I have done, cool completely before attempting to cut cake. Frost with Cream Cheese frosting or serve plain.

 

 

Rich, thick cream cheese frosting

Rich, thick cream cheese frosting

Cream Cheese Frosting:

  • 3/4 C butter, softened
  • 1/4 C Truvia or other sweetener to taste
  • 2 blocks cream cheese, softened (16 oz total)
  • 1 Tb vanilla extract
  • 1-2 Tb half-n-half or cream if needed

Directions: In the bowl of an electric mixer, using the whisk attachment, beat butter until lightened. Add sweetener and beat until well mixed and light. Add cream cheese, one block at a time, beating completely to ensure a fluffy frosting. Mix in 1Tb vanilla if desired. Add liquid if needed for desired consistency, and mix well. Be sure cake is cooled completely before frosting.

Very moist, rich and filling!

Very moist, rich and filling!

 

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COCONUT FLOUR TORTILLA! {Grain-free, Gluten-free}

Coconut flour tortilla with cheeseburger filling for lunch, YES!

Coconut flour tortilla with cheeseburger filling for lunch, YES!

 

I don’t do a lot of bread replacements, but I will definitely be using this one again. In fact, after I cooked it, and it was a success, I looked at it –blankly– for a bit, trying to figure out what to put in it, because my mind doesn’t even *think* in terms of sandwiches anymore!!

This is a recipe from www.freecoconutrecipes.com which is part of the Tropical Traditions coconut product website. I will probably tweak this a little after I have made it a few times, but as a basic recipe to work from, it ROCKS! I want to share this now because there are some who rely a lot on tortillas and wraps, and this might make your day a little easier and the switch to grain-free eating a little less scary.

 

Click for COCONUT FLOUR TORTILLA RECIPE.

It’s somewhere between a tortilla and a crepe, and was even sturdy enough for burger fillings! There’s no question it would be good with sweet dessert-type fillings as well, like sweetened cream cheese and berries, mmmm. I’ve been wanting to focus more on using coconut flour because almond flour can be a little harsh for my digestion, so this is perfect. KEEPER, thank you to my Facebook friend for posting this on her page, made my day!
 

 

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Sinfully Healthy EASY Chocolate Pudding (with a secret “super” ingredient!)

Sinfully Healthy EASY Chocolate Pudding (with a secret “super” ingredient!)

Silky, rich, creamy and nostalgic! Chocolate pudding has been enjoyed by many since childhood, but the varieties that we can purchase at the store in single-serving containers or powdered box form pretty much all contain ingredients that we either don’t want in our healthy diet, or worse yet, don’t even recognize!

The following is a recipe that I lifted from my Facebook friend, Carol (with her permission, of course!) and that she adapted from this one that is surely delicious, but is higher in carbs. Thank you, Carol! She has shared it freely on the Wheat Belly Facebook page, and it has gotten rave reviews from just about everyone who has tried it, including ME! It’s so simple, low-carb and borderline genius, that I had to share it with my readers here, because I believe everyone should know how to make it!

By now most of us know how many benefits there are to including avocados in our diets, and this is yet another way to use them, albeit somewhat anonymously πŸ˜‰ . The upside is also that I used a VERY ripe avocado (ummm questionably ripe), and it still turned out amazingly good! This can be vegetarian, sugar-free and dairy-free, though I made it with organic vitamin D milk.

Chocolate Avocado Pudding

Easy Healthy Chocolate Pudding made with Avocado!

I think that there is a lesson to be learned with this recipe and others like it…
THINK OUTSIDE THE BOX when it comes to including healthy ingredients in our diet.
Some foods that we may not be crazy about in their original form, can be incredible when used in unexpected ways. Avocado and cauliflower are two that come to mind right away. My recipe for cauliflower cream (soup base) is similar, in that it takes a mild food (that many don’t care for), that also has many nutritional benefits and changes it into something neutral that capitalizes on texture more than anything else.

Carol’s Chocolate Avocado Pudding/Frosting

  • 1 medium avocado, pitted and peeled
  • 1/4 cup cocoa powder
  • 1/4 cup sweetener (like xylitol)
  • 1/4 cup + 2 T. unsweetened almond milk (or any type milk you prefer)
  • 1 teaspoon vanilla
  • pinch of salt

Put all ingredients in food processor and blend until smooth. Serve immediately or refrigerate until you’re ready to serve. Better if made an hour or so ahead. Stores well for several days. If large avocado, increase other ingredients accordingly. A few drops of peppermint extract can be added if desired.

To use as frosting, omit milk.

(Notes: I made a double batch, used dark cocoa, regular milk and slightly less sweetener, as the Truvia I used is on the sweeter side.) I’m wondering how this might be in a wheat-free low-carb pie crust, chilled with cream on top?!

 

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