Simple Gluten Free, Egg Free Brownie Cupcakes

Simple Gluten Free, Egg Free Brownie Cupcakes

I have been craving brownies for quite awhile.  I haven’t had a brownie in…. at least five years?  I honestly can’t remember, it might be longer.

I have looked up recipes for gluten-free brownies numerous times, but they usually contain eggs.  Searching for an uncomplicated gluten free, corn free, egg free brownie recipe can be a little frustrating.  Usually, my desire for brownies wears off as I dig through recipe after recipe with bizarre ingredients.

My goal for gluten free, egg free brownies was that they be simple, fast and contain ingredients I already had on hand (for more easy recipes click here).  I personally prefer a more solid brownie.  Cake like ones are good too, but I wanted something closer to a cookie, crunchy on the outside, soft on the inside.

Cat had also been wanting brownies, and even offered to make them.  I seized the opportunity and dived into a google search.  I looked for vegan recipes since they are more likely to have egg-free brownies.  I found a recipe that seemed to work for us and made a few modifications.  This time we stuck with regular sugar to see how the recipe turned out, but I think we’ll attempt using honey or maple syrup next time.

Although we are not vegan, this recipe can easily be converted to dairy free by using dairy-free substitutes for the butter.  Maybe coconut oil or olive oil?  Maybe I’ll give both a try to see what happens and get back to you!

The brownies turned out as good as I had hoped.  We decided to top them with homemade cream cheese frosting and shredded chocolate flakes.  This might be a new family favorite, we gobbled them all up in a few days!

Gluten Free Brownie Cupcake Recipe

Ingredients
    • 1/2 cup softened butter
    • 3/4 cup sugar
    • 2 large flax eggs
    • 1 tsp vanilla extract
    • 1/4 tsp baking soda
    • 1/4 tsp cream of tartar
    • 1/4 tsp sea salt
    • 1/2 cup cocoa powder
    • 3/4 cup gluten-free flour blend
  • Optional Add-Ins: 1/3 cup pumpkin seeds or chocolate chips
Instructions
    1. Preheat oven to 350 degrees.
    1. Grease muffin pan with butter.
    1. Prepare flax eggs in a small bowl and let rest for 5 minutes.
    1. Place butter and sugar in a large mixing bowl and blend until smooth. Stir in the flax egg, vanilla, baking soda, cream of tartar, salt and cocoa powder. Lastly, add the flour, then fold in any mix-ins – chocolate chips or pumpkin seeds.
    1. Scoop batter evenly into muffin tins until 3/4 full and bake on the middle rack for 22-26 minutes, or until the brownies start to pull away from the sides and they spring back slightly to the touch. Be careful not to overcook or they will get crumbly. Remove from oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
  1. Store in an airtight container to keep fresh for a couple days. Freeze for long-term storage.
Frosting
Ingredients
    • 8 oz cream cheese
    • 1 pint heavy whipping cream
  • 1/3 cup maple syrup
Instructions
    1. Attach a whisk to your mixer.
    1. Add cream cheese to the mixing bowl.
    1. Blend cream cheese till smooth.
    1. Blend in maple syrup and cream.
    1. Whip on high till mixture is smooth, thick, and begins to separate.
    2. Pipe onto cupcakes.
  1. Shave chocolate over the top.




Guilt-Free Cookie Balls

Guilt-Free Cookie Balls

I’m not sure that naming these “Cookie Balls” sums up how delicious and nutritious these little treats are.  Not only are they full of natural vitamins, minerals, protein, and fiber, they taste like something one should feel guilty over.  Thankfully, unlike classic cookies, these will leave you feeling full and satisfied, without the guilt.

Nutritious, Guilt Free, Cookie Balls
Cookie Balls

I discovered that these work wonders for morning sickness.  I had heard that protein can help lessen morning sickness.  So with my last pregnancy, I made a large batch of these and snacked on them whenever I started feeling nauseous.  It worked marvelously!

Nutritious, Guilt Free, Cookie Balls
Cookie Balls

My kids love these.  When I make them, I have to hide some or they’ll gobble them all up.  I make sure to set some aside for my youngest and myself so that we have something allergy-friendly to snack on while the non-allergy big kids have their snacks.

Cookie Balls
Makes 20-24 Cookie Balls
35-40 Chopped Dates
1/3 Cup Cocoa Powder
1 Cup Almond Meal
1/4 Cup Chia Seeds
1 TBSP Coconut Oil
2 TBSP Organic Grass-fed Butter
1/2 Cup Coconut Flakes

Mix all Ingredients, except coconut flakes, until well blended.  Add coconut flakes and mix until blended.  With your hands, take about a tablespoon or two, depending on how big you want them. and roll the mixture into balls.  I like mine to be bite-sized for less mess.  The smaller, the better, for little mouths.  I find they store well for at least a week.  They might last longer, but they are so good that they usually get eaten up before a few days have passed!

Chocolate Pomengratate Pavlova

When the weather gets drier, I love to make meringue cookies.  I decided to try something new when I discovered Pavlovas.  Ohhh my goodness, just looking at one makes my mouth water!  Three layers of crispy meringue frosted with fluffy mounds of whipped cream, sprinkled with shaved chocolate and topped with a tangy fruit, this is one desert guaranteed to please.  The best part is, it is gluten free, corn free and if you use coconut milk for whipped cream, it can even be dairy free!

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When I made this, I thought for sure that we would gobble it up.  Although it is not overpoweringly sweet, it is rich and surprisingly filling!  The children and I agreed that we should share it with our neighbors.  We cut half the cake for them to enjoy, then had the rest for dessert.  😉

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Some desserts get stale or lose flavor as they sit out.  Surprisingly, this is a treat that only gets better with time.  As it sat, the crunchy crust of the meringue softened slightly to become chewy and melted in my mouth that much more.  Who knew?!

As a side note, if you want to save the yolks, you can make mayo too!

Chocolate Pomegranate Pavlova
6-8 large egg whites(1 cup) at room temperature
pinch of cream of tartar
2 cups sugar
3 tbsp cocoa powder
1 pint heavy whipping cream
1/4 cup powdered sugar
1 seeded pomegranate
parchment paper

Directions
1.Preheat oven to 300 degrees.
2.In a large glass or metal mixing bowl, whip egg whites and cream of tartar till peaks form.
3.Slowly add 2 cups of sugar and cocoa till blended.
4.Line 2 cookie sheet with parchment paper.  Place 3 small plates of about 8 inches on parchment paper and lightly trace with a pencil.  Remove plates.
5.Spoon the meringue onto the circles and slowly spread until a nice thick layer is formed.  Extra meringue can be spooned into mini cookies on 2nd cookie sheet.
6.Bake for 60-75 minutes.  Crack oven and let cool.
7.While waiting, blend heavy whipping cream and powdered sugar till fluffy.
8.Carefully remove one giant meringue cookie from parchment and place on platter.
9.Spoon 1/3 whipped cream onto first meringue cookie and spread evenly to edges.
10.Carefully remove second giant meringue cookie from parchment and place on top.
11.Spoon half remaining whipped cream on top of 2nd cookie.
12.Carefully remove last giant meringue cookie from parchment and place on top.
13.Spoon remaining whipped cream on top and spread evenly.
14.Sprinkle with cocoa powder.
15.Top with a generous helping of pomegranate.