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.

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.

Shave chocolate over the top.

May 12, 2018July 18, 2018

The Best Gluten-Free, Egg-Free Waffles Ever

If you have celiac disease or you’re gluten intolerant, you might be on the hunt for the perfect waffle recipe. I might be a bit biased, but these waffles are pretty awesome. They’re light, crispy on the outside and fluffy on the inside.

I love waffles! When we were driving from Minnesota to Florida a few years ago, we saw Waffle House restaurants in every town! We started counting as we went along and there were so many that we eventually lost count and gave up. It just goes to prove, however, that there are waffle lovers everywhere!

I have got to tell you, in the beginning, I failed miserably at recreating bread products. My loaves of bread were soggy and dense and would turn hard as a rock. Yuck. Thankfully I’ve since worked out my bread issues.

I did, however, make a wonderful waffle! Right from the beginning, this waffle recipe was easy and delicious. My waffles turned out fluffy and melt in your mouth good.

Before I took the time to figure out my errors in bread making, I simply made gluten-free, egg-free waffles. I would make a double or quadruple batch and freeze a bunch so I could grab them for snacks. I used them for sandwiches, I used them for dessert. I ate them with hummus. I had no idea waffles could be so versatile!

Please don’t be overwhelmed to actually try bread, but if you are in a pinch for time or need an easy and quick bread, this gluten-free, egg-free waffle just might be the recipe for you.

Do you love to use waffles for everything? What’s your favorite way to eat them? Let me know in the comments!

Recipe

Dry Ingredients

3 1/2 cups gluten-free flour blend
6 TBSP flax
2 TBSP chia seeds (ground or whole)
1/2 tsp pink Himalayan sea salt
1 tsp baking soda
1 tsp cream of tartar

Wet Ingredients

1 cup olive oil
3 1/2 cups coconut milk

Preparation

Add dry ingredients to a large bowl. Blend thoroughly with a whisk. Add wet ingredients and whip until well blended. Preheat waffle iron. Grease with butter or coconut oil. Add 1 cup of the recipe to the waffle iron. Cook on medium-high for 7 minutes. Serve with favorite toppings!

Breakfast Topping Ideas

100% grass-fed butter or ghee
100% pure maple syrup
berries
jam
homemade whipped cream

Lunch Ideas

Grilled Cheese
Hummus
Portabella Burger
Grilled Veggies
Classic Sandwich
Avocado
With Soup

June 22, 2015May 18, 2023

Gluten Free Strawberry Rhubarb Crisp Bars

Gluten free strawberry rhubarb crisp bars are one of the best spring and early summer desserts! Strawberries and rhubarb are in season in May and June in Minnesota, so if you’re looking to cook and bake seasonally, this would be a great time to use them!

If you have an abundance of strawberries and rhubarb in your garden, you could always chop them up and put them in ziplock bags in the freezer. Then you can make this later in the season too!

When I saw rhubarb at the farmer’s market this last weekend, I immediately thought of my Grandmother. As a child, I would often snack on rhubarb from her yard. This will be the first year I get my rhubarb from the farmer’s market instead of my Grandparent’s garden, a bittersweet moment.

Last year, my grandparent’s house was sold. This was the place that I grew up in, next to my own home. It was where all of the best childhood memories happened. It was where my Grandparents made me feel like I was someone who mattered.

I know that farmer’s market rhubarb will be just as good as Grandma and Grandpa’s. However, there will be a little part of my heart that will always cry and smile at the same time at any mention of rhubarb.

After I brought the rhubarb home I thought immediately back to my childhood days again. My Father would always make a delicious rhubarb crisp. Unfortunately, my Dad’s recipe was not gluten and oat free. Determined to have one of my favorite childhood desserts, I set about scouring the internet for a decent alternative.

Sadly, I didn’t find any recipe that fit my needs, so I improvised. It turned out great! So great, in fact, that I gobbled up almost the entire thing myself! My kids were not happy with me. Ha!

The next time I make this, I’m going to make 2 at once. Maybe the kids will get a piece or two.

I hope you love my recipe! Let me know if you try it!

Gluten-Free Strawberry Rhubarb Crisp Bars
Serves 12-16
Shortbread Base
2 sticks unsalted butter, room temp
3/4 cup brown sugar or maple syrup
2 cups gluten-free flour mix

Crisp Topping
1/2 cup gluten-free flour mix
3/4 cup brown sugar or maple syrup
1/2 cup almond meal (optional)
6 tbsp unsalted butter(cubed about 1/2 TBSP chunks)

Strawberry Rhubarb Center(Prepared Last)
12 ounces or 2 cups of quartered strawberries
12 ounces or 2 cups of chopped rhubarb
2 tbsp sugar or maple syrup
1/4 cup gluten-free flour mix

Shortbread Base
Preheat over to 325. Grease 9×13 pan, line with parchment paper (optional), grease again. Blend butter and sugar well. Add in flour until smooth. Press dough into a pan. Bake for 25 minutes. Remove from oven. Increase over to 350.

Crisp Topping
Blend flour, brown sugar, and almond meal. Add butter and mix until crumbly. Chill in refrigerator.

Strawberry Rhubarb Center-Make Last
Chop rhubarb into 1/2 inch pieces. Quarter strawberries. Toss with sugar and flour. Immediately spread over shortbread. Use hands to crumble crisp topping over strawberry rhubarb mixture. Bake for 25 minutes. Turn off oven and allow to remain in oven for additional 5 minutes. Remove from oven to cool. Once the pan is cool, you have two options. 1. Refrigerate for more solid bars to transport and display for a party or 2.Eat immediately if you enjoy them warm! Add a scoop of vanilla ice cream. Enjoy!

Best Dessert EVER — Strawberry Rhubarb Crisp

March 2, 2015June 8, 2015

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!

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. 😉

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.