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.

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