Tag Archives: Monday

Coconut Flour Brownies

Coconut Flour Brownies

Would you like to know why today is so incredibly marvelous? I hope you said yes, because I am going to tell you either way.

Today is marvelous because I have two super exciting things to write about in this blog post. First is my contribution for April’s Recipe Redux. Second is a very special cookbook that I have a recipe featured in!

So as for the recipe…

Recipe Redux

This month’s Recipe Redux theme was “Treasured Cookware.”

Share a story of classic cookware – and a healthy recipe to go with it. Some of us will be celebrating Mother’s Day next month (May 11,) but it’s more than once a year that many of us cook with a pan, a wooden spoon or another piece of cookware passed on to us from the kitchens of our favorite relatives. Let’s see what you can cook up with your treasured kitchen tool!

This theme was very challenging for me because there so many tools in my kitchen that I love to use. Cookie sheets, vegetable peelers, food processors, whisks, baking pans just to name a few. In reality I don’t think that a single one was passed down from a relative! We do have some antique kitchen items but those are either for decoration or in storage. Maybe it’s just because I’m not old enough to be handed down anything yet?

However, since I am technically an adult now, everything in my parents’ home is kind of like a tool passed down from my relatives (aka Mom and Dad), right?! Right. From these I ended up picking two of my most commonly used kitchen tools/cookware for this recipe.

As I decided to make brownies, a glass baking dish was kind of a given. I don’t thinking brownies would have turned out very well on a cookie sheet… And seeing as how my recipe is gluten-free, a food processor was also a must. Those who bake with gluten-filled flours have to worry about over-mixing and tough final products; however, those who bake with gluten-free flours can mix to their hearts content. A food processor for blending up the batter was the obvious next conclusion. I make about 50% of my recipes in a food processor just because it’s such a fast and easy method for mixing.

Coconut Flour Brownies

Grain/Gluten/Wheat-Free, Dairy-Free, Nut-Free, Paleo/GAPS-Friendly

Adapted from War Eagle Mill

Makes 9 brownies

Coconut Flour Brownies

Ingredients:

  • 2 eggs
  • 6 tbsp coconut oil, melted
  • 1/3 cup honey
  • 1 tsp vanilla
  • 3 tbsp coconut flour
  • 3 tbsp cocoa powder
  • ¼ tsp salt

Directions:

  1. Preheat oven to 350 degrees. Line a 9×9 or 8×8 square glass pan with parchment paper and your favorite cooking oil to prevent sticking.
  2. In a food processor place all of the ingredients and blend for about a minute or until thoroughly combined. Alternatively you could mix the eggs in a medium bowl first, then add the wet ingredients, and finally the dry ingredients, mixing well.
  3. Pour the brownie batter into the prepared pan and use a spatula to smooth out the top.
  4. Bake for approximately 25-30 minutes. Remove when firm to the touch (or remove sooner if you prefer gooey chocolate brownies). Let cool for a few minutes before slicing and enjoy!

Substitution notes: You can use carob powder in place of the cocoa powder for a caffeine-free version. To make this recipe sugar-free you could probably substitute the honey with 1/3 cup mashed banana or pumpkin along with some liquid stevia to taste. I have not attempted to make this recipe egg-free but a flax, chia, or tapioca egg substitute may work (no guarantee).

 After reading the rest of my post for today (trust me, you don’t want to miss it!), check out all of the other bloggers who linked up their recipes for this month’s Recipe Redux. 

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Now comes part two of today’s post, which I am equally excited to talk about. Do you remember a What I Ate Wednesday post about one month ago where I shared a picture of a quiche that I made with an almond flour crust?

quiche-wide-2-sharp

Well, I submitted that recipe to be part of Chowstalker’s first community cookbook. I got the final digital copy recently and it’s fantastic. There are so many amazing meal ideas in there and I’ve already successfully made one of the recipes for my family this weekend.

**The rest of this post was promotional and removed according to the rules of The Recipe Redux. You can read my other posts more recently on the subject matter. Sorry for any inconvenience.**

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Questions for you:

Do you prefer brownies or cake?

Have you ever contributed to a community cookbook before?

Do you have community cookbooks at home? We have a lot from church and local fire stations. 

Marvelous/Not So Marvelous… And an Oatmeal Recipe

Marvelous is… the fact that I found an old bag of black licorice cough drops in our medicine cabinet.

Not so marvelous is… the fact that I even NEED cough drops due to “the plague.” 😉

Marvelous is… watching the first Teenage Mutant Ninja Turtles with my mom.

Not so marvelous is… now I’m craving pizza.

mimm-ninja-turtles

Marvelous is… celebrating one of my friend’s birthdays tomorrow.

Not so marvelous is… if I don’t get over this cold/virus/whatever-it-is I won’t be able to go.

Marvelous is… making breakfast on an actual stove every morning for my parents.

Not so marvelous is… Okay, I can’t really find anything wrong with this oatmeal. Ha.

oatmeal-pecan-almond-banana-2.5

Banana and Maple Pecan Oatmeal

Gluten/Wheat-Free, Vegan, Nut-Free Option (in Notes below)

Makes 1 serving

Ingredients:

  • 1 cup liquid (1/2 cup water + 1/2 cup milk)
  • 1/2 cup quick oatmeal
  • 1 tbsp ground flaxseed (ground chia would work too)
  • 1 tbsp sweetener
  • 1/2 banana
  • 1/2 tsp cinnamon
  • dash of salt
  • “Maple pecans”: 3 tbsp pecans, 1 tbsp maple syrup, 1/8 tsp cinnamon, dash of salt
  • optional toppings (I used melted almond butter)

oatmeal-pecan-almond-banana

Directions:

  1. Heat liquid on high until boiling. Add oatmeal and flaxseed. Reduce heat to medium and stir occasionally for about 5 minutes or until thickened.
  2. Slice the 1/2 banana on top of the oatmeal. Stir and let sit for a minute until the banana gets soft. Using a fork whip the oatmeal incorporating the banana until smooth. Mix in the cinnamon and salt then pour into a bowl.
  3. In the now empty pan put the pecans, maple syrup, cinnamon and salt. Heat on medium until the syrup begins to boil and thicken. Pour onto the oatmeal and top with optional toppings.

Notes: To make this vegan/dairy-free use a dairy-free milk like almond milk or coconut milk. You could also just use all water for the liquid to make it nut-free but it won’t be as creamy. For the nuts, feel free to omit or replace with a nut-free version like sunflower seeds, pepitas, a diced banana or apple.

Marvelous is… doubling the recipe to make it for two.

Not so marvelous is… not having the right-sized pan and the liquid spilling over causing your stove to smoke. My bad.

oatmeal-pecan-almond-banana-3

Marvelous is… the truckload of Christmas pictures that I have to share with you.

Not so marvelous is… having to upload and edit them all.

So while I get on that, make this oatmeal, pop in Teenage Mutant Ninja Turtles, and get to reading some of the other posts that are linking up to Katie’s Marvelous in my Monday.

Hopefully I will be feeling better and able to comment on some of your posts that I’ve missed in the past week or so. Time to return to the land of the living! 😉

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Questions for you:

Which Ninja Turtle is your favorite? I’m partial to the one in red, Raphael. 

According to Nickelodeon’s survey though, I’m DONATELLO!

Like Donatello, you are a brilliant inventor. You may not make all of the Turtles’ gadgets, weapons, and vehicles, like he does, but you’ve got the brains for it! But sometimes you and Donnie are too smart for your own good, like when you’re too busy admiring an enemy’s futuristic laser cannon to run for your lives. But when it comes down to it, it’s other people’s lives that really keep your head in a mission. You fight with your heart, and that makes you a very powerful warrior.

What’s your favorite cough drop flavor? Black licorice obviously.

Have you gotten all of your Christmas photos/recaps up yet? I’m pretty sure I’m the last one…