Seriously…these are unreal. Chocolate & Peanut Butter are always a winning combo! Plus, These were Taste tested on 10 women and I left with an empty pan. You will never feel deprived again for eating gluten free. The best part is this recipe calls for simple ingredients that almost everyone has in their pantry. So… Chocolate it up ladies!
GF Dark Chocolate Peanut Butter Brownies
By: Bekie A
1 1/4 cup Peanut butter
1/2 cup of brown sugar (or reduce to 1/4 cup for less sweet. Another option is 1/4 cup of Maple syrup. If you use Maple Syrup, add 1 Tbsp of cornstarch)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup cocoa powder
For cakier brownies add 1/4 cup of GF flour or almond flour
1/2 cup of whipping cream melted with 1/2 cup of dark chocolate chips
1/4 cup of dark chocolate chips for sprinkling
2 Tbsp of salted butter
Pinch of salt
Mix together peanut butter, sugar, butter, and melted chocolate mixture. Then add remaining ingredients minus the 1/4 cup of chocolate chips. Spread into an 8×8 buttered pan. Sprinkle with remaining chocolate chips. Bake on 350 for 8-12 min. Remove. Allow to cool. Place in the freezer for 20 minutes before cutting unless you like warm gooey brownies. Then go for it!
I’m always looking for a cookie recipe that is healthy enough to grab for breakfast. I love this one because they are gluten-free, sweetened with pure organic maple syrup, and full of oats to keep you full. I did addChocolate Chips to mine, but you can substitute for cranberries to keep it dairy free.
GF Maple Breakfast Cookies
By: Bekie A
1 cup of sun or almond butter
2/3 cup pure maple syrup
1 cup of GF granola or Any GF cereal slighltly processed to break up big chunks. If you don’t have granola or cereal, just replace with more oats.
1 cup of rolled oats
1/2 cup of coconut flour or any GF flour
3/4 tsp sea salt
1 tsp baking soda
4 Tbsp of cornstarch
1 cup of dark chocolate chips or cranberries
Dash of Cinnamon
1 tsp vanilla
Heat sun or almond butter with the maple syrup for 30-45 seconds until it stirs together smoothly. Add in eggs, salt, baking soda, cornstarch,vanilla, and cinnamon. Add in coconut flour, oats, and granola (slighltly processed to remove big chunks). Lastly, add in chocolate chips and any other fun add ins such as chia seeds.
Using an icecream scoop, scoop cookies onto a cooking stone, or greased baking sheet about 1-2 inches a part.
Bake for 10-12 minutes on a stone or double pan cookie sheet until golden on 350. Allow to cool before removing from the pan.
Optional Add ins- cranberries- shredded coconut, or chia seeds.
I love Derby pie. It’s rich, gooey, and chocolate, chocolate, chocolate! This pie is so rich, a crust is not needed. The shredded coconut and sliced almonds also remind me of my favorite childhood candy bar, the Almond Joy. You won’t miss the gluten.
GLuten-Free Chocolate Coconut Derby Crustless Pie
By: Bekie A
1 cup brown sugar
1 cup chocolate chips
1/2 cup Gluten Free flour mix (for regular substitute reg flour)
1/4 cup coconut flour
1/2 tsp Baking Powder
1/2 tsp baking soda
1 stick butter
1 cup shredded coconut
1 tbsp vanilla
2/3 cup of chocolate chips
1/4 cup shredded coconut & 1/4 cup of sliced almonds
Preheat oven to 350. Pour chocolate chips, butter, and sugar into a bowl. Microwave for 35 seconds. Stir until combined. Add in eggs and stir. Then add remaining ingredients.
Butter a deep dish pie pan/stone. Pour the remaining 2/3 cup of chocolate chips, almonds, and coconut into the pan. Spread pie batter over the top. Bake for 15-20 minutes until mostly set. It will be gooey in the center. Allow to cool. Refrigerate or chill before cutting for easier removal. Serve with cool whip or vanilla icecream.
This is comfort food fast. Tator Tots, cheese, bacon? Yes please! In 5 minutes, this will be prepped and ready to throw in the oven.
Bacon Tator Breakfast Casserole
By: Bekie A
1/2 cup cream cheese (warm 20 sec in a large bowl)
2/3 cup Greek yogurt
6 large eggs
1/2 tsp onion powder
1 tsp garlic salt
1/2 cup whipping cream
1 cup shredded Colby jack cheese
1 1/2 cup crumbled bacon (or sub veggies)
2 lb Tator tots
1/2 cup shredded Colby jack for topping
-preheat oven to 350. Butter a large 9×13 pan and dump Tator tots into it. Place in the oven for 5 minutes while prepping sauce. Mix together cream cheese, seasonings, Greek yogurt, eggs, and whipping cream. Then add in 1 cup of cheese and bacon. For a spicy version, add in a pinch of cayenne and diced jalapeños. Stir thoroughly. Remove Tator tots from the oven. Pour sauce over the top and stir until covered.
Top the casserole with the reserved 1/2 cup of cheese.
Bake on 350 for 20-30 minutes until golden and set in the middle.
These were inspired by Mary’s Feta Beach Burgers, but stuffed full of Carmelized onions and bacon. These are full of flavor and kick. Garlic Bacon Feta Burgers
1 onion diced finely
2 tbsp butter
2 minced garlic cloves
2 Tbsp Worcestershire sauce
Pinch of sugar
3/4 cup of crumbled bacon
1/2 cup feta cheese
1 tsp of steak seasoning
1 tsp of garlic salt
Pinch of red pepper
Heat a medium pan on medium high heat. Add butter. Add onions, garlic, and sugar. Occasionally stir until they begin to turn a golden color; then add bacon and Worcestershire sauce. Remove from heat. Mix together ground beef, seasonings, and feta into a large bowl. Add in bacon mixture and work into the meat. Form into 4 large burgers and place into the refrigerator or freezer to firm for 20 minutes. Sprinkle with cracked pepper and grill on medium/low heat for 3-5 minutes. Flip and cook until meat reaches desired temp or 160.
Serving on a colossal homemade bun is totally optional:)
This cake is super fast, beautiful, and full of flavor! With a coconut spin on the classic, this cake amps up the taste buds. The warm cinnamon pairs well with whipped cream or hot coffee. This recipe produces two round 8×8 cakes; which makes it perfect to share or cook side by side with someone special. A Gluten Free option is also listed.
Upside Down Coconut Pineapple Cake
By Bekie A
1 box of yellow cake mix ( for GF, select a GF mix)
1/2 cup coconut oil
1 cup of coconut milk
1/4 cup whipping cream
2 tsp vanilla
1 tsp coconut extract
1 tsp cinnamon
–mix all of the above ingredients together and mix well. Set aside. Meanwhile, butter 2 8×8 round cake pans.
1/4 cup brown sugar for each 8×8 round cake pan
5 sliced pineapples per pan (1 can total)
About 15 maraschino cherries per pan
1 tbsp of honey drizzled
1/4 cup of raw slivered coconut
2-3 Tbsp of sliced almonds
–In each pan, spread 1/4 cup of brown sugar. Then sprinkle coconut and almonds. Drizzle with honey.
Then add pineapple and cherries.
Pour about 2 1/4 cups of batter in each Pan. Spread evenly. Bake at 350 for 17-22 min until golden, puffed, and jiggly. Allow to cool and then invert onto a plate.
These waffles are delicious with chili, fried chicken, or topped with fresh veggies with a balsamic drizzle. They are rich with cheese with a hint of chiptole chili powder. The color of the stoneground blue corn makes you feel adventurous… Or something like that.
Cheddar Blue waffles
By Bekie A
1 1/2 cup of stoneground blue cornmeal
1 1/2 GF flour mix (or for non GF, use all purpose flour)
1 tsp of baking soda & powder
1 1/2 tsp sea salt
2 Tbsp of sugar
3/4 cup of milk
1/4 cup of garlic Grapeseed oil or Olive oil
4 Tbsp melted butter
1/2 cup of water
1 1/2 cups of shredded cheddar
Dash of smoke paprika (about 1/4 tsp)
Dash of chipotle chili powder or cayenne
Mix together dry ingredients first. Then create a well in the center. Whisk together wet ingredients separate and add to the dry. Stir well and then add cheddar cheese.
Scoop about a 1/4 cup of the mixture into each buttered waffle square. Cook until crisp.
Topped here with fresh mozzarella, sliced cheery tomatoes, spinach, and drizzled with balsamic.