These gluten free brownies are adapted from a brownie recipe in Family circle magazine. Easy to make and easier to eat!



I started by getting distracted photographing the baker lady on the bottom of the chocolate.



In a bowl, place one stick of butter, 



and four pieces of baking chocolate.



Melt over a double boiler.



I had a few jr mints sitting here looking at me.



Yep, I just threw them in to melt too.



Set aside to cool





In a large mixing bowl, beat eggs



add sugar,



and beat.



Add vanilla



and beat.



Add cooled chocolate mixture and vanilla. Beat until combined.



Add flour and xanthan gum



and beat until combined.



Pour into greased pan.



Sprinkle with white chocolate chips. And bake at 350 for about 30 minutes.



While it’s backing, yeah take care of this.



Test for doneness by sticking a toothpick in the middle it should come out with just a little chocolate on it.



My brownies did some funny puffing up in random places.



It tasted just fine.

Gluten free Brownies

ingredients

• 4 ounces unsweetened chocolate,
• 1 stick butter
• 3 eggs
• 1 cup sugar
• 1 tbsp vanilla
• 3/4 cup gluten free flour
• 1/2 tsp xanthan gum
• white chocolate chips to sprinkle on top

Directions
    Grease a 9x9x" baking pan; set aside. In a double boiler, heat the butter and chocolate over low heat, stirring constantly, until chocolate is melted. Set aside to cool.
    In a large mixing bowl, beat eggs and sugar. Add cooled chocolate mixture and vanilla. Beat until combined. Add flour and xanthan gum. Beat until combined. Spread the batter in the prepared pan. Bake in a 350 degree F oven for 30 minutes or until a toothpick comes out with just a bit of chocolate stuck to it.
Let cool on a rack for about an hour.

 

If you’re not into vegan or vegetarian or you just like bacon you’ll love this gluten free nori wrap!

 

 

Alll you need is some nori sheets,

 

 

some hummus to spread over the nori sheet,

 

 

some cooked bacon to put on the hummus,

 

 

some lettuce to put right next to the bacon,

 

 

some tomato slices,

 

 

and cheese because I always like cheese in BLTs.

 

 

A little salt and pepper to taste.

 

 

Roll it all up and there it is, ready to eat!

 

 

Slicing neatly is not so easy but don’t worry about it, they taste great!

 

Hummus BLT nori wraps

ingredients

• nori sheets
• hummus
• bacon
• lettuce
• tomato slices
• cheese slices
• salt and pepper to taste

 

Spread hummus on nori sheet, place bacon, lettuce, tomatoes and chees down the center.

roll it up, slice and eat.

 

This was a last minute idea to put quinoa in the quesadillas. But it turned out to be a good one, they tasted great.

 

 

In a pan over medium heat place a corn tortilla.  Add cheese, beans, peppers,

 

 

quinoa, and ham.

When the cheese melts fold in half. Cook a few minutes more.

 

 

 

Let cool a little and serve.

 

 

gluten free Quinoa ham and cheese quesadillas

ingredients

 

• Corn tortillas
• cooked red quinoa
• cheese
• ham
• sautéed bell peppers

 

I saw this smoothie in a magazine and figured I’d try it. Beets, blueberries, red lentils, and avocado sounded pretty healthy and it looked very pretty so I gave it a try.

 

 

It didn’t taste that great.

But this is really unfair.

I realize now it was really because I’d just been eating ice cream before tasting it. I couldn’t believe something such a beautiful purple could taste like cool mushy creamy dirt.

 

 

After a few more sips it started tasting better. It really wasn’t that bad. I just don’t recommend eating ice cream right before.

 

 

Beet Blueberry Lentil Smoothie

ingredients

• 2-3 beet slices cooked
• 1/2 cup blueberries fresh or frozen
• 1/4 avocado
• 1/4 cup red lentils cooked
• 1/2 cup milk, cow, soy, nut or water
• honey to taste
• lemon juice or lemonade concentrate to taste
• 2-5 ice cubes

 

add all to blender and blend until smooth. Serve before ice cream not after.

 

Thumbs up to Bob’s Red Mill gluten free Pizza Crust mix it tastes just fine. I made two pizzas with  it. 

 

 

For the first one I roasted some zucchini and onions.

 

 

I love pesto on pizza it adds such a nice flavor.

 

 

And cheese, with a layer of zucchini.

 

 

onions and some pepperoni or salami or whatever you have.

 

 

Tomato slices with most of the drippy seeds and juice removed.

 

 

topped with more mozzarella and cheddar.

 

 

Baked until the cheese is good an melty.

 

 

Next I tried for more of a traditional looking pizza. I started with tomato sauce,

 

 

shredded mozzarella, salami,

 

 

and a bunch of fresh parsley.

 

 

And tomato slices topped with more cheese.

 

 

When I pulled it out of the oven I had to see what was going on under there. I didn’t want to find that the middle was gooey. yay, it looked fine. And it was flexible! After the crumbly wraps I was expecting it to fall apart.

 

 

Let cool a little and serve.

 

 

Gluten Free Pizza

ingredients

• 2 partially baked gluten free pizza crusts

 

Pesto zucchini Pizza

• 1/2-1/4 cup pesto
• 1 zucchini sliced and roasted
• 1/4 onion sliced and roasted
• 8oz shredded mozzarella/ cheddar /pepper jack
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded

 

Tomato Pizza

• tomato sauce
• shredded mozzarella/cheddar
• a few slices pepperoni or what ever you have on hand
• 1 tomato sliced, drained and seeded
• 1/2 cup chopped fresh parsley
• salt and pepper to taste

 

Layer on partially cooked pizza dough the toppings in whatever order you like. And top with cheese.

*I like the pesto or tomato sauce  as the 1st layer.

bake at 425 until cheese is melty and the crust is lightly brown.