 SO delicious!
NO REFINED SUGAR PREP TIME: 20 minutes COOK TIME: 60 minutes OVEN TEMP: 350° INGREDIENTS ¾ cup coconut oil, melted 1 cup almond milk, unsweetened, vanilla 1 cup coconut sugar 2 cups all- purpose flour 1 cup almond flour 1 Tbsp psyllium husk powder 3 eggs, beaten, room temperature 1 tsp baking powder ½ tsp salt 2 tsp vanilla extract 1 tsp cinnamon ½ tsp ginger, dried INGREDIENTS for topping 1 gala apple, peeled and diced 1 granny smith apple, peeled and diced 1 tsp cinnamon 1 tsp ginger, dried DIRECTIONS
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Here is how we are going to make these Brookies! You can grab a box mix and follow those directions (or you can use my brownie recipes here on my website or in my cookbook, It Just Happens to be Gluten-Free). Place the brownie batter in a 9x9 greased cake pan or baking dish. Then place scoops of your chocolate chip cookie dough on top! Bake each of the brookies for more time than the brownie recipe called for. I did an extra 10-15 minutes. I liked to make a neat pattern so you could see a bit of the brownie popping out in between the cookie dough. I made a vegan version of this recipe using MIGHTYLICIOUS Vegan Brownie mix and their GF AP Vegan flour for the chocolate chip cookies. I came up with a recipe for vegan chocolate chip cookies and it is below the gluten-free recipe! For my gluten-free version that is NOT vegan but is free from oats (My oldest daughter CANNOT have as she gets a bad reaction from ingesting anything with them.) This recipe can be found in my cookbook as well. *Our Family's Favorite* Gluten-Free Chocolate Chip Cookies Preheat the Oven to 350° Prep Time: 6 minutes Cook Time: 12-16 minutes (depending on the size of balls) Make 30-36 cookies Ingredients: ¾ cup butter, softened (1 ½ sticks) ¼ cup of organic cane sugar 1 1/4 cup of packed brown sugar, packed 1 1/2 cups of chocolate chips 1 egg 1 teaspoon vanilla extract 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt ½ cup tapioca flour 2 cups brown rice four 1 teaspoon xanthan gum Directions: 1. Cream butter and sugar together for at least 1 minute. 2. Add egg and vanilla, mix. 3. Sift together & mix well: the flours, baking soda, baking powder and the salt. 4. Add the dry ingredients to the bowl and mix until smooth. 5. Add chocolate chips 6. Form 1" balls and place 2 “ apart *keep the dough cool. May need to put in refrigerator in between patches. Dough will be firm, lightly pat down to flatten slightly. 7.Prepare a greased baking sheet or parchment line a baking sheet. 8.Bake time for 1” dough ball = 12 minutes. Time for 2” dough balls = 14-16 minutes. Chocolate Chip Cookie (gf & vegan) *I used Using Mightylicious vegan ap flour* 375° preheated oven (cookies alone bake 12-15 minutes) if you are making a Brookie (with brownie bottom using Mightylicious Vegan brownie mix) bake for 30-35 minutes Ingredients 2 1/3 cup ap gf flour (*vegan) 1/2 tsp salt 1 1/2 tsp baking soda 1 cup brown sugar, packed 1/2 coconut oil 1/2 cup coconut milk 2 tsp vanilla extract 1/4 cup yogurt (*vegan if desired) 2 cups chocolate chips (*vegan) For making a Brookie with the brownie bottom- use scooper to place cookie dough on top of brownie. Crispy Chicken With a light Mushroom Sauce Preheat oven to 375° for 22-25 minutes Ingredients: 1.25 pounds chicken breast, fillet cut 2 egg white 3/4 cup bread crumbs Seasoned with: Salt & pepper Garlic powder Parsley Onion powder Mushroom sauce: 15 Portobello mushroom, sliced 5 large scallions, cut 2 lemon, juiced 4 garlic, minced 3 Tbs of extra virgin olive oil Avocado oil (I use a little spritzer full of organic avocado oil) I spray a light mist over the top of the breaded chicken. Dredge the filleted chicken breast in egg whites, then place in breadcrumb mixture. Spray the chicken with the avocado oil. Place it in a 375° oven for 22 to 25 minutes for that perfect delicious crunch. A kind of crunch that stands up to a sauce!!! 💚Served with roasted broccoli  Do you love creamy rich dips?? Do you lover stuffed Mushrooms? How about crab? I came up with this recipe that satisfies all of those favorites in one bite!! Crab Stuffed Mushroom Dip You will jump for joy over this dip - I guarantee it Preheat oven 375° (convection) for 25 minutes Sooo creamy and delicious!!!! Ingredients: Mushroom mixture: 1 Tbsp butter, salted ½ Tbsp olive oil ½ tsp salt ½ tsp pepper 12 small portobello mushrooms, cleaned and diced ½ cup gf breadcrumbs ½ sweet onion, diced 2 garlic cloves, minced Creamy crab mixture 8 oz crab (claw) meat 6 ounces cream cheese 1 cup mozzarella (whole milk) 1 tsp fine garlic powder 1 tsp dried parsley Directions: 1.Place the butter, olive oil, onion, and garlic into a sauce pan until lightly brown. 2.Place the clean and cut mushrooms in next. Sprinkle with salt and pepper and cook for 3 minutes or so. Until the mushrooms are cooked (they will reduce by half). 4.Next add the bread crumbs and mix around in the pan until well incorporated into the mushrooms. 5. In a medium missing bowl, add all the crab ingredients and mix with hand blender until thoroughly mixed. 6.In a pie plate or a 8x8 Pyrex dish add the mushroom mixture. Lightly flatten with the back of a spoon. 7. On top of the mushrooms, add the crab mixture. Leave a space all around the edge, about ½ inch, which will not covered with crab. It will sort of look like a breaded mushroom crust, which aren’t covered in crab. 8. Place in to the preheated oven for 25 minutes. Serve with crackers, celery, tortilla chips or nothing at all! This dip is good enough to eat all by itself! Freaking delicious black bean brownies 3.5g protein each muffin, makes 8 muffins Oven: 350° Bake: 20 minutes Ingredients: (1) 15 oz can organic black bean, drained and rinsed 3 Tbsp cacao powder 1/2 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1/2 cup millet flour 2 Tbsp psyllium husk 2 Tbsp vanilla extract 1/2 cup Vermont maple syrup 1/2 cup avocado oil (can use coconut oil) 1/2 cup semi-sweet or dark chicken chips **optional** I could never leave well enough alone, so I add 1/4 Cup cacao nibs for that extra rich, slight bitter taste of rich chocolate!!! Directions: Place ingredients into a food processor (hold off on chocolate chips and cacao nibs). Add your chops and nibs if you desire them, mix with spoon or whisk and incorporate evenly. Place batter into cupcake tin. I used heart silicone molds which made 8 brownies. Place into a 350° preheated oven for 20 minutes. Preheat oven to 350° Cook Time: 35 minutes (2) 9 inch cake pans (I used silicone) Ingredients Cake 2 Cups chopped pecans 1 ½ cups ripe bananas (about 3 bananas) 3 cups Bob Red Mill GF AP flour (or Jen’s blend) 1 tsp baking powder ½ tsp baking soda ½ tsp salt ½ Tbsp psyllium husk powder 2 tsp cinnamon ½ tsp cloves, crushed ¼ tsp nutmeg ¼ tsp ginger 3 eggs, room temperature 1 cup avocado oil ¾ cup light brown sugar ½ cup coconut sugar 1 ½ cup (8 ounces) chopped pineapple, drained and reserved ½ pineapple juice (from the can) 2 tsp vanilla extract Ingredients Frosting 8 ounces cream cheese, room temperature 6 Tbsp unsalted butter, room temperature 1 ½ cups confectioners’ sugar 1 tsp vanilla extract Directions 1.Drain the pineapple juice from the crushed pineapple can and retain ½ cup. 2.Mash the bananas. 3.Place all of the dry ingredients. Mix well. 4.Next place the banana, chopped pecans, pineapple, and oil. Mix well. 5. As the batter is mixing add one egg at a time. Scrape the sides of the bowl to make sure it is all blended well. 6. Add the pineapple juice. Batter with be smooth with chicks of nuts and fruit. 7.Place the batter evenly, into silicone cake pan or well-greased cake pans. 8. Place into the oven for 35 minutes. 9. Allow the cakes to cool thoroughly before icing. 10. Mix all the icing ingredients together for about 4 minutes until silky smooth. 11. Ice the top of one cake and place the second cake on top. Ice the top of the second cake and the sides. ENJOY! Holy Moly these muffins are SO darn tasty! You have to love that they taste great and are giving you 11 grams of protein too! This recipe makes 12 large muffins that are 11 grams of protein, and no refined sugar (if you omit the chocolate chips) PREP TIME: 12-15 minutes COOK TIME: 35 minutes OVEN TEMP: 350° INGREDIENTS: 6 scoops plain protein powder (by Ora- 3 servings- 69g protein) 2 cup gluten-free all-purpose flour (Pamela’s Pancake and Baking Mix) (28g protein) 1/3 cup cacao powder (5g protein) 1 tsp baking soda 1 tsp baking powder ¼ tsp salt ½ cup date sugar 2 eggs (14g protein) 1/3 cup milk (we use Lactaid FF milk) 5 ripe bananas, mashed (5g protein 1/3 cup avocado oil 1 cup pecans, chopped (12g protein) Optional: ¾ cup semi sweet (or dark) chocolate chips DIRECTIONS: 1. Mix all the first 7 (dry) ingredients in a bowl. 2. In separate mash the bananas and then add to the dry ingredients. Mix well, using hand mixer (or upright). 3. Add the eggs, milk, and oil. Mix well for about 1 minutes. 4. Add in the pecans (and chips if you choose) and mix until well blended. Scrape the sides to make sure you have the batter well incorporated. NOTE: If everyone wants the chocolate chips you would mix them in here. If you are making a mixed batch, see #6. If you want to omit, simply skip these steps. 5. I used an ice cream scoop to fill these large muffin papers, 1 ½-2 scoops. 6. I mixed in a few chocolate chips on ¾ of the muffins leaving a few for myself without the chocolate. I took a spoon and mixed them down into the batter. 7. Place in preheated oven and bake for 35 minutes. Oat peanut butter muffins 5.6 protein and 160 calories each-recipe makes 12 muffins I used peanut butter, but this recipe would be great with almond butter or sunflower butter! Ingredients: 1 cup gf certified oats rolled, blitzed in food processor ¼ cup of gf certified rolled oats 2 Tbsp psyllium husk 2 tsp baking powder ½ tsp salt 3 Tbsp (75g) Maple syrup ½ cup Peanut butter, natural (no sugar, no salt) 1 Tbsp apple cedar vinegar 2 tsp vanilla extract 2 eggs Top with: ¼ cup pumpkin seeds Or ¼-1/3 cup of semi-sweet chocolate chips (My husband loves a bit of chocolate in the treats I make. I stick with the less sugar option.) Directions: Place those (pit-less) dates into a food processor until they are like a paste. You can add the rest of the ingredients right in there after that first step. Miss until WELL combined! Form them into balls. Place them on parchment and baking sheet and pop them in the freezer for about an hour. When you are ready to cover them, use a double boiler and warm up your chocolates. Dunk a few frozen balls at a time, cover the ball completely with chocolate. Then, place them back on wax paper or parchment paper lined baking sheet, top with sliced almonds, & place in the freezer again, for another hour. Once they are frozen completely you can place them in a freezer-safe container or plastic freezer bag for you to jump in there and grab what you need whenever you want. We are big fans of them straight from the freezer!! SO Delicious! You will LOVE this DELECTABLY Asian inspired tofu dish!!!! @bigmountainfoods is my favorite soy-free tofu. I can handle a little bit of soy, but not too much! This soy-free tofu is wonderful and full of protein and this dish gives it so much flavor! Use whatever tofu you like but this recipe will be good for 28 ounces tofu. (2)14 ounces @bigmountainfoods (fava)tofu 1 Tbsp tamari, divided- if using 2 different types of tofu 3 Tbsp cornstarch, divided-if using 2 different types of tofu For the sauce: 1 Tbsp extra version of olive oil 6 clove garlic, minced 2 Tbsp low sodium tamari 2 Tbsp organic coconut nectar 4 tsp toasted sesame oil 4 Tbsp of your finest maple syrup 1 Tbsp cornstarch Top with: 2 Tbsp Each: Toasted sesame seeds and scallions Dry the tofu as best you can. Cut into cubes. Coat with cornstarch-mix until they are all coated. Place on parchment lined place in preheated 375° oven for 25 minutes. Right before the tofu is done make the sauce. Sauté garlic in EVOO until slightly brown. Add the tamari and maple syrup. In a small bowl, make a slurry of cornstarch with 1 Tbsp water then pour into the saucepan stirring the whole time -until the sauce thickens a bit. This is a GREAT way to start 2026! Dancing in the year, in the kitchen, because of this protein ball that tastes like something too decadent to have without a celebration or occasion! These PROTEIN “dessert” BALLS are something worth celebrating all by themselves! My husband had one and said “Damn these are delicious! There’s no way this is good for me!” 😜🤣 Sorry to tell you that they aren’t bad for you honey. They do have a bit if sugar but NOT A BAD AMOUNT! So, you can ENJOY! Over 3g protein each (recipe makes 17-18 balls) Ingredients: 56g Protein powder-vanilla 3 Tbsp (75g) Maple syrup 3 Tbsp Peanut butter, natural (no sugar, no salt) 3Tbsp cacao powder 140g (about 20) dates 200g Semi- sweet chocolate 100g 60% dark chocolate unsweetened 1/3-1/2 cup Sliced almonds for the top Directions: Place those (pit-less) dates into a food processor until they are like a paste. You can add the rest of the ingredients right in there after that first step. Miss until WELL combined! Form them into balls. Place them on parchment and baking sheet and pop them in the freezer for about an hour. When you are ready to cover them, use a double boiler and warm up your chocolates. Dunk a few frozen balls at a time, cover the ball completely with chocolate. Then, place them back on wax paper or parchment paper lined baking sheet, top with sliced almonds, & place in the freezer again, for another hour. Once they are frozen completely you can place them in a freezer-safe container or plastic freezer bag for you to jump in there and grab what you need whenever you want. We are big fans of them straight from the freezer!! |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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