Wednesday, April 10, 2019

Vegan Wild Rice Soup with Cashew Cream--The Gluten-Free Instant Pot Cookbook



I was asked by Jane from The Heritage Cook if I would like to make a recipe from the new, revised and expanded edition of her cookbook, The Gluten-Free Instant Pot Cookbook, also written by Sara De Leeuw, who I don't yet know.  Yes!  I love when I get to make things for others.  I love Jane's blog and it's so nice that she posts delicious gluten free things. (Thank you for asking me to be part of the revised book promotions, since it was so easy to say yes and I'm flattered you thought of me!) I'm excited to have the opportunity to finally meet her this coming August when Kevin and I go on a trip to San Francisco where she lives!

I'm all about sweet treats, but when I get to choose something savory that I'd like AND when it's vegan and one of my sons is currently vegan, I didn't have trouble deciding to make this soup.  I'm still finding unconditional love for the Instant Pot, but rice has become one of my favorite things to make in it.  Add some veggies and healthy protein like chickpeas (garbanzo beans) and I'm all for it. The soup was great with just veggie broth, but with the option to add some cream made from cashews, it was even more a hearty, filling delight.  I dare anyone who thinks they wouldn't like it because it's vegan and doesn't have real cream, to try it and see for yourself.  You'd never know!  Parker liked it!  He had a bowlful then when I was cleaning up he decided he wanted another bowlful.  This soup is very much a win in the gluten free category AND for vegans--and for anyone because I guarantee if you don't tell them, they won't even realize it.

 

Some people tend to shy away from gluten free recipes, but I've found with this book that a lot of the recipes are naturally gluten free anyway and are just like what you'd make regardless, such as this soup or pot roast, chicken wings and deviled eggs just to name a few others.  But a lot of the other recipes, like Creamy Steel-Cut Oatmeal with Apple Raisin Compote, which I've also made before, is delicious.  There are so many more, too!  I may just start with the first recipe and make my way through each one.  Come to think of it--I haven't eaten dinner yet and I'm hungry.  Soup is calling my name!

Here's the soup recipe, but you should just get yourself a copy of The Gluten-Free Instant Pot Cookbook!  (How good does that Black Bean Soup with Cilantro-Lime Cream on the cover look!)


Vegan Wild Rice Soup with Cashew Cream, from The Gluten-Free Instant Pot Cookbook, by Jane Bonacci and Sara De Leeuw

Soup
2 tablespoons (30 ml) olive or vegetable oil
1 1/2 cups (240 grams) diced onion 
3 cloves garlic, minced
1 cup (130 grams) diced carrot 
1 cup (120 grams) diced celery 
1 cup (230 grams) dried chickpeas, soaked for 4 hours or overnight and drained 
1 1/4 cups (200 grams) wild rice or wild rice blend
1 bay leaf
1 tablespoon (2 grams) fresh thyme leaves
5 cups (1175 ml) vegetable stock (page 214) or water 
kosher or fine sea salt and freshly ground black pepper, to taste
For the Cashew Cream (optional)
1/2 cup (55 grams) raw cashews, soaked for 30 minutes in hot water and then drained 
1/2 cup (120 ml) fresh water

Press Sauté on the electric pressure cooker. Add the oil to the inner pot and when it is hot, add the onions. Stirring frequently, cook the onions until softened and translucent, about 4 minutes. Add the garlic and continue stirring. Cook for another 30 seconds, until fragrant.  Stir in the carrots and celery. Cook them, stirring frequently until the vegetables are softened, about 4 minutes. 

Add the drained chickpeas, wild rice, bay leaf, thyme, and vegetable stock. Stir well. Close and lock the lid, making sure the steam release handle is in the sealing position. Cook on high pressure for 25 minutes.

While the soup is cooking, make the cashew cream.  Blend the soaked and drained cashews with the ½ cup fresh water in a blender until completely smooth.  Set aside.

When the soup is finished, release the pressure naturally. Turn the steam release handle to venting, releasing any remaining pressure. When the float drops, unlock the lid and open it carefully. Stir in the cashew cream (if using) until completely incorporated.  Add salt and pepper to taste.  Serve immediately.

The soup was pretty simple to make and I'm enjoying the Instant Pot more every time I use it.  If you don't have one, get this book and an electric pressure cooker and enjoy time-saving meals (and desserts)!  Did I mention there are desserts, too?

#TheRevisedExpandedGlutenFreeInstantPotCookbook 





Sunday, February 17, 2019

My Eleven Year Old Blog!

Eleven years ago today I posted my first blog post on this little ol’ spot of mine on the world wide web.  I’ve mentioned before that I didn’t know what I was doing and was only doing it so family and friends could see from me what was going on with our family.  We lived in Kansas far away all of our families and most of our friends.  I also just wanted to use this space as my way of journaling about our lives.  Here we are eleven years later!  So many changes, as expected!  I’m still here.  Sadly, not like I used to be and not like I wish.  Sometimes circumstances in our lives take precedence over what we’d really like to have happen.  I’ve learned things aren’t always as we’d like, but I am so very blessed with everything in my life, so I shall not complain.

I’m busy and tired and continue keeping on even though sometimes I would really just like to take a big ol’ break from everyday life and not have a care in the world.  Four boys will do that to you, I suppose!  A quick run down—my oldest, Scott, is getting married this week!  What?!  I know, so crazy.  He was still just nine when I started Baking and Boys!  We are excited to have Diana join our family and I’ll have a daughter!  Parker is 17 and trying to get done with high school a year early so he can graduate this May.  Fingers crossed!  Taylor is 15.  He’s in 9th grade and in his third year of percussion and is loving playing drums.  It’s loud here at our house!  Besides drums, he has taught himself how to play the ukulele and some electric guitar (so has Parker).  Sam is in 6th grade and will be 12 years old soon!  Ahhh!  So you can see, all four of my babies are growing up and things are always hoppin’ around here!

I can’t seem to bake like I used to and never get all the things I’d like to done that I dream about or even just plan to do, but life is good!  My health is good!  My husband is amazing, as always.  We are so blessed!  When I realized today is my eleven year blogaversary, I didn’t want to just let it go by, even though my blog has sat pretty dormant especially this last year.  I didn’t make anything, but Taylor had two friends over today and they wanted to make a cake and they wanted to cover it with homemade fondant.  I didn’t really want to have anything to do with it and didn’t want to deal with the mess.  They’d never made fondant, but they were determined.  Above is the cake they made with about 1% help from me.  I must say it turned out better than I thought it would.  They said it was a Legos head, even though that was not their intention when they started.  I’m tired and I didn’t really do much at all.  But it made for me to have something to post here, so here’s your cake.  I still hope to actually post things when I make something really  great that I just have to share!  We’re in full blown wedding mode here this week!

Wednesday, August 29, 2018

Gluten Free Zucchini Cookies (Also Vegan!)

I took my Grandma Tiny's Zucchini Cookies recipe and decided I needed to make it gluten free so I could enjoy them again.  It’s zucchini season!  These are perfect for the abundance of zucchini and pretty simple to make—you don’t even need a mixer.  I changed up the sugars a little so I wasn’t just using refined sugar and I used grape seed oil.  All changes I made worked perfectly and I’m happy that these are healthier and gluten free and they just happen to be vegan, so Parker was happy, too.  Sometimes the changes I make to things (especially when I make them gluten free AND vegan) make baked goods a bit dry and crumbly.  I’m still working on that issue.  But these cookies turned out great.  Parker even noticed and mentioned it.  And Kevin ate quite a few of them and he usually doesn’t eat something he knows is gluten free or vegan.  Win!
What more—since they’re vegan—you can eat the cookie dough!  (Not that in my past I’ve never eaten raw cookie dough of any kind.) ; )



Gluten Free Zucchini Cookies (They’re vegan, too!), by Katrina, Baking and Boys!

In a medium sized bowl, stir together with a whisk: (No electric mixer needed.)
1//2 cup organic cane sugar
¼ cup organic coconut sugar
¼ cup organic agave nectar (Note—I’ve used 1 cup of brown sugar before instead of the 3 sweeteners listed)
1 cup grated zucchini (I use the fine grater)
1/2 cup organic grape seed oil (or any other oil of choice)
1 teaspoon vanilla

Sift together in another medium sized bowl:
2 cups gluten free flour blend (I used Bob’s Red Mill 1 to 1 blend)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh nutmeg
1/2 cup toasted pecans, chopped (or walnuts)—optional
1/3 cup Enjoy Life mini chocolate chips—optional

Preheat the oven to 350 degrees.  Add the wet mixture to the dry ingredients and stir with a wooden spoon or spatula until combined.  Stir in the nuts and raisins.
Drop by spoonfuls on parchment lined baking sheets.  Bake for 12 minutes.  Remove cookies to wire rack to cool.

Life is crazy and busy and probably a little boring around here.  I’m still here.  We had a great summer with lots of fun trips and everyone is happy to be back in school.  Shh, probably me more than anyone.

Saturday, February 17, 2018

TEN YEARS BLOGGING! Gluten Free Refined Sugar Free Chocolate Zucchini Cake

Gluten Free Chocolate Zucchini Cake 2-15-18

Hello, Everyone!  Would you believe it’s been 10 years since I started my blog!  Ten Years!  That’s so crazy to me.  Even crazier—I started my blog just before my baby turned one.  Yep, he’s almost 11 years old!  I keep wishing I could take the time to share things with you like I used to way back when.  Times have changed.  Blogging isn’t the same.  My boys aren’t the same and I think I’m definitely busier with three teenagers and a 10 year old.  My health isn’t the same.  So much change.  In my heart though, I’m the same—I still love food (treats especially) and want to share my favorites here with a good dose my life and family.  Sigh.  So here I am, blogging sparingly, but still here nonetheless.

gfchoczucchinicake9 

I still have this idea to revamp some of my favorite treats into healthier and gluten free versions, so I’ve done it again today with this Gluten Free Refined Sugar Free Chocolate Zucchini Cake—which I’ve taken from this heavenly Chocolate Zucchini Cake.  Took a few tries, but THIS recipe I’m sharing here today is great!  It’s not as healthy as it could be, but it’s still gluten free and refined sugar free and I’m happy about that.  I will work on another version that is grain free and maybe dairy free, but I’ve sure decided with baking lately and trying to make things vegan for one of my sons, that baked goods benefit greatly from eggs and butter!

Never, ever would someone even guess this decadent chocolate cake has a vegetable.  You cannot tell there is zucchini in it. 

Gluten Free Chocolate Zucchini Cake 2-15-18


Gluten Free Refined Sugar Free Chocolate Zucchini Cake, by Katrina, Baking and Boys!

1 ¼ cups gluten free flour blend

6 tablespoons Dutch-processed cocoa powder

½ teaspoon baking soda

¼ teaspoon baking powder

½ teaspoon xanthan powder (even if your flour blend has some, add this extra)

¼ teaspoon fine sea salt

½ cup unsalted butter, room temperature

½ cup coconut sugar

6 tablespoons raw honey

½ teaspoon vanilla extract

2 large eggs, room temperature

1/3 cup milk (I used 2%)

1 cup finely grated zucchini, liquid squeezed out in a tea towel

½ cup Enjoy Life mini chocolate chips


Ganache—

3 ounces heavy cream

4 ½ ounces Enjoy Life mini chocolate chips


Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with non-stick foil (optional, but I love doing this for easily removing the baked cake from the pan), spray with cooking spray (here I prefer the no-propellants coconut oil spray). Set aside. Add gluten free flour, cocoa, baking soda, baking powder, xanthan and salt to a medium sized bowl and whisk to combine. Set aside. Cream the butter, coconut sugar and honey in mixer for 3-5 minutes, until smooth. Scrape the sides of the bowl. Add the vanilla and eggs and beat another couple minutes, scrape the bowl to make sure all is combined. Add the zucchini and mix together. While the mixer is going, add part of the dry ingredients, then some of the milk, then more dry ingredients, the rest of the milk, then the rest of the dry ingredients. Beat it in the mixer for 3-5 more minutes. Since it is gluten free, it will be fine! Stir in the chocolate chips. Spread the batter evenly in the prepared pan. Bake for 35 minutes, until a toothpick inserted comes out mostly clean with just moist crumbs. Let cake sit on a wire rack to cool.

Make the ganache. In a glass microwave safe bowl, heat the cream in 20-30 second intervals until it’s bubbly around the sides (this can also be down in a pan on the stove). Pour the chocolate over the cream and let sit for a minute. Slowly stir the chocolate and cream until smooth. Remove cake from pan with the foil edges. Carefully remove the foil from the bottom, let cool completely while ganache cools more and thickens slightly. Spread the ganache evenly over the cake. Store in an airtight cake holder. Cut into nine squares and serve. (Next I’m going to bake this cake in a 9x9 inch pan for the cake to ganache ratio to be a little better!)


Here’s what’s happening with my family lately--scottanddiana

Scott proposed marriage to his girlfriend!  He told us on Christmas, even though he asked Diana to marry him back in August.  Little sneak!  They are happy and plan to get married in a couple years after they get things more set financially. ; )

nickelmania

Parker has been busy with his first job at Target during the holidays.  He works at a thrift clothing store right now, but plans to go back to Target when they hire him back in March.  He’s also busy with school trying to get enough credits to graduate a year early.  He’s ready to go places!

tayloricecream

Taylor is busy in 8th grade with percussion and loves drumming!  He’s actually taking drum lessons on the side through someone Kevin knew at UVU.  It’s nonstop drumming around here, on drums and drum pads and counters and anything!  He was selected with a couple others to be in the school drumline and they got to go to all the home boys’ and girls’ basketball games and play during timeouts and halftime.  He loved it!  I enjoyed going and watching him and recording lots of his beats!  He’s actually written a couple of his own cadences.

tsdrumline  taylordrumming

Sam recently “earned” a trip to Disneyland with me, so we went and had a blast for two days with my friend, Bonnie, and her four girls.  Sam had never been to Disney or California.  We flew over in a flash and played hard and it was over before we knew it.  Sam LOVED Guardians of the Galaxy at California Adventures (me, not so much).  He also loved the Raging Waters ride.  That one WAS pretty fun—and wet.  My favorite at C.A. was Soaring Around the World.  So awesome!  It was fun to see Mickey and a bunch of other characters and lots of fun hanging with friends!

samandmedisney

bonnieandme

samguardians

samragingwaters

samteacup

mickey


You might be wondering about my health.  My MS (multiple sclerosis) is 100% stable and I’m doing well!  I’m super blessed and the medication I get (by a two hour infusion every 36 days) seems to be doing it’s job of keeping the MS in remission.  Lots of prayers and fingers crossed!  Again, I cannot believe ten years have passed since I started this blog.  It breaks my heart to not be doing as much as I used to with it, but we just go with the flow of life and do what we can, right?  I’m still going to keep updates around here from time to time and hope to keep sharing my healthier changes to the treats and desserts I make.  I still make “regular” things as well.  When I have something to share, I hope to get it done.  February 17, 2018—can you believe it? 






Thursday, January 25, 2018

Gluten Free Peanut Butter Banana Cookies with Chocolate Chips

glutenfreepbbananacookies

***Note—this wouldn’t post on National Peanut Butter Day for me.  sigh

Let’s not talk about how long it’s been since I’ve blogged.  There’s not really an excuse anyway.  Let’s talk about these cookies!  Hurry, National Peanut Butter Day is almost over!  That said, you have my permission to make these cookies anytime you’d like.  They are perfect for using up those two or three overripe bananas you have on the counter.  Admit it, you have some, don’t you?  Well, I always do.  I buy more than I think will get eaten just so there are plenty to freeze for my morning smoothie AND for making all kinds of banana treats--muffins, banana bread, coffee cake, and cookies!

I was thinking earlier today that I’d love to do something for National Peanut Butter Day.  And I remembered these Banana Peanut Butter Cookies I made from Picky Palate that long ago, like nine years ago, I dubbed as possibly my favorite cookie ever.  I’ve realized over the years I have many favorites and they change all the time.  

Probably the only thing in those cookies from yesteryear that I still eat is the bananas.  So I went to work changing them up to be similar and reminiscent of those peanut butter cup filled banana cookies and I threw all the ingredients together and am so happy with how they turned out on the first try!  No, they don’t have peanut butter cups and they aren’t even rolled in sugar, but they amazingly taste just like them, except that they have all good things—gluten free, refined sugar free, natural peanut butter and of course chocolate.   They are flying off the cooling rack and will be gone before I know it.  You now, usually when I make something and tell the boys they are gluten free and don’t have regular sugar, they won’t even try them, but they went for it with these and I’m a little sad they won’t last.  Never fear, I will make them again soon!

Gluten Free Peanut Butter Banana Cookies with Chocolate Chips Gluten Free Peanut Butter Banana Cookies with Chocolate Chips, by Katrina, Baking and Boys!

1 cup pureed/mashed bananas

¾ cup coconut sugar

¼ cup raw honey

1 teaspoon vanilla extract

1 large egg, room temperature

½ cup natural peanut butter (I used crunchy)

1 ½ cups gluten free flour blend (with xanthan)

½ teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon sea salt

½ cup Enjoy Life mini chocolate chips

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Add banana, coconut sugar and honey to a large bowl and whisk until well combined. Add vanilla and egg whisk well. Stir in the peanut butter. Add the gluten free flour, baking powder, baking soda and salt and mix until combined. Mixture will almost be like a muffin or thick cake batter. Scoop cookie dough onto baking sheet about 2 inches apart. Bake for 10 minutes. Let sit on baking sheet for a few minutes before moving them to a wire rack. Cool completely, store in an airtight container.

glutenfreepbbananacookies2

Hurry, you can whip these up in no time—there’s still tie for National Peanut Butter Day, that said, nothing will stop me from making these any day of the year!

Thursday, September 21, 2017

Gluten Free Apricot Betty Bars, Gluten Free Apple Betty Bars, Or Any Fruit Oat Bars

Gluten Free Apricot Betty Bars

Gluten Free Apricot Betty Bars (no refined sugar)

These fruity oat bars are so good.  You must try them.  I’ve adapted a recipe for Apple Betty Bars and made them gluten free and used coconut sugar and some raw honey so they are also free of any refined sugars.

You’d never know it.  I know I keep saying that.  But really, I’m serious!

I made a quick apricot jam with just apricots and some agave nectar.

You don’t have to be limited by apricot jam only.  I also made a quick apple filling.

Gluten Free Apple Betty Bars

Gluten Free Apple Betty Bars (no refined sugar)

My 16 year old son is vegan right now.  So I also made a version of these using coconut oil instead of butter and that is also the reason I made the apricot jam with agave instead of honey (which is my preference).  They turned out beautiful.  Tasted great, too.  But the ones with butter—BETTER!  Everything is better with butter, I’m a believer. ; )

Apricot Betty Bars, gluten free, refined sugar free, vegan

Gluten Free Vegan Apricot Betty Bars (no refined sugar)

The vegan version is perfect for serving the day you make them.  The coconut oil makes them not stay as sturdy and they are pretty soft after the first day, so just don’t plan for leftovers.

The gluten free ones with butter are delicious for days after, so they are perfect for packaging up as grab and go treats.


Gluten Free Apricot Betty Bars, Gluten Free Apple Betty Bars or Any Fruit Bars, by Katrina, Baking and Boys!


2 cups gluten free flour blend (xanthan gum included), Bob’s Red Mill 1 to 1 is great

1 ½ cups gluten free quick oats

1 teaspoon baking powder

¼ teaspoon salt

¾ cup coconut sugar

¼ cup pure maple syrup

1 cup butter or for vegan version use coconut oil, melted

1 cup Easy, Sugar Free Apricot Jam* or any fruit preserves/jam of your choice

Apple Filling**


Preheat oven to 350 degrees F. Whisk together in a large bowl, the gluten free flour, oats, baking powder and salt. Add the coconut sugar and maple syrup and combine well. Stir in the melted butter or oil until mixture is all wet and combined. Press half the mixture (about 14 ounces) into a ¼ sheet pan (9x13 cake pan works, the short sides of the sheet pan are great, no need to butter or spray pan). Bake for 15 minutes.


*Easy, Sugar Free Apricot Jam, by Katrina, Baking and Boys! (Vegan, No Refined Sugar)

8 cups apricots, cut into pieces, pits removed

½ cup agave (raw honey is great, too, for non-vegan version)

¼ teaspoon almond extract (optional)

Add the apricots, agave and almond extract to a blender. Blend until pureed. Pour into a large saucepan and cook over medium heat for 15-20 minutes until it thickens a bit. Pour into glass jars and seal. Store in the refrigerator (it is not sealed for shelf storage but will last a good couple weeks in the refrigerator). Makes about 4 ½ pints.


Spread one cup of the jam evenly over the partially baked bars. Scatter the remaining crumb batter evenly over the top of the jam. Bake for 25-35 minutes until nicely browned. Cool. When cooled, the bars should slide out of the pan nicely or you can cut them into pieces and remove each from the pan. Let them sit for a few minutes on a double paper towel to absorb an excess butter/oil (I have found this is sometimes not necessary, see what you think).


**Apple Filling

4 apples, peeled, cored and cut into cubes

1/2 teaspoon ground cinnamon, or to taste

¼ cup raw honey or agave for vegan

¼ cup water

Put all ingredients in a saucepan and cook for 20-30 minutes over medium heat, stirring occasionally. Mash or blend with an emersion blender, leaving some chunks of apple. Makes 1 ½ to 2 cups. Spread evenly over first layer of oat bars.

Gluten Free Apricot Betty Bars

These would be great with any jam or fruit filling.  I want to try raspberry or blackberry.  I love the hint of tart.  The apricots provide that, too.  What would be your favorite fruit filling?

Wednesday, August 09, 2017

Healthy Butterfinger Brownies and Healthy Homemade Butterfingers Candy, Gluten Free and Refined Sugar Free

Healthy Butterfinger Brownies

Healthy Butterfingers?  Healthy Brownies?  What?  I know, hear me out—these, believe it or not, are made with no refined sugars and are gluten free.  The Butterfingers candy is even vegan.  Not that I really care about that, but my son who is vegan does and he admitted these taste great and just like the candy bars!  While deciding to start blogging again, I thought of an idea.  I collect cookbooks and love following along with favorite bloggers.  With my diet changes, I can’t just make every recipe I want anymore.  Well, I can make them, I have just chosen not to eat certain things.  It’s been kind of boring.  I’ve missed just indulging!  My new idea is to make something in a cookbook or from a blog that I think looks great and make the recipe as written once, then change it up to suit my needs another way and share it here. 

I recently got to purchase The Recipe Girl Cookbook from one of my longest known food blogger friends, Lori from Recipe Girl.  Looking through her cookbook, which you can still get on the link I left for Amazon, besides drooling at all the pictures, I was drawn to one that I remember from way-back-when that I made when she first came out with the recipe not long after I started blogging in 2008 for these Butterfinger Brownies.  I remembered that they were so good and decided I wanted to make them again.  I made her full recipe for Butterfinger Brownies as written in her book and found on her blog (linked).   Here’s the Recipe Girl’s Butterfinger Brownies.  

recipegirlbutterfingerbrownies


They are great and were eaten up by others around here.  But I decided to take the idea and make some I could eat, too.  I did a little homework on finding some Butterfingers that were made healthy, I knew I could find some from somewhere online as there are a lot of fantastic bloggers and recipes for candies made healthier out there.  I found these Healthier Homemade Butterfingers at Megan’s blog, Detoxinista. She mentions they can be made with either honey or maple syrup.  I tried them with both.  I definitely like them better with maple syrup and made them twice that way.  The honey ones didn’t set up the same.  Maybe I didn’t let the boiling honey come to the correct temperature, but the maple syrup Butterfingers taste GREAT!  They ARE healthier, but probably should still be eaten in moderation!

Healthy Butterfingers 8-2-17


I made just a few small changes in the way I made them so I will post that, but all inspiration and detailed instructions that I used came from Megan’s post, so definitely read it before just diving in to my simplified version.  Once you add the peanut butter to the boiled maple syrup, it begins hardening to that crispy Butterfinger goodness.  I realized I was adding natural peanut butter that I store in the fridge to that hot syrup and it would seize up quickly.  So I now warm the peanut butter so it is smooth and a little runny and it mixes a lot nicer and is easily spread into the pan.  Megan scores hers before chilling so they are easily cut into bars before dunking them in melted chocolate, but since I was just using mine for chopped up mix-ins, they didn’t need that.  I just spread the melted chocolate over the whole panful, then removed it from the pan and foil and broke it into pieces and chopped the pieces with a knife. 

Healthy Homemade Butterfingers (vegan, refined sugar free)

I tried a few different brownie recipes that I adapted, but ultimately chose one that I adapted from my favorite brownies.  These are made with coconut oil, coconut sugar, a little raw honey and a gluten free flour blend.  I’m telling you, I don’t think anyone would have a clue if you didn’t tell them.  I love how these brownies turned out, so I made them again and added the chopped Healthy Butterfingers.  Heavenly!  They are fudgy and have a perfect chocolate and peanut butter ratio.  I was actually going to put a chocolate-peanut butter drizzle on the brownies, but decided they didn’t need it.

Healthy Butterfinger Brownies

Healthy Gluten Free Butterfinger Brownies, by Katrina, Baking and Boys!

½ cup coconut oil

½ cup cocoa powder

¾ cup coconut sugar

¼ cup maple syrup or honey (I liked the results with honey better but both worked)

1 teaspoon vanilla extract

2 large eggs

¼ cup gluten free flour blend

½ teaspoon fine sea salt

¾ cup, divided, *Healthy Homemade Butterfingers candy, chopped


Preheat oven to 325 degrees F. Line an 8x8 inch baking pan with nonstick foil. Spray lightly with coconut oil or brush it on. Set aside. In a medium sized saucepan, melt the coconut oil and cocoa powder over medium-low heat. Remove it from the heat when just barely melted. Let sit for a few minutes. Add the coconut sugar and honey or maple syrup and the vanilla and whisk together. Whisk in the eggs and combine well. Stir in the salt and flour. Fold in ½ cup of the chopped Butterfingers. Spread batter evenly in prepared pan. Scatter the remaining ½ cup of Butterfingers over the top of the batter. Bake for 23-25 minutes until a toothpick inserted in the center comes out mostly clean. Let brownies cool completely on wire rack. Refrigerate for 30 minutes or until ready to cut and serve. Refrigeration not necessary, but gives them a great fudginess.


*Healthy Homemade Butterfingers, (vegan) by Katrina, Baking and Boys!, adapted from Detoxinista

1 cup Grade A or B pure maple syrup

1/8 teaspoon cream of tartar

1 cup natural peanut butter, warmed and stirred until smooth

½ teaspoon sea salt

½ cup Enjoy Life chocolate chips (or chocolate of your choosing), melted

In a tall saucepan, combine the maple syrup and cream of tartar. Attach a candy thermometer to the saucepan. Set heat to medium. Let the mixture come to a boil, do not stir, this could take 5-10 minutes. Prepare a 9x9 inch square pan with nonstick foil. When the syrup has reached 300 degrees on the thermometer, remove from heat and add the warmed peanut butter and salt. Stir quickly to combine well. Spread mixture in the prepared pan. Spread the melted chocolate over the top of the Butterfinger mixture. Cool/harden in the refrigerator for at least 30 minutes. Remove from pan/foil and break into desired sized pieces for sharing and snacking.

healthybutterfingerbrownies