Gluten Free Pumpkin Bundt Cake with Browned Butter Pecan Streusel

This was the birthday cake I made for my birthday which I've mentioned before is also National Bundt Day (November 15).  I NEED to share it with you all here!  I turned this fantastic Pumpkin Cake recipe I've made before from my friend Paige at For Love of the Table, whose cooking classes I used to take and love and endulge in all the deliciousness when we lived in Kansas, into a gluten free, refined sugar free divine bundt cake!  It was so moist and flavorful and exactly how I wanted it.  I'm planning to make it again next week for Thanksgiving.  There are always so many pies at our huge family gathering and I've tried making decent gluten free ones in the past, but haven't been as in love as I want to be with gluten free crust.  CAKE--this is just what I was hoping it would be like with it's spot on pumpkin and spice flavors.

If you want, you can see my post for the original pumpkin cake (linked above) and Paige's, too.  It's a must-make sometime.  Most know I am a chocolate lover and my favorite desserts usually have chocolate, but this cake is right there at the top of my list, especially now that I've made it gluten free.

Paige's original cake has a most delicious browned butter pecan streusel on top that bakes with the cake.  While making this into a bundt cake, I realized I wasn't sure how I was going to make the best part of the cake work for it since a bundt is baked upside down, then turned out of the pan.  I didn't want to have the streusel making a caramel-like topping while it baked, so I baked it separately and decided to make it stick to the top of the cake some other way.  I made a simple cinnamon glaze using organic powdered sugar and I drizzled that over the cooled cake.  The streusel then adhered to the cake just as I'd hoped.

The cake is so moist like a great pumpkin bread and the streusel adds a perfect cinnamon, nutty crunch.  Nothing else is needed to enjoy this but some whipped cream on the side would be great.  I've known Paige for over ten years and she's always had no problem admitting she had cake for breakfast.  She is a fantastic chef and I've always loved her cakes and cookies and pies and all desserts, I'm just a sweets kind of gal. (Check out her blog, linked above!  Best photos, descriptions and instructions ever!) Cake for breakfast?  I've never really endulged that way, but after making this cake and having some for my birthday, there it sat on the counter the next morning and it was calling my name.  So I had cake for breakfast.  It was delicious every time I had a piece of it over the next couple days.  This cake needs to be posted here and made again and again!

GLUTEN FREE PUMPKIN BUNDT CAKE WITH BROWNED BUTTER PECAN STREUSEL, by Katrina, Baking and Boys!

Streusel Topping:

¼ cup gluten free flour blend (I like Bob’s Red Mill 1 to 1 baking mix)

3 tablespoons coconut sugar

½ tablespoon raw honey

¼ teaspoon ground cinnamon

1/8 teaspoon salt

2 tablespoon unsalted butter, browned in a small saucepan*

¼ cup pecans, chopped

Cake:

2 cups gluten free flour blend (I like Bob’s Red Mill 1 to 1 baking mix)

½ teaspoon xanthan gum (add this even though the flour blend has some)

2 teaspoon baking powder

½ teasoon baking soda

½ teaspoon fine salt

1 teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ cup unsalted butter, room temperature

1 cup coconut sugar

½ cup raw honey

2 large eggs

1 cup pumpkin puree

½ cup almond milk (or any milk you choose)

1 teaspoon vanilla extract

Glaze:

1 cup organic powdered sugar

½ teaspoon vanilla

¼ teaspoon ground cinnamon

1 tablespoon milk (your choice)

Preheat oven to 350 degrees. *Brown the butter for the streusel in a small saucepan over medium heat.  Whisk together while it melts and foams a little.  When almost no more bubbles form, let it heat until the butter gets a nice brown color and has a nice nutty aroma.  Pour it until another container to stop the browning/cooking process.  In another bowl, mix together the streusel ingredients, pour the brown butter in last, mix to combine.  Pour the mixture onto a foil lined small baking sheet and spread evenly, some clumps are good. Bake for 8-10 minutes.  You just don’t want it to brown too much.  Remove from oven and leave on sheet to cool.

Using a stand mixer fitted with the paddle attachment, cream the butter for a minute, add the coconut sugar and honey beat and until light and fluffy for about 3 minutes, scrape down the sides. Beat in the eggs for a couple minutes. Whisk together in a bowl the pumpkin puree, milk and vanilla.  Combine the dry ingredients in another bowl.  Whisk together.  Add a little of the dry ingredients to the mixer and beat together.  Then add half the wet ingredients and beat well.  Scrapes sides of bowl.  Add more of the dry ingredients, beat well, then the rest of the wet ingredients and the rest of the dry, beating well after each addition.  Scrape the sides of the bowl.  Spray a bundt pan with non-aerosol cooking spray (some instead butter and flour the pan, I’ve never had one stick just using spray).  Pour the cake batter into the pan and spread evenly.  Bake in preheated oven on middle rack for 35-40 minutes.  Test at 35 minutes with a toothpick to see it comes out mostly clean with just a few moist crumbs.  When fully baked, remove from oven and let it sit in the pan on a wire rack for 10-15 minutes.  Turn cake over onto a wire rack to remove from pan and let it cool completely. 

Make the quick glaze, whisking the ingredients together.  Drizzle over the cooled bundt.   Immediately after, sprinkle/spread evenly the streusel around the top of the cake.  Store in an airtight cake server.  Serve cake with some fresh whipped cream, if desired.

Gluten Free Banana Cinnamon Chocolate Chip Coffee Cake Recipe, Vegan, too!

Hello?  Is anyone here?  I’m here!  My last post was exactly one year ago.  What in the world have I been doing?  Just being a busy mom of three teenagers and a ten year old.  That and I just felt like I needed a break.  Not sure why.  I have missed blogging terribly.  I started feeling like a part of who I am was missing.  I love baking and I love sharing it with others.  My health is great!  I cannot complain at all.  With my diet changes of going gluten free and refined sugar free (and my 15 year old deciding to be vegan!), I think I had just been in a rut on what to do, what to make, what to share and post here.  But I decided I really want to try again with this little part of me that was missing.  I’m not in it for hundreds of thousands of visitors.  I’m not going to be making videos.  My blog is WAY outdated.  But I don’t care.  I need to do it for me.  A lot of it is that I’ve just decided I need to keep documenting things I love somewhere else besides just scribbled in a notebook.

 

My idea the last couple months has been to take some of my favorite tried-and-true recipes, whether they be from here on my blog, or favorite blogs or cookbooks and make them gluten free, refined sugar free, and sometimes vegan and share them with you.  I’ve made a number of things already and am so happy with how they are turning out with simple changes like gluten free flours, unrefined sugars (coconut sugar, raw honey, agave, etc.).  I plan to share links to my favorite cookbooks, blogs and recipes as they were originally made, then post my changed results here.  Does that sound good?  I think so.  I’ve asked a few people and they think it’s a great idea.  So I’m here to try it!

 

Now, this cake—I first shared this cake not long after starting my blog in February 2008!  I saw it on a blog, who adapted it from Bon Appetit in a 2003 magazine article.  I adapted it enough that I’m leaving you the link to my post for this Absolutely Delicious Banana Chocolate Chip Coffee Cake.  I made this more times than I can count over the years.  Well, I’ve come up with a new, delicious favorite that everyone here loves, except it’s gluten free, vegan and refined sugar free.  The boys don’t care!  This is a good sign.  A lot of times, they won’t even try something when I tell them it’s gluten free.  This is gone so quickly every time I’ve made it recently, which is like three or four times. 

I made this again yesterday for dinner as we were having the LDS sister missionaries over and one of them has celiacs.  They both went crazy over how good it was and we let them take the leftover cake home.  There wasn’t a lot left, maybe two pieces, but it’s because they had seconds while we were eating it!  Win.  I love when someone is happy with something I’ve made, especially when there are changes that most would think would make something taste strange.  This one is good!  Try it!  It is our go-to when we have overripe bananas.

 

Gluten Free Banana Cinnamon Chocolate Chip Coffee Cake (vegan), by Katrina, Baking and Boys!

*Streusel topping:

1/4 cup coconut sugar**

1/2 tablespoons agave nectar

1/4 cup pecans, chopped

3/4 teaspoon ground cinnamon

1/3 cup Enjoy Life mini chocolate chips

 

Cake:

1 1/2 cups gluten free flour blend (xanthan gum included)

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup coconut sugar

1/4 cup agave nectar

1/2 cup (4 ounces) coconut oil

1 flax egg (1 tablespoon ground flaxseed, 2 1/2 tablespoons water, let sit for 5 minutes)

1 1/3 cup mashed banana (about 4 small/medium or 3 large bananas)

3 tablespoons almond milk (or non-dairy milk of your choice)

1/2 teaspoon apple cider vinegar (I use Bragg’s)

1 teaspoon vanilla extract

 

Make the streusel topping.  Combine the coconut sugar with the agave, mix together with a fork until it is all moist like brown sugar.  Add the pecans, cinnamon and chocolate chips.  Stir together, set aside.

Preheat oven to 350 degrees F.  Line an 8x8 inch square pan (9x9 also works fine!) with nonstick foil and spray lightly with a non-propellant cooking spray (I like coconut oil).  In a small bowl, make the flax egg, let it sit while you prepare the rest.  In another small bowl, combine the almond milk and vinegar, let sit.  In a medium sized bowl, combine the flour, baking powder, baking soda and salt, whisk together and set aside.  In a large bowl, add the coconut sugar, agave and coconut oil.  Whisk until well combined.  Whisk in the flax egg and almond milk mixture and the vanilla.  Stir in mashed banana (sometimes I pulse it in a food processor, sometimes I just mash them with a fork).  Fold in the dry ingredients.  Pour into the prepared pan and spread evenly.  Evenly sprinkle the topping over the cake batter.  Bake for 35 minutes or until a toothpick inserted comes out clean or with just a few crumbs.  Let cool on a wire rack completely.  Remove pan using foil edges.  Carefully remove cake from the foil and put it on a serving plate.

*Note—The original Absolutely Delicious Banana Cake I linked above also has streusel in the middle.  I did make it that way once (photo above), but decided it’s not necessary.  Good, but not necessary.  So if you’d like you can double the topping able and put half of it on half the batter in the pan.  It’s all natural sugars, so no harm done!

**Make your own, all-natural brown sugar.  Combine coconut sugar with agave (use amounts posted above in the streusel for the correct consistency) until moist.  It’s perfect, in my opinion!

 

 

Make your own healthy, all-natural “brown sugar”.  Combine coconut sugar with a touch of agave, raw honey or molasses, mix with a fork until all moist.  Use about 1/2 cup coconut sugar and 1 tablespoon agave/honey/molasses.  I love it!

If I had some more overripe bananas right now, I’d make this again today.  Guess I’ll have to wait another couple days. 

You may be wondering what is going on with my family.  Quick update, Scott graduated school last year and is 19, has a girlfriend that he spends all his time with when he’s not working at Taco Bell.

Parker is almost 16, almost done with driver’s ed, aching for a job and will start his sophomore year of high school soon!  He’s currently having “fun” with hair colors.  He did purple and a pink for a while, but his hair is currently an orange color (MS awareness???).

Taylor is 13 and starts 8th grade soon.  He’s busy being a crazy 13 year old and doing his best trying not to drive me crazy.  He’s pretty funny and still likes lots of creative crafty things.

Sam is 10 and about to start 5th grade.  This is crazy!  When I started my blog, Scott was 10 and my baby was a baby!  Waaahhhh!  They aren’t supposed to grow up so fast!  Sam loves baseball and discovered this year that he loves being the catcher. 

Kevin and I celebrated our 20th Anniversary in June!  Twenty years—what????  Crazy.  He’s amazing and treats me like a queen.  I don’t deserve him.  He receives awards at UVU for being an outstanding educator.  He got to be in a spread in UVU’s magazine as Captain America.  He’s my hero.  He’s a great professor, just took over as department chair in the business school at UVU, he’s a wonderful dad and the best husband!  So there.

For our 20th, since we didn’t get to take a big trip or anything (he taught for the summer session of school), he surprised me with a bunch of my favorite concerts over the last month, including New Kids On The Block/Paula Abdul, David Archuleta, the Utah Symphony and GENTRI and we got to spend some time together in Salt Lake City.  I’m spoiled.  Love my life.  My health is good.  MS is 100% stable, nothing new.  Besides being tired more than I’d like, I’ve got this.  Glad to be back here and hopefully I’ll post again soon!

Spicy Mixed Nuts (Refined Sugar Free, Paleo)

Looking for a munchy snack for New Year’s Eve?  These spiced mixed nuts are great!  They aren’t just perfect for New Year’s or any other holiday, I’d make them year round.  And they are pretty healthy—there are no refined sugars in them—just good Grade B maple syrup, and not even that much.  A little egg white to add to the protein and some great spices make these perfectly crunchy and delicious.  I’ve loved having them here while others around me are eating so many other treats that I no longer eat. 

I used pecans, almonds, and just a handful of cashews and hazelnuts along with some raw sunflower seeds.  I threw a little orange zest in the mixture and it’s good.  I wish I would have added a little more.  The kick from some cayenne is just enough, but if you’d like it even spicier, add a little more.  I was afraid and didn’t want to make them too spicy since I’m mainly the only one eating them around here.  Love the sweet combo of cinnamon, maple and orange.  It goes well with the cayenne, chili and cumin powder to make a great sweet and spicy flavor.

These made for some nice holidays gifts I also handed out.

Spicy Mixed Nuts (Paleo, Refined Sugar Free), by Katrina, Baking and Boys!

5 cups mixed nuts (I used a mixture of mostly pecans and almonds, with some cashews, hazelnuts and some sunflower seeds)

2 large egg whites

¼ cup Grade B maple syrup

½ teaspoon ground cinnamon

½ teaspoon cumin

1/4 teaspoon Ancho chili powder

¼ teaspoon cayenne powder

1 teaspoon grated orange zest

Preheat oven to 275 degrees F. Line a rimmed baking sheet with a Silpat or parchment paper. Put all the nuts in a large bowl. Whip the egg whites in a stand mixer or with a hand mixer for 2 minutes, until frothy. Add the rest of the ingredients (except the nuts) and fold it all together. Spread the mixture evenly on the baking sheet and bake for 45 minutes, stirring every 15 minutes. Remove from oven and let cool completely. Store in an airtight container. Or portion them out into cute gift bags and ties.

Salted Caramel Pecan Turtles Fudge

Do you like fudge?  Do you like the classic turtles candy, you know, chocolate, caramel and pecans?  I decided to combine them together and came up with this super easy, tasty fudge!  Decided to add a little salt on the top and think it’s a great addition if you like salted caramel. 

Do you have all your Christmas baking done?  I don’t.  But I never really do.  I always have things I run out of time to make or that I want to try for the first time.  I’ve made plenty of my “signature” Chocolate Chip Cookies, also made the same recipe and threw in a bunch of chopped up Andes Chocolate Mints.  Everyone has loved these, I probably haven’t made enough of them. 

Anyway, I whipped up the easy fudge that is just made with melted chocolate chips and a can of sweetened condensed milk, then decided to add the caramel and pecans.  A friend of mine gives us a nice square of real, homemade, cooked-like-grandma-used-to-make fudge every Christmas.  Even since I’ve been off gluten and refined sugar, I usually take a little taste.  It is divine!  My fudge is delicious, but much easier, and so I suppose I’m lazy.  Really I think it’s just because I’d rather bake cookies than spend time cooking fudge over the stove.

  Salted Caramel Pecan Turtles Fudge, by Katrina, Baking and Boys!

12 ounce package semi sweet chocolate chips

14 ounce can sweetened condensed milk

1 teaspoon vanilla extract

1/4 teaspoon sea salt

6 ounces caramel, chopped (or unwrapped caramel squares)

2 tablepoons heavy cream

3/4 cup pecans, lightly toasted, rough chopped

Flaked sea salt, optional*

Line an 8x8 inch square baking pan with non stick foil, leaving the edges overhanging a bit, spray it lightly with cooking spray.  Set aside.  In a glass microwave safe bowl, combine the caramel and cream.  Microwave in 30 second intervals, stirring in between each.  It should only take 1-2 minutes.  Let the caramel cool to room temperature.  In a medium sized saucepan over medium low heat, combine the chocolate chips and condensed milk.  Stir until melted and smooth.  Add the vanilla and salt and stir until combined.  Add the pecans and stir well.  Take a few spoonfuls of the caramel and carefully stir it into the fudge, without combining it completely.  The fudge thickens quickly, so spread it evenly in the pan.  Pour or spoon the remaining caramel over the top, then swirl it in and around the caramel with a knife.  *Lightly sprinkle salt over the top.  Feel free to leave off the salt if you’d like.  I was out of course, flaked salt and just used a little sprinkle of sea salt.  Refrigerate the fudge for at least an hour.  Remove from the pan using the foil edges and peel the foil off the back.  Cut the fudge on a cutting board into squares. 

I think it has just the right amount of caramel and salt and again, tasted a little for quality control.  Christmas is almost here!  Are you ready?

 

  

Apple Cinnamon Granola, Gluten Free, Refined Sugar Free, Vegan

I love granola.  I’m so happy that granola can easily be made gluten free—and refined sugar free.  It makes for a great snack.  Even when you just need to grab a handful and go.  But it also makes for a great breakfast.  I love it in a bowl with almond milk and some more fruit as well as with a little Greek yogurt, more fresh fruit and a drizzle of raw honey.  I almost always have some made and ready to eat at any time.  As I type this, I’m almost out of this yummy Apple Cinnamon Granola and need to make more.  Some Gluten Free Oats were on sale recently, so I have plenty in stock.  I love making all kinds and flavors of granola.  What is your favorite?
Apple Cinnamon Granola, Gluten Free, Refined Sugar Free, by Katrina, Baking and Boys!
4 cups gluten free old fashioned oats***
1/4 cup ground flax meal
1/2 cup raw sunflower seeds
1 cup chopped pecans
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 cup coconut oil
1/4 cup coconut sugar
1/3 cup unsweetened, natural applesauce
1 teaspoon pure vanilla extract
1 cup dried apple pieces, tossed in a little cinnamon (optional)
Preheat oven to 300 degrees F.  In a large bowl, combine the oats, flax meal, sunflower seeds, pecans, salt and cinnamon.  Stir together.  In a medium sized microwaveable bowl, combine the coconut oil and coconut sugar.  Microwave for 30 seconds.  Whisk to combine.  Add the applesauce and vanilla and whisk together.  Stir the wet ingredients into the big bowl of dry ingredients and stir until all is moistened.  Pour the mixture out onto a parchment or Silpat lined baking sheet.  Spread evenly.  Bake for 22-25 minutes, until golden brown.  Let granola sit untouched on baking sheet on wire rack until cooled, this helps the pieces stick together in bigger clumps if you like it chunky.  Stirring right after if comes out of the oven makes for separated pieces (which is still good!).  Once pieces are broken up spread the dried apple pieces around and toss evenly.  Store in an airtight container.  ***Don’t want to or need to worry about gluten free, just use regular oats, this works both ways!

Hmm, what kind should I make next?  Any ideas on flavors yet unseen?  I need more granola and I need it right now.

Bacon Jalapeno Cheese Ball

This is the cheese ball that changed everything at our house.  Haha, that’s a bit of an exaggeration, but it’s now the only cheese ball that is allowed to be made (and eaten) here and it’s been a couple years now.  All other cheese balls pale in comparison and according to Kevin just do not have enough flavor.  Does anyone else find it interesting that his favorite dessert is cheesecake, but he actually really doesn’t like cream cheese in any other form—except this loaded cheese ball.  It is loaded with his favorites, like BACON and jalapeno.  I think he’d even be happy if I’d make it even spicier, but then it would be too spicy for the boys.

I first saw a version of this cheese ball at Tracey's Culinary Adventures back in 2012.  Tracey’s blog is awesome and full of great recipes and photos.  She hasn’t been blogging much the last year or so (with good reason, she has the cutest little one year old girl keeping her busy), but you can still get recipes on her blog.  Check it out!  In my opinion, her recipe is spot on.  In Kevin’s opinion, he made me kick it up with a little more heat and I must say, it’s still not too spicy to eat if you don’t like things too hot.

The first photo is from one I made for a big Smith family dinner last Christmas.  I made two of them and they were gone in a flash.  Over this past weekend, I took the boys to a pumpkin patch and the farm has a big farmers’ market store that I didn’t know existed, including grass fed beef.  I’ll be back there, especially since their sign said they are open year round.  While waiting in line to pay for our pumpkins , we were standing next to some corn on the cob and other fresh veggies.  The boys found some cool looking jalapenos, so we bought some.  Check out the fun shapes.

We loved the one in the middle that looks like a half moon with a face.  After bringing these home from the market/pumpkin patch, it was decided by everyone that I HAD to make this cheese ball.  I almost couldn’t whip it up fast enough for everyone to dig in.  Kevin even had to run to the store for crackers—everyone’s favorite are Wheat Thins and we were out.  Quickly made the bacon while the cream cheese came more to room temperature.  Chopped up some jalapenos and pecans and got everything else out and ready.  I’ve always made this in a bowl, stirring by hand, in the past, but this time decided to do it in the food processor.  We liked how much more everything incorporated into the cream cheese, but left plenty of the jalapenos, bacon and pecans for the outside.  We love that the whole cheese ball is covered in the good stuff.  You’re the lucky one if you get to be the one who eats the few remaining pieces of bacon and jalapeno that didn’t make it onto the cheese ball.  That was Parker this time. 

 Here’s the cheese ball I just made the other night.  The family didn’t care how nicely I made it look, they just wanted to hurry and get to eat it, so it’s just a quick one.  But delicious still!

Bacon Jalapeno Cheese Ball, by Katrina, Baking and Boys!

1-8 oz. package cream cheese, room temperature

6-8 slices bacon (you can’t go wrong with too much bacon), I use uncured bacon with no preservatives

1/4 cup toasted, chopped pecans

1/2 cup shredded cheddar cheese

2-3 tablespoons chopped fresh cilantro

1/4-1/2 teaspoon garlic powder (to taste)

1/4-1/2 teaspoon onion powder (to taste)

1/4-1/2 teaspoon ground cumin (to taste)

1/8-1/4 ground cayenne pepper (to taste)

1-2 teaspoons Worcestershire sauce

juice of half a lime

a couple shakes of hot sauce (Tabasco), optional

2 jalapenos (ribs and seeds removed), finely chopped and divided

Crackers of your choice

Cook the bacon in a large skillet or a glass plate in the microwave (I used the plate and it took two batches).  Ideally, I cook bacon in the oven (375 degrees F) on a roasting rack so the grease drips down into the pan.  Takes about 20-30 minutes.  Transfer the cooked bacon to a paper towel-lined plate to cool.  I prefer toasting nuts in the oven (350 degrees F, 5-7 minutes), or you can put them on a plate in a single layer and use the microwave for 1-2 minutes, stirring half way through. 

Put the cream cheese, cheddar cheese, cilantro, garlic powder, onion powder, cayenne pepper, Worchestershire, lime juice, half the bacon and jalapeno and the optional hot sauce in the bowl of a food processor.  Pulse a few times, scrape sides of bowl and pulse a few more times until all combined.  Using a spatula, scrape the mixture into a ball on a plate that has the remaining bacon, jalapenos and the chopped pecans on it (mixed evenly).  Roll the cheese ball in the mixture until it is evenly coated on all sides.  While doing this, form it into a ball with your hands.  You hands will get a little messy, but it’s all for a good cause!  You can wet your hands slightly if you’d like, but I don’t usually need to do so.  Refrigerate for an hour to firm up the ball, or serve immediately if people don’t want to wait anymore!

Everyone else likes Wheat Thins with this cheese ball, but since I eat gluten free my favorite are these yummy chips I get at Costco called Food Should Taste Good Multigrain Tortilla Chips.  Love these—they are perfect for chips and salsa, nachos, this cheese ball, etc., and I like that they are pretty sturdy and will hold up to thicker things.  You’ll never made a plain ol’ cheese ball with just scallions in it again. (Ew.)

Chocolate Zucchini Snack Cake—Gluten Free, Refined Sugar Free

I have some zucchini (who doesn’t?!).  I decided to make something, and after making my “famous” Grandma Tiny's Zucchini Cookies so I could give them to some friends, I felt that I needed to make something I could eat, too.  Taking notes from the recipe for Gluten Free Chocolate Zucchini Brownies I made two years ago, I changed up a few things figuring these would be a little less brownie-like and have more of a cakey texture—and they do.  They are good.  I challenge anyone to test them out and see if they’d have a clue these are gluten free, have no refined sugar and are made with coconut oil instead of butter.  I even think they wouldn’t know they have zucchini, too.  I’m happy with my new snack! 

Part of the reason you can’t even tell they have zucchini is because when I make baked goods with zucchini, I prefer to use the finer side of the grater.

See the difference?  If you set the grated zucchini on paper towel while getting the rest of the ingredients ready, a lot of the liquid is drained from the shreds which helps you not end up with a wet mess when you’re baking with them.  When I made the cookies earlier, I forgot to use the smaller grate, so I put the zucchini (along with the brown sugar and oil I’d already mixed in with it) in the food processor and chopped it a little finer by just pulsing it a few times.  I think it worked perfectly!

I think it’s okay and necessary for the zucchini to be visible in zucchini cookies, same with zucchini bread, but for some reason not in chocolate things like brownies and cake.  Just don’t tell people who don’t want a vegetable in their baked goods and they wouldn’t even know.  ; )

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

1/2 cup coconut sugar

1/2 cup raw honey

1/4 cup organic coconut oil

1/2 cup raw cacao (or cocoa powder)

2 large eggs

1 teaspoon vanilla extract

1 cup almond flour

3/4 cup gluten free flour blend (with xanthan gum)

1/2 teaspoon baking powder

3/4 teaspoon fine sea salt

1 cup finely shredded, drained on paper towel for 20 minutes, packed zucchini

1/2 cup Enjoy Life mini chocolate chips (or chips of your choice)

1/2 cup pecans, roughly chopped, lightly toasted

Preheat oven to 350 degrees F.  Line a 9x9 inch baking pan with nonstick foil with edges creased down over the sides and grease lightly with coconut oil.  Set aside.  In a large bowl, whisk together the coconut sugar, honey, and coconut oil.  Add the cocoa powder and stir together until well combined.  Whisk in the eggs and vanilla.  Add the almond flour, gluten free flour blend, baking powder and salt.  Stir with a spatula until just combined.  Stir in the zucchini.  Stir in the chocolate chips and pecans.  Spread the batter evenly in the prepared pan.  Bake for 23-25 minutes, until a toothpick inserted in the center comes out with just moist crumbs.  Let sit on wire rack until cool.  Remove from pan using the foil edges.  Set on a cutting board and cut into desired sized pieces.  Snack away.

Mmmm!  Do you see the zucchini in there?  No.  You can’t tell it’s there, but veggies in cake equals healthy! ; )

Coconut Flour Brownies and The Benefits of Coconut Flour and Other Recipes

Do these brownies look gluten free to you, even grain free?  Not only are these refined sugar free (made with raw honey) they are also made with coconut flour.  You know that coconuts are not nuts, right?  With my diet changes of late (gluten free, mostly refined sugar free, mostly processed foods free), I have been using coconut flour (and coconut palm sugar and coconut oil) more and more.  I have really liked the results for all the different baked goods I’ve had when using coconut flour.  I love even more that it’s good for you.  Coconut flour is low in carbohydrates and high in fiber.  Check out more info about coconut flour at Nuts.com.  I always have some in stock now and love using it as a gluten free and grain free flour substitute.  Like these brownies.  I adapted a recipe from Empowered Sustenance for these brownies.  Great blog and source of healthy baked goods and other foods!

At first I thought I didn’t like the brownies, they are super dense, but I also thought they were not sweet enough.  I put them in the refrigerator to chill and tried one the next day and the flavor was much better!  I added pecans and Enjoy Life mini chocolate chips to them.  These brownie would be great with a healthy ice cream made with coconut milk and a little drizzle of melted chocolate on top!  But they are also great as a quick bite for a treat as-is now and then.  I keep them in the fridge.  I’ve always liked chilled brownies.

Coconut Flour Brownies, by Katrina, Baking and Boys! adapted from Empowered Sustenance

10 tablespoons (5 ounces) unsalted butter, melted

1/2 cup (40 grams) cocoa powder

3 large (free range) eggs

1/2 cup plus 2 tablespoons (210 grams) raw honey

1 teaspoon vanilla extract

1/2 cup minus 1 tablespoon (50 grams) coconut flour

1/2 teaspoon fine sea salt

1/3 cup chopped pecans (could use walnuts)

1/3 cup Enjoy Life mini chocolate chips

Preheat the oven to 300 degrees F.  Line an 8x8 inch baking pan with nonstick foil.  Grease lightly with coconut oil.  In a medium sized glass bowl (microwave safe), melt the butter.  Whisk in the cocoa powder.  Whisk in the eggs until fully incorporated.  Next whisk in the honey and vanilla extract.  Switch to a spoon and stir in the coconut flour and salt.  Then stir in the nuts and chocolate chips.  Spread the batter evenly in the baking pan.  Bake for 25-30 minutes until a toothpick inserted in the center comes out clean.  Cool on a wire rack.  Remove from pan using foil edges.  Cut into pieces.  (You may chill the brownies, too.)  Keep in an airtight container (I prefer in the refrigerator).

I have plenty of other recipes that use coconut flour as well.  Check them out here:

Almond Joy Coconut Brownies

Healthy Dark Chocolate Peanut Butter Truffles or these Healthy Peanut Butter Caramel Chocolate Truffles

Grain Free Gingerbread Blondies with Chocolate Chips

Grian Free Almond Butter Chocolate Chip Cookies

Grain Free Chocolate Bundt Cake with Chocolate Ganache

These were all fantastic and I’ve either made them numerous times already or will be making them again for sure!  Stock up on coconut flour and don’t run out, it’s great!

 

Salted Mixed Nut Brittle

I’m here!  I know I haven’t been blogging as much and it makes me sad, but one can only do what they can do, right?  Before Christmas is here (it’s almost here!), I wanted to share this perfectly crispy, but not tooth-breaking-hard mixed nut brittle.  That’s right—mixed nuts.  Why not use other nuts and not just peanuts in a brittle?  I’ll never go back to just peanuts again.  In fact, this brittle doesn’t even have peanuts.  I used a mix that is peanut-free. 

My friend, Paige (chef extraordinaire), who blogs at For Love of the Table first introduced me to this brittle (the link to her blog is the recipe!) and I’ve made it numerous times since.  I used some Planters mixed nuts that have lots of pistachios as well as the usual cashews, almonds, pecans and some Brazil nuts.  Hazelnuts would be so good, too!

This brittle is easy (the stove does all the work).  Some sugar and water, a little corn syrup and butter are dissolved, then brought to a medium boil.  The only difference for me compared to Paige’s instructions is that she says it should take about 10 minutes to come to hard crack temperature and mine took almost 20 minutes.  Just make this when you have some time to hang around the kitchen and babysit it a bit, but you can plan to easily get a few other things done while it’s cooking away.  Check out Paige’s blog post for not only the recipe, but I love that her posts are always so full of the best instructions.  I have never had a “recipe fail” when I follow the directions in her recipes. 

I love Paige’s tip to have the nuts on a baking sheet in a low temperature oven to warm them while the brittle is cooking.  Once the mixture is at the right temperature, you need to quickly add the nuts, stir and spread it on a buttered sheet.  It begins hardening quickly, so to have the nuts warm, it helps the process, rather than if you add colds/room temperature nuts, it brings the brittle to a cooler temperature faster and makes it start hardening before you can even spread it on the baking sheet!  Here’s where I forgot (waaaahhh!) to salt the brittle while it was still soft enough to keep the salt on top, but definitely add it as soon as you spread it because the salt is a great addition, even if you’re already using roasted, salted nuts.  And it looks great with those little white specks on top.  Even though mine was a bit hardened when I remembered, there is still a little finer salt on the top.  I hurried and ground my pink Himalayan sea salt over it, so it wasn’t as course as it should be.  But this brittle sure tastes great!

You know how when you break it in to pieces and smaller bits and chunks break off?  I might have tasted a few of those, but only if there was a healthy nut in them.  ;  )

Here’s the link to the recipe again on Paige’s blog.  If you like or love brittle—make this!  It’s fun and perfect to give as gifts, too.

Chocolate Fudge Cookies—Gluten Free

Gluten Free Chocolate Fudge Cookies

Who said gluten free can’t be good?  These cookies, while a bit of a splurge for me, were heavenly and so worth it!  I often change up lots of things in a recipe, like replacing the butter with coconut oil, using coconut sugar for granulated sugar, and using gluten free flour instead of all purpose flour.  This time, since it wasn’t that much butter, I left the butter.  I also used organic cane sugar, which is still a cheat for me, but it made these so good.  I won’t make cookies quite like this very often, but these sure made for a heavenly chocolate treat for a few days when I did make them. 

The recipe I adapted these from is on Anna’s blog, Cookie Madness.  She received the recipe from someone named David who told her these were the best cookies he’s ever had.  They looked so good.  When she mentioned that he told her they were also good gluten free, I knew I had to make them.  So glad I did.  These will be a definite splurge for me when I make them again. 

For the chocolate, which is melted with the butter (and I must say, that sure is a heavenly scent-chocolate and butter melting), I used Enjoy Life chocolate chips, which are dairy, soy and nut free and made with evaporated cane sugar.  So really, these are a healthy treat.  Right?

Chocolate Fudge Cookies, Gluten Free (optional), by Katrina, Baking and Boys!

8 ounces Enjoy Life chocolate chunks (or any chocolate you choose)

3 tablespoons unsalted butter

2 large eggs

1/2 cup plus 2 tablespoons organic cane sugar

1/2 teaspoon vanilla extract

6 tablespoons gluten free flour blend (or all purpose flour)

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 cup Enjoy Life mini chocolate chips (or any chocolate chips)

1/4 cup pecans, chopped

Preheat oven to 350 degrees F.  Line baking sheets with parchment paper.  In the top of a double boiler, add the 8 ounces of chocolate and the butter and melt it over simmering water.  (This can also be done in a microwave safe dish in the microwave set at a lower power level, stirring every 30 seconds).  Let the chocolate mixture cool slightly.  Combine the eggs and sugar in the bowl of a mixer and beat until thick and pale.  Add the chocolate mixture and vanilla and beat until well combined.  Whisk together the flour, baking powder and salt in a small bowl.  Stir it into the chocolate mixture.  Fold in the extra chocolate and nuts.  Let the batter sit until it’s completely cooled, about 15 minutes, but the batter can also be chilled for 30 minutes or so.  Using a medium sized cookie scoop or a tablespoon, put the cookie dough balls onto the baking sheet, spacing them about 2 inches apart.  Bake for 10 minutes.  Let cool on baking sheets for a few minutes before moving them to a wire rack. 

You know you want a bite!

Chocolate Peanut Butter “Granola” Bars (Oat and Grain Free)

These might just look like every other granola bar you’ve seen and you might even be wondering why “granola” is in quotes in the title.  That would be because there are no oats or grain in these.  The kick of flavor from all the different nuts, coconut, and of course, chocolate is heavenly in these bars and the grain is not missed at all.

I made these right before my family reunion in June.  When getting out other desserts to share, I snuck one of these out of the fridge for me (since I’m not eating any of the other treats that were available) and my brother, Matt, asked what they were.  He was interested in them since he tries not to eat much sugar and he knew they were probably healthy since I was eating them.

Within minutes, they were almost completely gone.  Matt loved them.  He encouraged others to try them and they liked them as well.  I hurried and snuck a couple more bars to save for me for another time and let them get devoured.  Without oats and other grains, the nutty flavor is intensified and these have just the right amount of chocolate.

I got this recipe from Danielle’s blog, Against All Grain.  Love her blog and cookbook and her!

Chocolate Peanut Butter “Granola” Bars, adapted by Katrina, Baking and Boys! from Danielle at Against All Grain

1/4 cup (84 grams) raw honey

1/2 cup (148 grams) organic, natural peanut butter

2 tablespoons (28 grams) coconut oil

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup raw almonds

1/2 cup raw walnuts

1/2 cup raw pecans

1/2 cup raw cashews

7 pitted dates, roughly chopped to check for pits

1/4 cup raw sunflower seeds

1/4 cup shredded, unsweetened coconut

1/4 cup Enjoy Life mini chocolate chips

Line an 8x8 inch baking pan with nonstick foil.  Set aside.  In a small saucepan, combine the honey, peanut butter, coconut oil and salt.  Heat until all melted and combined together.  Stir in the vanilla.  In the meantime, put all of the nuts and the dates in a food processor and pulse until mixture resembles course sand.  Add the sunflower seeds and coconut and pulse a few times until they are mixed well with the other nuts.  Remove the peanut butter mixture from the stove and stir the nut mixture into it.  Once it is all combined, pour the mixture into the prepared pan.  Place a piece of parchment or waxed paper on the top and press it down evenly with your hands.  Remove the paper from the top and sprinkle the chocolate chips on top and again using the parchment/waxed paper, press them in to the top of the bars.  Put the pan in the freezer and freeze for 2 hours.  Remove bars from the pan and the foil and cut into desired sized bars on a cutting board.  Store in an airtight container in the fridge for 2 weeks.

It’s official, I am making these again today.  They are full of nuts and pretty sweet, I think the bars could even be cut smaller than I did in the photos.  But at this size, they are a perfect snack or energy bar.