Hidden veggie brownies—a gluten-free dessert recipe

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix). You can do this by hand or in a stand mixer like this one.

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Decadent Cadbury Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 baking pan lined with parchment and sprayed with coconut oil spray. For a thicker brownie, try a 9×9 pan like this one. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Gluten-free Blueberry Pie

Last week my three-year-old son Gus asked me: “Mom, you make me a blueberry pie?” Of course I immediately ordered the ingredients. This one was made with frozen wild blueberries and definitely had a fresh texture. You can use any gluten free pie crust doe this! This one is my go to. And my favorite gluten free flour (King Arthur) can be purchased here: https://amzn.to/3c8lneK.

Ingredients:

  • Three cups frozen organic wild blueberries
  • Three tablespoons corn starch or arrowroot powder
  • 1/2 cup to 3/4 cup honey, to taste
  • 1 tsp cinnamon (or more to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp cardamom
  • A dash of sea salt
  • 1 apple, peeled and grated (I used honey crisp)
  • Five teaspoons butter
  • 1 egg (for an egg wash before baking)

After rolling out one half of the crust and lining a pie pan with it, mix all of the filling ingredients except the butter. The apple helps it hold together, but you won’t taste it or see it in the final product. Pour the filling into the prepared crust. Drop the teaspoons of butter into the filling, evenly spaced.

Add your top crust. I did mine in a lattice style (Here’s a tutorial!). Brush the beaten egg over the top of the crust with a pastry brush. Bake at 400 degrees for 20-30 minutes, or until it’s golden brown. Let cool completely.

This pie has a very fresh texture! If you like more of a jelly-like filling, you can cook the ingredients in a saucepan for ten minutes before filling the pie.

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Chocolate Dessert Shakes With Protein for Kids

This one is a kid favorite. And a hot tip, the leftovers can be combined with some baileys for Mom for after they go to bed.

Recipe:

Two tablespoons good cocoa powder. This kind is my favorite.

A half scoop of grass fed whey. We use this kind.

3 cups ice

One cup of coconut milk (the kind in the carton, not a can)

About a tablespoon of raw local honey.

Blend! This makes three 8 oz servings or four 6 oz servings. I also added a couple of marshmallows for my kiddos.

Coconut milk tapioca pudding (with fruit purée)

I love puddings of all kinds and tapioca is no exception. Tapioca is one of those things I always plan to make but rarely do, so when I saw that I had some in the pantry I went to work. This recipe has fruit, and you can sub it for any type or omit it completely. You can also add spices like cinnamon or nutmeg if you like.

Ingredients :

  • 1/3 cup tapioca pearls (I used this kind)
  • 3/4 cup water
  • 1 can full fat coconut milk
  • 1 tablespoon grassfed gelatin plus four tablespoons water
  • 1 cup frozen or fresh peaches
  • 1 cup frozen or fresh strawberries
  • 1/3 cup sugar
  • 1 tsp. Vanilla extract
  • Two eggs, separated
  • 2 tablespoons butter

Directions:

Add the tapioca, water and coconut milk to a sauce pan. Let the pearls soak for 30 minutes. Meanwhile, set the fruit (defrosted) in a bowl with the sugar and let them sit for a few minutes. Beat your egg whites until they are stiff. Then, add four tablespoons of water to your gelatin and stir it up a bit to dissolve. Let it bloom for five minutes.

Purée the fruit mixture, either with an immersion blender or a regular blender. Set aside.

Once the 30 minutes is up, turn your burner to medium heat and start whisking the tapioca mixture. Before it gets hot, add the egg yolks and whisk them in. Add the gelatin and whisk it really well so no gelatin pieces remain. You’ll bring the mixture to a simmer, while constantly whisking. Don’t let it fully boil or it will scald. This process takes about ten minutes. Add the butter and stir until it melts.

Turn the heat off and add the puréed fruit, folding it in to combine. Add the vanilla, and allow the mixture to cool about ten minutes.

Add about 1/3 cup of it to the egg white and stir to temper them (so they don’t cook when you add them to the pudding). Fold this mixture into the pan and whisk until completely combined. Serve and enjoy!

Decadent Cadbury Gluten-Free Brownies (with hidden spinach)

Brownies are asked for all the time in my house. It is difficult to get just the right combo of chewiness and fluffiness – the ratios have to be just right to get them how you like them. I have probably made 20 different brownie recipes and experimented with several of my own. This one is a little chewy, a little cakey, very moist, and has a sweet and saltiness I love. It also includes my favorite chocolate bar in the world — Cadbury Dairy Milk — and two cups of spinach, which serves to cut the sweetness, add moisture, and force some nutrition into my picky children. If you have picky eaters like I do, these brownies feel like winning.

Ingredients

  • Two sticks of unsalted, grass fed butter. (Click here for the one I like)
  • One large Cadbury Dairy Milk Chocolate bar
  • 1 cup organic semi-sweet chocolate chips
  • 1 cup coarse sugar
  • 1/4 cup gluten-free flour blend
  • 1/4 cup oat flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 1 teaspoon almond extract
  • 3 large eggs
  • 2 cups fresh spinach
  • 1/2 cup unsweetened raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt

Directions:

Preheat the oven to 350 and prepare your pan. I like to use a 9×13 Pyrex lined with parchment and sprayed with coconut oil spray. Melt the butter and chocolate together in the microwave. Stir to mix it. Place the spinach in a blender and pour the butter mixture over it. Blend until totally smooth and there are no chunks of spinach.

Crack the eggs into a batter bowl and whisk lightly until they are completely blended. Slowly whisk in the chocolate/butter/spinach mixture. Once blended, slowly add in the sugar, flour, oat flour, cocoa powder, baking powder and salt. Add the extracts, and mix just until blended (don’t over mix).

Pour the mixture into the pan and spread evenly. Bake about 28 minutes or until a toothpick comes out clean (check it at 25 minutes because ovens vary).

Allow the brownies to cool at least 30 minutes. These do crumble a little bit when warm, so send the kids outside to enjoy them!

Cranberry Custard Pie

I have a little trick at the holidays. I am sensitive to gluten and dairy, which is easy to avoid on main dishes like turkey. But for dessert it’s a little more dicey, so I always bring one of my own. I’ve had this recipe rolling around in my head for awhile and finally decided to try it out. It’s gluten free and has all of the holiday flavors you want. I didn’t re-invent the wheel on the crust–I use this recipe. (Note this crust does have butter but can be subbed with a non-dairy dupe!)

For the custard:

  • 1 can of organic coconut milk, or for thicker custard, 2 cans refrigerated, just skimming off the cream.
  • 4 egg yolks (save the whites for a merengue or omelette later!)
  • 2 tablespoons gelatin (grass fed if you can find it!)
  • 2 tablespoons arrowroot flour
  • 1 teaspoon vanilla
  • 1/2 cup raw, local honey

For the cranberries:

  • 1 bag or about 3.5 cups fresh cranberries
  • 1 cup boiling water
  • 1/2 cup raw, local honey
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla

First, boil the cup of water in a small sauce pan. When it comes to a boil, drop in the cranberries. When they start to make that beautiful “pop” sound, add the honey, vanilla and spices.

Give it a stir and let it simmer on low for about ten minutes, or until it has the consistency of a slightly drippy cranberry sauce. Before it cools, strain the juice into a bowl, and let it sit.

Put the tablespoon of gelatin in a small bowl with about 3 tablespoons of water to let it bloom. In another sauce pan, add the coconut milk and egg yolks and begin to whisk over high heat. When a little bit of foam begins to form, add the honey and turn the heat to medium-low. You don’t want to bring this to an actual boil. Add the gelatin and arrowroot powder and whisk vigorously. When it seems just about to boil, turn off the heat.

You should have a bowl of strained cranberry sauce by now. Whisk it into the custard mix.

Let that mixture sit to cool while you prepare the pie crust, linked above. I like this crust, because unlike some other gluten free crusts it rolls and handles just like regular flour.

I separated my crust into two pie pans, but you could make one larger one. It sets up quicker if you make two smaller pies. Once you’ve lined your pans with the crust, pour the custard mix in. Place the pie(s) into the oven and bake at 350 for ten minutes. Let the pies cool for about 20 minutes, or until room temp.

Gently drop small spoonfulls of the cranberries onto the pie, so there will be cranberry in each bite.

Last but not least, roll out the last bit of dough and cut it into simple leaf shapes, dropping them onto the top of the pie in a circle. Bake at 400 degrees for 20 minutes. Allow to cool thoroughly, at least two hours before slicing.