Pumpkin Chocolate Chip Bunt-let (Gluten free)

Happy Fall! It is a wonderful time of year to enjoy pumpkin. I called my daughter yesterday and she was making pumpkin bread. It was a rainy day. It was on my mind too. What can I make with pumpkin. I must admit. I enjoy pumpkin all year. It isn't just for Fall in my eyes. I was telling my daughter- in-law she should make pumpkin chocolate chip cookies today.  I have gotten smarter through the years to buy a supply of pumpkin when it goes on sale. :)  I learned from my experience of going to the store and having them out of pumpkin during the Fall season. That was sad. :(

My family our fans of these cute little bunt-lets. They are so fun to make. I found an awesome pan here . It is so easy to use and they come out so easily. I opted to make these today with just a light sprinkle of powdered sugar. They were so delicious. Full of flavor and they tasted so good warm. The recipe could be made into muffins or a small 8X8 cake. I made it gluten free you could also make it with regular flour.  Happy baking.

Ingredients: Heat oven to 350  Makes 6 buntlets

1/2 Cup Canned Pumpkin

1 Tablespoon Vinegar

1/4 Cup Water

3 Tablespoons Oil (Grape seed Or oil of choice)

1 egg

1 teaspoon Vanilla extract

1 Cup Almond Flour

1/2 Cup BobRed Mill gluten free flour or regular flour

1/2 Cup coconut sugar or Sugar of choice

1 Tablespoon Pumpkin Spice seasoning

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 mini chocolate chips (Optional)

powdered sugar for topping

1. In a small bowl pour in first 6 ingredients. Whisk for a couple minutes and let sit. 

2. In another small bowl pour in flours, sugar, pumpkin spice, baking soda, baking powder and salt. Whisk until all combined.

3. Pour liquid into dry ingredients. Mix until just combined. Don't over stir. Fold in the chocolate chips. 

4. Spray non stick cooking spray on pan of choice. 

5. Pour batter into pan. (Bunt-let, muffin or 8X8 Square)

6. Bake approximately 20 min.  

7. Tip over pan on to cooling rack. 

8. Dust with powdered sugar and Enjoy every bite. 

9. Store leftovers in airtight container. They can be frozen. 

 

Carrot Cake Bites

I love the ingredients in carrot cake. This is a fun way to get a mouth full of the flavors of carrot cake in a snack bite. They passed the taste test with my 3 year old grand daughter and my husband. Eating one is not enough. I hope you are having a beautiful week. 

Carrot Cake Bites

Ingredients  makes approx 16 bites

10 medjool dates Pitted

1 cup  pecans

1 cup  almonds

1/2 cup shredded carrots

1/3 cup unsweetened shredded coconut

1 1/2 Tablespoon of coconut oil

2 teaspoons cinnamon

pinch of salt 

Directions

Pour all of the ingredients into a power blender and blend until crumbly. It will require you turning on and off the blender to stir with a rubber scraper to redistribute the mixture. Then when process  of blending is complete, roll the mixture into small balls. Store in an airtight container in the fridge. Enjoy

 

Coconut Seed Clustered Granola (Grain Free)

 Hi, It has been a while since I took the time to put in a recipe. I still love creating recipes. Britney my daughter has been busy creating too. She is expecting her first daughter after 4 boys very soon. We are excited.  She is a busy Mama.  Our family gets three beautiful grandchildren this year. Great things are happening.

I found some coconut clusters at Costco a while ago. They had coconut, seeds and chia in them and I fell in love with them. Well I have a large bucket of shredded coconut, and so I thought it would be fun to try, and make some on my own. My belief is it is always a healthier option to make your own if you are able to.

Well I made this last week for some friends and it was a big hit with my friends and family so I thought it would be fun to share it with you. I love it!

Ingredients

2 Tablespoons Coconut Oil                  

1/4 Cup Honey

4 Cups of Unsweetened Coconut Flakes

1 Cups Raw Pumpkins Seeds

1 1/3 Cups Raw Sunflower Seeds

6 Tablespoons Chia Seeds

Directions

Stove top method 

In a large pot on the stove. Turn the heat to medium and pour in the oil and honey. Stir together and heat until warm. Then stir in the coconut and turn down the heat to medium low. Stir in the coconut in with the honey mixture until the coconut is all covered. The coconut flakes will start to turn golden. Stir in the seeds and continue to stir until the coconut is a light golden brown. 

Take pot off of the stove and pour the mixture on to a parchment paper or greased pan. Spread out and let cool. Store in an air tight container. 

In oven method Preheat oven to 325

Pour all of the Ingredients into a bowl. Stir it until all ingredients are combined. Pour ingredients on to greased cookie sheet. Spread out the ingredients evenly. Place pan in preheated oven. Bake for 13-20 min. Until the coconut turns light golden brown. You can stir the granola halfway through for even baking. 

Take out of the oven and cool. Store in an air tight container.  Enjoy!

Oatmeal Chocolate Chip (Gluten free & Dairy Free)

It is crazy we already have some snow on our mountains. We will see how long it lasts the weather can shift back and forth. I went on a walk and took in all the beauty. The water was running down the wash. I love the sound of water. The leaves on the trees are starting to turn beautiful colors. They looked so vibrant. The colors on the mountain are starting to change. Some beautiful flowers still. We live in a beautiful world. 

I have a grandson who is all a restricted diet so I try to cater some foods to his needs. He gets so excited when he knows its a green light and he knows he can eat it. If you don't have diet restrictions then you could use the regular oatmeal. Don't be scared away from these. They have great flavor and chewiness. All of my family enjoyed them.  Enjoy!

Ingredients

1 cup gluten free old fashioned oatmeal
1 cup gluten free oat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup honey
2 eggs or (2 Tablespoons ground flax + 6 Tablespoons water whisk together. Set aside 15 min.)
1 teaspoon vanilla
1/2 cup chopped up dark chocolate chips (Dairy free if desired)
1 cup gluten free old fashioned oatmeal.

Directions

1. Heat oven to 350.
2. In a medium size bowl whisk together oatmeal, oat flour, baking powder, baking soda, and salt.  Set aside.
3. Stir in bowl or blend in blender oil, sugar, honey, eggs and vanilla.
4. Fold in the dry ingredients until all combined.
5. Fold in chips and oatmeal until all combined.
6. Scoop on to cookie sheet and bake for 8-12 minutes. don't over bake.
7. Take out of oven and cool cookies on cooling rack.
8. Store in airtight container and store in fridge or freezer.

Golden Pumpkin Muffins (Gluten free, Vegan, Dairy free,)

I went on a walk this morning it couldn't have been more beautiful. It was so invigorating. I love going on walks. Hope your week is starting off great too.

It is that wonderful time of year when everyone starts buying pumpkin and baking wonderful bakes goods. These were sooo good. I loved eating two muffins at a time. I love pumpkin! I hope you do too.

Ingredients

1 cup pumpkin puree
1/4 cup coconut oil
1/4 cup honey
1 egg or flax eggs (1 tablespoon ground flax + 3 tablespoons water, whisk together set aside for 15 min.)
1 teaspoon vanilla
1 1/2 cup gluten free oat flour
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/3 cup chopped up dark chocolate chips (Vegan chips if desired)

Instructions

1. Heat oven to 350. Grease muffin cups.
2. Blend together in blender pumpkin, oil, egg and vanilla. blend until smooth.
3. Pour in dry ingredients into the blender, flour, almond flour, baking soda, cinnamon, cloves, nutmeg, and salt. Pulse until just combined. (You could also stir it in with a spoon.)
4. Fold in the chocolate chips.
5. Scoop into greased muffin pans. Place in preheated oven. Bake for 15 min or until done.
6. Cool on wire rack.
7. Store leftovers in airtight container. Store in fridge or freezer.

Healthy No Bake Brownies (Gluten Free)

It is so wonderful to enjoy this time of year. I am hanging on to the warm weather as long as I can. There are still a lot of beautiful flowers too. I love warm weather. I love to go on morning walks and take it all in. I exercise as much for my mental health as my physical health. It is so healing. It gives me time to ponder and get things sorted out in my head. I also have done some meditation. I know I have a daughter and son that really like meditation. I want to do that more.

It is wonderful to be able to create little snacks that taste really good and are healthy at the same time. These are taster approved my daughter ate one and then came back for a second one. :) Winner!

They whip up fast and you can make extra for later. You can make them with gluten free oat flour if you are eating gluten free.

Ingredients

1/2 cup of oat flour*(Gluten free)
1/2 cup unsweetened cocoa powder
1/4 cup ground chia (Optional)
1/4 cup dark chocolate chips chopped up*
3/4 cup almond butter
1/4 cup honey
1 teaspoon vanilla
2 Tablespoons coconut oil

Directions  (makes about 10 brownies)

1. In a mixing bowl, mix together all the dry ingredients: flour, cocoa, chia* and chips. 
2. Blend together in blender almond butter, honey, vanilla and oil until all creamy.  Mix into dry ingredients until all combined. 
3. Scoop into balls with a cookie scooper or with spoon. I rolled them into smooth balls with my hands. Delish!
4. Left overs can be stored in an air tight container and store in fridge or freezer.


*I just blend up old fashioned gluten free oatmeal in the blender until it turns to powder.
*I put the chocolate chips in the blender for a couple seconds to break them into smaller pieces.

Delicious Zucchini(Bread) Waffles (Gluten Free)

It is a wonderful idea to find ways to add vegetables to the foods you make. My daughter was talking to me about the idea of starting at breakfast and adding the vegetables to what you are making. Great way to start your day. So I did that today and they were delicious. I have always loved zucchini bread this is a great way to capture the flavor with out all the sugar. 

You can either use gluten free flour or whole grain. I tried both and they worked great. I have a Cusinart waffle maker that makes them crispy on the outside and soft inside. Yum!!!

Ingredients

1 cup gluten free flour * or whole grain flour
1 1/2 cup water
1 egg
3 Tablespoons of olive oil
3 Tablespoons of coconut sugar or other sweetener
1 cup grated zucchini
2 Tablespoons of baking powder
1 teaspoon of cinnamon
2 Tablespoons of chia * optional

Directions serves 2-3

1. Preheat waffle iron and spray with non stick cooking spray.

2. Pour all the ingredients into the bowl and stir just until all mixed.

3. Pour on to hot waffle iron and bake to desired doneness.

4. Take out and enjoy. I have frozen the leftovers and put in toaster when I was ready to eat them. I love them with apricot jam.

* I used gluten free Namaste flour.

Cashew Butter Brownies (Gluten Free, Paleo, Vegan)

 These fun brownies are chewy and delicious. No flour added to them. It is a great little snack or dessert. No added flour, so they are gluten free. Chia added instead of eggs so they can be vegan if you add vegan chocolate chips.

Ingredients

2 Tablespoons of ground chia seeds (Can grind in small coffee grinder)
1/3 cup of water
1 cup of cashew butter
1/4 cup dark chocolate chips (Use vegan for vegan option)
1/3 cup coconut sugar
1 teaspoon of vanilla
1/3 cup water
1/2 teaspoon of baking soda
1/4 cup dark chocolate chips (I like the mini chips)

Instructions  Preheat oven to 350

1. In a small mix together ground chia and water.  Let the mixture start to turn into a gel. Then mix in a mixing bowl or blender, chia mixture, chips, sugar, vanilla, water, baking soda. Until all combined.

2. Fold in the remaining chocolate chips. Pour into a greased square pan. (I like cooking in stoneware dishes for best outcome.)

3. Bake for 20 minutes or until cooked all the way through. Cool and cut into squares. Makes about 20 squares. Store leftovers in airtight container.

Granola and Berries (Gluten Free option)

I think Breakfast is one of my favorite meals. I love when I add berries to what I am eating. It brings me so much joy to see all the beautiful colors plus I love berries and the added nutrition they add to the meal. Yum! Enjoy a great way to start your day.  It also makes a wonderful snack. 


It is wonderful to be enjoying Summer and all the fun that goes along with it. We had a wonderful family reunion with 90 of us. We love our family. It is so nice to have so many people that love you and are their to support you. I also can't get enough of this sunshine and blue sky. I love the warm nights with the slight breeze. I think that is what it will be like in heaven. 



Ingredients

Granola

2/3 cup honey
1/2 cup coconut oil

3 cup  old fashioned oatmeal (gluten free)
1 cup almonds chopped up coarse
1/4 cup sesame seeds
1 cup sunflower seeds
1 cup unsweetened coconut
1 teaspoon cinnamon
1/2 tespoon fresh ground nutmeg

* dried fruit optional raisins, dates, craisins etc..

Directions: Heat oven to 250
1. Melt the honey and oil together in a small bowl. On the stove or in the microwave. Set it aside.

2. Put all the dry ingredients in a bowl together. Pour in the honey mixture. Stir till all combined. 

3. Put a parchment paper on 1 cookie sheet.  Pour the granola on to cookie sheet. It will be thick. 

4. Place in the oven. Bake 30 min. Stir a couple times during cooking time.  

5. Let cool on the counter and store in an airtight container. 

6, Pour granola into a bowl add fresh berries (blueberries, raspberries, strawberries) and then pour on  almond milk or cashew milk poured on top.  Enjoy!

Pumpkin Chocolate Chip Power Cookies (Gluten Free)

Recently we lost a dear friend. I felt like she was part of of our family. She is my son's mother-in-law. She lived an amazing life on this earth and I know she still lives and will continue to touch many lives. I was humbled to see how she fought through a very tough battle of cancer for 2 years. She gave it everything she had. She was an inspiration to us. I was reminded again after attending a celebration of her life, that life is short. I also noticed that what was remembered about her was how she loved and served her family and others too. It made me want to be a better person. I think that is why we lose those we love. It makes us reevaluate what we are doing in this life. I learned a lot from this experience. Do what is most important each day. 

I am always in the mood for chocolate chip cookies. I wanted something gluten-free and these were wonderful. I wrapped them up and put them in the freezer. They are ready for a quick breakfast, snack, lunch or dessert. I love them!!!!

Ingredients  Makes 8-10 depending on size you make them

1 egg

1/2 C almond butter (I made homemade)

1/2 C pumpkin puree

4 tablespoons honey (If you want sweeter add 2 more tablespoons)

1 C old fashioned oatmeal (gluten free)

1/2 C quinoa flakes

1 teaspoon baking powder

1 teaspoon cinnamon

1/2  teaspoon nutmeg

1/4 teaspoon sea salt

1/3 C dark chocolate chips (chopped smaller if desired)

(You could replace chips with raisins or dried cranberries)

Directions

1. Heat oven to 350. Line cookie sheets with parchment paper
2. Combine egg, almond butter, pumpkin, and honey in a large bowl.
3. Stir in oatmeal, quinoa, baking powder, cinnamon, nutmeg and salt until all combined.
4. Fold in chocolate chips
5. Scoop on to cookie sheet. I flattened them a little.
6. Bake about 10 min or to desired doneness.
7. Cool on wire rack. If desired wrap them individually in plastic wrap and place them in in a large ziplock and store in freezer.

Chewy Almond Oatmeal Cookies (Gluten Free)

These cookies got gobbled up by my family they are chewy and delicious. It was fun to use almond flour in them and have them turn out so well. They had great flavor .

Ingredients

1/2 C honey
2 T coconut oil or another kind of oil
1/2 tsp almond extract
1 egg
1 1/2 tsp baking powder
2 T warm water
1/8 tsp salt
1 1/2 C Oatmeal gluten free
1 3/4  C Almond flour Bobs Red Mill
1/2 C dark chocolate chips

Directions    Heat oven to 350  makes about 20 cookies

1. In a small bowl pour in the honey, oil, extract and beat together until smooth.
2. Then beat in egg.
3. Pour baking powder into a small bowl and stir in water until all combined. Stir into egg mixture.
4. Then stir in salt, oatmeal and flour. Until all combined.
5. Fold in the chips.
6. Scoop on to cookie sheets. I flattened them a little with a spatula.
7. Bake until light golden about 8-10 min. Take out of the oven and place the cookies on cooling rack. Enjoy!!!! So chewy and good.

* If the dough is too sticky add another 1 to 2 T flour.

Chocolate Covered Cookie Dough (Low Sugar)

 It is hard to resist a spoonful of cookie dough. This is a great way to enjoy a spoonful with out the guilt. So indulge yourself with a mouthful of yum. The nice thing is they are filling too. A great little snack with protein.  #Gluten Free #Low Sugar

Ingredients

1 C cashews unsalted pieces
2 T coconut oil
1 tsp vanilla
2 T honey or sweetener of your choice
1 C  Bob's Red Mill old fashioned oatmeal (gluten free)
1 C unsweetened shredded coconut *optional
2 T  Bob's Red Mill chia * optional
1/4 C dark chocolate chips chopped up
1/4 C dark chocolate chips
1 T coconut oil

Directions  makes 16

1. Pour into a blender cashews, oil, vanilla and honey. Blend and pulse until creamy.
2. Pour in oatmeal, coconut, chia, and blend and pulse till all combined and cookie dough consistency.
3. Stir in the chocolate chips roll into bite size balls.
4. Place on non stick pan. Place in freezer to harden about 20 min.
5. In the meantime put chocolate chips in a microwave safe bowl add oil. Put in microwave about 45 seconds. Long enough to melt the chips. Stir together and let cool.
6. Take the bites out of the freezer and dip into chocolate. Place on non stick pan.
7. Place back in the freezer and and let harden about 20 to 30 min.
8. Take out and indulge yourself. Store left overs in air tight container in the fridge or freezer. Yum!

Chocolate Mousse (Dairy Free)

Isn't anticipation for happy things ahead the best. I am looking forward to seeing my new little granddaughter tomorrow. Such an amazing miracle to see these little ones come to earth. She is a lucky little girl to have 2 wonderful parents. I love being part of a great family that keeps on growing. :)

I made this the other day and it was smooth and creamy. It tasted really yummy with fresh strawberries. It is low in sugar and so fast and easy to make.

Ingredients
1 cup dark chocolate chips
2 tablespoons honey or vegan sweetener
1 cup canned coconut milk
Top with fresh fruit or your favorite topping.

Directions
1. Melt the chocolate chips and honey in a small saucepan over low heat, stirring frequently.

2. Take the chocolate chips off the heat and stir in the coconut milk. Chill in the refrigerator for 2 hours.

3. Serve. Store leftovers in airtight container in the fridge.

Squash Parmesan (Gluten Free)

I thought it would be fun to make a gluten free dish with squash substituting the squash for the pasta. I have seen it done with thin strips of zucchini I thought it would be fun to cube the squash. I really liked it. I just used my food chopper and it was a quick and easy process.
 

Ingredient  Serves 4

Spaghetti sauce:

1 onion, chopped in small pieces

2 T minced garlic
1 T olive oil
2 15 oz cans of whole tomatoes
1 T Balsamic vinegar
1 tsp salt
1 T dried parsley
1 T basil or 3 basil leaves (I actually put in both because I love basil)

1. Cook the onions and garlic in olive oil in a skillet till tender.
2. Chop up tomatoes in the blender.
3. Add the remaining ingredients along with tomatoes to onion and garlic. Cook until nicely thickened. the longer you let it simmer the better the flavor.

Squash

3 T olive oil2 yellow squash

2 zucchini 

1/2 tsp garlic salt

1/2 tsp salt

Parmesan cheese

1. In a skillet heat  up the oil on medium heat, and then pour in the squash and salts. Cook until still firm but softened. (Al dente)

 2. Then take off the heat. 

3. Scoop on to plates and then pour sauce on top. 

4. Grate on parmesan cheese on top. Enjoy

Coconut Tapioca Pudding (Dairy free & Gluten free)

 I love tapioca pudding and I have been looking at Bob's Red Mill Tapioca pearls for a while thinking it would be fun to use them to make pudding.

So I finally made some yesterday and really enjoyed the creamy wonderful pudding. So did my family. I had my cute little grandsons over yesterday and they enjoyed it too.

Ingredients

2/3 C Bob's Red Mill Small Pearl Tapioca
1 1/2 C water
1 can of coconut milk
1 C milk (Use cashew milk or almond or ?)
dash salt optional
3 eggs separated
1/2 C honey or other sweetener
1/4 C honey or other sweetener
1 tsp vanilla
fresh berries for on top

Directions    serves 6

1. Pour the tapioca  into a bowl and pour the water on top. Let them soften for 30 min.
2. After the 30 minutes is done pour tapioca and water into saucepan on medium  heat.
3. In a small bowl beat egg yolks stir in coconut milk, milk, salt and 1/2 C honey. Then stir into tapioca on the stove. Stir until it starts to boil. Turn down and simmer on low until it thickens about 10-15 min.
4. In the meantime pour egg whites and honey together until it forms soft peaks.
5. Fold 1 C of the tapioca mixture into the egg whites and then stir it back into the rest of the tapioca.
6. Cook on medium low for another 3-4 minutes. Take off the heat and stir in the vanilla.
7. Pour into serving bowls. Let cool down and eat in 15 min. Or put in fridge covered with plastic and eat cold.
8. Serve with fresh fruit.

Crustless Pumpkin Pie (Gluten Free)

Love pumpkin pie. I am not a fan of the crust that comes with it. This is a delicious option, and  the extra bonus is, it's even gluten free. It is creamy and delicious and crustless. Great for the upcoming holidays too.

Ingredients 
 1 15 oz. canned pumpkin
1 C + 2 T almond milk
1/2 C honey

2 eegs
1tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves

Topping

1/2 C chopped up pecans
3 T coconut oil
1/4 C honey
1C old fashioned oatmeal
1/4 C quinoa flour or other whole grain flour * {Or gluten free flour)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves


Directions   Heat oven 350  serves 12

1. Blend in a blender or mixing bowl with a beater pumpkin,milk,honey, eggs, cinnamon, nutmeg, and cloves..
2. Pour pumpkin mixture into greased square pan.
3. In a small bowl mix together pecans, oil, honey, oatmeal, flour, and spices. Stir with a wire whisk, or  stir together with a fork. Stir until all combined.
4. Sprinkle topping evenly on pumpkin mixture.
5. Place pan  in preheated oven. Bake for 50 to 60 min or until knife comes out clean when inserted in the middle.
6. Take out of oven  and cool on wire rack for 30 min. Cut and serve.
7. You could serve with your favorite topping for pumpkin pie.
8. Store leftovers covered in fridge.
*Choose gluten free flour for gluten free version.

Almond Butter Quinoa Bars (gluten free)

This was an experiment that turned out well. I enjoy peanut butter bars but wanted to make a healthier version. Like my grandson recently said, "Grandma has healthy treats!" :) I also made them gluten free which is an added bonus. You could add dark chocolate chips or coconut. I went for the plain version. I think they would freeze well too. They were moist and wonderful!

 Ingredients:

1 C almond butter (natural)
1/2 to 2/3 C honey (Depending on how sweet you want them.)
2 eggs
1 tsp vanilla
1 1/2 C quinoa flour
1 tsp baking powder
optional: dark choc. chips, coconut, or dried fruit.  

Directions: heat oven to 350

1. Combine all the wet ingredients together in a mixing bowl. Then stir in the dry ingredients in. 

2. Pour into a square (ceramic if possible) greased pan. 

3. Place in heated oven. Bake about 20 min till knife comes out clean. 

4. Cool prior to cutting  for easier cutting.     

Yummy Buckwheat Quinoa Power Bites (gluten free & raw)

Winner! Winner! I created a new energy bite that my husband and I loved. They are gluten free if that is a concern to you. They have a delicious candy-like crunch when you bite into them. It reminds me of a Crunch candy bar. They are a great thing that you can make ahead and have for a yummy snack when you need them. They are filled with healthy goodness.

Ingredients 
3/4 C buckwheat groats
1/3 C cashew pieces (raw)
1/2 C quinoa (I toasted it. If you want to keep it raw don't toast it.)
2 T honey
2 1/2 T coconut oil
1/3 C dark chocolate chips or add 1/2 C dried fruit

Directions
1. Blend all the ingredients in the blender or food processor. Pulse the blender until all combined. You will have to stop and scrape the blender and stir a couple times.
2. Scoop into balls. I use a small scooper I have. Form them into balls.
3. Eat at once or store them in an air tight container in the fridge. They will harden a little.

*If they aren't sticking together well add another 1/2 T of coconut oil.

Mango Quinoa Brownie (gluten free)

So we are excited to announce that we are working on a new book about Quinoa. We are busy in the kitchen creating some new recipes. This is one of the recipes  that will be in the book. Most of recipes will not be on our blog. We thought it would be fun to share one as a teaser today. 

These brownies are moist and delicious you won't want to miss out on making these. The secret ingredient that I added to them was mangoes. It added to the moistness and made them delicious. It also helps to keep the fat down. They are just as yummy the next day too.  A nice bonus is they are gluten free if  you are concerned about that.  

Ingredients
1 1/2 C quinoa flour
1/2 C oat flour (gluten free)
1 1/4 tsp baking powder
3 T cocoa powder
3/4 C mangoes chopped up (I used frozen that I thawed)
1/2 C vanilla almond milk3 T grape seed oil
1/3 C honey ( vegan substitute 7-8 softened dates)
1 egg (vegan you could use 2 T ground flax)
1/2 C dark chocolate chips

Directions
1. Heat oven to 350.
2. In a mixing bowl pour in the measured quinoa flour, oat flour,  and cocoa. Stir together until all combined. Set the bowl aside.
3. In a blender blend the milk and mangoes until smooth. Then add the honey, oil and egg and blend until combined. Add the dry ingredients into the blender and blend until just combined.
4. Fold in the chips. Pour into a greased square pan. (I love to use stoneware to cook grains in. They just seem to turn out better.)
5. Bake about 25 to 30 min. They should pop back up when you touch them slightly. If they are done.
Let them cool and then cut them up and serve.

Pineapple Mango Bites

I am a big fan of pineapple and mangoes so why not put them in a muffin bite?  That is what I did.  They turned out moist and sweet. They would be great for breakfast or a snack.  

Ingredients

1 1/2 C oatmeal old fashioned

1/2 C plain Greek yogurt

1/2 C almond milk

1/2 C honey

2 T coconut oil

1 egg

1 banana, mashed

1/3 C mango, diced

1/3 C pineapple, diced (I used fresh)

1/2 C coconut, unsweetened, shredded

1/3 C oat flour 

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt.

Directions (Makes 12 muffin-sized bites)

1. Preheat oven to 325 degrees. Grease muffin tins or fold in parchment paper. In a large bowl, mix together oatmeal, yogurt, milk, honey, and coconut oil.

2. Fold in egg, banana, mango, pineapple, and coconut.

3. Stir in oat flour baking powder, baking soda, and salt. Let it rest for 5 to 10 min.

4. Put mixture in muffin tins. Bake for 25 to 30 minutes.