Gluten-Free Dairy-Free Chocolate Chip Blondies

So what is a "blondie" anyway? Typically, it is baked in a pan like a brownie but instead of chocolate, recipes usually call for butterscotch. This recipe is a modified blondie-- it isn't butterscotch flavored...think of it as more of a brownie and cookie hybrid. I am making a chocolate chip blondie, but you could substitute or add other ingredients too if you want (coconut, nuts, etc.). These blondies are not only gluten free and dairy free, but they are actually pretty healthy, simple to make, and of course, super tasty!






Before I list the ingredients, I am going to tell you what the "secret" ingredient is ....a can of CHICKPEAS! You might be thinking that this sounds gross, but I urge you to try it before you judge it! You cannot taste the bean at all in the final product, and instead all you taste is baked deliciousness that is actually good for you! The consistency is fudge-y (again, think brownie!) and moist.


 You will need: 

• 1 1/2 cups chickpeas 
• 3/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3/4 cup brown sugar
• 2 tsp. vanilla extract
• 1/4 cup flax (you can use seeds or ground flax)
• 1/4 cup almond butter (you can also use peanut butter) 
• 1/3 cup chocolate chip 

Preparation: 

1. Preheat oven to 350 degrees. 

2. Drain and rinse chickpeas and put in blender or food processor. 

3. Add all other ingredients except for chocolate chips and blend until smooth. 

4. Mix in chocolate chips and spread in an 8x8 pan. 

5. Bake for 30-40 minutes (you will want to take them out a little bit undercooked so they don't get hard--just remember, fudge-y inside...like a brownie! 

Enjoy! 

Coconut Carrot Quinoa Muffins

Quinoa is a protein packed seed that has a fluffy, crunchy texture and a slightly nutty flavor. It is known as "the most complete grain"; however, it is actually not a member of the grass family, it is more closely related to beets and spinach (chenopod...I kid you not!). Anyway, all you really need to know about it is that it is really yummy, and also good for you! These muffins are perfect for breakfast. The quinoa gives them a bit more of a cornbread kind of consistency, and they are not super sweet, but you can always add more sweetener if that's what you prefer :).


You will need: 

Dry Ingredients:

• 2 cups whole wheat flour (or any flour you like) 
• 1/3 cup shredded coconut
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. cinnamon 
• 1/2 tsp. salt 
• 1 cup cooked quinoa 

This is what cooked quinoa looks like. It is really easy to make, just remember 1 part quinoa to 2 parts water (just like making rice...in fact, I even make it in my rice cooker to make it easier!)

Wet ingredients:

• 1 cup shredded carrots
• 1/2 cup yogurt (any yogurt will work, I used goat's milk yogurt because it was all I had and that worked just fine!)
• 2 eggs
• 1/3 cup agave nectar 
• 1/3 cup applesauce (unsweetened)
• 1 tsp vanilla 

Makes about 12


Preparation:

1. Cook quinoa and set aside.

2. Preheat oven to 350 F.





3. Combine all dry ingredients except for quinoa.


4. In a separate bowl, whisk together wet ingredients.


5. Fold wet ingredients into bowl of dry ingredients and stir until well mixed.

6. Fold in cooked quinoa.



 7. Scoop into greased baking cups (I choose not to use baking cups, but those work just as well).

8. Bake at 350 F for 25-35 min (or until toothpick inserted in the center comes out clean). 

 This is what the final product looks like! De-lish! 

Vegan Chocolate Ganache

This ganache is rich, tastes slightly like coconut, and is completely vegan! As you may have guessed, the secret to this ganache, and the reason it tastes like coconut, is because it calls for coconut milk, rather than heavy cream. 

You can use any kind of coconut milk, but I would recommend steering away from "Light" varieties because they taste a little bit different. Who are we kidding anyway, it's ganache! It's not supposed to be entirely healthy! 

You will need: 

• 16 oz. of dairy-free chocolate (good quality chocolate makes a difference here, so if you can, splurge!) 
• 1 15 oz. can of coconut milk
• 1.2 tsp. vanilla extract

Preparation:

1. Place the dairy-free dark chocolate in a bowl and set aside. 

2. In a small saucepan over a medium/high heat, heat the coconut milk just until it starts to bubble and you can see a little bit of steam rising around the edges. Remove from burner and pour the coconut milk over the chocolate and let it sit for 5 minutes. 

3. Stir the chocolate and coconut milk mixture gently until it combines and looks smooth and glossy. Add the vanilla extract and stir until it is completely incorporated. Use while warm, or let cool slightly. 

I would highly recommend pouring this over the Flour-less Dairy-less chocolate cupcakes. If you have any leftovers, you can refrigerate the ganache for up to a week. I like to use the remaining ganache to make really simple truffles. All you have to do is scoop the ganache and roll it into balls (use either round scoop or your hands...but beware, this can get messy!) and then dip it in a little bowl full of cocoa powder until covered. These are absolutely divine and save you from wasting any yummy ganache! 

Flour-less and Dairy-less Chocolate Cupcakes

These are gluten-free and dairy-free cupcakes that are super easy to make!  They are extremely rich and chocolate-y, so please do not attempt unless you are a true chocolate lover!

I don't normally bake gluten-free, but since it was a friend's birthday, I decided to try it because she has Celiac's. With that said, these cupcakes were so delicious that I would make them for any friend, gluten intolerant or not! If you are making this for someone who is gluten intolerant or lactose intolerant, be sure to read your ingredient labels to ensure that your chocolate, margarine, almond milk, and other ingredients do not contain any dairy or gluten (obviously lol) and that they have been made in allergy-safe facilities. You can never be too careful....


To make this, you will need: 

• 12 oz. dairy-free dark chocolate
• 1 cup dairy free margarine 
• 1/1/2 cups white granulated sugar
• 6 large eggs
• 1 cup cocoa powder (unsweetened) 
• 3/4 cup almond milk ( I prefer unsweetened)

 Makes about 12 cupcakes

Preparation: 

1. Preheat the oven to 350 F. Lightly oil your muffin tin on the bottom sides.
(You can use baking cup liners if you would like to eliminate a step, but I choose not to because I don't like wasting paper).

2. Using either a double broiler or a stainless steel bowl set over simmering water, melt the dairy-free dark chocolate, stirring continuously.

3. In a large bowl, use an electric mixer (or if you are like me and don't own one, you can get by using a big wooden spoon and a bit of muscle) and beat the dairy-free margarine until it reaches a creamy consistency. Add the sugar and beat until it is well incorporated. Add in the eggs, one at a time, and stir until combined. Add the melted dairy-free chocolate and beat until creamy. Add the cocoa powder and the almond milk. Make sure all ingredients are combined, and then spread the batter into your tin (about 3/4 full) and put in the oven.

4. Bake cupcakes until the  top cracks and a toothpick inserted in the center comes out clean. This takes about 40-45 minutes. Remove cupcakes from oven and let cool.

These can be eaten plain, but if you would like to add MORE chocolate like I do, serve them with a coconut milk ganache (again, super quick and easy and totally worthwhile if you LOVE chocolate).