Gluten-Free Banana Flax Muffins

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Bananas, applesauce and molasses help to keep these gluten-free banana flax muffins moist and not crumbly. 

I don’t do a tonne of gluten-free baking but I have been chipping away at these sorts of recipes over the past few year. Through trial and error I have learned a lot – mostly from readers who have chimed in with terrific advice each time I post something new.

Through my experimenting I have learned that with gluten-free baking, fruit puree is your friend. It helps to keep gluten-free baked goods moist and tender. Molasses has the same effect so I have had great success with my gluten-free baked goods that combine the two.

My preferred GF flour blend is a homemade version from a cookbook called The Allergen-Free Baker’s Handbook by Cybele Pascal :

Gluten-free flour blend:

4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container.

This blend lasts well when stored in a dry cupboard.

This recipe for gluten-free banana flax muffins is an adaptation of my favourite recipe for whole wheat banana flax muffins.

 Bananas, applesauce and molasses help to keep these Gluten-Free Banana Flax Muffins moist and not crumbly. A satisfying alternative for a favourite muffin.

Gluten-Free Banana Flax Muffins Recipe

Makes 12 muffins

Ingredients:

  • 3 ripe bananas
  • 2/3 cup sugar*
  • 1 egg
  • ¼ cup Crosby’s Fancy Molasses
  • 1/4 cup grape seed oil or canola
  • ½ cup unsweetened apple sauce
  • 2 cups all-purpose gluten-free flour (spooned in)
  • 1.5 tsp. baking soda
  • ½ tsp xanthan gum
  • ½ tsp. salt
  • 2 Tbsp. ground flax seed
  • 3 Tbsp. milk
  • 1 Tbsp. vanilla (this is not a typo!)

*Can reduce sugar to 1/3 cup.

Instructions:

  1. Preheat oven to 325 F and prepare muffin pans.
  2. Mash bananas with sugar. Whisk in egg then molasses, oil and apple sauce.
  3. In a separate bowl whisk flour with baking soda, xanthan gum, salt and ground flax.
  4. Add dry ingredients to banana mixture and mix gently until almost combined.
  5. Stir in milk and vanilla.
  6. Spoon into prepared muffin tins.
  7. Bake for 20-25 minutes

Nutritional info per serving (per muffin):

Calories: 230

Fat: 6.3 g

Saturated Fat: .7 g

Cholesterol: 16.2 mg

Sodium: 180 mg

Carbs: 40 (mostly from the bananas)

Sugar: 9.3 g

Protein: 4.6 g

Fibre 2.6 g

Potassium: 261.8 mg

Calcium: 65.2 mg

Folate: 82.7 DFE

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White Chocolate Gingerbread Fudge Recipe

Servings: 36 serving(s)

Prep time: 15 minutes

Total time: 5.5 hours 330 minutes

Cooking time: 5 minutes

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White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices. 

My dad loved fudge more than anyone I know. We used to buy it for him for his birthday and for Christmas, and since his birthday was on December 21, by the time the 25th rolled around he was well stocked. He’d tuck the tins of fudge in the armoir in his bedroom to keep it safe from my brothers and sisters and I.

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

Dad’s armoir was like a treasure trove. Along with his fudge, that’s where he kept his 1967 coin collection, his father’s gold pocket watch, a gold nugget, tiny pocket knives and other assorted stuff that fascinated us as kids. Once in a while he’d give us the tour, unpacking all of the little boxes one at a time time. I still remember the feel of my grandfather’s pocket watch in my hand; the smooth back, the weight if it and the pink cast to the gold. And I remember the pale silver coins that I loved because of the animal designs on them. The rabbit on the nickle was my favourite.

It’s no surprise that fudge reminds me of my dad. Sharing this recipe with you so close to what would have been his 85th birthday feels appropriate, almost like a gift to him. (And in case you’re wondering, he did share his hidden fudge.)

White Chocolate Gingerbread Fudge, a quick and easy fudge recipe made with sweetened condensed milk, chocolate chips, molasses and spices.

White Chocolate Gingerbread Fudge is never crumbly & easy to slice. 

This fudge is perfect for gift giving. It doesn’t go gritty or crumbly and is easy to slice so can easily be packaged up to give as gifts.

This recipe was adapted ever so slightly from Sally’s Baking Addiction

White Chocolate Gingerbread Fudge Recipe

Ingredients:

  • 14 ounce (396g) can sweetened condensed milk (not lite)
  • 3 and 1/4 cups (585g) white chocolate chips, divided
  • 1 Tbsp. heavy cream
  • 1 tsp. vanilla extract
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice

Instructions:

  1. Line an 8” pan with parchment paper, leaving a little overhang.
  2. In a medium heavy bottomed saucepan over medium-low heat, combine sweetened condensed milk and 3 cups of the white chocolate chips. Stir until the chocolate chips have melted. Stir in the tablespoon of heavy cream and the vanilla.
  3. Pour half of this mixture to a smaller saucepan and place it over medium-low heat. (Set remaining aside.)
  4. Stir in the 1/4 cup of white chocolate chips, molasses and spices. Stir until chocolate has melted.
  5. You will now have two mixtures: gingerbread and plain white chocolate.
  6. Beginning with the plain white mixture, spread a thin layer in the bottom of the lined baking pan. (If it’s too thick, rewarm before pouring into the bottom of the baking pan.) The white mixture is firmer so must be used as the base of the fudge.
  7. Drizzle some gingerbread mixture on top, followed by more white mixture and continue alternating until both mixtures are used up.
  8. Use a butter knife or wooden skewer to swirl the two mixtures together.
  9. Refrigerate until firm (about five hours) and cut into one-inch pieces. Store in an airtight container for up to two weeks, or freeze (double wrapped) for up to two months.

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Korean Turkey Meatballs with Noodles

Servings: 4 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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Korean turkey meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they're tossed with simply spiced noodles that are seasoned with gochujang.

Flavourful Korean Turkey Meatballs are seasoned with fresh ginger, garlic, pepper, sesame oil and a little molasses.

Sometimes my kids whine about supper. (Okay, often.) May be it’s a phase? They’re tired of chicken, say they don’t like turkey meatballs, don’t want to eat fish again….What I have come to discover as they get further into their teens is that more and more they love highly seasoned foods.

My kids clean their plates when I serve these tasty Korean turkey meatballs.

They love garlic and ginger and spices, loads of spices. The more I prepare ethnic foods the less they complain. Needless to say, my cupboard has been filling up with different spicy condiments, including the Korean paste-like sauce, gochujang.

  • Korean meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they're tossed with simply spiced noodles. Serve with raw or lightly sauteed peppers for a bright and flavourful meal.
    Flavourful Korean Turkey Meatballs are seasoned with fresh ginger, garlic, pepper, sesame oil and a little molasses.

 

Korean turkey meatballs are highly seasoned with fresh ginger, garlic, sesame oil and a little molasses. Once cooked they’re tossed with simply spiced noodles that are seasoned with gochujang. Serve this dish with raw or lightly sauteed peppers for a bright and flavourful meal.

 

This recipe is slightly adapted from New York Times Cooking.

Korean Turkey Meatballs with Noodle Recipe

Serves 4

Ingredients:

  • 1 pound ground turkey
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. ground black pepper
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. rice or cider vinegar
  • ⅓ cup chopped peeled pear or apple
  • ¼ cup minced onion
  • ½-1 Tbsp. grated ginger
  • 3 Tbsp. soy sauce or tamari (GF)
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • ⅓ cup dry bread crumbs or panko (can omit for gluten-free version)
  • 6 ounces udon, soba or linguine noodles* (GF if necessary)
  • 1 Tbsp. grape seed oil
  • 2 Tbsp. gochujang, or 2 Tbsp. ketchup seasoned with 1 tsp. hot sauce
  • 3 scallions, cut on diagonal

*Can serve meatballs with rice instead

Instructions:

  1. Heat oven to 400 F. Line a rimmed baking sheet with parchment paper or foil.
  2. Place turkey in a bowl.
  3. Combine molasses, pepper, sesame oil, vinegar, pear, onion, ginger, soy sauce and two cloves of the garlic in a food processor and whirl until well minced. Scrape out of the processor and onto the turkey and stir to combine. Mix in the egg and bread crumbs. Form into 1 ½” balls and place on prepared pan.
  4. Bake for 18-20 minutes, until done. (Careful not to overcook.)
  5. While the meatballs are baking, cook the pasta according to package directions. Reserve 1 cup of the cooking water before draining.
  6. When meatballs are done, warm a saute pan over medium heat. Swirl in oil and add the remaining clove of garlic. Cook for 30 seconds then whisk in the gochujang or ketchup-hot sauce mixture and ¾ of the reserved pasta water. Simmer until it starts to thicken then add noodles. Toss to coat then add meatballs. (Add remaining pasta water if necessary.)
  7. Sprinkle over the scallions and serve.

 

Oatmeal Peanut Butter Energy Bites

Servings: 18 balls serving(s)

Prep time: 10 minutes

Total time: 70 minutes

Cooking time: 60 minutes

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Oatmeal Peanut Butter Energy Bites: A wholesome, sweet treat filled with chia, flax, hemp and more.

Oatmeal Peanut Butter Energy Bites: A wholesome, sweet treat filled with chia, flax, hemp and more.

Sometimes you need a sweet treat that feels wholesome. After nibbling through chocolates and ice cream on Valentine’s Day, the craving for sweets doesn’t disappear and if anything, it gets a little stronger, especially with my kids. That’s why it’s good to have sweet snacks on hand that are healthy and satisfying, like these Oatmeal Peanut Butter Energy Bites. They hit the spot, are filling and full of good stuff. And I almost forgot – they’re gluten-free too.

My daughter, who often makes a conscious effort to complain about healthy food, devoured each and every peanut butter energy bite that I rolled in coconut. I preferred the bites rolled in cocoa powder and almond flour.

Oatmeal Peanut Butter Energy Bites: A wholesome, sweet treat filled with chia, flax, hemp and more.

This recipe lends itself to endless variations. You could use different nut or seed butters and change up the quantities of chia, flax meal and hemp, all depending on what you have in the cupboard. Another option is to swap the honey for maple syrup if you’d like a brighter sweet flavour.

To make these school friendly, substitute sunflower seed butter for the peanut butter.

Oatmeal Peanut Butter Energy Bites will last for a week in the fridge.

This recipe is slightly adapted from the blog Family Bites.

Oatmeal Peanut Butter Energy Bite Recipe

Makes 18 balls

Ingredients:

  • 1 cup old-fashioned rolled oats
  • ½ cup natural peanut butter
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 1/4 cup chocolate chips
  • 1 Tbsp. ground flax seed
  • 1 Tbsp. chia seeds
  • 1 Tbsp. hemp seeds
  • Pinch of sea salt
  • Shredded coconut, almond flour or cocoa powder for rolling (optional)

Instructions:

  1. Combine all of the ingredients in a food processor, pulsing until they come together. Scrape into a bowl and refrigerate for 30 minutes.
  2. Using a tablespoon measure, scoop the mixture and shape it into balls. Roll in your preferred coating or leave plain.
  3. Place them on the prepared baking sheet and chill for 30 minutes before serving.

Nutritional info*:Per ball:

  •  Calories: 88.4
  • Fat: 4.8 g
  • Saturated Fat: 1g
  • Cholesterol: 0 mg
  • Carbs: 10 g
  • Sugar: 4.8 g
  • Sodium: 2.3 mg
  • Fibre: 1.5 g
  • Protein: 2.6 g
  • Potassium: 110 mg
  • Calcium: 16.7 g

*This nutritional analysis is incomplete. It does not include nutritional impact of hemp seeds or any coating, if used.

Easy Almond Cookies are Healthy and Delicious

Servings: 18 cookies serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.

Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

The original title of this recipe is The World’s Easiest Cookies and they came by that name honestly. With just five ingredients (in my slightly adapted version) easy almond cookies take all of five minutes to mix up, the dough needs no chilling and they bake in 12 minutes flat.

  • Easy almond cookies have a chewy texture and wholesome substance. They're gluten-free, refined-sugar free, paleo and taste like real cookies.
    Easy almond cookies have it all: great flavour and texture, low in carbs and calories, gluten-free, refined sugar-free, vegan, Paleo.

 

Once cooled, easy almond cookies have a lovely chewy texture and wholesome substance.  Thanks to the ground almonds they feel more filling than many cookies and they’re also more nutritious (along with being low in calories and fat). But they still taste like real cookies.

One more thing, easy almond cookies are also gluten-free so a nice treat for those of you who are in a constant search of decent cookies free of gluten.

As well, they contain no refined sugar.

 

My son is crazy about these cookies so they make a great after-school treat (or a little after-supper sweet).

This recipe is just slightly adapted from the terrific recipe website The Kitchn.

Easy Almond Cookie Recipe

Makes 18 cookies

  • 2 cups almond flour
  • 1/2 tsp. baking powder
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 3 Tbsp. real maple syrup
  • 2 tsp. vanilla extract
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl whisk the almond flour and baking powder together. Stir in the molasses, maple syrup and vanilla and mix until well combined (batter will be sticky).
  3. Scoop dough into a tablespoon measure and roll into balls. Place on prepared baking sheet, an inch apart.
  4. With the palm of your hand or the bottom of a glass, lightly flatten the tops of the cookies.*
  5. Bake until the cookies are set and the bottoms are golden, about 12 minutes. Cool slightly on the pan and then remove to a rack.

*For crisp cookies, flatten the dough balls into discs with the bottom of a glass before baking. Adjust baking time accordingly.

Nutritional info: Per cookie:

  •  Calories: 46
  • Fat: 1.3 g
  • Saturated Fat: .1 g
  • Cholesterol: 0 mg
  • Carbs: 6 g
  • Sugar: 3.2 g
  • Sodium: 10.2 mg
  • Fibre: 0 g
  • Protein: 2.8 g
  • Potassium: 140.6 mg
  • Calcium: 40.9 g

 

Chewy Coconut Macaroons are Easy & Low Cal

 

Chewy Coconut Macaroons are Easy & Low Cal

Chewy Coconut Macaroons – the one new recipe you’ll want to add to your holiday baking list this year.

They’re easy to make, low cal, low carb and delicious. They can also be made gluten-free.

I love the idea of baking oodles of cookies for the holidays. I grew up in a house where there were a dozen different kinds of cookies in the freezer by the time the holidays arrived and our basement freezer was so stuffed it had to be locked to keep it closed tight.

  • Chewy Coconut Macaroons are Easy and Low Cal
    They’re easy to make, low cal, low carb and delicious. They can also be made gluten-free.

 

Truth be told, I’m lucky if I can get even a few different kinds of cookies in the freezer in time for Christmas and I have been known to discover unbaked cookie dough in my fridge long after the holidays have passed.

One cookie that has been easy to add to my holiday baking lineup is this recipe for coconut macaroons. Relatively easy to mix up, they add great variety to your holiday cookie plate. And at just 113 calories per cookie, they add a lower cal option to your holiday treats as well.

Dipping them in chocolate is optional.

 

The recipe is adapted from the lovely  little cookbook, Classic Cookies with a Modern Twist by Ellen Jackson.

They’re easy to make gluten-free…just substitute a gluten free flour blend for the 1/2 cup flour called for in the recipe.

classic cookies with a modern twist

Chewy Coconut Macaroon Recipe

Makes 24 macaroons

Ingredients:

  • ½ cup flour (can use gluten-free)
  • ¼ tsp. salt
  • 1 ½ cups unsweetened coconut (fine)
  • 1 ½ cups unsweetened flaked coconut (wide)
  • 4 egg whites
  • 2/3 cup sugar
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • Chocolate for dipping (optional)

Instructions:

  1. Whisk together the flour, salt and both kinds of coconut.
  2. In a double boiler or a metal bowl suspended above a pot of barely simmering water, whisk the egg whites with the sugar, molasses and vanilla until mixture warm to the touch and opaque (110 F). Remove from heat and pour over the dry ingredients. Fold to combine and set aside for 15 minutes to allow the coconut to absorb some of the liquid.
  3. Preheat oven to 325 F. Form mixture into 1” to 1 ½” balls and place on a parchment-lined baking sheet.
  4. Bake 20-25 minutes until golden brown. Rotate baking sheet halfway through cooking.
  5. Let cool then dip in melted chocolate.

Nutritional info (no chocolate): Per cookie.

  • Calories: 113
  • Fat: 7.4 g
  • Saturated Fat: 6.5 g
  • Cholesterol: 0 mg
  • Carbs: 11.4 g
  • Sugar: 7.3 g
  • Sodium: 38.4 mg
  • Fibre: 1.9 g
  • Protein: 1.6 g
  • Potassium 95.9 mg

 

 

Three-Seed Gluten Free Granola Bars

Servings: 16 bars serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Three-seed gluten free granola bars are gluten free and nut free.

Three-Seed Gluten Free Granola Bars are a wholesome treat for snack time.

My kids are obsessed with packaged granola bars.

There is no shortage of baked goods in our house and our cupboards, fridge and freezer are overflowing with lunchbox options. But still my kids say that there’s nothing in the house to eat.

It’s enough to drive me crazy.

They’d walk out of the house with nothing but an apple for lunch if it wasn’t for my husband’s insistence on a compromise. We have found our middle ground but the one packaged food that  irks me most is packaged granola bars.

Three-seed gluten free granola bars are gluten free and nut free.

May be it’s that fact that granola bars are just about the simplest things to make at home and that you can stuff all sorts of healthy and delicious things into a batch.

Then there’s the extra packaging that comes with individually wrapped packaged bars.

Whatever their reasons my kids prefer packaged granola bars, which is why it surprised me when they devoured this batch. And it was my daughter, the pickiest of the two, who kept going back for more.

I suspect they were drawn to this recipe because they’re not as oaty as most that I make, and they’re baked so the texture is a little different than the stovetop variety that’s pressed into a pan.

Three-seed gluten free granola bars are gluten free and nut free.

The chocolate coating is optional, depending on how picky your crowd is. (Just melt chocolate chips and spread it on the cooled bars). Dried cranberries or apricots are another nice addition to this recipe.

The extra bonus with these gluten free granola bars is that they’re nut-free too so are school-friendly.

Looking for more snack ideas? You might enjoy these recipes: 10 Wholesome Snack Ideas for the Whole Family

A special thank you to my friend Linda the Cheese Lady for the recipe.

Three-Seed Gluten Free Granola Bar Recipe

Makes 16 generous bars

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup ground flaxseed
  • 1/2 tsp. cinnamon
  • 1/2 cup brown rice flour
  • 1/4 cup pumpkin seeds
  • 3 Tbsp. sunflower seeds
  • 1/4 tsp. salt
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 5 – 6 Tbsp. melted coconut oil (or grape seed or canola oil)
  • 1 tsp. vanilla extract
  • 1/4 cup bittersweet Chocolate Chips

Instructions:

  1. Line an 8″x8″ pan with parchment paper. Pre-heat the oven to 350 F
  2. In a large bowl combine all dry ingredients.  In a medium bowl combine the wet ingredients.
  3. Add the wet ingredients to the dry and stir well.
  4. Stir in chocolate chips.
  5. Press into prepared pan
  6. Bake for 25-28 minutes (you want the edges to be a little brown so they’re crunchy.)
  7. Cool completely before slicing.

Nutritional info: Per bar.

  • Calories: 163.5
  • Fat: 8.5 g
  • Saturated Fat: 4.6 g
  • Cholesterol: 0 mg
  • Carbs: 20.6 g
  • Sugar: 9.9
  • Fibre: 2.1 g
  • Protein: 2.9 g
  • Potassium 180 mg
  • Protein 2.9 g

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Gluten Free Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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gluten free gingerbread cake recipe is moist and flavourful

If you’re into gluten free baking, molasses is your friend.

Molasses helps to keep baked goods moist, especially gluten free baked goods which can often be dry or crumbly.

I have a few different gluten free flour blends that I use but this particular recipe was made with Bob’s Red Mill gluten free all-purpose baking flour. It’s a blend that includes ground beans so can be stronger in flavour than other flour blends but that beany taste is masked by the molasses and the spice in gingerbread.

gluten free gingerbread cake recipe is moist and flavourful

In my oldest cookbooks molasses is often served with applesauce or the cake is simply buttered, like scones or biscuits. This recipe is from the Fanny Farmer Cookbook, first published in the late 1800s by the Boston Cooking School. (I have my mom’s copy, published in the 1950s.) This particular gingerbread is based on the Fanny Farmer recipe for Soft Molasses Gingerbread. I figured, the softer the gingerbread the better suited it is to gluten free flour. This gluten free gingerbread recipe is also free of refined sugar, sweetened only with molasses. That makes for great flavour and means that there is more molasses to keep this cake moist.

gluten free gingerbread cake recipe is moist and flavourful

Gluten Free Gingerbread (Fanny Farmer Soft Molasses Gingerbread) Recipe

Ingredients:

  • 1 cup Crosby’s Fancy Molasses
  • 1/3 cup butter
  • ½ cup sour milk
  • 1 egg, well beaten
  • 2 cups gluten free flour
  • 1 tsp xanthan gum
  • 1 ½ tsp baking soda
  • 1 ½ tsp ginger
  • ½ tsp. salt

Instructions:

  1. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  2. Preheat oven to 325 F.
  3. In a saucepan over medium heat combine butter and molasses and warm until the butter melts. Remove from heat and pour into a bowl. Whisk in milk then egg. Whisk flour with baking soda, ginger and salt. Stir flour mixture into the molasses mixture. Beat well.
  4. Pour into prepared pan and bake for about 35 minutes. Don’t over bake.

 

 

Wholesome snacks: Naturally Sweetened Coconut Mounds

Servings: 18 serving(s)

Prep time: 60 minutes

Total time: 60 minutes

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Wholesome snacks: naturally sweetened coconut mounds

Homemade Coconut Mounds let you feel good about giving into your cravings

Sometimes all you need is a little nibble of something sweet to satisfy a craving and these Coconut Mounds seem to do the trick. They’re really part energy bar, part chocolate bar, so let me give into my sweet tooth without feeling like I have been eating junk.

These Coconut Mounds use natural sweeteners as a white sugar substitute:

Coconut balls usually call for sweetened coconut and lots of icing sugar. This naturally sweetened version reduces the sugar by more than half by using unsweetened coconut and just a bit of molasses and honey to sweeten and bind the coconut. A little coconut oil is essential to holding it all together since it firms up well.

Wholesome snacks: naturally sweetened coconut mounds

I use 72% chocolate as a coating. It’s slightly bitter so a nice balance for the coconut. If you prefer something sweeter you can go with melted chocolate chips.

It takes less than 10 minutes to mix and shape these coconut mounds and then they sit in the fridge for about 30 minutes to firm up. You can get the dipping chocolate set while they’re chilling.

Naturally Sweetened Dark Chocolate Coconut Mounds

Adapted from Pinch of Yum

Makes about 18 Tablespoon-sized mounds

Ingredients

  • 2 1/2 cups desiccated coconut (medium)
  • ¼ cup coconut oil, melted
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. honey or maple syrup
  • 1 1/2 tsp. vanilla
  • ¼ tsp. sea salt
  • 150-200 grams of dark chocolate for dipping (can use chocolate chips)
  • Extra coconut for sprinkling

Instructions

  1. Pulse the coconut in a blender or food processor a few times so it looks a bit like almond flour.
  2. In a medium bowl whisk the melted coconut oil with the molasses, honey, vanilla and salt.
  3. Scrape coconut into the bowl with the oil mixture. Stir until well combined.
  4. To shape the mounds, scoop the mixture into a one-tablespoon measuring spoon and press it firmly into the spoon until the top is flat. Nudge the mound out of the measuring spoon and place on a parchment-lined baking sheet, flat side down.
  5. Refrigerate for 30 minutes or until you have time to do the chocolate dipping.
  6. Melt the chocolate slowly in a double boiler. Drop each mound into the melted chocolate, flip to coat and remove with a large fork. Place on the cookie sheet flat side down.
  7. Sprinkle over some coconut and refrigerate until chocolate has hardened.
  8. Store in the refrigerator.

Nutritional info – Per mound:

  • Calories: 144.4
  • Fat: 12.2 g
  • Saturated Fat: 9.9 g
  • Cholesterol: .2 mg
  • Sodium: 15.3 mg
  • Carbs: 8.7 g
  • Sugar: 4.8 g
  • Potassium: 166.9 mg
  • Calcium: 16.6 g
  • Fibre: 2.3 g

 Coconut mounds - a step-by-step guide

 

Wholesome snacks: naturally sweetened coconut mounds

 

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Gluten Free Fudgy Molasses Brownies

Servings: 16 serving(s)

Prep time: 20 minutes

Total time: 40 minutes

Cooking time: 20 minutes

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Gluten free and fudgy molasses brownies

These have been called the perfect brownie.

“Fudgy and still a little cake like,” is how they were described.

We all have our definition of ” perfect” when it comes to brownies but I understand the praise. I want a brownie to be fudgy but I don’t want it to have that “uncooked” sort of texture. I also don’t want my brownies to be crumbly.

My ideal brownie, like the person who described hers to me, is somewhere in between.

Gluten Free fudgy molasses brownies

You’ll love how wonderfully simple these gluten free brownies are to make. My kids can make them. And they devour them no differently than they do regular brownies.

There’s something else, too…

The molasses helps to intensify the chocolate flavour and keeps the brownies moist for days. (Not that they’ll last that long.)

gluten free fudgy molasses brownies

Gluten Free Fudgy Molasses Brownie Recipe

Ingredients:

  • 1 cup dark chocolate chips or coarsely chopped bittersweet chocolate
  • ½ cup butter, cut into pieces
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 large eggs
  • 1 cup sugar (can be reduced to 2/3 cup)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon xanthan gum
  • 2 Tbsp. unsweetened cocoa powder
  • 1/4 teaspoon fine salt
  • 1/2 tsp. baking powder
  • 1 cup brown rice flour

Instructions:

  1. Heat the oven to 350°F. Line an 8-by-8-inch metal baking pan with parchment paper.
  2. Combine the butter and chocolate in a medium saucepan and cook over low heat, stirring frequently, until melted and smooth. Remove from the heat, add molasses and let cool until just warm to the touch.
  3. In a large bowl whisk the eggs with the sugar and vanilla. Pour in the chocolate mixture and whisk until well combined.
  4. In a small bowl combine the xanthan gum, cocoa powder, salt, baking powder and flour. Add to the chocolate-egg mixture and stir just until combined.
  5. Pour the batter into the prepared pan (spreading it out and smooth the top). Bake about 30 minutes, until the middle no longer jiggles. Remove to a wire rack and let the brownies cool for at least 20 minutes.
  6. Cut into 2-inch squares.

If you’re a fan of brownies I bet you’d enjoy our Gluten Free Almond Brownies:

gluten free almond brownies

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email.


We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

 

Easy as pie Gluten-Free Banana Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

Take me to the recipe

banana bread - pinterest

I read someplace that banana bread is one of the most popular recipes in North America. It’s one of those tea bread staples that never went out of fashion and somehow traveled from the bridge table to school lunches without skipping a beat.

There must be a thousand variations of the classic banana bread out there, some with peanut butter others with butterscotch chips, there are chocolate versions. I’m sure they’re all good but my favourite is really just plain old banana bread, with a touch of spice.

banana bread - slice

This is a gluten-free version of a classic banana bread. It has a lovely moist crumb and a subtle spice flavour. The molasses helps make it extra moist and adds a flavour that works beautifully with the banana. Use very ripe banana’s for an intense banana flavour.

gluten free banana bread with molasses

No one would even guess that it’s gluten free.

If your banana’s aren’t ripen enough you can always ripen them in the oven. Here’s how.

This recipe works well as mini muffins too.

Gluten-free Banana Bread with Molasses Recipe

Adapted from Hun…What’s for dinner?

Ingredients:

  • ½ cup butter, melted
  • ¼ cup sugar
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. buttermilk, yogurt or soured milk
  • 1 tsp. vanilla
  • 3 ripe bananas, mashed (about 1-1 1/4 cups)
  • 2 cups gluten-free flour blend*
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg

* Gluten-free flour blend: 4 cups fine brown rice flour, 1 1/3 cups potato starch (not potato flour), 2/3 cup tapioca flour. Whisk together and store in an airtight container. (Recipe from The Allergen-Free Baker’s Handbook)

Instructions:

  1. Grease a large loaf pan or line it with parchment paper. (Or use three mini loaf pans).
  2. In a large bowl combine the melted butter with the sugar and stir well. Add the molasses and then the eggs, one at a time. Stir in the buttermilk, vanilla and then the mashed banana.
  3. In a separate bowl combine the flour blend, baking powder, baking soda, salt and spices.
  4. Add the dry ingredients to the wet ingredients and stir gently, just until combined. Take care not to over mix.
  5. Bake at 350 F for 50-60 minutes.
  6. Let cool in pan 10 minutes before upending on cooling rack.

Nutritional info: Per 1” slice.

  • Calories: 163
  • Fat: 6.3 g
  • Saturated Fat: 3.6 g
  • Cholesterol: 35.6 mg
  • Sodium: 53.2 mg
  • Carbs: 25.5 g
  • 5ugar: 10 g
  • Potassium: 232.8 mg

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

 

Chocolate Chip Cookie Pie – gluten-free

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

Take me to the recipe

chocolate chip cookie pie is gluten-free

You know the taste of barely-warm chocolate chip cookies? When they’re a little gooey with chocolate that practically drips when you take a bite…

Picture all of that, in a pie.

chocolate chip cookie pie is gluten-free

March Break has officially begun in my house, cause for celebration all around. This pie is dessert tonight, a decadent treat that is the stuff of my kids’ dreams.

Made with almond flour and coconut this pie is gluten free.

Serve slightly warm with sweetened Greek yogurt.

chocolate chip cookie pie is gluten-free

Chocolate Chip Cookie Pie Recipe

Adapted from All day I Dream About Food

Ingredients:

  • 1 ¼ cups almond flour
  • 3/4 cups finely shredded, unsweetened coconut
  • 1/2 tsp. baking soda
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • ½ cup chocolate chips

Instructions:

  1. Preheat the oven to 325F and grease a 9-inch oven-proof skillet or pie pan.
  2. Whisk together the almond flour, coconut and baking soda.
  3. In another bowl beat butter and sugar then beat in molasses, egg and vanilla.
  4. Stir almond flour mixture into butter mixture and stir until well combined.
  5. Stir in chocolate chips.
  6. Spread dough in prepared pan and bake 25-30 minutes, until golden brown.
  7. Cookie will be very soft and a little jiggle-y in the middle.
  8. Let cool at least 15 minutes before serving.

chocolate chip cookie pie is gluten-free

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

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Gluten free gingerbread cut out cookies

Gluten free gingerbread cut out cookies

Christmas has a lovely smell…

It’s a combination of evergreens and gingerbread that can still make my stomach flutter. It’s a cosy smell that carries with it a lifetime of warm memories and a touch of anticipation.

Take away the gingerbread smell and you lose the feeling. A  Christmas without snow I can handle but a Christmas without gingerbread cookies?

Because everyone has the right to a home that smells like gingerbread cakes and cookies fresh out of the oven we asked blogger and gluten-free baker Jeanine at The Baking Beauties to develop gluten-free versions of our favourite gingerbread recipes for us to share.

 

Here’s what Jeanine has to say about her gingerbread cookie creation:

“This dough makes the perfect gingerbread men. Loaded with all the right spices, these cookies, which hold their shape well during baking, are also still soft and slightly chewy. Would they work to make a gluten free gingerbread house? A small one – Maybe. But for a large house, I don’t think these cookies would hold up to the weight – they are a little too soft for that.”

Gluten free Gingerbread cut out cookies

This dough requires at least 1 hour of refrigeration time after mixing. Take that into account when planning your baking! Adapted from Crosbys.com

Ingredients
  • 1 cup brown rice flour
  • 1 cup millet flour
  • 1 cup sweet rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca starch
  • 2 teaspoons xanthan gum
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 large egg
  • 2 tablespoons lemon juice

Visit The Baking Beauties blog for the full recipe, including instructions…

 

Love all sorts of Gingerbread cut out cookies? Try our chocolate gingerbread cookies or our whole wheat gingerbread cookies. Both recipes are perfect for cutting into shapes and decorating. (They’re not gluten free).

chocolate gingerbread cut-out cookies

Whole wheat gingerbread cut out cookies

 

Gluten free pumpkin spice muffins with molasses and candied ginger

Gluten free pumpkin spice muffins with molasses and candied ginger

I’m still finding my way in the gluten-free baking world but must say that it isn’t as intimidating as I once thought.

We were at friends’ for supper over the weekend and had our fill of very delicious gluten-free dishes. We enjoyed pizza with gluten-free dough, baked brie wrapped in gluten-free pastry a dairy-free chocolate cheese cake with a gluten-free crust.

No need to feel deprived in the gluten-free world.

gluten free pumpkin spice muffins with molasses and candied ginger

These muffins are my first bread-like, gluten-free adaptation of a standard recipe. It’s our yummy pumpkin spice muffin recipe made with an easy gluten-free four blend that I discovered in the great cookbook from Cybele Pascal :

The Alergen-Free Baker's Hanbook

Whether you simply can’t tolerate gluten, or if you’re just trying to consume less gluten, these muffins are a great way to get your bread fix in a homemade way.

Gluten free pumpkin spice muffins with molasses and candied ginger

Adapted from Daily Garnish. Makes 12 muffins.

Ingredients:

  • 1 1/2 cups of GF flour blend*
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. allspice
  • Pinch of ground cloves
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup Crosby’s Fancy Molasses
  • 1/2 cup cooking oil or melted butter
  • 1 tsp. vanilla
  • 1 cup chopped walnut pieces
  • 1/4 cup crystallized ginger, minced

*Gluten-free flour blend:

From Cybele Pascal’s The Alergen-Free Baker’s Handbook

  • 4 cups brown rice flour (extra fine)
  • 1 1/3 cups potato starch (not flour)
  • 2/3 cup tapioca starch (also called tapioca flour)

 Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl combine the dry ingredients (including brown sugar).
  3. In a medium bowl whisk the eggs with the pumpkin mixture then add the oil, molasses and vanilla.
  4. Gently fold the wet ingredients into the dry and stir until almost combined. Toss in the walnuts and ginger (reserving about 1 Tbs. of the ginger and 3 Tbsp. of the walnuts to sprinkle over top of the muffins before baking.)
  5. Gently fold the walnuts and ginger into the batter.
  6. Spoon batter into prepared muffin cups and bake for about 30 minutes (until a tester comes out clean).

 gluten free pumpkin spice muffins with molasses and candied ginger

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Almond butter cereal bars a tasty remake of the 1970s classic

Take me to the recipe

Almond butter cereal bars

Remember cereal bars from the 1970s?

My mom made them all the time. She was forever on the lookout for big batch sweets because there were seven of us kids rushing in the door after school each day, famished and ready to devour anything on the counter.

Almond butter cereal bars

Mom used to buy these huge bags of puffed wheat cereal that were about half the size of our dishwasher.

I swear they took up a full seat in the car coming home from the grocery store.

I wasn’t much for eating puffed wheat or puffed rice with milk (too much floating and the sugar wouldn’t stick) but I loved the big batch cereal bars. A little chewy, they always seemed to last longer than a cookie and mom cut them into nice big squares.

It was likely cereal squares that I made to get my “Baker” badge in Brownies. They’re that easy. Just melt a few ingredients together in a big pot, stir in the cereal and press them into a pan. The hardest part is waiting for them to cool.

baker

The only hitch with mom’s recipe is that they used to stick together in the tin. A thin coating of dark chocolate on the top mostly takes care if that and it dresses them up a bit.

(Did you get your “Baker” badge in Brownies?)

 

There are so many kinds of puffed cereal available these days that you can make a different kind of cereal bar every week, if you like. Here’s a chewy gluten-free version with puffed millet:

Gluten free almond butter cereal bars with puffed millet

 

 

Almond butter cereal bars

Inspired by Aida Mollenkamp and my mom

  • 10 Tbsp. almond butter (1/2 cup + 2 Tbsp.)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/3 cup honey or maple syrup
  • ¼ tsp. salt
  • ½ tsp. vanilla
  • 3 ½ cups puffed kamut, rice,  millet or quinoa
  • ½ cup (heaping) of dark chocolate pieces (chocolate chips or 70% bar broken into pieces)
  1. Like an 8” x 8” pan with parchment paper or grease it well.
  2. In a large pot over medium heat combine the almond butter, molasses and honey or maple syrup.
  3. Stir until it comes to a gentle boil.
  4. Let it bubble for 30 seconds to a minute then add the vanilla, salt and pour in the cereal.
  5. Stir well with a wooden spoon or rubber spatula. Scrape the mixture into the prepared plan.
  6. Press lightly to spread and flatten.
  7. While they’re cooling on the counter, melt the chocolate in a heavy pot, in the microwave or in a double boiler.
  8. Spread melted chocolate over top of the squares and refrigerate until the chocolate is set.
  9. Cut into squares.

Best eaten within two days.

Do you prefer your cereal squares crispy? Try our Crispy almond butter granola bars

crispy granola bars 2

 

One more thing…

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top left hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

Here’s to eating well, everyday,

Bridget signature

Dark Chocolate Almond Bars Recipe

Take me to the recipe

Dark chocolate almond bars recipe - made with flax and dried fruit. They're moist and wholesome, gluten free and full of healthy stuff

Dark Chocolate Almond Bars Recipe: Made with flax and dried fruit these bars are moist and wholesome, gluten free and full of healthy stuff

I love and lament August.

I love how the most dramatic flowers in my gardens are in bloom and how the sun has a brighter feel and that hot days never feel as sleepy as they do in July.

I love how the farmers’ markets are laden with produce. The blackberries are ripening along the dirt road to our cottage and edible mushrooms have appeared in our woods.

It’s birthday month in our family.

These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

Dark Chocolate Almond Bars Recipe: The perfect after school snack.

But the air carries with it a hint of fall. Dusk comes earlier.

There are just three more weekends until school begins. (I’m trying not to count. After all, as Lenny Kravits says, “It ain’t over ‘til it’s over.”)

These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

Dark Chocolate Almond Bars Recipe: If it’s still too hot to bake in your kitchen try this easy, wholesome snack.

These one-pan wonders are quick to mix up, bake in 20 minutes, and are moist and wholesome. The recipe comes from my colleague, Jeanette.

These dark chocolate almond bars with flax and dried fruit are gluten free and full of healthy stuff

Dark Chocolate Almond Bars Recipe

Makes 24 squares (or 12 generous bars)

Ingredients:

  • 1 1/2 cups almond meal (ground almonds)
  • 2 Tbsp. pumpkin seeds
  • 2 Tbsp. sunflower seeds
  • 1/4 cup ground flax seeds
  • 6 Tbsp.  desiccated  coconut
  • 1/2 cup melted coconut oil or butter
  • 1/4 cup  Crosby’s Fancy Molasses
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/2 cup dark chocolate or chocolate chips
  • ¼ cup dried cranberries or cherries

Instructions:

  1. In a medium bowl combine the almond meal, ground flax, pumpkin and sunflower seeds.
  2. In another bowl combine the oil or butter, molasses, eggs and vanilla.
  3. Add wet mixture to dry and mix well.
  4. Stir in the dried fruit and chocolate chips.
  5. Press into a 9×9 pan that has been greased or lined with parchment paper.
  6. Bake at 350 F for 20 minutes.
  7. Cool before cutting.

Chocolate chip options:

  • Instead of adding the chocolate chips to the batter, as soon as the bars come out of the oven, top with ½ cup chocolate chips. When the chocolate melts spread it evenly over the top.

Recipe adapted from Delightful Taste Buds

Does anyone else have a push-me-pull-me relationship with August?

You might also like our Crispy Almond Butter Bars

crispy granola bars 2

Nutritional info:

Jeanette's granola bars

Crispy almond butter granola bars are no-bake and gluten free

Take me to the recipe

Crispy almond butter granola bars are no-bake and gluten free

No-bake cookies and bars were the first treats I learned to make on my own. The recipes were always extra easy, usually included some kind of cereal and always made a big batch.

I got my Brownie “Baking” badge by making peanut butter cereal squares all by myself and I learned to make Rice Krispies squares over a fire at summer camp.

 Crispy almond butter granola bars are no-bake and gluten free

There is a lot to be said for getting kids cooking at a young age. When you have mastered cereal squares then it’s onto chocolate chip cookies, and may be a cake or muffins….

This is the lasting value of the Brownie “Baking” badge:

  • Once you develop a taste for homemade treats it’s hard not to feel underwhelmed by the packaged version.
  • Setting kids free in the kitchen builds their confidence in the kitchen and that little bit of know-how will stand them in good stead when they’re off on their own.  There’s a chance they’ll do more cooking from scratch, rely less on processed, packaged foods and be healthier over all.

 Crispy almond butter granola bars are no-bake and gluten free

So here I am, back where it all began, making cereal squares.

It had been years (decades?) since I last cooked with Rice Krispies and when I first tasted Vanessa’s squares I realised how much I loved that unmistakable crispy texture. They can transform a granola bar (just ask my kids).

 Crispy almond butter granola bars are no-bake and gluten free

This is one of those recipes that you can adapt to suit your tastes by mixing and matching the nut, seed, dried fruit, chocolate combinations.

Vanessa’s crispy almond butter granola bars

  •  2 cups rolled oats (not instant), gluten free if that’s what you require
  • 2 cups Rice Krispies cereal (gluten free variety)
  • ¼ cup ground flax seed
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup brown sugar
  • ½ cup almond butter
  • ½ cup slivered almonds, pumpkin seeds or sunflower seeds (or a combination)
  • ½ cup dark chocolate chips or dried cranberries (or both)

 Instructions:

  1. Line a 9”x13” pan with parchment paper or grease it thoroughly. Set aside.
  2. In a large bowl combine rolled oats, cereal and ground flax.
  3. Measure out the slivered almonds and chocolate chips and set aside.
  4. In a small saucepan combine molasses and brown sugar. Cook over medium heat until sugar dissolves then bring to a boil for 30 seconds to a minute.
  5. Remove from heat and quickly add almond butter. Stir to combine.
  6. Working quickly, pour sugar mixture over dry ingredients and mix well.
  7. Quickly add the almonds and chocolate chips, using your hands if necessary.
  8. Still working quickly, press into prepared pan.
  9. Cool and cut into squares. Makes 24 squares

Nutritional information:

Calories 140

2.2 gr fibre

Good source of vitamin E, magnesium and manganese

 

If you’re into gluten-free treats try our coconut almond energy balls.

Almond butter energy balls are easy, speedy and gluten free

One-bowl chocolate almond brownie recipe

Take me to the recipe

One-bowl chocolate almond brownies are dense, decadent and gluten free

Dense and rich almond brownies, or cake. You decide.

When you hear “one-bowl cake” what comes to mind? Something cake mix-ish may be? Something easy, but not necessarily from scratch?

What if I told you I had a recipe for a cake that can become brownies on a whim? That you can mix up in a food processor. That’s cake-mix simple. That has the decadent taste and texture of a dense and rich chocolate cake. Oh, and it can be made gluten free with zero effort.

 

Chocolate almond brownies are dense, decadent and gluten free

 

Here it is:

  • A spiced chocolate almond cake that’s dinner-party worthy (sliced into lovely dense, sticky wedges.)
  • Or, gooey and wholesome spiced chocolate almond brownies.

Take your pick, it’s the same recipe.

 

Chocolate almond brownies are dense, decadent and gluten free

 

I have to hide these from my kids or they’d be gone in a flash.

The next time you think to yourself, “I don’t have time to bake,” pull out this recipe. Or, if you want to teach your kids to bake, here you go…

 

Spiced chocolate almond brownie recipe (or cake)

  • 1 cup ground almonds
  • 1 cup sugar
  • 1/2 teaspoon ground ginger or cinnamon
  • 3 tablespoons cocoa powder
  • 4 tablespoons flour (gluten-free if you like)
  • ¼ tsp baking powder
  • ¼ tsp salt
  • 4 eggs
  • 3 tablespoons Crosby’s Fancy Molasses
  • 150g quality dark chocolate, chopped (about 1.5 bars) I use 70% chocolate

Preheat the oven to 350 F.

Method 1:

In a medium bowl whisk together dry ingredients. In a small bowl whisk eggs and molasses. Add wet ingredients to dry and mix well. Stir in chocolate. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.

Method 2:

Fire all ingredients into a food processor and whirr until well combined. Add chocolate and whiz just enough to distribute it in the batter. Pour into a greased and floured 8” cake pan (round or square) Bake 30-35 minutes, until batter is set and cake begins to pull away from the sides of the pan.

 

Adapted from the blog Pen and Spoon

 

Molasses helps to make brownies moist but it also helps intensify the chocolate flavour. Try our one-bite brownies, or our deceptively delicious zucchini brownies with molasses and flax.

 

 

 

Almond butter energy balls recipe – no-bake & speedy

almond butter energy balls are no-bake, speedy and gluten free

 

I don’t always have time to bake and sometimes I feel bad about it. Keeping my kids well fed is something I often obsess about but it can be challenging. (Not that keeping cookies in the house means my kids are well fed, but it’s all part and parcel of our wholesome and homemade approach to life.)

Take today for instance…

It’s my anniversary. I have a trunkful of Sauvignon Blanc and delicious dinner aspirations.

My son’s lacrosse game is at 7:15. I’ll spend the evening at the rink and won’t be baking cookies or sipping wine.

This is not a complaint, it’s life and there is always Friday night.

This almond butter energy balls recipe is the sort of recipe that fits into busy days and evenings. It takes may be five minutes to pull together and another five minutes to roll into balls. You could even mix it up in the food processor if you think it’ll save time.

They’re tasty bites that are healthy enough to eat for breakfast and are a great snack on the go. They’re also gluten free (if that’s important to you).

 

almond butter energy balls recipe are no-bake, speedy and gluten free

Joy’s almond butter energy balls recipe

Watch the video: How to make Almond Butter Energy Balls

No-bake and speedy

  • 1 cup rolled oats (gluten-free if that suits your constitution)
  • 1 cup desiccated coconut (unsweetened)
  • ½ cup almond butter (or peanut butter)
  • ½ cup ground flax seed
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 tsp. vanilla
  • ½ cup dark chocolate chips (mini chips or an extra dark chocolate bar, chopped)
  1. Blend and roll into balls.
  2. Refrigerate or freeze

Makes about 2 dozen balls.

A few tips:

To make them more nutritious use an extra dark chocolate in place of the chocolate chips. I like to use a bar that’s 70% cocoa content, or higher.

For the oatmeal use large flake or quick oats, not instant oatmeal. (Instant oatmeal goes gluey and is lower in fiber).

Are you looking for more gluten-free recipes? Try oatmeal flax bars:

Gluten-free oatmeal flax bars