Gluten Free Coffee Brownies

coffeebrownies1 I’ve been refining my cooking skills a bit lately, and not only cooking gluten free, but making my food friendly for a family member who is a type 2 diabetic. Since we generally ate pretty healthy, there weren’t a lot of major changes going on, but there’s been a lot of education, and me playing around in the kitchen to make things that taste great and that everyone can eat. I’m not a short order cook.

Treats have been a harder thing for me to tackle, Gluten free baking is it’s own beast and measurements need to be precise. My stomach is very finicky about a lot of the diabetic approved sugar substitutes, and in the end, a treat needs to taste like a treat.

This turned out very good. My picky stomach was happy, the Diabetic enjoyed it and blood sugar was happy. Ingredients:
For the brownies:
1 1/2 cup almond flour
1/3 cup cocoa powder
1/2 cup coconut sugar
1-2 tablespoons stevia (this is optional depending on how sweet you want it)
1/2 teaspoon sea salt
1 teaspoon baking powder
5 large eggs
1/4 teaspoon vanilla extract
1/2 cup butter
4 oz unsweetened chocolate
3/4 cup strongly brewed coffee, cooled

For the frosting:
1/2 cup butter, softened
1/4 cup strong coffee, cooled
3-4 tablespoons powdered (confectioner’s) sugar

coffeebrownies3Preheat the oven to 350F. Grease a 9×13 pan, and set aside.

In a large mixing bowl, combine the flour, sugar, stevia if desired, salt, and cocoa power, and baking powder. Melt the unsweetened chocolate and butter together in a small pan on the stove, stirring occasionally until completely melted. Add to the flour, then add in the coffee, vanilla, and eggs. Mix until fully combined, then carefully pour into your greased pan.

Bake for 27-30 minutes, which will give them a more cake-like texture. If you prefer them more soft and fudgey, cook them a bit less. (This would work and can always skip the frosting, they are delicious on their own.)

For the frosting beat the butter and the confectioner’s sugar together until combined and slowly add in the coffee. Keep mixing as you add the coffee, and let it soak in.

Frost when the brownies have cooled off, and enjoy having a delicious treat!

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Creamy Asparagus Soup

asparagus soupDo you have a garden full of asparagus? This recipe is great if you do, and still great if you need to make a run over to the local farmer’s market or to the store. It’s creamy, healthy, and delicious! I’m a soup fan and enjoy it year round, so a wonderful vegetarian and gluten free lunch like this is perfect. It goes great with a salad or sandwich, it’s very versatile.

asparagussoup2Ingredients:
3 tablespoons olive oil
3 garlic cloves, minced
1 small shallot, chopped
1 pound fresh asparagus, cut into 1-2″ pieces
pinch of salt and fresh ground pepper, to taste
juice from 1 medium lemon
4 cups vegetable broth
2 cups milk

-Optional toppings: cheese, gluten free crackers or croutons.

In a large stock pot over medium heat, start the shallot and garlic in the olive oil. Allow the shallot to soften up for a couple of minutes, then add the asparagus. Season with the salt and pepper, and cook for about 5 minutes stirring occasionally. Add the lemon juice, and cook for another 3 minutes.

Add the vegetable broth and milk, and cook for about 30 minutes, stirring occasionally – bringing the soup to a low simmer. If you have an immersion blender carefully puree until the soup is completely smooth. If not, you can use a blender by scooping out a few cups at a time, blending and pouring back into the pot. If so, allow the soup to cool a bit, and be careful to not burn yourself.

Serve hot, and add any topping of choice. Enjoy.

I will note, that the asparagus got a bit “stringy” around the blades of my immersion blender, and was a bit difficult to clean. However – it was quite worth it!