gluten free Archives - Page 7 of 9 -

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

on December 11, 2015December 22, 2020 By Kelley 5 Comments

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

Do remember the Soup Nazi episode on Seinfeld? lol! “No soup for you!” The Soup Nazi’s soups were so coveted, I can almost imagine how good they tasted. So I set out to make a soup that is that good- Soup Nazi good! So good you gotta have it! So good that you would cry if you heard “No soup for you! Come back one year!”

Soup making actually runs in my family. My mom makes a wonderful Curry Butterut Squash Soup that is sweet and spicy and I will be sure to share that one with you sometime soon! She also makes turkey chili and chicken soup with leftovers- easy, healthy, delicious, and thrifty! I even make soups and stews for Cricket, and I will be sure to share those pup-centric recipes too. Cricket is always wondering what’s cooking in the kitchen for her! lol

Well this soup isn’t meant for Cricket, it’s for you! And it’s soooooo good. You may be surprised to learn that this mushroom soup gets its creaminess from soaked cashews and pureed mushrooms and onion, which are caramelized first for extra flavor!

It’s so rich and thick you’ll never guess its healthy and dairy free!

Creamy Mushroom Soup {Grain Free, Dairy Free, Paleo}

This simple Creamy Mushroom Soup only take 15 minutes to make from scratch. It’s dairy free, grain free, super creamy and hearty to warm you up on those cold winter days!

3 ½ cups of baby bella mushrooms (1 8 oz package, chopped)
½ cup yellow onion (diced)
2 cloves garlic (diced)
2 thyme sprigs (just leaves)
salt and pepper to taste
½ cup raw cashews (or place in hot/boiling water for 15+ minutes until soft, soaked for 2 hours)
2 cups chicken or veggie stock
1 tablespoon extra virgin olive oil
1 tablespoons of butter or olive oil

Heat a skillet over medium high heat, add butter or olive oil (don’t use EVOO b/c it has a lower smoke point).
Add garlic, onions, thyme leaves, salt and pepper and cook until onions are translucent and fragrant.
Add mushrooms and continue to cook until mushrooms are soft and the moisture from them has evaporated off, about 5-6 minutes.
Drain the cashews and place them in a high speed blender.
Add the chicken or veggie stock and blend on high until mixture is silky and smooth.
Next add ½ of the mushroom onion mixture and blend until smooth.
Pour into a serving bowl and mix in the remaining mushroom and onion mixture.
Note: If you want your soup to be fully creamy with no texture simply blend in the entire mushroom onion mixture.
Upon serving top the bowl of soup with a healthy drizzle of EVOO.

Gingerbread Hot Cocoa {Dairy Free, Gluten Free, Paleo, Vegan}

on December 8, 2015April 10, 2017 By Kelley

This Gingerbread Hot Cocoa is the perfect sweet treat on a cold winter’s day! This rich and chocolatey beverage, with hints of warm gingerbread spice, will surely get you in the holiday spirit. Best of all, it’s guilt free. (Dairy free, Paleo, Gluten free, Vegan)

Who loves chocolate out there?? This one is for you guys!

Ok….and for me too….

I love my chocolate in all forms- dark chocolate, milk chocolate, silky chocolate mouse, chocolate cake, chocolate frosting, chocolate covered-anything, and I could go on and on. But one of the best ways to enjoy chocolate is to DRINK IT!

When I say hot cocoa I don’t mean that powder stuff that you mix with water for milk to get some sort of chocolate flavored water. I want my hot chocolate to be like molten liquid chocolate- rich, creamy and chocolatey.

Like Willy Wonka’s Chocolate River! I still have dreams about swimming in that river.

This luxury beverage gets its creaminess thanks to two special ingredients- cashew milk and coconut oil. The cashew milk is much more creamy than almond milk, and now I can find it at all my favorite stores (so I don’t have to make it at home), and it has become one of my staples!

The second special ingredient is a touch of coconut oil that gets emulsified and it adds a richness and frothy texture. The coconut oil also adds a great nutritional punch with its medium-chain triglycerides that will provide you with energy as you power through that late night gift wrapping! You can read more about the awesome benefits of coconut oil HERE.

If you can’t find gingerbread spice pre-made just make your own- it’s very simple!

How to make Gingerbread Spice:

Combine: 2 tablespoons cinnamon, 2 tablespoons ground ginger, 2 tablespoons allspice, 1 tablespoon nutmeg, 1 tablespoon cloves.

You can thank me later 😉

Gingerbread Hot Cocoa

This decadent and creamy hot cocoa has the rich flavor combination of gingerbread and chocolate. You’ll never guess it’s actually dairy free thanks to a special ingredient that adds to its silky and creamy texture!

1 1/2 cups cashew milk (or almond milk)
1/2 tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 cup dark chocolate chips ((Enjoy Life brand))
1 tablespoon cocoa
1/2 teaspoon gingerbread spice ((see blog post for how to make gingerbread spice))

Combine all the ingredients in a saucepan over medium heat.

Whisk the mixture until it’s smooth and hot.

Pour the heated mixture into your blender and carefully blend on high to emulsify the coconut oil.

Serve immediately!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

on December 7, 2015January 28, 2021 By Kelley 14 Comments

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

My crockpot has been working overtime lately. Truthfully, up until my son Hunter was born, it was just a large bulky annoyance that seemed to take up an entire cabinet all on it own. Then, my life was flipped upside down, when I realized that making dinner became an insurmountable task with a colicky infant. I had these idealistic thoughts of cooking in the kitchen with Hunter, while he slept peacefully in the k’tan carrier, with a smile on his angelic face. Well, that’s not quite how it went down 😉 Even when I do get him into the carrier, while bouncing up and down and shhh-ing to keep him content, and trying to measure ingredients and they spill onto the floor- it’s truly a laughable sight!

Enter- crockpot. I opened the cabinet and dusted it off, and set it to work! I’ve made soups, chilis, stews, and even a turkey breast! I throw in the ingredients in the morning and dinner’s ready at 5. It makes my life SO MUCH EASIER!

So here is my first crockpot recipe- a delicious beef and sweet potato stew! It’s simple, easy, and the entire family will love it. This recipe makes a good amount, and I freeze half of it so I have something on hand when supplies are low and I just can’t make it to the store, or don’t have time.

I made my own beef bone broth (recipe HERE), but if you don’t want to take the time to do that I recommend you purchase a beef bone broth that is made with grass fed cattle, such as this one by Bone Broths Co. You can read more about the benefits of pasture-raised beef HERE.

So break out your slow cooker and get your stew on!

Sweet Potato and Beef Stew {Crock Pot, Grain Free, Gluten Free, Paleo}

This Hearty Beef Stew is the perfect set it and forget it meal. It’s healthy, packed full of flavor, and takes less than 10 minutes to throw it all together in the crockpot.

2 lbs beef stew meat (preferably grass fed, cubed)
2 cups beef stock
2 tablespoons olive oil
1 large sweet potato (sliced into cubes)
1 medium white onion (diced)
3 garlic cloves (minced)
1 can of whole tomatoes (large)
3 carrots (sliced)
4 celery ribs (sliced)
2 bay leaves
5 sprigs thyme
salt and pepper to taste

For additional flavor you can saute the onion and garlic in 2 tablespoons olive oil first, then add the the crock pot.
Add all the ingredients to the crock pot and set on high for 1 hours, then turn it down to low for an additional 4 hours.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

on December 1, 2015April 10, 2017 By Kelley 4 Comments

These Peppermint Crunch Cups are filled with creamy minty coconut, sandwiched between two dark chocolate layers. They are so easy to make (15 minutes and a saucepan is all you need) and happen to be gluten, dairy and refined sugar free, paleo and pegan friendly as well!

These delectable treats are so addictive- you have been officially warned! I made a tray yesterday- 24 mini cupcake sized treats- and they are all gone. Every. Last. One.

It wasn’t entirely all my doing-I had some help 🙂

The holiday season is my favorite time of year. I love to dress up the house with garland and lights, tie up everything in big red bows, and place perfectly wrapped gifts with coordinating gift wrap under the tree. Yes, sometimes I can be a bit type A…..

And I also love dressing up Cricket in her holiday best!

So back to those Peppermint Crunch Cups. Seriously you must make these! They are simple, only 6 ingredients, you don’t need the oven, and can be made in under 15 minutes. They would make a great addition to a festive holiday party. Just store them in the freezer if you plan on leaving them out on the table for a bit, as the chocolate can melt a bit in a warm room. If you’d like you can omit the coconut oil from the melted chocolate and just use straight up dark chocolate. They may not be a smooth looking but they will not melt as easily.

Just be sure to make enough!

**I also provided links in the ingredient section of the recipe to several of the ingredients that you may not find at your local grocery store such as the coconut butter and the organic/gluten free/vegan candy canes I used. These are affiliate links 🙂 and they can be easily ordered from Amazon.

Love this photo with the light refraction. Don’t know how this happened-maybe it’s the Christmas Spirit.

Peppermint Crunch Cups{Gluten, Dairy & Refined Sugar Free!}

1 cup dark chocolate chips (I used Enjoy Life brand)
3 + tablespoons coconut oil
½ cup unsweetened shredded coconut
¼ cup [coconut butter|Artisana Coconut Butter 8 ounces
1 tablespoon maple syrup (more or less depending upon sweetness desired)
¼ teaspoon mint extract
4 tablespoons of crushed candy cane (I used [TruJoy Organic/Gluten Free/Vegan Candy Canes|Organic Candy Canes by Trujoy. 2 Packages with 10 each. Vegan. Certified No Nuts Or Gluten. (optional- omit for paleo)

Melt 1 cup of the chocolate chips along with 1 tablespoons of coconut oil in a saucepan over low heat., stir until smooth. Add an additional tablespoon of coconut oil if chocolate is too thick, but careful to not add too much oil as they will melt more quickly at room temperature.
Liberally grease a mini cupcake tin with coconut oil.
Pour a teaspoon of chocolate into the bottom of each muffin tin (this will use about half the melted chocolate), and pop the tin into the freezer so the chocolate sets.
While the chocolate is setting combine the coconut flakes, coconut butter (softened slightly- a few seconds in the microwave), mint extract and maple syrup.
Add the crushed candy cane, if using, and mix well.
Remove the tray from the freezer and add about 1 heaping teaspoon of coconut mint cream mixture on top of each chocolate bottom. Push down with your fingers to compact the coconut.
Next pour a teaspoon of chocolate on top of each coconut layer (using up the remaining chocolate). Dust with excess crushed candy cane.
Place tray in the freezer to 15 minute to allow the cups to set.
To remove the cups from the tray use a knife to carefully dislodge the cups from the tray. They should be fairly easy to remove.
Store in the freezer or refrigerator.

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

on October 23, 2015April 10, 2017 By Kelley 9 Comments

This Pumpkin Spice Latte Parfait is the perfect light and healthy fall sweet treat, and this recipe includes gluten free and vegan recipe options!

By the time September rolls around I tend to get a little bit glum, as the days get shorter and the mornings become cool and crisp. It’s not that I don’t like fall as a season, but it marks the end of summer, the vibrant and energetic season filled with sun-kissed beach vacation days, sweet and cool ice cream and popsicles, sprinklers, and long outdoor adventures.

I do love the kaleidoscope of colors that adorn the trees in autumn, picking crisp fresh apples (and making apple crisp!), and trading my flip flops for boots.

Cricket loves the fall, in fact it is her favorite season. Can you guess why? DEER!Her favorite fall pastime is chasing deer. Not that I condone this thrill seeking behavior AT ALL—I DO NOT! But she can’t be controlled when her hunting dog instincts kick in, and she’s running down a scent. Not to worry, she’s not that good and hence has never caught anything. Nope nothing! Thrill of the chase, that’s all!

The other awesome part of fall is the return of the Pumpkin Spice Latte! I don’t drink coffee as much as I used to, but if I’m going to get my caffeine fix this is my preferred way, come fall. Pumpkin is the ultimate flavor to celebrate fall, and the upcoming holiday season. Spiced pumpkin, blended with a robust dark brew, and topped with cream and caramel is such an extraordinary flavor combination that reminds me of Thanksgiving pumpkin pie in a drinkable form.

I also love easy layered desserts that are light, and good for you too. So to celebrate fall I took my favorite drink and made it an edible dessert. This scrumptious sweet parfait is made up of layers of spiced cookie crumble, pumpkin spice latte pudding, and light and fluffy whip topping, and drizzled with caramel. I even added in some Pumpkin Spice M&M’s, not required, but a festive addition for sure (and an excuse to buy the giant size bag and eat them all!)

So here is the quick and easy recipe to get your pumpkin spice latte fix for the season, just in edible form!

Pumpkin Spice Latte Parfait- {Light-Easy&Quick}{Vegan&Gluten Free Options}

This Pumpkin Spice Latte Parfait is the perfect light fall treat, with gluten free and vegan option too!

1 package of vanilla instant pudding (recipe for the pudding mix: http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/)
¼ cup of strong cold brew coffee concentrate (I used Trader Joe's or make your own-http://www.kitchentreaty.com/how-to-make-cold-brewed-iced-coffee-concentrate/)
2 ½ cups almond milk (or milk of choice)
1/4 cup of canned pumpkin
1/4-1/2 teaspoon of pumpkin pie spice (according to taste)
1 container of Truwhip (or Coolwhip or Coconut Cream Whip)
8 graham crackers or Speculoos Cookies (or gluten free and/or vegan (recipe: http://ohsheglows.com/2013/11/05/gluten-free-and-vegan-graham-crackers/, crushed graham crackers))
4 tablespoons of Healthy Vegan Caramel Sauce
Optional: Pumpkin Spice M&M’s (not vegan)

Make the instant pudding according to the directions, except use 1/4 cup of the coffee concentrate, and the remainder of the liquid required use your milk or choice such as almond milk.
Mix in the canned pumpkin and pumpkin pie spice into the pudding mixture, mix until smooth.
Let the pudding set in the refrigerator for the required time.
Make the Healthy Caramel Sauce
Next assemble the parfaits by sprinkling crushed cookie on the bottom, them adding a layer of pudding, then a layer of whip topping, alternating until your parfait glass is filled.
Top with caramel drizzle and optional M&M’s.

2 Ingredient 4 Minute Caramel Sauce {Healthy-Easy-Dairy Free}

on October 14, 2015April 10, 2017 By Kelley 5 Comments

This quick, easy, healthy, and dairy free caramel sauce is the perfect alternative to the real deal. Spoon it generously over ice cream, use it as a sweet and sticky dip for apples, or just simply eat it by the spoonful!

You know that I love food, right? Food has always played a big role in my life. In fact, some of my most memorable childhood memories revolve around food!

When we used to make the long drive up to Massachusetts to visit my Grandpa I always knew there would be treats awaiting my arrival, along with hugs and kisses! My Grandpa was an incredible man- super handy (he rebuilt his outdoor screen room in his 90’s!), very loving, and always had a great outlook on life. I looked up to him so much and still do! He loved spoiling me and my sisters. It’s funny how many of my most cherished memories revolve around food.

My grandpa grew rhubarb in the backyard. I would go back into the garden and pick out the stalk with the biggest leaf, and he would chop it down, peel off the skin and hand it over to me. I loved dipping the fresh rhubarb into a dixie cup of sugar and savoring the bittersweet combination. I will surely make a strawberry rhubarb pie in his honor next spring and post it here!

Some additional food memories I recall fondly were fluffy and cheesy scrambled eggs, made in the microwave (so good!), marshmallow fluff in wafer ice cream cones, often served with peanut butter or ice cream, homemade clam chowder, and he always had a box of chocolates hiding somewhere in the house.

He would bring out the large rectangular white box and present it to us, and I would agonize over which chocolate to choose. I knew if I chose the unfortunate strawberry nougat I would be so very disappointed- yuck! My all time favorite was the smooth and silky caramel, but it was impossible to tell which one it was. I would close my eyes and pick and pray it came up caramel!

This quick and easy recipe is for all you caramel lovers out there, like me 😉 It’s also healthier than traditional caramel and dairy free! One quick tip- the longer you let it boil the thicker it will be. Also, the type of honey you choose and amount of time you boil it will affect the flavor. The 4 minute version does have a slight yummy honey flavor to it, but if you want to make a thicker sauce, boil 2 minutes longer and the taste will become less honey-like and more rich.

2 Ingredient 4 Minute Caramel Sauce {Healthy-Easy-Dairy Free}

An easy, quick, simple, healthy and dairy free caramel sauce with only 2 ingredients. Only takes 4 minutes!

½ cup honey
3 tablespoons coconut creme (the top of chilled can of full fat coconut milk)

In a sauce pan combine the 2 ingredients and stir.
Heat over high and stir constantly until the mixture comes to a rolling boil.
Once it reached a rolling boil, time for 4 minutes, stirring constantly,
Remove from heat and let cool. Caramel will thicken as it cools.
Store in the refrigerator.

Skinny Dilly Pickle Fries

on September 14, 2015April 2, 2021 By Kelley 8 Comments

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

I love pickles, do you? I eat them straight out of the jar, and can polish off the entire thing in one sitting. REALLY! Hey they are fat free and low cal, right? Maybe a bit heavy on the salt, but otherwise not too bad for you!

One of my other all time favorite are french fries! Crispy, salty, and greasy they are my go to indulgence when I want to treat myself. I also have a bit of an emotional attachment to fries as well-I have fond memories of my mom and I going to McDonalds to get french fries after school. It was a simple act, yet produced meaningful memories of time with my mom that I will always remember!

I appreciate french fries of all types and sizes! I like crispy thin fries (like Micky D’s), thick steak fries, sweet potato fries with a crispy coating, waffle fries, and on and on! As far as flavors go- I sometimes like to add some spice and zest, ketchup and sriracha (mixed!), or CHEESE AND GRAVY (also known as Poutine- back from my Canada days). I also have made kimchi fried (recipe HERE), which is inspired by a famous food truck creation! But I haven’t made Pickle Fries, so why not start now? And by the way, they are AWESOME!

DILLY. SALTY. CRISPY. YUM.

Skinny Dilly Pickle Fries

These fries are super crispy and coated with dill pickle seasoning, and best of all they are healthy- baked, not fried! They will surely wipe out your salty french fry craving!

1 large russet potato (white sweet potato or yucca for paleo/pegan)
¼ cup olive oil or ghee
½ tablespoon coriander
2 teaspoons dill weed
½ teaspoon yellow mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon lemon juice
½ teaspoon salt

Preheat oven to 450 degrees F
Cut the potato in matchstick size fries (they will shrink a bit, so make them thin, but not too thin. Also make sure they are consistent in thickness so they cook evenly.)
(If using yuca, peel and boil yuca first, then cut into large fries and follow the remaining directions.)
Throw the fries into a large bowl and coat with the olive oil.
Toss in the seasoning and mix so they are evenly coated.
Spread them out on a baking sheet (no overlapping of fries).
Bake at 450 degrees F for around 15 minutes, flipping them about ½ way through so they brown on both sides.
Serve immediately.

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing {Gluten Free&Vegan}

on September 10, 2015April 2, 2021 By Kelley 8 Comments

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

Technically it is still summer- the last day is September 22nd, and it sure feels like summer here still with hot temps and high humidity. So let’s celebrate summer while we still can- with wonderful summer flavors. These flavors come together is this fresh and light salad- bright asparagus, juicy corn, and tangy lemon and parsley.

I love a light salad on a hot summer day. It doesn’t leave you feeling too full and weighed down. This salad is super healthy, and has protein thanks to the amazing quinoa. I love quinoa, and often use it as a substitute for rice and other grains. Medical News Today says “quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is one of only a few plant foods that are considered a complete protein and comprised of all pernine essential amino acids.” -which is why it is an excellent choice! I even use it to make Cricket’s Favorite Dog Chow sometimes, subbing it for the rice or using both rice and quinoa. She likes it too!

To get the extra WOW flavor factor, this recipe calls for broiling the corn and asparagus. The corn will pop in the oven once it’s close to being done, so keep an ear and eye on it! The blistered corn tastes so sweet, crunchy, and smoky- it would make a great snack all on its own. The fresh figs bring a wonderful sweet balance to the flavorful salad, but if you can’t find fresh ones, just sub in some dried ones- also excellent! Enjoy! Make sure to savor these summer days before they are gone- I know I am!!!

(Source: http://www.medicalnewstoday.com/articles/274745.php)

Charred Asparagus, Popped Corn & Quinoa Salad with Lemon Parsley Dressing

This salad is fresh and healthy- made with quinoa and topped with charred asparagus, blistered popped corn and a tangy lemon parsley dressing.

1 cup dry quinoa (makes about 2.5 cups cooked, paleo: sub for cauliflower “rice”)
2 ears of organic corn (Paleo: sub for roasted sweet potato cubes, cut off kernels)
1 12 oz package of thin asparagus (if you get regular asparagus adjust cooking time, trim ends and cut into 1″ lengths)
¼ cup of red onion (chopped fine)
2 tablespoons olive oil
dash of salt and pepper
optional: ¼ cup of dried figs (chopped)

Dressing:

6 tablespoons extra virgin olive oil
2 tablespoon fresh lemon juice
1 tablespoon maple syrup
3 tablespoons fresh parsley (chopped)
dash of salt and pepper

Preheat oven to broil and adjust rack to the top shelf.
Mix the asparagus with 1 tablespoon olive oil and dash of salt and pepper.
Spread on a cookie sheet and broil for a few minutes (keep a close eye) until edges are beginning to brown and crisp(if using thick asparagus you may need to cook longer at a lower temperature before broiling to crisp)
Repeat the same with the corn (corn will make a “popping” noise and that means it’s done!)
Boil 2 cups of water and add quinoa, cook according to directions.
In a small blender mix the dressing ingredients and add salt and pepper according to taste
In a large bowl mix cooked quinoa, charred corn and asparagus, red onion, and figs.
Add and mix in dressing (you may not need it all), and add extra chopped parsley on top for garnish.

Cinnamon Fig Shake {Healthy, Gluten Free, Vegan, Dairy Free}

on September 8, 2015April 10, 2017 By Kelley 8 Comments

This creamy, smooth, and sweet cinnamon fig shake is so delicious! You’ll never know it’s actually good for you, and it’s vegan and gluten free!

Figs, figs, figs! They seem to be everywhere this year! When did they become so popular? I mean I always knew Fig Newton’s existed, but now-a-days fresh figs are so abundant! Trader Joe’s even sells them in a bag-frozen. I decided to jump on the fig bandwagon, and I am glad I did!

Figs have a wonderful subtle sweet flavor, with a soft flesh and crunchy seeds that you can eat. They are nutritious and good for you too! They are super source of potassium, have a great deal of fiber, and contain antioxidants. You can bake with them and utilize their sweet side, or use them to balance out a earthy salad, or even put them on top of an artisan wood fired pizza- yum!

This shake is awesome! It’s a great way to get some figs into your diet, and change up your shake/smoothie routine with something a bit out of the box. The combination of cinnamon combined with vanilla and fig reminds me of a really tasty oatmeal cookie.

Cinnamon Fig Shake {Healthy, Gluten Free, Vegan, Dairy Free}

This creamy, smooth, and sweet cinnamon fig shake is so delicious! You’ll never know it’s actually good for you, and it’s vegan and gluten free!

1 cup of almond milk (or milk of choice)
4-5 frozen figs (buy fresh and freeze)
a few ice cubes (4-5)
¼ teaspoon cinnamon
¼ teaspoon vanilla extract
A few drops of stevia or maple syrup to sweeten further if you desire
Optional- one scoop of vanilla or unflavored protein powder of choice

Combine all ingredient in a high speed blender and blend on high until smooth.
If adding protein powder, you may want to increase the amount of milk so the shake doesn’t become too thick.

Cookies n’ Cream Stuffed Brookie {Gluten-Free,Vegan, Grain-Free/Paleo Option}

on September 3, 2015April 10, 2017 By Kelley 6 Comments

GOOEY, CHOCOLATEY, RICH, DECADENT- These Cookies n’ Cream Stuffed Brookies are a combination of fudgey brownie, chocolate chip cookie, and have a cookies n’ cream center. They are heavenly! And secretly HEALTHY! They are GLUTEN FREE, and VEGAN! You will drop to the floor when you try these 🙂

Good luck stopping at just one…..

I love to use my cupcake/muffin tin for many recipes. I adore having things come in personally-sized packages 🙂 You can use liners if you wish or just oil the cupcake pan and once (COMPLETELY) cooled these babies come right out and you can see the contrasting layers.

Who LOVES CHOCOLATE??? I do! I am a choc-o-holic for sure! I eat Nutella out of the jar, melt chocolate chips in the microwave (sometimes with a few marshmallows), and pour chocolate sauce all over anything that resembles dessert! When I’m feeling like I need my chocolate fix- a dense fudgey kind of chocolate fix, I turn to these, and now you can TOO! 🙂

Cookies n’ Cream Stuffed Brookie {Gluten-Free, Vegan, Grain-Free/Paleo Option}

A healthy and flourless Bookie- brownie-chocolate chip cookie with a cookies n’ cream center, gluten free and vegan! Sinfully decadent, fudgey, gooey and chocolatey!

Brownie Layer Ingredients:
1/2 cup coconut sugar
1/2 cup applesauce
⅔ 1/2 cup all-natural almond butter or peanut butter
1 teaspoon vanilla extract
1.5 tablespoons of flax meal plus 2 tablespoons of water (combined)
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oat flour (grind old fashioned oats in blender until powdered, sub almond flour for paleo/grain-free)
1/4 cup cocoa powder
1/3 cup chocolate chips (optional)
Cookie Layer Ingredients:
3/4 cup oat flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon of ground flax plus 1 tablespoon of water (combine)
2 tablespoons of almond butter (or peanut butter)
3 tablespoon of softened coconut oil
3 tablespoons coconut sugar
1 teaspoon vanilla extract
2 tablespoon of applesauce
1/3 cup chocolate chips
10-12 gluten free chocolate sandwich cookies (such as Trader Joes' GF Joe Joe's, OMIT FOR PALEO)
Optional Topping: 1 cup TruWhip whipped with 2 tablespoons Nutella or other chocolate spread or sub coconut whip cream for paleo (like CoolWhip, or use whipped coconut creme in place of TruWhip)

Preheat oven to 350 degrees F
In a medium bowl combine all brownie ingredients and mix thoroughly.
In another medium bowl combine all cookie ingredients and mix thoroughly.
Grease of cupcake tin with coconut oil (or line with liners)
Scoop 1 heaping tablespoon of brownie batter each cupcake compartment.
Add gluten free chocolate sandwich cookie on top of brownie layer.
Add a 1 tablespoon of cookie dough on top of the oreo.
Bake at 350 degrees F for 15-20 minutes or until slightly golden on top. (You may have to adjust the time based on your size of muffin tin compartments.) I did 8 min on bottom rack, 8 min on middle rack.
Note: The brownie layer is fudgey and dense, if you would like it more “done” cook on a lower rack for a longer amount of time.