Yummy Mummy Monday: Holiday Gluten Free Brownies 3 Ways

I don’t know about you, but at this time of year my inner Martha starts to come out and I begin to make a baking wish list. As I’ve mentioned, I have recipes that are holiday favourites that I look forward to year after year (did you see my family’s recipe for shortbread last week?), but I also love trying new ideas. And now having a gluten- free hubby, my baking has taken on a new twist, but I still want him to have some yummy treats to snack on. I’m lucky to have several girlfriends who also have to go gluten- free & have given me some great ideas. One of these friends, Bronwyn (aka Momma B), recently started her own baking business and she has kindly given me a great recipe for GF brownies 3 ways for the holidays. I’m looking forward to whipping up a few batches of these and hope you’ll add them to your baking list this year. <3

And now, here’s Bronwyn…

I don’t know about you, but brownies are a favourite around my house. They are always a big hit, and were an item that would be missed if I hadn’t been able to find a way to make them gluten-free when we made this diet change.
I thought in the spirit of the holidays it would be fun to look for ways to make this family fave into a treat to share and impress! First off is our recipe, then 3 ways to work with this recipe to have some extra fun.
Gluten-Free Brownies
Prep time:  10 mins
Cook time:  25 mins
Total time:  35 mins
Serves: 12
Ingredients:
β…” cup warm water (warm water helps bring out the chocolate flavour)
1 cup unsweetened natural cocoa powder
β…” cup oil
2 large eggs
2 teaspoons vanilla extract
2 cups sugar
1 cup rice flour
1 cup tapioca flour
ΒΌ cup potato starch
1 teaspoon xanthan gum
2 teaspoon baking powder
Directions:
1. Preheat oven to 350 degrees. Grease a 13″ x 9″ pan. Combine warm water and cocoa powder & set aside.
2. In a large bowl, combine rice flour, tapioca flour, potato starch, xanthan gum, baking powder, and sugar.
3. Add oil, eggs, and vanilla to cocoa mixture. Stir to thoroughly combine.
4. Add the cocoa mixture to the flour mixture and stir well to combine.
5. Spread brownie batter into greased pan & bake for 25 minutes.
6.Allow to cool completely before serving (or topping with icing or details as we describe below).
These are all easy ways to holiday-up a favourite food while getting your kids involved too!

Brownie Trees

The first way to change up the classic brownie is to repurpose them into cute trees. 
For this, bake the brownies as usual, then cut them into triangle shapes. Next use some green icing (I suggest a royal icing) to draw lines across to make it look like a tree. Use sprinkles or decorations of your choice to enhance your tree and a small candy cane (not the hook end, break that off) or peppermint stick and insert it into the bottom of the triangle as the tree stem. 
Brownie  Balls
Again, this uses already cooked brownies, so go ahead and follow the above recipe. Once cooled, take small chunks and roll them into a ball shape. VERY EASY!
Then take said ball and roll it into the topping of your choice. Some options include cocoa, icing sugar, cinnamon sugar, coconut, sprinkles, crushed up candy canes…this is your chance to be creative!

Brownie  Cookie Cutter Gifts

These are meant as a giveaway item. I have used them as a packaged treat to send home as a substitute for a goodie bag after a holiday get together, or even as a small gift with a card for some friends and family during the holidays.
Take the baked brownies and use a shaped cutter that you don’t mind giving away. I found some cute ones at the dollar store, so it wasn’t too much of an investment. Use the cookie cutters to cut out the cooled brownies. Depending on the shapes you get, then use icing or candy to decorate. I like using little holiday smarties from the bulk aisle, or some small candy cane pieces for a peppermint twist. 
Then take them and wrap in a cute holiday themed or clear bag. Finish with some ribbon and maybe add a cute tag or ornament to dress it up. (The best part is if you do these, you can use the extra brownie from around the edges of your cookie cutters to make the Brownie Balls recipe from above).
Happy baking!
-Momma B

If you’re looking for some yummy treats for the holidays & don’t have the time (or are afraid you’ll burn your house down trying!) make sure you check out the talents of this lovely lady!

Find Momma B online at her website & on Facebook.

Image Sources:

Brownie Trees: Betty Crocker
Brownie Balls: Martha Stewart
Brownie Cookie Cutter Gifts: Christmas Tip Junkie

December posts sponsored by Cutie Pie Boutique

Yummy Mummy Monday: Shortbread

Have you started your holiday baking yet? It’s one of my favourite traditions, and I love getting together with my Mum and deciding which recipes we’ll bake up. Each year we make some of our classic faves while trying out a few new recipes. Growing up, I loved rolling up my sleeves and making batch upon batch of Mum’s shortbread. This remains my favourite holiday recipe today and I look forward to continuing the tradition with Ari when she’s old enough to help (for now she fills the role of taste tester). It’s good, old- fashioned baking at it’s best with simple ingredients and it’s part of what makes this time of the year so special for our family. It’s melt- in- your- mouth delicious and perfect for family functions, cookie swaps, and for leaving out for Santa. πŸ˜‰

Ingredients:
Makes 1 lb of shortbread (we usually double the recipe!)
1 lb butter, softened
1/2 cup cornstarch
1 cup icing sugar
3 cups all purpose flour

Directions:
1. Preheat oven to 350 degrees & line 2 baking sheets with parchment paper*
2. Mix all ingredients in an electric mixer (it’s best to add the butter in cubes to help it blend & avoid lumps)
3. On a floured surface, roll out dough to approx. 1/4″ thick & cut out desired shapes (basic is better as they can be quite delicate when baked)
4. Place on a cookie sheet lined with parchment paper & bake for 7- 10 minutes, or until edges are just starting to go golden (don’t leave them in too long, these babies burn quick!)
5. Remove from oven & allow to cool for a few minutes before removing them from the baking sheets; allow to finish cooling on a cooling wrack

*It’s important to use parchment paper to avoid the bottoms of these buttery cookies from burning and sticking to the baking pan, as they are quite crumbly

We enjoy these cookies unadorned/ undecorated, but glazing or adding your favourite accents like sprinkles or dipping them in chocolate adds a fancy touch. πŸ™‚

Image Sources:
Comfort of Cooking
Cookie collage images (clockwise from left):
Sally’s Baking Addiction
Pink Piccadilly Pastries
Betty Crocker

December posts sponsored by Cutie Pie Boutique

Yummy Mummy Monday: Easy Apple Bake

Do I have to say anything other than these 3 words: Apples. Cinnamon. Dessert…
I love baking at this time of the year but sometimes I’m just not that into all the work and clean up that ensues. This recipe really lives up to it’s name and is great if you have a sweet craving but don’t want to be a slave to the oven timer all night- this is basically lazy undone apple pie. And even though there’s a little sweetness added, overall these are a pretty healthy treat. Add a scoop of ice cream for an added indulgence. πŸ˜‰

Yummy Mummy Recipe: Easy Apple Bake

Ingredients:
1 apple per person
*The ingredients below are based on 3 apples, so adjust accordingly πŸ™‚
2- 3 tbsp ground cinnamon
1 tsp ground nutmeg
2- 3 tbsp maple syrup or brown sugar
1/3 cup oats
Directions:
1. Preheat the oven to 375 degrees.
2. Cut out the centre of the apples (an apple corer works great for this, see photo below) & place in a baking pan large enough for the amount of apples you’re baking (or bake in batches).
3. Fill the centre of the apples with the brown sugar & oats; sprinkle remaining oats, cinnamon, & nutmeg over the apples & pan (if using maple syrup, pour over top last).
4. Place in the oven and bake for 30 minutes.
5. Remove & serve (again, a scoop of ice cream makes this even more amazing- we tried ours with dairy free coconut vanilla, yum).

Deliciousness about to happen!

November posts sponsored by Cutie Pie Boutique

Yummy Mummy Monday: Gluten Free Oatmeal Chocolate Chip Cookies

Who can resist a good cookie recipe? Especially one packing a nutritional punch? Aaaaaand added bonus: these puppies are sans gluten (and you’d never know it from the taste!). The night I baked these I barely had them out of the oven before Will had his paws on them, and they didn’t last long. These are a great yummy addition to lunches and a delicious late night snack with milk (for another great cookie recipe, check out this one for thin & crispy chocolate chip!). I think Cookie Monster had good taste in food, no? 
Yummy Mummy Recipe: Gluten Free Oatmeal Chocolate Chip Cookies
Makes about 2 dozen cookies

Ingredients:
1/2 cup butter, softened
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar (you can swap with honey if you prefer)
1 egg
1 tsp vanilla
1 1/2 cups gluten free flour
1/2 tsp xantham gum (I’ve found this really makes a difference in GF baking)
1 tsp baking soda
1 tsp ground cinnamon (add more if you love cinnamon!)
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 cup flax seeds, whole (sub ground flax seeds if you prefer)
3 cups oats (not instant)
3/4 cup chocolate chips
Directions:
1. Preheat oven to 375 degrees & line 2 baking sheets with parchment paper.
2. Beat the butter & sugars until creamy. Add the egg & vanilla and combine well.
3. Follow with the dry ingredients, saving the chocolate chips for last. Add them when the batter is well mixed.
4. Scoop generous tbsp sized balls of batter onto the cookie sheet, allowing approx. 2″ between for them to expand.
5. Bake for 8- 10 minutes, until golden brown. Remove & cool.
Enjoy fresh from the oven with a cold glass of milk, or save for later! 
I told you I could barely get them out of the oven! πŸ˜‰

October posts sponsored by Cutie Pie Boutique

Yummy Mummy Recipe: Lavender Shortbread

On a recent trip to Megabulk Foods to celebrate their 1 year anniversary, I stumbled upon these amazing- AMAZING!- cookies. There is no way to describe how refreshing and delicious these gluten free gems were. I asked the manager if I could have the recipe, and he kindly sent it to me to share with TPB readers.

A big thank you to Jamal at Megabulk Foods for sharing this beautiful recipe!

Yummy Mummy Recipe: Lavender Shortbread
Courtesy of Megabulk Foods 


Ingredients:

Items in bold represent products available from Megabulk Foods
1 cup or 60 g. butter (room temperature)
1 cup (125 g) icing sugar

1 Β½ cups (270 g) gluten free all-purpose flour

ΒΌ cup (30 g) arrowroot powder

1tsb lavender


Directions:
1. Preheat oven to 375 degrees. 
2. Beat butter and icing sugar until light and fluffy. 
3. In separate bowl, mix flour and arrowroot powder together. Add gradually to the butter mixture. 
4. Continue to beat until it forms into a cookie dough texture (mixture will be crumbly at first). 
5. Form dough into round balls and place on cookie sheet covered in parchment paper.  Using a spatula, lightly flatten the top. 
6. Bake 12-14 minutes or until golden brown on bottom and top is firm.
If you are looking for a store that carries natural options, with products catering to gluten- free and other dietary needs, I recommend visiting Megabulk Foods. The staff were friendly and knowledgable, and the prices were some of the best I’ve seen north of the border. πŸ™‚
June posts sponsored by Cutie Pie Boutique
https://www.etsy.com/ca/shop/CutiePieonEtsy?ref=l2-shopheader-name

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