Gluten-free Chocolate Chip Brownies {Recipe}

Our family is half-gluten free, half not.  (And dairy-free when we can be.). What I mean is that 3 of us do our best to avoid wheat (most of the time, we do have our weak moments)... And mommy has yet to take the plunge and do it permanently with the middle children.  There are too many convenient foods (I'm horrible, I know) that I seem to fall back on lately. Our eating jouney as a family has changed in many ways from when we first began as husband and wife almost 10 years ago. :)

And we don't have all the answers; we are constantly learning about food history, health and how food affects our bodies individually. 

So if you are a "gluten-free" eater then try out this recipe for a yummy treat. 

In our eating journey the hubs and I learned about coconut oil and it's benefits... As well as it's family member, coconut flour.   Since we've tried it we have enjoyed several recipes with it in leiu of all-purpose wheat flour. 

Check these babies out. 

Oh yeah... Momma. 

Try them out and see for yourself how easy it is to have a gluten-free treat. 

Gluten-free Chocolate Chip Brownies

1/3 c butter

1/2 c cocoa powder

6 eggs

1 c sugar 

1/2 tsp. vanilla

1/2 c organic coconut flour, sifted 

1 c chocolate chips (optional)

Directions:

Preheat the oven to 350°. In a medium saucepan over low heat, blend butter and cocoa powder. Remove from heat and let cool. In a separate bowl mix the eggs sugar and vanilla. Blend this into the Cocoa mixture. Stir in the coconut flour until the batter is no longer lumpy. Add the chocolate chips. Bake in pre-greased 8 x 8 baking pan for about 30 to 35 minutes. Allow to cool before cutting into squares. 

Enjoy!!

Eggs and sugar and vanilla. 

Cocoa powder and melted butter. 

Eggs, sugar and vanilla added in. 

Mix the flour in. I used a wooden spoon and switched to a woks to break up flour clumps because I forgot to sift it. Coconut flour is more dense than all-purpose flour. 

Having a helper in the kitchen is always a blessing! 

We put half chocolate chips in the batter and sprinkled half on too. 

Eat a few chocolate chips with your helper. This is a must or the recipe will not turn out right. :)

We have tried this coconut oil spray and like it! Found it at Trader Joe's. 

Yummy!

*warning: these are very filling so don't think you can go on a chocolate binge and eat a whole pan!  The do have 6 eggs in the recipe, for crying out loud!

~Meghan 

Not Your Grandma's Meatloaf {Recipe}

So who of you out there likes meatloaf?  Do you really?  As a kid I loathed the stuff.  Experimental meat was all I pictured.  I just knew I was going to find yesterdays' leftovers in the shape of a loaf (ok, so my interpretation was a bit skewed).  You always knew it would have eggs, bread crumbs ... a bunch of other things... and ketchup for the top (in my case, to camouflage the taste!).  All I know is that I know I was never a friend of the stuff until about 6 months ago.  I'm so thankful my taste buds changed... matured.  :)

One of our church-family friends has a passion for delicious and nutritious (not to mention gluten-free*) cooking.  She passed on this recipe to me as my husband and I tried our swing at a gluten-free lifestyle... and I'm so thankful for her help!  Plus, I dare say she is one of those who can throw a little-of-this and a little-of-that and it will turn out delicious.   Anyway, on to the recipe.

Meatloaf Meatballs *GF Style

a.k.a. Mini Meatloafs

2 lbs. of lean ground beef

1 cup shredded carrots  (If using pre-packaged shredded carrots, cut them into smaller pieces)

1 cup diced onion

1-2 eggs (I used two eggs if using lean meat - 90/10 or better)

Tomato Sauce OR a can of diced tomatoes (We just tried the tomato sauce and loved it! It's our new favorite topping)

~that's right ~ no ketchup!  You don't have to add the same thing your great-grandmother did!  :)

In a hot skillet, cook onions and carrots in a couple of Tbsp olive oil until veggies are tender.  Set aside to cool down (so your eggs don't cook when you mix everything together).

In a mixing bowl combine all ingredients together and add some salt and pepper.  Mix it really well so eggs are evenly incorporated.  At this point you can dump the mixture into a loaf pan, pour tomato sauce over it and bake at 350* for approx. 1 hour

OR

Form into meatballs with your *ahem* ice-cream scoop!  Drop into a greased cupcake pan.  Top each meatball with sauce.  Bake at 350* for ... 30 minutes?  Not sure on the time - I forgot to set a timer or watch the clock.  

The sweetness of the cooked onions and carrots are where most of the flavor comes from.  So Delicious!!
 

I have kids ~ so we have to change up our meals.  You know.  So we don't do the same-old-things with the same-old-things.  Now doesn't that feel like an accomplishment!

FYI:  

I used some fattier beef this time (80/20) and while I was hoping for the shape of a muffin to my mini meat loafs they ended up like meatballs - round.  I think the leaner meat would keep the shape - if that matters to you. :)  Oh, and it is sort of messy - I was afraid I would scare you away from this recipe if I showed you a picture - the grease splattered quite a bit.

*Meghan