Gluten Free Spinach, Blueberry Brownies (Tricky Tuesday!)

Source: iStockPhoto

You too can be as strong as Popeye, without eating spinach in its typical form.  Oh yes, it's true.  Although, of course, I want you to eat spinach it's typical form .....I don't really like the idea of masking healthy foods in sweet treats, but sometimes it doesn't hurt to play a few tricks, right?! 

I'll preface this post by saying that I made these brownies last year, before I learned how to take a halfway decent photo.  I wasn't going to share this recipe, because I was afraid the poor photo quality would turn you away, but then I was hoping my descriptive words would turn you on to the idea of adding spinach to your brownies (after all, spinach works in smoothies quite well!).

Ok, here we go....these brownies were......

Chewy

Dense and Moist

Rich

A chocolatey explosion

Sweet

Decadent

Savory and sweet deliciousness

haha, I fail the Food Network Star challenge (have you been watching that show? They had to take a food and talk about it using descriptive words in an attempt to make the viewer hungry.  They were only allowed to use truly descriptive "food" words, not including adjectives like "delicious, amazing, fantastic".  Yeah, failure on my part.)

Ok, back to the brownies.  Whenever I taste something that is really yummy that is loaded with real butter and real sugar, such as cake, cookies or pie, it pretty much always tastes amazing.  But is it any wonder?  I mean, that combination of sugar, fat, and a tiny bit of salt is simply a winning combination that our pallets almost always enjoy.  This is also true with savory food.  The other day I watched someone make baked beans, and they were loading the with chunks of bacon and handfuls of brown sugar.  The end product was apparently amazing (I don't have taste-evision so I couldn't taste it myself), but, why wouldn't it be?   What impresses me is if you can make a really tasty treat (specifically, a dessert!) without loading it with tons of fat and sugar or while also using some more healthy ingredients, such as whole grains, fruits, or....veggies.

The perfect example? These brownies.  They are made with whole grain (and gluten free) brown rice flour, plus spinach, blueberries, and oats (plus butter and sugar, but hey, I wanted these to be palatable!).

Spinach, Blueberry Brownies 

Modified from a recipe from the Chefs at Giant Eagle Market District

Serves: 8

Ingredients

6 Tbsp. butter

3/4 cup Dark Chocolate Chips

2 eggs

~10 T sugar

1/2 cup brown rice flour

1/2 tsp. sea salt (Note: sea salt is normally not used in baking, but I used it in this recipe and I really liked it)

2 Tbsp. unsweetened cocoa powder

1/4 cup old fashioned oats **

2 large handfuls raw spinach

3/4 cup blueberries

1/2 tsp. lemon juice

2 Tbsp. water

Directions

1.  Preheat oven to 350 degrees

2.  Melt the butter and chocolate chips together in a double broiler or microwave-safe bowl.  Allow to cool slightly.

3.  In a food processor (or Magic Bullet!), puree the blueberries, spinach, lemon juice and water.

4.  Mix together all ingredients except the flour.  After the ingredients are thoroughly combined, gently fold in the flour.

5.  Spray a baking pan (8x8 is best) and pour the batter into the pan.  Bake for 25-30 minutes until a toothpick inserted in the middle comes out clean.

**NOTE:  If you are following a low FODMAPS diet you will be happy to know that this is low FODMAPs!  Also, if you are following a gluten free diet, be sure to use gluten free certified oats (particularly if you have Celiac Disease).

Estimated Nutrition Facts for 1/8th of recipe

Source: CalorieCount.com

Nutrition Highlights: Ok ok, lots of calories. I get it. And, lots of fat. Let me help; use a non-caloric (or lower calorie) sweetener if you'd like to reduce the sugar, such as Truvia for baking or Splenda for baking.  You could reduce the saturated fat by using margarine (trans fat free of course). You could also reduce the fat (and calories) by using egg beaters instead real egg (use 1/2 cup for 2 eggs). In reality, this is a great dessert for your child who simply doesnt' get enough...vitamin A (that's an excellent source, see?!).  And I might also suggest trying oat bran flour or oat flour instead of rice flour. You would get more fiber out of those flours, and I think they would work just as well as the brown rice flour.

INSTAGRAM!

The Candid RD

QUESTION:  What's the strangest ingredient you've ever added to a dessert??

Thanks for reading!

The Candid Rd

Gluten Free Dark Chocolate Quinoa Bars

I'm still on a quest to try all the different grains in our bulk department at work.  Obviously I've tried quinoa before, but I'd never tried it in a baking recipe, until now.  Prior to making these bars I'd only had quinoa in salads or casseroles.  Why have I waited so long to use it in a sweet recipe?!  Shame on me.  I've been missing out.  I'll have to make up for lost time now.....

Gluten Free Dark Chocolate Quinoa Bars

Modified slightly from this source

Serves: 10

Ingredients

Dry:

1 1/2 cups cooked quinoa (this is a little less than ~3/4 cup dry, be sure to measure after it's cooked. You will have some leftover.)

1 cup brown rice flour

3/4 cup brown sugar

1/4 cup chia seeds

Wet:

1 cup skim milk or unsweetened almond milk

1 large egg

1 tsp. vanilla extract

1/2 cup dark chocolate chips

Directions

1.  Allow your quinoa to cool before starting to make this recipe.  In a large bowl mix dry ingredients.  In a separate smaller bowl, mix wet ingredients, except for the chocolate chips

2.  Add wet to dry, stirring gently until mixed.  Add in chocolate chips and mix.

3.  Poor batter into a greased baking pan (I used a square pan, about 2-inches deep)

4.  Pop it in the oven and bake about 28 minutes- fork check to make sure they are done.

5. ENJOY!

**NOTE:  If you follow a low FODMAPs diet you'll be pleased to know these are low-FODMAPs!

The day I made these Nick was at work.  I couldn't wait for him to walk in the door and smell these so he would beg for a taste.  Sadly, he never did.  Yeah, he walked in the house and didn't even notice the smell of chocolate and brown sugar emanating through the house.  So of course I marched downstairs and forced him to try these delicacies.  He took one bite and wanted the rest.  Muahaha.  Trying to ignore my wonderful baking talent?!  Not so fast buddy.  And he says he "hates quinoa".  

Estimated Nutrition Facts for 1/10th of recipe
Source: CalorieCount.com

Nutrition Highlights:  Good source of protein, fiber, and iron

I packed these in both Nick and my lunches for about a week after making these.  They were just so filling and easy to pack in a work lunch.  They tasted great without heating, but even better popped in the microwave for about 15 seconds to bring back some flavors.  Please make these today, you won't be sorry (and make a double batch so you can have plenty for lunches!).

QUESTION:  Have you ever baked with quinoa?

Have a fantastic Tuesday everyone. Thanks for reading!

The Candid Rd

Molten Lava Cake (A Sinful Dessert Under 200 Calories!)

Have you ever made a molten lava cake?  I hadn't, before this experiment.  I had made a souffle once in food science class during my undergraduate years (souffles and molten lava cakes are prepared in a similar way, and they both require patience and practice....and skill, which is why I failed my first round!).  When I saw this recipe in a cookbook I own, I figured why not actually make something from a cookbook?? It's been a while since I've done that, so brace yourself.

I was so excited to cut into my first round of lava cakes and see the lava (aka: chocolate) pour out from the gooey center.  But this is what I got during my first round....

When I first tried to make these cakes I didn't have any ramekins so I thought they would work fine in muffin pans.  Well, clearly I'm not a baker, because when they just turned into brownies (without the "lava" effect) my mom said it was because dark pans will cook food faster.  Duh, I knew that!

*Reminder*:  Don't use muffin pans unless you are trying to make this recipe into brownies.  Get some custard cups or ramekins!

Oh yes, much, much better.



Molten Lava Cake
Makes 8 cakes
Modified slightly from a recipe in Substitute Yourself Skinny
**Gluten Free if made with brown rice flour
Low FODMAPs

Ingredients
6 Tbsp. butter, plus extra for greasing
4 ounces semisweet chocolate
2 Tbsp. low fat plain yogurt
2 Tbsp. flour (I used brown rice flour!)**
1 tsp. vanilla extract
2 eggs
2 egg yolks
2 Tbsp. powdered sugar, plus extra for garnish

Directions
1.  Preheat oven to 400 degrees.  Lightly grease 8 ramekins or custard cups with butter

2.  In the top of a double-broiler, combine the butter and chocolate, and heat until both are melted.  Stir gently to combine.  Stir in the yogurt.  Add the flour.  Gently stir to combine

3.  In a medium mixing bowl, beat together the vanilla, eggs, egg yolks, and sugar until well combined and the mixture thickens, about 8 minutes.  Using a rubber spatula fold 1/3 of the egg mixture into the chocolate mixture until well blended.  Repeat until all is combined.

4.  Pour equal amounts of the mixture into each ramekin, filling about 3/4 full.  Bake for 7 to 8 minutes, until the edges are set and the center is jiggly.

Source: CalorieCount.com
Estimated nutrition facts for 1 cake (makes 8)

Yes, this cake is high in fat, and mainly saturated fat for that matter.   But hey, check out the sugar!  Only 10 grams.  That's less than many of the "health bars" you can find on shelves.  And, at less than 200 calories this is a decadent dessert that won't put a huge dent in your calorie bank.

Ooey Gooey Deliciousness.  I would tell you it didn't even need any ice cream, and that would be true, but I did serve this with a little dollop of ice cream right when it came out of the oven.  A dollop I tell you, that's it!

My professor of food science, Dr. Michael, would have been so proud.

QUESTION:  Have you ever made a molten lava cake?  Have you ever experimented with baking and completely failed?!

Thanks for reading.

The Candid Rd

No-Bake Tuna Noona Casserole (Gluten Free)

When I was young I called tuna noodle casserole Tuna NOONA Casserole. For many years of my life I truly believe that was what it was called. It was actually one of my favorite meals as a child, but until recently I hadn't tasted it in years. Grace of Food Fitness FreshAir, posted this recipe for tuna casserole on Mother's Day of this year. I thought it was pretty neat that this recipe didn't require any baking, and therefore took much less time to prepare than most casseroles. Below is my version of Grace's recipe, which I modified to make gluten free

Gluten Free Tuna "Noona" Casserole

Ingredients

-1 onion, chopped
-3 Tbsp. oil
-3 1/2 Tbsp. brown rice flour
-2 1/2 cups almond milk
-1 large can tuna in spring water or 2 small cans, drained
-Salt to taste (start with 3/4 tsp)
-Pepper to taste ( start with 1/4 tsp)
-1 lb. brown rice penne pasta

(** There are many different varieties of gluten free pastas, so you can choose whichever you'd like. You can also choose a gluten-containing variety. Egg noodles were used in the original recipe. **)

- Dried basil to garnish

Directions

Saute onion in the oil until onions are translucent. Add flour and mix. Gradually add almond milk stirring to incorporate and to break up lumps. Continue to cook on low heat, stirring, until sauce thickens. Then add tuna, salt and pepper. Gently mix, trying to maintain some of the tuna chunks. Stir in noodles. Serve, garnishing with dried basil.

The picture below isn't the best. I still have not mastered the art of taking good pictures at 8pm, with no natural light.


Despite the not-so-good picture, this casserole was fantastic. Nick, the "tuna hater" even loved it! He took a bite and had a huge smile on his face, but then he still insisted on adding Red Hot..... gross. I think I would have been happier had he just added a bit of parmesan and maybe some cayenne pepper. I mean, I love Red Hot, but not on this!

QUESTION: Do you like tuna noodle casserole?? Have you ever seen a no-bake version of this casserole?

And now for this week's health and nutrition news;

Institute of Medicine Recommends "Energy Star" For Food Labels

(What are your thoughts on the Institute of Medicine's label proposal? I think it sounds simple enough, and it sure beats the current and very confusing food/nutrition labels!)

Gluten Free Power Cookies

I'm not gluten free, but I am wheat-free and therefore love to experiment with gluten free baking. I typically use oat bran flour or brown rice flour in place of wheat flour, which seems to work well for me when I make cookies, muffins, and pizza, but a couple weeks ago I wanted to try making a flour "blend" with xanthan gum as the replacement for gluten. Xanthan gum is meant to replace the gluten and therefore it helps add the structure, elasticity, and viscosity back into gluten free products or baked goods. For my first truly gluten-free baking experiment I used the following gluten free flour combination;

Brown Rice Flour (a whole grain!)

Tapioca Flour (gives a nice chewy texture)

Xanthan gum

When using this blend, for every cup of wheat flour called for in the original recipe you instead use 1/2 cup of brown rice flour, 1/2 cup of tapioca flour, and 1 tsp. xanthan gum.

Gluten Free Power Cookies

(Makes 25)

1 cup brown rice flour

1 cup tapioca flour

2 tsp. xanthan gum

1/2 cup protein powder

1 tsp. baking powder

3/4 tsp. salt

1 tsp. cinnamon

1/2 cup honey

1/3 cup canola oil

2 tsp. vanilla extract

1 egg

1 egg white

1/2 cup dried cranberries

1/2 cup chopped walnuts

1/2 cup dark chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees

2. Combine first seven ingredients in a medium bowl.

3. In a separate bowl whisk together honey, oil, vanilla, and eggs.

4. Stir flour mixture into wet ingredients; fold in cranberries, nuts, and chocolate chips.

5. Coat a baking pan with cooking spray and drop cookie mixture (in rounded spoonfuls) onto pan.

6. Bake for 11-13 minutes, or until lightly browned on the edges.

7. Transfer to a plate of a cool rack so they do not continue cooking. ENJOY!

Nutrition Facts
(for 1 cookie)


Ok, so the cookies received a D+ grade, but, what do you expect? It's a cookie! I think the 5.5 grams of protein is pretty impressive, and the mere 150 calories...not so bad.


And they are pretty darn delicious...


More Wheat-Free/Gluten Free Recipes

Sweet Potato Gnocchi

Peanut Butter Pumpkin Bread

Oat Bran Pizza

Today's Dietitian posted this great article about the use of nut flours in gluten free baking. Have you ever tried almond, hazelnut, or walnut flours in our baking?? I haven't, but really want to start experimenting soon.

QUESTION: Do you have a gluten free flour combination that you love? I need some ideas for my monthly gluten free support group meetings!