Gluten Free Chocolate Caramel Black Bean Muffins

Gooey caramel bits fill these chocolate muffins and give them a delicious chocolate and caramel flavor. These muffins are made healthy by using black beans in place of flour, and the beans give them a great, moist texture. If you love the flavor combination of caramel and chocolate, then you will love every bite!

These muffins are easy to put together, and you are going to have them made and ready to eat in no time! And since they are so healthy, they are perfect for breakfast or any time of the day.

Chocolate Caramel Black Bean Muffins

• 9 Tablespoons Water, heated
• 3 Tablespoons Flaxseed Meal
• 2 Cups Black Beans, drained
• 1/3 Cup Brown Sugar
• 2 Tablespoons Oil or Applesauce
• 1/2 teaspoon Vanilla Extract
• 1/2 Cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1/2 Cup Caramel Bits (NOTE: they are not labeled gluten free. Use under own discretion.)

1. Heat the nine Tablespoons of water for about 30 seconds in the microwave and add flaxseed meal to it. Set aside 10 minutes.
2. Preheat oven to 325 degrees.
3. Line a 12 cup muffin tin and spray wrappers with cooking spray.
4. Combine black beans, brown sugar, oil, vanilla extract, cocoa powder, baking powder and salt in the bowl of your food possessor. Add flax-eggs to it when ready, and then puree it all until nice and smooth.
5. Stir in the caramel bits.
6. Scoop into lined muffin tin and bake for 30 to 35 minutes.
7. Remove from muffin tin and allow to cool. 

Enjoy!

-Bethany

Linking up to Allergy Free Thursdays.

Gluten Free Double Chocolate Cookies

These gluten free cookies have double the chocolate, making them extra delicious.

Just don't forget the salt. Ha. When I made these cookies the first time I was wondering what was missing. Then my sister kindly pointed out that I might have forgotten to put salt in them.  And that is why I shouldn't be baking after spending a full day outdoors with my energetic nieces and nephews.

Oh, well. Lesson learned.

This time I remembered the salt. And they turned out great.

These cookies are filled with a great chocolate flavor, are soft and chewy, and are pretty quick to throw together compared with other chocolate cookies.

Gluten Free Double Chocolate Cookies

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Butter, softened
• 1/2 Cup Brown Sugar
• 1/4 Cup Sugar
• 1 teaspoon Vanilla
• 3/4 Cup White Rice Flour
• 1/3 Cup Cornstarch
• 1/3 Cup Cocoa Powder
• 1 teaspoon Xanthan Gum
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Cup Chocolate Chips

1. Heat water in microwave for about 20 seconds, add flaxseed meal to it, and set aside for 10 minutes.
2. Preheat oven to 325 degrees.
3. Combine dry ingredients in a medium size bowl. Whisk together.
4. Cream butter and sugar together. Add vanilla and flax-egg and beat until combined.
5. Add the dry ingredients to the butter/flax-egg mixture and beat until fully combined. Stir in chocolate chips.
6. Scoop onto a parchment lined baking sheet and bake for 8 to 10 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Linking up to Allergy Free Thursdays.

Triple Cookie Dough Ice Cream

If you have an obsession with cookie dough, then this is the ice cream for you! You don't just get one kind of cookie dough in this ice cream, but three!

It is never too late in the year to enjoy a good bowl of ice cream! Make this while the weather is still warm, or tough it out and eat it even when it is cooler outside. It's worth it.

There is the classic chocolate chip cookie dough in the ice cream, of course, as well as a chocolate cookie dough and a peanut butter cookie dough (I used soybutter.) All of the cookie dough pieces are mixed into a 3 ingredient, creamy vanilla ice cream, making this the perfect treat!

Mix up the three types of cookie dough...

Spread them out a bit and freeze them...

Chop them up and put them back into the freezer until ready to combine with the ice cream!

 Don't let the fact that this ice cream has three different types of cookie dough scare you away from making it. I worked with all three kinds at once, and it didn't take me long at all to throw them together.

Triple Cookie Dough Ice Cream

• 2 Cups Heavy Cream
• 1 (14 once) Can Sweetened Condensed Milk
• 1 teaspoon Vanilla Extract

1. Make the three kinds of cookie dough (see below).
2. In the bowl of your stand mixer, beat the heavy cream until stiff peeks form.
3. Mix vanilla into sweetened condensed milk. Fold into the whipped cream mixture, being careful as you do.
4. Fold in the cookie dough pieces and transfer to a freezer safe container. Freeze for at least 6 hours before serving.

Chocolate Cookie Dough

• 2 Tablespoons Butter, softened
• 2 Tablespoons Sugar
• 1 Tablespoon Cocoa Powder
• 1/4 Cup White Rice Flour
• 1 Tablespoon Milk
• Pinch of Salt

1. In a small bowl, combine all ingredients. Stir together and then spread into a thick layer on a wax paper lined cookie sheet. 
2. Freeze, then chop into small pieces and keep frozen until ready to combine with ice cream. 

Peanut Butter Cookie Dough

• 2 Tablespoons Peanut Butter (or alternative, I used WOWBUTTER)
• 2 Tablespoons Brown Sugar
• 1/4 Cup White Rice Flour
• 1 Tablespoon Milk
• Pinch of Salt

1. In a small bowl, combine all ingredients. Stir together and then spread into a thick layer on a wax paper lined cookie sheet. 
2. Freeze, then chop into small pieces and keep frozen until ready to combine with ice cream. 

Chocolate Chip Cookie dough

• 2 Tablespoons Butter, softened
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Sugar
• 1 Tablespoon Milk
• 1/8 teaspoon Vanilla Extract
• 1/4 Cup plus 1 Tablespoon White Rice Flour
• Pinch of Salt
• 2 Tablespoons Mini Chocolate Chips

1. In a small bowl, combine all ingredients except chocolate chips. Stir together, stir in chocolate chips, and then spread into a thick layer on a wax paper lined cookie sheet. 
2. Freeze, then chop into small pieces and keep frozen until ready to combine with ice cream. 

Enjoy!

-Bethany

Auntie Bethany's Easy Gluten Free Pizza Crust

Who doesn't love a good pizza? This recipe is for a super easy gluten free pizza crust that you are going to love! It comes together so quickly, and you will be able to make a pizza that fits your diet in less than an hour total time!

Happy Cheese Pizza Day, by the way!

This crust might not look traditional when you first spread it out, but when you take your first bite you won't mind that the gluten is missing.

This crust can be made as thin or as thick as you like, and it can be topped with whatever you want to put on it. I love it as cheese bread, or as a traditional or fancy pizza.

                    

  Auntie Bethany's Easy Gluten Free Pizza Crust

• 3/4 Cup Warm Water
• 1 teaspoon Yeast
• 1 teaspoon sugar
• 1/2 Cup Brown Rice Flour or Sorghum Flour
• 1/4 Cup Tapioca Starch
• 1/4 Cup Cornstarch or Potato Starch
• 3/4 teaspoon Xanthan Gum
• 1/4 teaspoon salt
• Olive Oil

1. Preheat oven to 450 degrees.
2. Heat the water in a small, microwave safe bowl until warm but not too hot. Add in the yeast and sugar, stir, and set aside for 10 minutes.
3. In the bowl of your stand mixer, put rice flour, starches, xanthan gum and salt. Whisk together.
4. Add the yeast mixture to the dry ingredients and beat with a paddle attachment for 3 minutes.
5. Line baking pan with parchment paper and grease lightly. Spread out on pan. Bake for 15 minutes. 
6. Remove from oven and slide crust from parchment paper, placing directly on pan. Brush on olive oil, and top with your favorite pizza toppings. Bake for 5 to 10 minutes longer.

Enjoy!

-Bethany