Guilt Free Chocolate Soufflés

I wanted chocolate....gooey yummy chocolate...but I also wanted to be good and healthy! So, I made these!! :) first you need to make a creme anglaise to eat with them!

Creme Anglaise
4 egg yolks
1 cup almond milk
3 Tbsp. honey
3 Tbsp. gluten free flour
1 Tbsp. butter
2 tsp. vanilla

Whisk together eggs, milk and honey,
Put flour in a cup and pour a little of the milk mixture into it, mix with a fork until as smooth as you can, then strain it into the rest of the milk mixture. Cook on a medium heat, whisking constantly, till slightly thickened, and sticks well to a metal spoon. Stir in butter and vanilla, refrigerate till cold.

Espresso Variation
Add 2 shots of espresso, or 1/2 cup of really strong instant coffee
1 Tbsp. honey
1 Tbsp. gluten free flour
Make like normal!

Soufflé

6 Tbsp. butter
1/2 cup cocoa pwd.
3/4 cup honey
2 tsp. vanilla
8 egg whites (room temperature)

Prepare 6 ramekins, butter them and coat in Truvia. Put in the freezer.
In a small pot, melt together butter, cocoa, and honey, set aside to cool. Preheat oven to 400. Take ramekins out of the freezer and put them on a pan. Beat egg whites to stiff peaks, not too stiff though, it shouldn't break apart, just hold a nice peak. Divide out 1/3 of egg whites into a bowl, gently but thoroughly fold the chocolate mixture into this, then fold the egg white/chocolate mixture into the rest of the whites. Fill ramekins a little over full, smooth off level with a knife, wipe the edges clean with a napkin, so the soufflé won't stick to the edges while it's rising during baking. Put in the oven and bake 15-20 minutes, they will be solid on the top and shouldn't be liquidy in the middle.
Mine fell as they cooled, but they still tasted amazing!! You will have a ton leftover batter, so use more ramekins, or since I didn't have any, I used a large Corning ware dish, buttered and sugared. It will take a tad longer to bake! As soon as they are done, hollow out the center, and fill it with the creme anglaise, serve them while they're still warm! I poked holes all over mine to make sure there was plenty of anglaise in them!! I didn't have any vanilla when I made this, so I added two shots of espresso to the creme anglaise...it was divine!!! I hope y'all enjoy these!

Chocolate Chip/Oatmeal Cookies

Well it's been awhile since I have made up a recipe of my own, partly because the ingredients are pricey, and I am now expecting a baby! Kinda cuts down on the amount of time you feel like spending, creating recipes! But tonight, I just really had a chocolate sweet tooth, and being pregnant, I am trying even more to stay off of sugar....not always successful, but stuff like this, helps! :) Plus, I have been cooped up in a snowy winter land, all day, and I do believe I'm going crazy! The dough by itself, was quite divine!! You don't have to use Hodgson Mills flour, that's just what I had on hand, any flour mix will work!


Cookies
1 1/2 sticks softened butter
3/8 cup Stevia (in sugar form)
1 egg
2 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 cup gluten free flour mix (Hodgson Mills)
3/4 cup rolled oats
1 cup chocolate chips

Cream together the butter and stevia, add vanilla and eggs, mix thoroughly. Mix together all dry ingredients, and mix with butter and egg mixture. Spoon onto a greased or parchment covered pan, bake at 325 for 7-10 minutes, keep an eye on them! I have to admit, I am 100% impressed with how well these turned out, and how much like a normal cookie they look!! You could add nuts if you want, I didn't have any on hand, so mine don't have that. I didn't have any sugar free chocolate chips, so I used normal ones, but I know you can get them...dairy free too! They are a little crumbly, as with any gluten free baked good, but they have a delightful cooked flavor also! :) hope you enjoy them!

Sweet Potato Fries

This is so simple, and a really good snack, that's healthy! You can also fry them in coconut oil, which is probably better, but I had olive oil on hand :) I've done it with virgin coconut oil, that tastes like coconut, and it's so good!!! And of course, you can make as many potatoes as you want!

Sweet Potato Fries

3-4 Sweet Potatoes
Olive Oil

Wash, peel and slice sweet potatoes, pour about 1 inch of oil in the bottom of a frying pan, heat, fry potatoes till brown and soft! Sprinkle with salt.
Enjoy!

Coconut Lime Cookies

Coconut Lime Cookies
1/2 cup Butter
1/2 cup Truvia
2 Tsp. Vanilla
3 Eggs separated
3 Limes
1 cup Unsweetened Shredded Coconut
1/2 cup Coconut Flour
3/4 tsp. Baking Soda
Beat together Butter, Stevia and Egg yolks. Mix in juice of 3 limes, and zest of 1 lime. Mix in vanilla and Shredded Coconut. Sprinkle coconut flour and baking soda over mixture, mix in, making sure there is no lumps of flour. Beat egg whites to stiff peaks, fold into the rest of the dough. Spoon onto a cookie sheet, buttered or use parchment. Bake at 350 for about 10 minutes. Cookies won't brown on top, and will still feel rather under cooked when they are done. You can tell they're done when they aren't gooey in the middle.

Grain free Starch free Lasagne

I know a lot of you are trying to go dairy free, but I have no idea how to make dairy free lasagne! I mean, cheese is the very essence of this amazing dish!! But it doesn't have any noodles, thanks to squash, so I hope it'll work for some of you! :)
Lasagne
2 lbs. Hamburger
1 Onion chopped
1 Tbsp. Minced Garlic
15oz. Tomato Sauce
15oz. Diced Tomatoes
2 Tbsp. Italian Seasoning
1 Tbsp. Dried Basil
3 Yellow Squash
3 Zucchini
2 lbs. Cottage Cheese
1 Cup Parmesan
2 Eggs
1 Tbsp. Dried Parsley
2 1/2 Cups Mozzarella
1 tsp. Salt
1 tsp. Pepper
Brown hamburger with onions and garlic, add diced tomatoes, sauce, and Italian and basil seasonings. Let that mixture simmer while you slice the squashes. Mix together cottage cheese, Parmesan, eggs, parsley, salt, pepper, and 1 cup mozzarella.
Layer half the squash in a 9x13 pan, scoop half the meat sauce over the squash, and half the cheese mixture over sauce. Repeat layers, top with remaining 1 1/2 cups of mozzarella. Bake at 350 uncovered, for 30-45 minutes, or until brown and bubbly all the way through.
You might notice the sauce is less juicy than normal lasagne, this is because squash gets so watery when you cook it, that you have to leave out some tomato sauce, so your dish won't be completely runny!
You could make this dairy free, by leaving out the cheese, and it would taste good, but it wouldn't be lasagne! It would be more like ratatouille, with meat....and ratatouille doesn't have meat...but it is quite delicious, and I will make it for you sometime!

Coconut Flour Pancakes

4 Eggs
Dash of Salt
2 tsp. Vanilla
4 tbsp. melted Butter or Coconut Oil
2 cups Buttermilk
1/2 cup Almond Flour
1/2 cup plus 2 Tbsp's Coconut Flour
1 1/4 tsp. Baking Soda
Beat eggs, beat in salt and vanilla, slowly pour in melted butter while beating eggs. Mix in buttermilk, whisk in flours and baking soda. Let sit until slightly thickened, coconut flour thickens more after it soaks up liquid! Cook in a stick free skillet, with no grease added, use a 1/4 cup measure to scoop it, I think any bigger, and you wouldn't be able to flip them! They tend to fall apart, because there isn't any gluten...cook on a medium heat, and let them basically cook all the way through on one side, before you try to flip them! Serve with whatever you please, yogurt is awesome!!
Serves 3-4 people
Dairy free version:
Use your choice of dairy free milk, and add 1-2 Tbsp's vinegar.
Pumpkin Spice Variation:
Add 3/4 cup Pumpkin Purée, 2 Tsp. or more of Pumpkin Spice mix, and 3 Tbsp's coconut flour.

Coconut Flour Brownies

Well, I did it, I now have a blog, to put my recipes out there so people can make them, because cooking/baking is just so much fun!! Staying off of wheat and sugar is so difficult, and knowing so many people who are trying to do so, I decided to start a blog of my recipes I come up with, that will hopefully make it so much easier for you! But I am not promising that all my recipes will be gluten free friendly, because old habits die hard, and some recipes are just SO good!!! So here it goes!
I just made these up today, and I'm quite pleased with them, I used peanuts in them, because I didn't have anything else....bad idea....use pecans or walnuts, or no nuts!

Coconut Flour Brownies

1 cup Butter, or coconut oil
4oz. Cream Cheese, or Dairy Free Cream Cheese
3/4 cup Cocoa Powder
4 Eggs
1/3 cup Truvia
1/4 cup Xylitol
2 tsp. Vanilla
1/2 cup Applesauce
1/3 cup Coconut Flour
1/2 tsp. Baking Soda
1 cup Dark Chocolate Chips (optional)
1 cup Nuts (optional)
Melt butter with cream cheese, add cocoa, whisk together.
Beat eggs with sugars, vanilla and applesauce, beat in chocolate mixture. Sprinkle coconut flour over top, beat in, then beat in the baking soda (make sure it has no lumps...or you could add the soda to the flour before you beat it in.) mix in chocolate chips and nuts. Pour into an 8x8 in. buttered pan, I used a pie pan, for the lack of any other pans! Bake at 325 for 30 minutes, or until a toothpick comes out clean. Enjoy!!
If you don't want to use Xylitol, I'd use about 1/2 a cup of Stevia....I am not a huge fan of Stevia, because I don't like the taste, but I have found one way they sell it, that isn't too bad, so I'll post a picture of it! You can omit the chocolate chips if you're going all the way sugar free, or just buy sugar free ones....the applesauce may sound like a strange addition, but it makes it so moist, and with coconut flour, you need the moistness!