Gluten Free Brownie Mint Cookies

I got the idea to make these from seeing website that had gluten free homemade girl scout thin mint cookies. When I looked at the recipe I knew there had to be a way to make them healthier. So I adjusted a low glycemic brownie recipe by adding mint to it.  I was pleased with the outcome but really wanted to know what others would think. So I took them to our Sunday school class for snack. They were received very well. Don't let the black beans scare you away from making these. You would never know there were any beans in them.

2 - 4 oz. Ghirardelli 60% Bittersweet Chocolate Bar 
1 Tb Dutch Cocoa- I use Saco brand
2 Tb. Water
1 15 oz can S&W Black Beans, drained & rinsed
*4     Eggs
*1 tsp. Baking Powder
3/4 cup Xylitol - I use Emerald Forest brand since it is corn free -  You can also use Fructose or the cup for cup style Stevia
1/2 tsp Peppermint extract - I use McCormick
1 tsp Vanilla - I use McCormick
1/4 tsp Almond extract

Topping:

1 12 oz package Ghiradelli 60% Dark Chocolate Chips

1 to 2 tsp Peppermint extract - depending on how strong you like your mint

*Egg free -  Omit eggs and substitute one of the 2 suggestions below:
1.Use 1/2 cup unsweetened applesauce and 3 tsp. baking powder  OR
2.Add 4 Tb. flaxmeal to 3/4 cup hot water. Stir and let sit for 10 minutes to thicken then add to recipe.  
*Corn free - omit baking powder. Use ½ tsp. baking soda and 1 tsp cream of tartar.
 

Directions:
Preheat oven 350 degrees
Heat the chocolate bar, water, and dutch cocoa in a saucepan on the stove over medium heat, stirring until melted. When melted turn stove down to simmer to keep warm.
Place eggs, then beans in a food processor or blender and blend until smooth. (I use a magic bullet)
Add xylitol, and baking powder (or the cream of tartar and baking soda)  to the egg mixture and blend until smooth. Add in the vanilla and peppermint extract. Mix until blended.
Pour in the warm melted chocolate and mix until smooth, scraping down the edges to make sure chocolate is completely mixed.
Pour batter onto a greased cookie sheet. Using a spatula spread the batter so it evenly covers the whole pan.
Bake 15 to 20 minutes or until toothpick inserted into the center comes out clean.
Remove from oven and let cool about 20 minutes.

While cookies are cooling prepare chocolate topping. Melt chocolate chips in a saucepan over medium heat, stirring often. When melted add peppermint extract and stir to incorporate. Remove from burner. 

Cut cookies into 1 1/2 inch to 2 inch squares. I cut 5 across and 8 long ways to equal 40 cookies. With a long knife or pancake turner loosen each cookie from the cookie sheet.

Cover a clean cookie sheet with wax paper. 

The next part can get a little messy but with patience it is well worth it. Slide a fork under one of the cookies and place it in the pan with the melted chocolate.  Turn the cookie over and on its side to coat (I used a serving spoon to scoop the chocolate onto the sides of the cookie. Again using the fork lift the cookie up out of the pan and place on the wax paper covered cookie sheet. Repeat with the remaining cookies. Topping will get hard as it cools.

I placed the cookies in the refrigerator for 15 minutes to help the topping to set up quicker. Store in an airtight container. Makes 40 cookies.

Gluten Free Low Glycemic Tacos

1 lb. Extra Lean Ground Sirloin, Turkey, or Buffalo

1 15 oz can Black Beans, drained and rinsed

1 tsp Chili Powder

½ tsp Cumin

¼ tsp Oregano

7 Eggs, slightly beaten

Baby Spinach or Salad Greens

Tomatoes, diced

½ cup Reduced Fat Cheddar Cheese

½ cup Tillamook Shredded Italian Cheese (Parmesan & Mozzarella)

Olives, sliced

Daisy Low Fat Sour Cream or Greek Yogurt

Salsa (optional)

Directions: 

 Skillet method:

 1. Brown meat in skillet. Drain off any grease. Add chili powder, cumin, and oregano. Cover meat with water (about 1½ cups). Bring to light boil. Turn heat down and simmer for 15 minutes or until water is almost gone. Add black beans and stir to mix. Reduce heat to low and cover to keep warm.  

2. Spray 10 inch skillet with oil. 

3. Mix the Italian cheese with the beaten eggs.  Pour 1/2 of the egg mixture into the skillet and place lid on pan. Cook until eggs are set. Remove lid, flip eggs over and remove pan from heat. 

4. Spread meat & bean mixture over top of eggs. Then top with cheddar cheese. Cover and let sit a couple minutes until cheese is melted. 

5. Cut into 4 triangles and place on plates. 

6. Cook the rest of  the egg mixture the same way and place on plates. 7. Top with baby spinach, olives, tomatoes, salsa, and low fat sour cream or greek yogurt.

 Cookie Sheet method:

 When serving a larger group I prefer this method. 

 Preheat oven to 350 degrees

1. Brown meat in skillet. Drain off any grease. Add chili powder, cumin, and oregano. Cover meat with water (about 1½ cups).. Bring to light boil. Turn heat down and simmer for 15 minutes or until water is almost gone. Add black beans and stir to mix. Reduce heat to low and cover to keep warm.  

2. Spray cookie sheet with oil. 

3. Mix the Italian cheese with the beaten eggs.  Pour all the egg mixture onto the cookie sheet. Lift the edge of the cookie sheet and let the eggs spread to the corners. Place in the oven and cook for 10 minutes or until eggs are set. 

4. Remove from oven and spread meat & bean mixture over top of eggs. Top with cheddar cheese. Place back in the oven for a couple of minutes to melt the cheese.

5. Remove from oven. You can now decide if you want to cut into 16-20 squares and let each person top with their favorite topping or you can top with baby spinach, olives, tomatoes, salsa, and low fat sour cream or greek yogurt, slice and serve. Serves 8-10

  

Gluten Free Vegetable Lasagna

8 cups Zucchini and Yellow Squash, sliced ¼ inch thick

1½ cup Tillamook Italian Cheese, shredded

1 cup Tillamook Mozzarella Cheese, shredded

1 lb Ground Buffalo or Sirloin

1 lb Foster Farms Ground Turkey

½ cup Quinoa (optional)

1 cup Water

3 - 15 oz cans S & W Organic Tomato Sauce

1½ TB McCormick Oregano

2 tsp 5^th Seasons Italian Seasoning

1 Egg (optional)

½ cup Kraft grated Parmesan Cheese

1 Tb McCormick Parsley

1 16 oz 2% fat Cottage Cheese, make sure it says it is gluten free

Directions:

Preheat oven 350 degrees

Cook quinoa in water as directed on package and let cool. Brown ground buffalo or sirloin, and turkey in skillet. Drain any fat. Add tomato sauce, oregano, and Italian seasoning. Stir until mixed. Stir in cooked quinoa and bring to a boil. Reduce heat and simmer while preparing the squash and cheese mixture.

Slice zucchini and yellow squash and set aside. Pour cottage cheese in a large bowl. Add egg, parsley, and 1/3 cup parmesan cheese (reserve the rest for the top). Stir to combine.

Mix together the Italian and mozzarella cheese.

Spread enough meat sauce to cover the bottom of a 9 x 13 inch pan.

Spread sliced zucchini and yellow squash on top of meat.

Using a spoon spread ½ cottage cheese mixture over squash.

Sprinkle top with ¾ cup shredded cheese, then 1/3 of the meat sauce. Repeat layers, ending with meat mixture on top. Top with ½ cup shredded cheese, and sprinkle remaining with parmesan cheese.

Cover and place in preheated oven for 45 minutes to 1 hour. You can also steam the veggies, then put together the lasagna and cook for 20 minutes .

20 minute Gluten Free Spaghetti

Ingredients:
1 lb Extra Lean Ground Beef, Turkey, or Buffalo
30 oz  S & W or Hunts Tomato Sauce
1/2 cup Organic Heinz  Ketchup(I like to use organic since it does not contain high fructose corn syrup and is gluten free) * See note below
1 Tb Onion Flakes
1 Tb McCormick Ground Oregano
1 pkg Quinoa Noodles

*Note:  Be very careful what brand of ketchup you use. Hunts  state that they do not guarantee that their ketchup is gluten free.

Directions:
Brown meat and onion in a skillet over medium heat. Drain if necessary. Add tomato sauce, ketchup, and oregano. Stir to incorporate. Let simmer while cooking the noodles. Bring 4 cups water to a boil. Add noodles and cook for 5 minutes. (Make sure you do not overcook the noodles. They are done when they just begin turning soft) Drain noodles and rinse with cold water. I like to do this to stop the cooking process.  Pour noodles over the spaghetti sauce and stir together. Enjoy!  Serves 4-5

Low Glycemic Gluten Free Brownie Pie

Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes

Gluten Free Whole Grain Cornbread Muffins

I adapted this recipe from www.thebakingbeauties.com
 
1/4 cup Earth Balance Soy Free Margarine
1/4 cup Olive Oil 
2 Eggs
1/2 cup Fructose
1 cup Milk
1 Tbs  Lemon Juice
1 cup Cornmeal
1/2 cup Millet Flour
1/4 cup + 2 Tbs Sorghum Flour
2 Tbs  Brown Rice Flour
1 tsp  Xanthan Gum
1/4 tsp  Sea Salt
2 tsp Baking Powder
1/2 tsp Baking Soda

Preheat oven to 350. Spray muffin tin with oil.
Place lemon juice in a cup or bowl. Add milk, stir and let sit for 5 minutes to curdle.
Using a microwave, melt margarine in a large glass bowl. Remove and stir in olive oil, sugar, then eggs. Pour in milk and stir. This is very important so you don't over mix the muffins. Add in the dry ingredients and only mix just until moistened. Mixture will be lumpy. Spoon into prepared muffin tin.
Bake for 20 minutes. Makes 12 muffins.

Low Glycemic Gluten Free Brownie Mousse Torte

Black Bean Brownie Recipe:
2 - 4 oz Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bars
2 Tb Water
1 Tb Dutch Cocoa- I use Saco brand
1 15 oz can S&W Black Beans, drained & rinsed
4 Eggs
*1 tsp. Baking powder (See note below for corn free)
3/4 cup Xylitol - Use Emerald Forest brand – It is made from a birch tree not from corn
½ tsp Almond extract - McCormick is gluten free
1 tsp Vanilla extract – Make sure extracts do not contain corn syrup
* For corn free omit baking powder. Use ½ tsp. Baking soda and 1 tsp cream of tartar.
Chocolate Mousse Filling:
1 ½ cups 1% Milk, Non Sweetened Almond Milk. or low fat milk of your choice
1 oz. (2 squares) Ghirardelli 60% Cocao Bittersweet Chocolate Baking Bar
2 Tb Dutch Cocoa
2 Tb Arrowroot, Tapioca Flour or Hi Maize Resistance Starch if you can tolerate corn
1/3 cup Xylitol
2 Egg Yolks - optional
1 Tb Vanilla Extract- I use McCormick brand
¼ tsp. Almond Extract
Place ½ cup milk and arrowroot, tapioca, or HI Maize flour in a cup. Stir vigorously with a fork to mix.
Heat 1 cup milk, chocolate bar, and xylitol in a sauce pan on low heat. Stir until chocolate is melted.
Add cocoa and mix well. Slowly pour flour mixture into melted chocolate and continue stirring using a
whisk. Stir until mixture begins to boil. Remove from heat. Beat the 2 egg yolks in a bowl. Slowly add 2
tablespoons of the hot chocolate mixture to the eggs and stir to incorporate. Slowly pour egg mixture
into the pan of hot chocolate and whisk until smooth. Place back on burner. Stir with a wire whisk until
mixture begins to boil and thicken. Remove from heat and stir in vanilla and almond. Cool & refrigerate
until ready to use. .
Directions:
Preheat oven 350 degrees
Heat the chocolate bar & water in the microwave stirring every minute until melted. Mix in the dutch
cocoa and stir until combined.
Place eggs then beans in a food processor, blender or magic bullet. Pulsate until mixture is smooth.
Add Xylitol, and either the cream of tartar and baking soda or the baking powder and process until
mixed well. Add the vanilla and almond. Mix only until blended.
Pour in the warm melted chocolate and blend until smooth, scraping down the sides to make sure
chocolate is completely mixed. Bake 25-30 minutes for 9 x 13 cake pan, 20-25 minutes for fluted
pan,15-20 minutes for cupcakes, donuts, or cookie sheet. Cool in pan for 15 minutes