PB Mocha Brownies (gluten free)

PB Mocha Brownie gluten free

PB Mocha Brownies (Gluten Free)

I attended the Gluten Free Allergen Free Expo and met with Ardenne Farm. The table was set up with different cookies, cake mixes, muffin mixes, and other gluten free mixes that just looked amazing. So I could not wait to have my family try one of their delicious mixes.  We decided on the Brownies because we are brownie experts.  They were chewy, moist, chocolatey and oh my gosh, you will never miss the non gluten-free kind.  These brownies were just as easy to make as other mixes too.  We expected reducing our gluten intake would mean eating foods less appetizing but this has proved us wrong.

My kids loved these.  They did not even see a difference in them compared to the other mixes.  In fact, they said these were better and “yummy.”  This will make it so much easier to reduce our gluten intake due to my youngest daughter’s gluten intolerance.

PB Mocha Brownies
 
These moist, chewy, chocolatey brownies will make you pause in you day! This is comfort food at its best.
Author:
Recipe type: Dessert
Ingredients
  • BROWNIES:
  • 1 box of Ardenne Farm Gluten Free Brownie Mix
  • ½ cup of oil
  • 2 large eggs (I used gluten free liquid eggs)
  • ½ cup of water
  • 1 tsp of instant coffee
  • PEANUT BUTTER WHIP FROSTING:
  • 1 cup of powdered sugar
  • ¾ cup of peanut butter
  • ¼ cup of butter
  • ¼ tsp vanilla
  • 3 tsp of Fate Free ½ & ½
  • 2- 3 tablespoons of Mini Chocolate Chips (Semi-sweet)
Instructions
  1. For BROWNIES: Preheat oven to 350° for shiny metal pan or 325° for dark or nonstick pan. Spray or grease the bottom of the pan only of a 8” or 9” square pan.
  2. Combine oil, eggs, water and coffee in the mixing bowl. Mix with an electric mixer on medium speed for 3 minutes.
  3. Spread batter into prepared pan.
  4. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool in pan for 20 minutes before cutting.
  6. For FROSTING: Place the sugar, PB, butter and vanilla in a mixing bowl. Beat with an electric mixer until smooth. Add 1 tsp at a time of the cream until fluffy and spreadable.
  7. Spread on the cooled brownies and sprinkle on the mini-chips until satisfied. Yummy!
  8. As this recipe is gluten free, I made sure all the ingredients used were gluten free.

 

 

 

The Great Gluten-Free Adventure

gluten free allergen free expo

GFAF Expo

Well about two weeks ago, my family received some interesting information.  My 9-year-old is gluten sensitive.  We have been dealing with “weird” symptoms for about a year now. It has actually been all her life, thinking back on it, but her worst symptoms have been in the last year.  She is my bad eater.  She is very limited to what she likes.  She loves hot dogs, chicken nuggets, bread, pasta; you know, the bad stuff.  I have fought with her her many times to eat vegetables, fruits, fish, etc.  But, we all know that game.  I sneak veggies in here and there but not enough.

So now, I have to try and explain to her what needs to happen in  9-year-old layman terms.   The gluten free term is pretty new to me also.  So this whole family is going to use less gluten all together.  Maybe with all of us cutting down the amount we eat will encourage my youngest to not feel alone.

Allowed foods:

Many healthy and yummy foods are naturally gluten-free:

  • Beans, seeds, nuts (in natural, unprocessed form)
  • Eggs
  • Meats, fish and poultry (not breaded, batter-coated or marinated)
  • Fruits and vegetables
  • Most dairy products

It’s important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives.  This is where many foods can come in contact with gluten through the preservatives/additives.  Grains and starches can be part of a gluten-free diet:

  • Amaranth
  • Arrowroot
  • Buckwheat
  • Corn and cornmeal
  • Flax
  • Gluten-free flours (rice, soy, corn, potato, bean)
  • Hominy (corn)
  • Millet
  • Quinoa
  • Rice
  • Sorghum
  • Soy
  • Tapioca
  • Teff

Avoid:
Avoid all food and drinks containing:

  • Barley (malt, malt flavoring and malt vinegar are usually made from barley)
  • Rye
  • Triticale (a cross between wheat and rye)
  • Wheat

Additives/Preservatives:

  • Food additives, such as malt flavoring, modified food starch and others
  • Medications and vitamins that use gluten as a binding agent
  • Play dough

Watch for Cross-Contamination:

Keep in mind that you must clean up after preparing a non-gluten free food item before starting on a gluten free item.

So far this is what I have found.  It starts getting a little less intimidating.  My family and I went to the Gluten Free Expo where there were a ton of companies who were more than willing to inform people on the gluten free lifestyle.   Not to mention, we tried so many yummy foods.  I can say, if you have a chance to go to a Gluten Free Expo, you should.  It has shown me that cutting down or cutting out gluten in our family will not be that hard.