Most of you have probably heard of this website, Simply Sugar and Gluten Free, but I stumbled upon it the other day and loved it! I have started eliminating sugars and carbs from my diet, so I wanted to find several recipes I can try! The other night, I made the Fudge brownies...They were wonnnnderful! She has anything from breakfast foods to desserts to drink recipes on there...SS+GF is written by Amy Green. She was able to maintain a 60+ weight loss, by just eliminating sugars and gluten from her diet!!! Her website is wonderful, but you can also purchase her book at Amazon, Barnes and Noble, etc. I wanted to share a few recipes with you....
Fudgy Brownies
makes 12 brownies
1/4 cup (56 g.) unsalted butter
1/4 cup (50 g.) grapeseed oil
3 ounces (86 g.) unsweetened baking chocolate, chopped
3/4 cup (117 g.) palm sugar or you can use Splenda.
2 large (105 g.) eggs
1 tablespoon (12 g.) vanilla
1/2 teaspoon instant decaf coffee
2/3 cup (61 g.) Pamela’s Baking and Pancake Mix
Preheat oven to 325 degrees F. Prepare an 8″x8″ pan with oil.
Put butter, oil, and chopped chocolate in a microwave safe bowl. Heat for 30 seconds and stir. Heat for another 30 seconds and stir until chocolate is melted. Mix together palm sugar, eggs, vanilla, and instant decaf. Once chocolate has cooled slightly, stir egg mix into chocolate. Sift Pamela’s Baking & Pancake Mix on top of chocolate mix. Dump any of the flour mix left in the sifter into the bowl. Fold into chocolate mix. Turn into the prepared pan, spread evenly, and tap a few times on the counter. Bake for 15 – 18 minutes or until brownies are set in the middle. Brownies are fudgier when slightly underbaked.
makes 12 brownies
1/4 cup (56 g.) unsalted butter
1/4 cup (50 g.) grapeseed oil
3 ounces (86 g.) unsweetened baking chocolate, chopped
3/4 cup (117 g.) palm sugar or you can use Splenda.
2 large (105 g.) eggs
1 tablespoon (12 g.) vanilla
1/2 teaspoon instant decaf coffee
2/3 cup (61 g.) Pamela’s Baking and Pancake Mix
Preheat oven to 325 degrees F. Prepare an 8″x8″ pan with oil.
Put butter, oil, and chopped chocolate in a microwave safe bowl. Heat for 30 seconds and stir. Heat for another 30 seconds and stir until chocolate is melted. Mix together palm sugar, eggs, vanilla, and instant decaf. Once chocolate has cooled slightly, stir egg mix into chocolate. Sift Pamela’s Baking & Pancake Mix on top of chocolate mix. Dump any of the flour mix left in the sifter into the bowl. Fold into chocolate mix. Turn into the prepared pan, spread evenly, and tap a few times on the counter. Bake for 15 – 18 minutes or until brownies are set in the middle. Brownies are fudgier when slightly underbaked.
1 comment:
I just love sugar WAY too much...haha
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