glutenfreefitandfrugal

To share tasty, nutrient dense Gluten Free recipes, fitness & wellness tips and best prices for GF ingredients & healthy products in my locale.


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Salted Caramel Frosted Brownies

Salted Caramel Frosted Brownies are a Winner !  Hubby asked, “what did you put in the frosting to make it taste like REAL frosting ?!”  Short answer: Coconut Milk, Cocoa and Lakanto. You chill 2 cans of Full fat Coconut Milk and scoop up the healthy fat solids that rise to the top.  Whip the rich fat with Cocoa and Lakanto, a natural Monk Fruit sweetener. I used the Monk Fruit-Erythritol blend found at the Bulk Barn.

I reduced the suggested baking time from 12-15 to 10-12 minutes.  In my haste, I accidentally put ground Himalayan Sea Salt in the brownie.  Its supposed to be sprinkled on top, but it still turned out great.

My Caramel drizzle didn’t look too appetizing so I put shaved Dark Chocolate all over the top of the Brownie.  What’s a few extra calories at this point, right ?

Note:  Next time I may reduce the Maple Syrup in half by adding 1/4 Cup Lakanto or  1/4 Tsp Green Stevia.


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Blueberry Cottage Cheese Pancakes

Source: This recipe was adapted from a Cinnamon Peach Cottage Cheese Pancakes found on the AllRecipes website.  This is my adaptation using blueberries and/or blackberries, Blueberry Cottage Cheese Pancakes

Notes: Before going Gluten-Free, I just used whole wheat flour. After many different variations to make the recipe healthier, I’m happy with this recipe, albeit it’s a bit more complicated. I use the substitutions in BOLD and all the Optional ingredients. I’m pretty much set but I still tinker with the sugar & oil substitutions. Sometimes I eat them plain or I serve them with maple syrup or freezer jam. It’s a delicate pancake and a bit hard to work with. It’s easy to fix that by increasing the GF flours to make the pancake a bit sturdier. But I prefer the taste and lightweight texture of using Almond Flour and extra Almond Milk (thickened with Chia Seeds).

It tastes the best with wild blackberries but the thorny bushes & short season prevents me from having a year’s supply on hand. We buy 40-50 lbs of blueberries from a Richmond Farm at Blundell and Sidaway.  In the off-season, frozen berries are available for sale $15/10lbs for Roccoca and larger BlueCrop varieties.  Also their farm includes an Estate Winery which sells wines, jams, syrup, bees wax… http://www.sanduzwines.com/

You need to use a GF Flour Blend so you have enough structure to flip the pancakes.  My favourite blend is Gluten Free Gigi’s Flour Blend.

You need to use high quality or newer non-stick pans or you’ll have a mess on your hands. I make one 7-8″ inch pancake per pan. The Futura roti pan I bought at an East Indian grocery works great. These pancakes take a bit of time as they’re a bit finicky. If you don’t do mornings , like me….make the whole batch and store in the fridge or freezer.