Allergen Free Brownies

I just recently made these brownies for a party and didn’t tell people that they were allergen free until after they had eaten them. It went over well. These brownies are just as good, if not better, than regular brownies.

What You’ll Need…

Soft Earth Balance Butter, for greasing the pan

Gluten Free Flour, for dusting the buttered pan

8 Teaspoons Egg Replacer

8 Tablespoons Water

1 Cup Sugar

1 Cup Brown Sugar

8oz Melted Dairy and Soy Free Earth Balance Butter (2 Sticks)

11/4 Cups Unsweetened Cocoa Powder

2 Teaspoons Vanilla Extract

½ Cup Gluten Free Flour

½ Teaspoon Salt

6oz Enjoy Life Chocolate Chips

Start out by greasing and flowering your pan. Also Pre-heat your oven to 350.

In a small bowl combine the water and egg replacer.

In a large mixing bowl combine all the remaining ingredients except the chocolate chips. Once the batter is combined mix in the chocolate chips.

Pour the batter into your greased pan, make sure that the batter is evenly distributed.

Bake at 350 for 30 – 45 minutes.

Check with a toothpick to ensure that they are cooked through.

Enjoy alone or with ice cream.

Green Bean Casserole

Last week I was unable to post a recipe because we were getting ready to leave for Pittsburgh. Now that we’ve been here for a week and it’s Christmas I figured I would share something delicious with you. I think that most people think of Thanksgiving when they think of green bean casserole, but it’s great any tie of the year, and you can use this recipe for New Year’s Eve if you want. Or you could save it for next November.

What You’ll Need….

1lb Fresh Green Beans (Ends cut off and cut down to 1-inch pieces.)

1 Can Cream of Mushroom Soup

½ Cup Chicken Stock

1 Tablespoon Dijon or Stone Ground Mustard

Pepper (To taste)

1 1/3 Cups French Fried Onions or Potato Chips

Pre-heat your oven to 350.

Start out by prepping your beans. Bring a medium sauce pan of water to a boil and blanch the beans.  

While you wait for the water to come to a boil combine the soup, chicken stock, mustard and pepper in a medium mixing bowl.

Once the beans have been blanched, do not shock them, place them in the bowl with the “sauce”.  Also at this time add in 1/3 Cup of the onions or chips. Stir to coat the beans.

Pour the bean mixture in a greased glass baking pan and bake at 350 for 25 minutes.

Remove the casserole from the oven and sprinkle the rest of the onions on top. Bake for an additional 5 minutes.

Enjoy!

Grilled Trout Tacos

This week we have a fresh fish recipe… while we used trout, you could use just about any fish that you like and I’m sure that they would be great. We grilled out fish on cedar planks—you don’t have to do this, but it does add a great flavor.

What You’ll Need…

1 Filet of Fresh Trout (Per person)

2 Flour Tortillas (Per person)

¼ - ½ Bag of Slaw Mix (Per people)

Your favorite slaw dressing

Pepper

Garlic Powder

If you plan to grill your fish on cedar planks start out by soaking the planks for one hour so that they don’t catch on fire. Also, about 30-45 minutes before you plan to cook your fish light your grill (If you’re using charcoal that is).

To season the fish use pepper and garlic powder to taste. Allow the fish to soak in the spices while the fire becomes ready. After seasoning the fish make prepare the slaw to your liking and place it in the refrigerator so that it is cold when served.

To cook the fish place the planks on top of the grill grate and place the fish on top of the planks. Allow the fish to cook all of the way through, about 15 minutes, before removing it from the grill.

Break up the fish and place one half of a filet in each tortilla and top with slaw.

Enjoy!