Gluten Free Single Serve Brownie

Gluten Free Single Serve Brownie

Sometimes the best things in life are just for you…and there isn’t anything wrong with that!

This fudgy and decadent gluten free brownie for one is simple to make and meant just for YOU!

What You Need To Make This Gluten Free Single Serve Brownie

  • Egg
  • Brown sugar
  • Cane sugar
  • Butter of choice
  • Vanilla extract
  • Gluten free all purpose flour (I used the King Arthur brand)
  • Unsweetened cocoa powder
  • Almond milk
  • Baking powder
  • Sea salt
  • Chocolate Chips

What Is The Perfect Dish?

To make the ideal brownie size I recommend using a small standard size ramekin.

Anything larger may alter the baking time, but it could work in a pinch you just have to keep that in mind.

How To Make The Perfect Fudgy Brownie

The key here is too slightly under bake the brownie. Additionally, a few extra chocolate chips may help achieve this as well.

How To Make A Cakey Brownie

To achieve a cakey texture you will do the opposite of above. You will bake the brownie until it is completely done. This allows the baking powder and flour to rise to its full peak.

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Healthy Gluten Free Single Serve Brownie

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 1 brownie 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

The simplest Gluten Free Single Serve Brownie meant just for YOU!


Ingredients

Scale
  • 2 tbsps all purpose flour
  • 1/4 tsp baking powder
  • Dash of salt 
  • 1 room temperature egg yolk
  • 1.5 tbsp cane sugar
  • 1 tbsp packed brown sugar
  • 12 tbsp chocolate chips (I recommend more for an extra chocolate flavor and for sprinkling on the top)
  • 1 tbsp almond milk 
  • 1 tsp vanilla extract 
  • 1 tbsp cocoa powder
  • 2 tbsps melted butter

Instructions

  1. Preheat the oven to 350.
  2. In a small bowl beat the eggs and melted butter mixture for at least 30 seconds. This helps create those signature cracks that a fudgy brownie is known for.
  3. Add the remaining wet ingredients after.
  4. Add the dry ingredients in. Be careful not to over mix.
  5. Spray a small ramekin with non-stick spray and pour the brownie mixture into it. 
  6. Sprinkle a few chocolate chips on the top and bake for 23-25 minutes for a fudgy and gooey brownie and 30 for a cake brownie.
  7. When the brownie is done let cool for 10 minutes and pair with vanilla ice cream or peanut butter.

Notes

Baking dish size and oven may affect baking time. 

Nutrition is loosely calculated with 1.5 Tbsps of chocolate chips


Nutrition

  • Serving Size: The whole brownie
  • Calories: 560
  • Sugar: 42
  • Fat: 33
  • Carbohydrates: 60
  • Fiber: 3.5
  • Protein: 6

Keywords: gluten free brownie, brownie single serve brownie, dairy free brownie, dairy free, chocolate brownie

Looking for more Gluten Free dessert recipes? Check out my other recipes below:

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Does it get much better than Peanut Butter and chocolate together tied together in a rich peanut buttery swirl?

These no-bake Gluten-Free Peanut Butter and Chocolate Bars are made with simple ingredients and can be made in under 15 minutes!

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Whenever potluck season starts picking up in the Summer or Thanksgiving and Christmas are in full swing these bars are my go-to! Their simpleness makes it something I can whip up on a quick work break or in-between holiday traveling.

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

What You Need To Make These Gluten Free Fudgy Brownies:

  • Salted creamy peanut butter 
  • Honey (or maple syrup for vegan)
  • Oat flour (or ground up oats)
  • Butter of choice (plant based if you wish)
  • Your Favorite Chocolate chips
  • Sea Salt
  • Vanilla extract
Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

How To Make The Perfect Swirls

To make swirls that mirror ART it’s actually very simple!

  1. You’ll start by using a spoon or teaspoon to drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets. 
  2. Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

So, have fun and let your creativity run wild as you create these decadent swirls.

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

How To Serve these

I recommend taking these bars out 10-15 minutes prior to serving them. This allows the bars to thaw enough in order to serve them at room temp. -where the chocolate and peanut butter layers are at their peak!

Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

Looking for more Healthy Peanut Butter Chocolate Recipes? Check out my other recipes below:

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Healthier No-Bake Gluten Free Peanut Butter Chocolate Bars

  • Author: Aimee Wera
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 70 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: No-bake
  • Diet: Gluten Free

Description

A simple gluten-free and vegan tasty twist on classic peanut butter chocolate bars!


Ingredients

Scale

Peanut Butter Base:

  • 1 cup salted creamy peanut butter 
  • 1/4 cup + 1 tbsp honey or maple syrup
  • 3/4 cup oat flour (certified gluten-free)
  • 1 scoop of collagen (optional)
  • 1/4 tsp salt 
  • 1/4 tsp vanilla (omit if you want stronger honey flavor)

Chocolate Layer:

  • 3/4 cup chocolate chips of choice 
  • 4 tbsp pb
  • 2 tbsp butter of choice

Peanut Butter Swirl Topping:

  • 2 tbsp pb

Instructions

  1. Line an 8×8 inch baking tin with parchment paper and set it aside.
  2. Prepare the bottom Peanut Butter Base by adding all of the ingredients in the base that are listed in the ingredients above. Using a large rubber spatula, stir the mixture and fold it the ingredients are combined and thick. 
  3. Transfer the peanut butter mixture into the prepared 8×8 baking tin. Using the rubber spatula evenly spread the mixture, smoothing it out into a nice thick and even layer. When done, set aside. 
  4. Prepare the chocolate topping by adding all the ingredients in the chocolate layer section in the ingredients listed above into a small-medium microwave-safe bowl. To make sure the chocolate isn’t burnt use the following method: Heat in 20-second increments until chocolate is melted. Stir in between the 20-second heating increments, until smooth. The chocolate will be ready once it appears shiny.
  5. Pour the chocolate layer mixture over the peanut butter filling in the 8×8 baking tin. Clean off the spatula you had before or grab a new one to smooth the chocolate into a nice even layer. To even out the chocolate tap the tin a few times. 
  6. Using a spoon or teaspoon drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets. 
  7. Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty! 
  8. Transfer the baking tin to the freezer and freeze for 50-60 minutes
  9. Remove from the freezer and slice into 16 bars.

Notes

I recommend storing these bars in an air-tight container in the fridge for up to 2 weeks. You can also store in the freezer in a freezer bag/container for up to 2 months. I would be sure to let these bars thaw for 15 minutes before serving.

Nutrition is calculated with Collagen peptides added


Nutrition

  • Serving Size: 1 bar
  • Calories: 252
  • Sugar: 14
  • Fat: 16
  • Carbohydrates: 20
  • Fiber: 3
  • Protein: 7

Keywords: No-bake, honey, gluten free, dairy free, vegan, collagen, healthy bars, peanut butter chocolate bars, peanut butter bars, chocolate, under 6 ingredients, simple recipe, healthy dessert,

The Best Small Batch Gluten-Free Chocolate Chip Cookies

The Best Small Batch Gluten-Free Chocolate Chip Cookies

The Best Gluten-Free Chocolate Chip Cookies have emerged in a small batch and quick simple recipe!

These cookies require only 1 type of flour (that’s right you don’t need 3 for this recipe!) and can be whipped up in less than an hour with prep and freeze time!

The Best Small Batch Gluten-Free Chocolate Chip Cookies

We’ve all been there, you have a craving for a few warm sweet and salty cookies, but lack the desire to make a whole batch. Recently, I’ve really been into baking more small-batch or single-serve desserts (like my Gallete for one). Something about the variety of a different treat every day has a certain appeal that tends to beat out normal batch-style recipes as of late.

What You Need To Make These Gluten Free Fudgy Brownies:

  • All Purpose Gluten free flour (I used King Arthur’s as Xanthan gum is already in it)
  • Baking soda
  • Butter (salted or unsalted, I used Earth Balance’s dairy free butter as that’s what I had on hand)
  • Light brown sugar
  • Cane sugar
  • Egg yolk
  • Butter
  • Your Favorite Chocolate bar (I used Lilly’s Salted Caramel Chocolate Bar)
  • Sea Salt
  • Vanilla extract
The Best Small Batch Gluten-Free Chocolate Chip Cookies

The Importance of freezing the dough

As with many Gluten-Free recipes, it is essential that you freeze the dough for at least 30 minutes. By freezing the dough it limits the spread of the cookie to the ideal-typical cookie size we all know.

The Best Small Batch Gluten-Free Chocolate Chip Cookies

Looking for more small-batch and single-serve recipes? Check out my other recipes below:

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The Best Small Batch Gluten-Free Chocolate Chip Cookies

  • Author: Aimee Wera
  • Prep Time: 40 minutes (including freeze time)
  • Cook Time: 12 minutes
  • Total Time: 52 minutes
  • Yield: 9 Cookies 1x
  • Category: Dessert, Cookie
  • Diet: Gluten Free

Description

The perfect sweet and salty small-batch gluten-free cookies! 


Ingredients

Scale
  • 1/2 cup + 1 Tbsp All-purpose gluten-free flour (I used King Arthur’s)
  • 1/4 tsp baking soda
  • Heaping 1/4 tsp of sea salt
  • 1/4 cup light brown sugar packed
  • 2 Tbsps of cane sugar/granulated sugar
  • 1 room-temperature egg yolk beaten 
  • 1/4 cup unsalted softened butter
  • Heaping 1/2 tsp of vanilla extract
  • 1/3 cup of your favorite chocolate bar cut into chunks ( I used this one by Lilly’s to add a hint of salted caramel flavor to the mix)

Instructions

  1. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Once complete, set aside
  2. Add the sugars and softened butter in a medium-sized bowl, and mix them until they are fully combined. This will take about 2-3 minutes to mix by hand.
  3. Add the beaten egg yolk, vanilla extract and salt to the medium-sized bowl until the dough has been fully combined.
  4. Add the remaining ingredients, except for the chocolate chunks into the mixing bowl and stir until combined. Be sure to scrape the sides and that no clumps of flour are present.
  5. Fold in the chocolate chunks.
  6. Store the cookie dough in the freezer for 30-35 minutes.
  7. Take out of the freezer and let the cookies sit out for 5 minutes. Then, using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving enough room for the cookies to spread. you don’t need to flatten these cookies so the scooped form is ideal.
  8. Bake for 10-12 minutes. If you prefer these cookies slightly under-baked I recommend the shorter end.
  9. Remove the cookies from the oven and let them to cool on the baking sheet for 6-7 minutes. Then, transfer the cookies to a cooling rack for an additional 10 minutes and enjoy!
  10. You can enjoy these cookies for up to 5 days if stored in an airtight container in the fridge. 

Notes

Nutrition is roughly calculated using Lily’s chocolate 


Nutrition

  • Serving Size: 1 Cookie
  • Calories: 135
  • Fat: 7
  • Carbohydrates: 17
  • Fiber: 2
  • Protein: 1

Keywords: Gluten free cookies, chocolate chip cookies, small batch chocolate chip cookies, gluten free chocolate chip cookies,

Simple Healthy Gluten-Free Oat Flour Fudgy Brownies

Simple Healthy Gluten-Free Oat Flour Fudgy Brownies

If you’re seeking sweet, fudgy, and simple brownies…you’ve come to the right place!

Healthy Gluten Free Fudgy Oat Flour Brownies

What You Need To Make These Gluten Free Fudgy Brownies:

  • Oat flour
  • Unsweetened cocoa powder
  • Coconut sugar (or light brown sugar)
  • Butter
  • Peanut butter
  • Your favorite chocolate chips
  • Eggs
  • Sea Salt
  • Vanilla extract
Healthy Gluten Free Fudgy Oat Flour Brownies

How To Make These Fudgy-er!

The key to making these brownies decadent is using good chocolate and lots of it! I admit I prefer a bit less of a fudgy and fudgier is to add more chocolate chips to them. So, if you would like a fudgy-er brownie to add more chocolate chips to the mix! You should be able to add another 2-3 Tbsps of Chocolate chips to the mix without adding any other ingredients to the mix.

Healthy Gluten Free Fudgy Oat Flour Brownies

Of course, no brownie is complete without a generous scoop of vanilla ice cream on the side. I suggest pairing this with 1-2 brownies for an all-star dessert line up.

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Simple Healthy Gluten-Free Oat Flour Fudgy Brownies

  • Author: Aimee Wera
  • Prep Time: 5 Minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 16 Brownies 1x
  • Category: dessert
  • Method: Bake
  • Cuisine: Dessert
  • Diet: Gluten Free

Description

These Simple, Healthy, and oh so Fudgy oat flour brownies are easy to make and have the perfect ratio of sweetness to rich cocoa chocolatey flavor! 


Ingredients

Scale
  • 1/2 Cup Oat flour (if you don’t have this on hand just throw some oats in a blender)
  • 1/3 Cup cocoa powder (12 Tbsps more if you like a richer chocolate taste)
  • 3/4 Cup coconut sugar (or light brown sugar)
  • 1/2 Cup melted butter of choice + a bit extra ((not melted) for melting the chocolate))
  • 2 Tbsps Peanut butter 
  • 3 Large eggs at room temperature
  • 11/4 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 cup + 3 Tbsp chocolate chips (or add another 1/4 cup to the mix for an even fudgy-er texture!

Instructions

  1. Preheat the oven to 350 and line an 8×8 baking pan with parchment paper or spray with non-stick spray.
  2. In a large bowl mix together the oat flour and cocoa powder and set aside.
  3. In a medium-sized bowl combine all of the remaining ingredients except the chocolate chips.
  4. In a microwave-safe bowl, add the chocolate chips and a small chunk of butter (about 1-2 tsps). Microwave in increments of 30 seconds and give it a stir until the chocolate has no clumps in it. Watch it closely so it doesn’t burn!
  5. Fold in the chocolate chips.
  6. Using a spatula, pour the batter into the 8×8 pan. I recommend tapping the baking tin a few times to help even out the batter.
  7. Bake at 350 for 22-25 minutes.
  8. Let cool for 10 minutes and cut into 16 squares.
  9. Enjoy with your favorite ice cream!

 


Notes

Nutritional information is an estimate only


Nutrition

  • Serving Size: 1 Brownie
  • Calories: 187
  • Sugar: 15
  • Fat: 11
  • Carbohydrates: 19
  • Fiber: 1.2
  • Protein: 3

Keywords: Brownies, gluten Free brownies, Healthy brownies, oat flour, oat flour brownies,

Looking for more tasty recipes? Try my latest recipes!

Birthday Cake Vegan Truffles

Birthday Cake Vegan Truffles

I bet you’d never guess these birthday cake vegan truffles are…packed with Da Da Daa…

9 grams of protein!

Have I made your mouth water yet?

PS. If you didn’t know that was the goal.

Where does this delicious protein come from you may ask? Why that would be the amazing powdered peanut butter from The Lion’s Choice.

The powdered peanut butter is not only vegan but also has sprinkles in it, and tastes amazing of course!

Honestly, could it get any better when it comes to gluten-free and vegan deliciousness?

One of the many things I love about this truffle recipe is how simple it is. Once the ingredients are added into a bowl and formed into balls the only other step is to make the chocolate coating while the truffles set in the freezer.

Luckily, most of the ingredients you will likely have on hand in your pantry if you’re a gluten-free, dairy-free, or vegan baker.

All you’ll need to make these yummy truffles are:

  • powdered peanut butter from The Lion’s Choice
  • almond flour
  • powdered sugar
  • vanilla extract
  • vegan chocolate
  • peanut butter

Along with some sea salt, but other than that you’re ready to get baking!

Well, no-bake baking that is…

How Do I Make That Vegan Chocolate Shell?

To make this yummy chocolate coating all you need is your favorite natural drippy peanut butter and vegan chocolate.

When coating the peanut butter part of the truffle I recommend using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.

After removing the truffle sprinkle a dash of sea salt on the top of it before returning these truffles to the freezer as this will add a savory element to the chocolate before tasting the sweetness of the chocolate and peanut butter middle, creating a perfectly sweet and salty truffle.

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Birthday Cake Vegan Truffles

  • Author: Aimee Wera
  • Prep Time: 10 Minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Diet: Vegan

Ingredients

Scale

Truffle Ingredients

Truffle Ingredients

  • 1 cup The Lion’s Choice Birthday Cake Powdered Peanut butter
  • 1/3 cup Organic powdered sugar
  • 1/4 cup Almond flour
  • 1 tsp Sea Salt
  • 1/2 tsp Vanilla Extract
  • 1/31/2 cup non-dairy milk of choice
  • Chocolate Topping
  • 5 Tbsp Vegan chocolate chips
  • 1/2 Tbsp Drippy natural peanut butter
  • 1/4 tsp Sea Salt

Instructions

  1. Sift the powdered sugar, almond flour, and powdered peanut butter in a medium-sized bowl and combine.
  2. Add non-dairy milk, vanilla extract, and sea salt slowly into the medium-sized bowl. Your batter should be thick enough to roll into your hands but no stick to it. If your batter is too thick add more milk, if the batter is too wet, add in more powdered peanut butter by the Tablespoon until it thickens up.
  3. After the peanut butter truffle dough is thick enough form the dough into Tablespoon-sized ball using your hands. After you’ve created 8 dough balls store them in the freezer for at least 30 minutes.
  4. While the truffles are setting in the freezer, take the vegan chocolate and cut it into smaller bits. Once the chocolate is broken up into smaller pieces add it into a small microwave-safe bowl and with the peanut butter and microwave for 30-second increments, stirring the chocolate with a fork. Repeat this until all chocolate is melted (this took me a little over 2 cycles).
  5. Take the truffles out of the freezer along with a few toothpicks. Using a toothpick to dip the truffles in the coating and twist them until the truffle is fully covered. Once the truffle is fully covered with the chocolate place the truffle on the parchment paper and take the toothpick out of the truffle, using another toothpick to hold down the truffle while you take the toothpick out to assist you if necessary.
  6. Store back in the freezer for at least 20 minutes. When they are done give em a try and then store them in an airtight container in the freezer to enjoy later…or eat the entire batch you do you.

Keywords: truffle, gluten free, dairy free, vegan, birthday cake, peanut butter powder, high protein