Gluten-free peanut butter and chocolate cupcakes

I love Reece's peanut butter cups --love, love, love them!  I purposely don't buy them frequently because I would eat them for dinner and polish it off with a glass of wine. Don't judge. I decided to replicate my love affair with Reece's peanut butter cups into a gluten-free chocolate and peanut butter cupcake. They do not disappoint. I made bite-sized ones that are perfect for a little treat. But, fair warning, you can't eat just one. Or two. Or three...

Peanut Butter Cupcakes:

Preheat oven to 350

Line cupcake pans with cupcake liners

6 tablespoons butter at room temperature

1 ¼ cup creamy peanut butter

¾ cup agave nectar

4 large eggs

1 tablespoon gluten-free vanilla extract (read labels!)

1 tablespoon baking powder

1 teaspoon salt

1 cup coconut flour

1 cup coconut milk

Mix together butter, peanut butter, and agave nectar until fluffy (about 2-3 minutes). Add eggs one at a time. Add vanilla extract, salt, and baking powder. Then, add coconut flour and milk, a little at a time, until blended. Pour into prepared cupcake pans and bake for 15-17 minutes. Cool completely on wire rack pan before frosting.

Chocolate Buttercream Frosting:

6 tablespoons butter (at room temperature)

3 1/2 cups of powdered sugar (sifted)

1/2 cup unsweetened cocoa powder

1 teaspoon gluten-free vanilla extract

3 tablespoons milk (add more if needed)

Mix butter until fluffy. Add vanilla extract and cocoa powder. Add powdered sugar and milk intermittently,  a bit at a time until well blended. Add extra milk as needed.

Frost cupcakes when they are completely cooled.

Enjoy!



Oatmeal Energy Bars

One of the challenges of being on a gluten-free diet is to find delicious snacks that you can grab and go. If you're like me, which I suspect many of you are, you're constantly on the go. Going to work, going for a hike, going to the gym, or meeting a friend for coffee, these yummy bars are a great, healthy snack that you can grab and go. Enjoy!

Ingredients:

1 cup gluten-free oats
1/4 cup coconut flour
1/2 teaspoon ground ginger
2 beaten eggs
1/2 cup applesauce
1/4 cup agave nectar
2 tablespoons grapeseed oil
1/2 cup mixed, dried fruit
1/2 cup vegan carob chips (or dark chocolate chips)

Prep:

Preheat oven to 325 degrees. Line an 8-by-8 inch pan with aluminum foile and coat with cooking spray (or just use a stone pan without the aluminum foil). Set pan aside. In a small bowl, whisk eggs and set aside. In a large bowl combine oats, coconut flour, and ginger. Add whisked egg, agave nectar, apple saurce and oil; mix well. Stir in dried fruit and carob or chocolate chips. Spread mixture evenly in prepared pan. Bake for 30 to 35 minutes until lightly brown around the edges. Use edges of foil to lift from pan and cool completely on a wire rack. Cut into bars.

Makes about 12-18 bars.

Gluten-free Chocolate Coconut Bundt Cake

I made this yummy, easy cake to enter into this contest: http://www.glutenfreely.com/bakerschallenge last week. I don't usually use pre-made cake mixes in my recipes, but this little experiment may have sold me because it was really easy to make, the consitency was like non-gf cakes, and it was delicious. I added coconut flour and coconut extract for extra yumminess. I brought it into work and it was gobbled up within an hour, actually more like 20 minutes. The true test of a delicious gluten-free dessert? When people don't know it's gluten-free!

Ingredients for cake:

Butter spray, for misting Bundt pan

1 package Betty Crocker Devil's food cake mix

1/4 cup coconut flour

1 cup coconut milk

1/2 cup grapeseed oil

4 large eggs

2 teaspoons pure, gluten-free vanilla extract

1 teaspoon gluten-free coconut extract

3 ounces semisweet chocolate, melted

Ingredients for Coconut glaze:

1 cup confectioners' sugar

3 tablespoons coconut milk

1/4 teaspoon gluten-free coconut extract

Directions for cake:

Pre-heat oven to 350; liberally mist Bundt pan with butter spray, set pan aside; combine all cake ingredients into mixing bowl; beat with electric mixer on low speed for 30 seconds; stop and scrape batter from sides with rubber spatula; increase to medium speed and beat batter for 2 minutes; pour batter into prepared Bundt pan and place in oven; bake cake until top springs back, about 40-45 minutes; transfer cake to wire rack and cool for 10 minutes; run knife around edge of cake and invert onto wire rack; cool completely for 15-20 minutes.

Directions for Coconut glaze:

Place confectioners' sugar in small bowl; whisk coconut milk with sugar; add coconut extract; whisk all ingredients together

Transfer cake to a serving plate; drizzle glaze over cake; let the drizzle set for 20 minutes before serving.

Enjoy!