Desserts

Quick and Easy Macaroons

March 7, 2017 By Recipe Renegade Leave a Comment

3-Ingredient Macaroons

When I’m craving something sweet, or when I have leftover egg whites from making Hollandaise sauce I usually make these macaroons. These gluten-free macaroons can are made with only three ingredients–the vanilla and Himalayan salt are optional.

Macaroons

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Prep time

4 mins

Cook time

15 mins

Total time

19 mins

These delicious macaroons are quick and easy to make.

Author: Recipe Renegade

Serves: 15

Ingredients

5 Egg Whites
½ Cup Maple Syrup
One 8 oz. Bag of Shredded/Unsweetened Coconut
OPTIONAL:
2 Teaspoons Vanilla Extract
½ Teaspoon Himalayan Salt

Instructions

Pre-heat oven to 350° F
Place all ingredients in bowl.
Mix until well blended.
Drop onto cookie sheet using small, old-fashioned ice cream scoop.
Bake at 350° for 15 minutes or until tops are lightly browned.

Notes

To keep macaroons from being sticky on the bottom, flatten before baking; flip after baking 15 minutes and cook for another couple minutes.

How to Roll Out and Flute a One-Crust Pie

December 22, 2015 By Recipe Renegade 1 Comment

There is a bit of an art to getting a pie crust to do what you want and to make it look good. This video shows how to roll out a pie crust, a trick for getting it into the pie plate and how to flute the edges. A little practice and you’ll find pie-making an easy task. As always, I use Jovial’s glyphosate-free All-Purpose Einkorn Flour – the only wheat never hydridized. It’s not bromated nor bleached and makes a healthy alternative to today’s hybridized, glyphosate-sprayed wheat.

Watch this video to learn how to roll out and flute a one-crust pie crust:

How to Roll Out, Assemble and Flute a Two-Crust Pie

December 22, 2015 By Recipe Renegade 1 Comment

There’s a bit of an art to making a good-looking pie. This video shows how to: roll out a pie crust; a trick for getting it into the pie plate; a trick to putting on the top; and how to flute the edges. A little practice and you’ll find pie-making an easy task.

As always, I use Jovial’s glyphosate-free All-Purpose Einkorn Flour – the only wheat never hybridized. It’s not bromated nor bleached and makes a healthy alternative to today’s hybridized wheat.

Watch this video to learn how to roll out, assemble and flute a two-crust pie:

How to Roll Out and Flute a One-Crust Pie

Brownies – Gluten-Free and Fudgy

July 15, 2015 By Recipe Renegade 7 Comments

Soluble fiber is said to aid weight loss since it not only slows food from leaving the stomach, which keeps us feeling fuller, it also helps slow the rate at which sugar gets into the bloodstream.

These delicious gluten-free Brownies have 23 grams of soluble fiber – almost a day’s requirement – in each serving! Try my gluten-free chocolate sauce on top!

5.0 from 1 reviews

Gluten-Free Fudgy Brownies

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Author: Recipe Renegade

Recipe type: Dessert

Serves: 9

Ingredients

1 Can (15 oz.) Black Beans
½ Cup Melted Butter (1 stick)
¾ Cup Cacao
½ Cup Real Maple Syrup
2 Farm-Fresh Eggs
1 Farm-Fresh Egg Yolk
1 Tablespoon Vanilla Extract
½ Cup Pamela's Baking and Pancake Mix - Gluten Free
½ Teaspoon Himalayan Salt
½ Cup Muscovado or Demerara
2 Teaspoons Coconut Oil for greasing pan

Instructions

Preheat oven to 350° F. (If using metal pan, preheat to 325°.)
Drain and thoroughly rinse black beans. Let drain in strainer for about 5 minutes to remove water.
Lightly grease an 8 x 8 glass baking dish with Coconut Oil.
With knife blade in place, put first seven ingredients in food processor and process until smooth (about 1 minute).
Add Pamela's Baking and Pancake Mix, Himalayan Salt and Muscovado/Demerara and process until smooth.
Scrape sides and process for another 30 seconds.
Pour into 8 x 8 greased baking dish and spread into corners.
Bake for 25 minutes. Be careful not to overcook!
Cool for 15 to 30 minutes before cutting.

Adding 1/2 Teaspoon Baking Powder and omitting additional egg yolk will give a more cake-like brownie.

Chocolate Sauce – Gluten-Free

July 8, 2015 By Recipe Renegade 1 Comment

Warm or cold, this gluten-free sauce goes with almost anything. Try it on top of our gluten-free brownie and ice cream for a delicious brownie sundae.

Gluten-Free Chocolate Sauce

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This is a delicious sauce made with real-food ingredients that goes especially well with a brownie and ice cream.

Author: Recipe Renegade

Recipe type: Dessert

Ingredients

2 Cups Heavy Cream
¼ Cup Butter - cut into 1 tablespoon segments
½ Cup Cacao
¼ Cup Maple Syrup
½ Cup Muscovado
⅛ teaspoon Himalayan salt
1 Teaspoon Vanilla Extract

Instructions

In a small pot on stovetop, heat heavy cream to just before a boil (about 180°). Remove from heat.
Add cacao and mix until smooth.
Add butter, salt, maple syrup, muscovado and return to burner.
Cook, stirring constantly. Remove from heat when butter is melted.
Stir in vanilla.
This sauce is delicious and goes well with this Brownie.