You and I are given opportunities in life. Opportunities to make, break, give, take, grow, learn, run, walk, fly, drive, sing, dance, stay, or go. I just returned from my week + vacation in Arizona. I visited Sedona with the family, then embarked on meeting …
Month: May 2011
Purple might not be my favorite color, although I do like it, one of my favorite blogs is purple… a Purple Bird Blog, to be exact.
While I’m living up the sunny life (I LOVE the weather in Arizona), I’m giving my blog over to some of my friends from the internet. Enjoy!
Hey there WRL readers! I’m Christin from Purple Bird Blog, and when Lori asked me to do a guest post, I knew I had to come up with something good. I am constantly inspired by Lori’s incredible recipes, and I wanted to design a dessert that was both decadent and healthy, and downright delicious. After a little experimenting in the kitchen, I came up with a Lori-worthy recipe that I’m proud to share with you today!
Chocolatey Goodness (gluten-free and sugar-free!)
- 1/2 cup brown rice flour
- 1/2 cup coconut flour
- 3 eggs
- 1/2 to 3/4 cup Kerrygold butter
- 1/2 cup NuNaturals Stevia Baking Blend
- 4 squares Baker’s unsweetened chocolate
- 1 tsp vanilla
Combine chocolate and butter in a microwave safe bowl and microwave until chocolate melts, stir. Whisk eggs and pour slowly into mixture while beaters are running until combined, add vanilla. Stir in NuNaturals Baking Blend and flours until combined. Pour into a small baking dish (I used a round glass pie plate) that has been greased and bake at 350 degrees for 20-25 minutes. Cool completely before serving.
It’s amazing! It’s like a rich chocolate biscuit, not too sweet and a lovely dense texture. Definitely not a low-fat recipe with the butter and eggs, but it’s gluten-free and sugar-free. I used 3/4 cup butter this time, but I think I’d use 1/2 cup next time as there were some buttery bubbles around the edge of the dish when it was finished. I used a paper towel to gather some of them up, but the rest soaked back in nicely after the dish was allowed to cool. I also baked it for 25 minutes, but I think if removed from the oven sooner it would be more brownie-like and less biscuity, if you prefer. I personally loved the biscuit like texture, and I liked the recipe even better once it had been chilled overnight. I’m always stoked to create a dessert that suits my dietary needs, and I’m even more happy to be able to share this one with Lori’s lovely readers!
Thanks, Lori, for the chance to do this post, and I hope you’re having a blast on your vacation! Vacation a little on my behalf, wouldja? 😉
Christin, I can assure you I’m vacationing for everyone. 😉
On a different note, check out Katie’s recap of our first meeting. So weird that we just met in person. I feel like we’ve known each other for a long time… maybe it’s because I know everything about her due to reading her blog religiously.