Gluten-Free

 

 

Double Mint Chocolate Squares 

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Description:
These are great for Valentines or Christmas. You can leave out the food colouring if you like but they won’t have that visual wow factor. Green for Christmas and red for Valentines Day. I like to keep them in the fridge for a cool mint treat.

Ingredients:
Batter
¾c melted butter 1½c GF Baking Mix
1c sugar 1½tsp xanthan gum
3 eggs 1 tsp baking powder
½ tsp each vanilla/mint extract 8 drops food colouring (opt)
¾c mint chocolate chips

Glaze
?c mint chocolate chips 2 Tbsp butter
?c dark chocolate chips 1 Tbsp corn syrup


Directions:
Line a 9” square pan with parchment paper allowing paper to hang over the edge of the pan.
Place ¾c mint chocolate chips in a medium bowl and melt in the microwave for 30 seconds at a time stirring each time until melted. Set aside.
Place melted butter in bowl of mixer with sugar, eggs and extracts. Beat well. Add flour, xanthan and baking powder and stir to blend. Add 1¼c of batter to the melted mint chocolate and stir to blend. Pour into prepared pan.
Add food colouring (if using) to remaining plain batter. Spoon evenly over chocolate batter. Spread evenly and smooth the top.
Bake in a 350° oven for 30 -35 minutes until top is lightly browned. Cool in pan on wire rack.
Glaze
Combine mint and dark chocolate chips, butter and corn syrup. Microwave for 30 seconds at a time stirring in between each until smooth. Pour over cooled brownie and spread evenly. Chill in fridge until chocolate is set. Cut into ¾” squares. Store in a container in the fridge.


Servings: 12


Notes: If you're looking for a green colour for your baking try adding a drop or two of chlorophyll. A healthier option to corn syrup is agave nectar and it has the same consistency.


Special Diet: Gluten Free


Category: Gluten-Free

Submitted By: Cathy’s Gluten Free Creations



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Recipe
Eggless, Gluten and Dairy Free Chocolate Cake
Category: Gluten-Free
Description: I have had many requests for egg free recipes so in book 3 I have included several recipes that are gluten, dairy and egg free. This cake turns out surprisingly light and not too sweet. Be sure the cocoa is dairy free. ½ the recipe makes and 9” square cake. For a large gathering make a full recipe in a large jellyroll pan so you get more, smaller servings.
This recipe uses Xanthan Gum. It is used by people who are allergic to gluten to add volume and viscosity to bread and other gluten-free baked goods. It is made from a tiny microorganism called Xanthomonas campestris and is a natural carbohydrate. check out Cathy Lauer new article in the June OK In Health's eMagazine called "Finding a Way to Bake Gluten Free and Egg Free".


Full Recipe


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