Gluten-Free

 

 

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. 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.


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
Tuscan Leek & Bean Soup
Category: Soup
Description: Welcome those crisp winter days with a pot of hearty Tuscan bean soup. Leeks are a unique combination of flavonoids and sulfur-containing nutrients, the allium vegetables belong in your diet on a regular basis. Like their allium cousins, onions and garlic, let leeks sit for at least 5 minutes after cutting and before cooking to enhance their health-promoting qualities.
A good source of dietary fiber, leeks also contain goodly amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions, leeks have laxative, antiseptic, diuretic, and anti-arthritic properties.
Leeks contain many noteworthy flavonoid anti-oxidants, minerals, and vitamins that have proven health benefits.
Leeks are low in calories. 100 g fresh stalks contain 61 calories. Further, their elongated stalks provide good amounts of soluble and insoluble fiber.
Laboratory studies show that allicin reduces cholesterol production by inhibiting HMG-CoA reductase enzyme in the liver cells. Further, it also found to have anti-bacterial, anti-viral and anti-fungal activities.
Allicin also decreases blood vessel stiffness by release of nitric oxide (NO); thereby bring reduction in the total blood pressure. It also blocks platelet clot formation and has fibrinolytic action in the blood vessels, which helps decrease overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke.
Leeks are great source of minerals and vitamins that are essential for optimum health. Their leafy stems indeed contain several vital vitamins such as pyridoxine, folic acid, niacin, riboflavin, and thiamin in healthy proportions. 100 g fresh stalks provide 64 µg of folates. Folic acid is essential for DNA synthesis and cell division. Their adequate levels in the diet during pregnancy can help prevent neural tube defects in the newborn babies.
In addition, leeks are one of the good source of vitamin A (1667 IU or 55% of RDA per 100 g) and other flavonoid phenolic anti-oxidants such as carotenes, xanthin, and lutein. They also have some other essential vitamins such as vitamin C, K, and vitamin E. Vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals. Further, its stalks have small amounts of minerals such as potassium, iron, calcium, magnesium, manganese, zinc, and selenium.
Often overlooked in leeks is their important concentration of the B vitamin folate. Folate is present in leeks in one of its bioactive forms (5-methyltetrahydrofolate, or 5MTHF) and it is present throughout the plant (including the full leaf portion, not only the lower leaf and bulb).
Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.
Tips for Preparing Leeks - Cut off green tops of leeks and remove outer tough leaves. Cut off root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion. Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.
With a more delicate and sweeter flavor than onions, leeks add a subtle touch to recipes without overpowering the other flavors that are present. Although leeks are available throughout the year they are in season from the fall through the early part of spring when they are at their best.
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