Recipes

Flourless Chocolate Brownies

These flourless chocolate brownies are amazing. No, really. They’re easy to make, they’re gluten-free, and they’re over-the-top full of chocolate! Just look at that crinkly, flaky top!

Flourless Chocolate BrownieNote: This post contains affiliate links for products on Amazon.

This might be my favorite brownie recipe – they’re that good. Trust me, you’ll want to make these. 😉

Flourless Chocolate Brownie

Here’s the summary of how these insane flourless chocolate brownies came together (specifics are in the recipe at the end of this post). Melt the coconut oil and stir in the chocolate chips until melted. You’ll be gently stirring for a little while to get those chips melted. Sneak a taste or two, but leave some for the actual brownies. 😉 Set aside to cool.

Flourless Chocolate Brownies Collage

In another bowl, beat eggs, coconut sugar, and vanilla extract until smooth. I did this by hand, but you can use a hand-held mixer. If beating by hand, keep going until smooth – about 3 minutes or so. Add melted chocolate mixture and continue stirring to completely combine. Add in cocoa powder, salt, cornstarch, and a dash of cinnamon. Mix well to combine. Batter will be thick. Pour into a parchment-lined and well-oiled pan (I used coconut oil) and bake at 350°F for 25-30 minutes.

Flourless Chocolate Brownies Collage

Let the brownies cool completely before cutting and serving. Behold, the flaky and cracked top!

Flourless Chocolate Brownie

Consume with a glass of coconut milk, if that’s your thing. Equally wonderful would be a warm brownie topped with a scoop of coconut vanilla ice cream. The brownies didn’t last long enough for me to capture that photo! 😉

Flourless Chocolate Brownie

Enjoy!

Note: This post contains affiliate links for products on Amazon.

 

Flourless Chocolate Brownies (Gluten-Free)
 
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Flourless Chocolate Brownies (Gluten-Free)
Author:
Serves: 9-12 servings
Ingredients
  • 6 Tablespoons coconut oil
  • 6 oz. semisweet chocolate chips
  • 2 large eggs (room temperature)
  • ⅔ cup coconut sugar
  • 2 teaspoons vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 3 Tbsp cornstarch powder
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350°F.

  2. Prepare pan by lining with parchment paper and oiling paper with coconut oil.

  3. In a microwave oven, melt coconut oil in a microwave-safe bowl. You can also melt the oil in a saucepan on the stove over low heat. Add in chocolate chips and gently stir until chips are completely melted. Set aside to cool.

  4. In a separate bowl, beat together eggs, coconut sugar and vanilla extract. You can beat by hand or by using a hand-held mixer. Beat until smooth, about 3 minutes by hand.

  5. Add in melted chocolate mixture and mix well.

  6. Add in cocoa powder, salt, cornstarch, and ground cinnamon. Mix well. Batter will be thick.

  7. Pour and spread batter into prepared pan and bake for 25-30 minutes.

  8. Remove from oven cool completely before cutting and serving.

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These flourless chocolate brownies are amazing. No, really. They're easy to make, they're gluten-free, and they're over-the-top full of chocolate! Just look at that crinkly, flaky top!These flourless chocolate brownies are amazing. No, really. They're easy to make, they're gluten-free, and they're over-the-top full of chocolate! Just look at that crinkly, flaky top!These flourless chocolate brownies are amazing. No, really. They're easy to make, they're gluten-free, and they're over-the-top full of chocolate! Just look at that crinkly, flaky top!

Flourless Chocolate Brownies

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Marinated Beef Kabobs With Veggies

These colorful Marinated Beef Kabobs With Veggies are easy to assemble and even easier to grill.

Note: This post contains affiliate links for products on Amazon.

Marinated Beef Shish Kabobs

It’s that time of the year – time to fire up the grill. Well, anytime is the time to grill, but especially during the spring and summer months when burgers and kabobs are the name of the game. These colorful Marinated Beef Kabobs With Veggies are easy to assemble and even easier to grill.

I like to make my own kabob marinade using gluten-free soy sauce, olive oil, garlic powder and Italian-blend herbs. I cut the steak into cube-sized chunks and throw them in the marinade and let them hang out in the fridge for a few hours. If you plan way ahead, you can let the beef marinate overnight.

Marinated Beef Shish Kabobs

For the veggies, I like to use a colorful combo of peppers, onions and tomatoes. Just cut into large chunks that will easily fit onto a skewer. I make the same marinade again and toss the veggies in it before skewering.

Marinated Beef Shish Kabobs

Years ago someone gave us a set of stainless steel BBQ skewers, which may possibly be one of the best gifts ever, especially if you grill kabobs! If you want some easy to use, easy to clean, flameproof skewers, consider grabbing a set.

Stainless Steel BBQ Skewers

Stainless Steel BBQ Skewers

Once you have everything skewered, put the kabobs on the grill. I like to line a grill pan (or two) with foil and set the skewers on that before placing on the grill. I do this because the oil from the kabobs tends to flare up. Safety first!

Marinated Beef Shish Kabobs

Your kabobs will still grill beautifully with the char marks. Use tongs to turn the skewers while on the grill so that all sides get evenly cooked. See:

Marinated Beef Shish KabobsYou can serve up the beef kabobs individually, or carefully slide them off the skewers onto a big plate and dig in.

Marinated Beef Shish Kabobs

Enjoy!

Note: This post contains affiliate links for products on Amazon.

Marinated Beef Kabobs With Veggies
 
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Marinated Beef Kabobs With Veggies
Author:
Serves: 2-4 servings
Ingredients
  • 2 grass-feed steaks
  • 1 large red onion
  • 1 large green bell pepper
  • 1 large yellow bell pepper
  • 1 large orange bell pepper
  • 6-8 Campari tomatoes
  • Marinade:
  • (Note: I use this marinade twice in this recipe, so you will need double the ingredient volume listed.)
  • ⅓ cup gluten-free soy sauce
  • ⅓ cup extra virgin olive oil
  • 1 Tablespoon garlic powder
  • 1 Tablespoon Italian seasoning blend
  • Stainless Steel BBQ Skewers (affiliate link)
Instructions
  1. Make marinade for the meat by whisking gluten-free soy sauce, olive oil, garlic powder and Italian seasoning blend together in a glass bowl. Set aside.

  2. Cut steak into large chunks. Add steak chunks to marinade. Stir to combine and cover steak with marinade. Cover bowl tightly and marinate in refrigerator for at least 2 hours.

  3. In another glass bowl, make marinade again for the veggies. Set aside.

  4. Chop onions and bell peppers into large chunks. Add to marinade along with tomatoes. Toss to cover.

  5. Line your grill pan(s) with foil.

  6. When ready to skewer, alternate meat and veggies on each skewer and set on lined grill pans.

  7. Grill over medium heat, using long-handled tongs to turn each skewer periodically to ensure even grilling on all sides.

  8. Remove from heat and serve kabobs as individual skewers or remove from skewers to large plate and serve.

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Marinated Beef Kabobs with Veggies

Marinated Beef Kabobs with Veggies

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Red, White, and Blue Fruit Salad

This Red, White, and Blue Fruit Salad is perfect for any patriotic holiday gathering or just on its own.

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Red, White, and Blue Fruit Salad

This fresh fruit salad is so simple to put together. I used organic fruits: strawberries, blueberries, and bananas. Just rinse the berries and pat them dry with paper towels. Slice the strawberries and bananas and just toss in the blueberries.

Red, White, and Blue Fruit Salad

I think fresh fruit salads can stand on their own, but I do like the addition of just a little honey and lemon, dressed just prior to serving. I add the juice of a lemon to the fruit and toss carefully before drizzling a little honey over the top of the fruit.

Red, White, and Blue Fruit Salad

If honey and lemon isn’t your thing, add a little freshly whipped cream to the top. Here, I’ve used freshly whipped coconut milk cream.

Red, White, and Blue Fruit Salad

Honestly, fresh fruit can stand on its own without any help, don’t you think? Whichever way you choose to “dress” it, enjoy!

Red, White, and Blue Fruit SaladRed, White, and Blue Fruit SaladNote: This post contains affiliate links for products on Amazon.

Red, White, and Blue Fruit Salad
 
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Red, White, and Blue Fruit Salad
Author:
Serves: 2-4 servings
Ingredients
  • 2 cups organic strawberries, washed, dried and sliced
  • 1 cup organic blueberries, washed and dried
  • 2 ripe organic bananas, peeled and sliced
  • ¼ cup honey
  • 1 organic lemon, juiced
Instructions
  1. Wash and dry strawberries and blueberries. Dry them well on a paper towel and gently pat dry to soak up water.

  2. Slice strawberries and bananas.

  3. Add strawberries, blueberries, and bananas to a serving bowl.

  4. Squeeze/pour lemon juice over fruit.

  5. Drizzle honey over fruit. Gently toss fruit salad, making sure lemon and honey are evenly distributed.

  6. Optional: serve with a dollop of freshly whipped coconut cream.

  7. Recipe is easily doubled.

Red, White, and Blue Fruit Salad

 

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Roasted Red Pepper And Garlic Hummus

Roasted Red Pepper And Garlic Hummus – a quick and easy appetizer dip for hummus lovers!

Roasted Red Pepper and Garlic HummusNote: This post contains Amazon affiliate links.

This spicy roasted red pepper and garlic hummus is so easy to make. It’s made without tahini (only because I didn’t have any on hand) and it’s just as yummy and addicting as any authentic hummus!

I started by roasting a head of garlic because I wanted a mellow garlic flavor. (Here’s how to roast garlic.) Don’t worry – this recipe doesn’t call for the entire head of garlic, so you’ll be able to save the remaining roasted garlic cloves for another recipe. (How about some roasted garlic mashed potatoes, or hot spinach and artichoke dip?)

I rinsed and drained a box of organic garbanzo beans, juiced a few limes, whipped out my bottle of extra virgin olive oil, found my sea salt, and chopped a few peppers from a bottle of fire roasted organic sweet peppers.

Roasted Red Pepper and Garlic Hummus

Once the garlic was roasted, I added the garbanzo beans, a few roasted garlic cloves, salt, lime juice and olive oil to a Vitamix blender and blended a few seconds until coarsely chopped. (You could also do this in a food processor.)

Roasted Red Pepper and Garlic Hummus

I scraped down the sides of the Vitamix, as needed, and then added the roasted peppers and slowly blended. The trick to mixing this in a Vitamix is to blend slowly and increase the speed as needed as well as scraping the sides as needed. The whole process of blending took under 3 minutes, and this is what it rendered:

Roasted Red Pepper and Garlic Hummus

A lovely bowl of spicy roasted red pepper and garlic hummus. I garnished it with a little finely chopped pepper that I reserved, as well as a sprinkle of chopped cilantro.

Roasted Red Pepper and Garlic Hummus

I served it up with some gluten free sesame crackers. Hummus will keep, tightly sealed, in the fridge for a few days, if it lasts that long!

Roasted Red Pepper and Garlic Hummus

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Roasted Red Pepper And Garlic Hummus
 
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Roasted Red Pepper and Garlic Hummus
Author:
Serves: 2-4 servings
Ingredients
  • 1 can(15 oz) OR box (13.4 oz) of garbanzo beans, drained and rinsed
  • 3 roasted garlic cloves
  • ½ cup roasted red peppers, finely chopped
  • ¼ cup extra virgin olive oil
  • 2 Tablespoon lime juice
  • ¼ tsp. salt
  • Garnishes (optional)
  • roasted red pepper, finely chopped
  • cilantro, chopped
Instructions
  1. You will need 3 roasted garlic cloves. If you don't have roasted garlic cloves in reserve and need to roast a head of garlic, refer to this recipe on how to roast garlic.

  2. To a Vitamix (or food processor), add garbanzo beans, garlic cloves, lime juice, olive oil and salt. Blend (or pulse) on low until ingredients are coarsely ground. Scrape down sides, add in peppers and slowly blend (or pulse) until ingredients are blended.

  3. You may need to scrape down the sides of the blender as you go, and if ingredients are too dry, you may want to drizzle a little more olive oil OR water to create desired hummus consistency. Add more salt, if needed.

  4. The key is to blend slowly, stopping to scrape as you go.

  5. Serve in bowl and (optional) garnish with finely chopped roasted peppers and cilantro on top.

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Roasted Red Pepper And Garlic Hummus - a quick and easy appetizer dip for hummus lovers!Roasted Red Pepper And Garlic Hummus - a quick and easy appetizer dip for hummus lovers!

 

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