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Published on Apr 9, 2015
Watch Alyssia's Video Here: http://bit.ly/1aNVpeu *Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies I've teamed up with Alyssia from Mind Over Munch to share our favourite gluten free desserts that can be made in mason jars!
Double Chocolate Black Bean Brownies http://thedomesticgeek.com/archives/7770 1 can black beans (15oz), rinsed and drained 2/3 cup sugar ¼ cup cocoa powder 2 eggs ¼ cup coconut oil OR vegetable oil 1 tsp vanilla extract ½ tsp baking powder 1/3 cup chocolate chips ½ cup chopped walnuts (optional)
Preheat oven to 350°F. In the bowl of a food processor combine black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder and salt. Blend for 2-3 minutes or until batter is very smooth. Don’t forget to scrape down the sides Stir in chocolate chips and walnuts. Scoop batter into 6 well-greased 125mL mason jars. Bake at 350° for 30 minutes or until a toothpick inserted into the centre comes out clean. Enjoy!
Carrot Cake http://thedomesticgeek.com/archives/7691 1½ cups rolled oats (gluten-free) ¼ cup brown sugar 1 tsp baking powder ½ tsp cinnamon ¼ tsp ginger 1 egg ½ cup applesauce OR mashed banana ½ cup milk ½ tsp vanilla extract ¾ cup shredded carrot 1/3 cup pecans, chopped ¼ cup raisins
Preheat oven to 350°F. In a large bowl combine rolled oats, brown sugar, baking powder, cinnamon and ginger. Stir well and set aside. In a medium bowl whisk egg, milk, applesauce and vanilla. Pour wet ingredients into dry ingredients. Stir in carrots, pecans and raisins. Scoop batter into well-greased mason jars. Bake at 350° for between 25 and 30 minutes. If tops begin to brown too quickly, cover loosely with foil. Enjoy!
For the crumble: ½ cup rolled oats (gluten-free) 1/3 cup almond flour 1/3 cup pistachios ¼ cup brown sugar ¼ cup butter
Preheat oven to 350°F. In a large bowl toss plums with cornstarch and cinnamon until they are well-coated. Add honey and toss well. Scoop into 6 well-greased 125mL mason jars. In a medium bowl, combine rolled oats, almond flour, pistachios, brown sugar and room-temperature butter with your hands until mixture becomes crumbly. Sprinkle mixture over the top of each jar. Bake at 350° for between 25 and 30 minutes. If tops begin to brown too quickly, cover loosely with foil. Enjoy!
For the filling: 1 large avocado 1 tbsp agave nectar ¼ cup peanut butter 1 tsp cocoa powder
In a food processor, blend dates, peanuts and cocoa powder until mixture resembles coarse crumbs. Press mixture into 6-8 well-greased mason jar lids to create the tart shell. Chill shells in the freezer while you prepare your filling. In a food processor blend avocado, agave nectar, peanut butter and cocoa powder until they reach a smooth consistency. Transfer filling to a piping bag and pipe filling into each tart shell. Top each tart with crushed peanuts. Chill for 10-15 minutes in the refrigerator before removing tarts from mason jar lid. Enjoy!
***IMPORTANT Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. I have never personally had an issue with this but it is important to understand the risks involved.
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