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Rich and fudgy brownies with a thick peanut butter swirl.. You’d never guess they are only 130 calories each – and sugar and flour free!
1. Preheat oven to 350 degrees F. Spray an 8×8 inch pan with non-stick cooking spray. Place all ingredients in the blender, except for the peanut butter, starting with the liquid ingredients first for easy blending. Blend until mix is smooth, and oats are ground. (Helpful hint: You may need to stop the blender a few times and stir to mix things up at first!)
2. Pour mix into brownie pan, using a spatula to scrape the sides of the blender bowl, and get all of the batter into the pan. (You don’t want to waste any, trust me!)
3. Microwave the peanut butter for 30 seconds. Drizzle the melted peanut butter over the brownie batter. Using a knife, gently swirl the batters together to make a marbled effect. (Try not to overmix).
(Note: Instead of swirling the peanut butter into the brownies, you could also mix the brownie batter and peanut butter together before pouring it into the pan, this way you would have peanut butter brownies, which are equally as delicious as the swirled version! I did this when I made them with peanut flour, because it wasn’t as easy to swirl as regular peanut butter.)
4. Bake for 20-25 minutes, or until brownies are cooked through. When brownies are completely cooled, cut brownies into 3 rows by 3 rows to get 9 even brownies. (I put them in the refrigerator to cool completely before cutting into them. They are very fudgy, so this helped them firm up a bit.)
A fudgy flourless chocolate chip cookie without grains? Is it possible? You better believe it! Perfect for those who have grain allergies or are gluten-free.
These are gluten free, dairy free and sugar free (we’re using slightly sweet applesauce and a hint of maple syrup in place of white sugar) blueberry packed muffins … with a yummy almond crumb topping. A tip: Always eat the tops of muffins first. Especially when crumb toppings are involved.
A breakfast that tastes like cake? Yep! Shredded carrots are throughout these little oatmeal cups. And with the sweetness of a bit of crushed pineapple it’s the perfect combination! No flour is needed or dairy for these personal sized baked oatmeal cups. If there are no allergies in your family like mine, then of course you can go ahead and add some chopped nuts if you like!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!