THE BEST (really) Grain Free Gluten Free Brownies

(video at the bottom)
I've always liked brownies but never liked the fact that sugar was the main ingredient. I've tried many 'healthier' brownie recipes over the years, tweaked them a little, and still have not come up with anything close to the 'real deal' ... until now. In fact, I like these brownies BETTER than the 'real deal' and they are much better for you.

With almond butter or some other kind of nut or seed butter as the base and honey to sweeten, these brownies can be enjoyed instead of feared.

Grain Free Brownies
FIRST (optional but really good!)
Soak about 10 prunes for a few hours, a day or over night. Blend the prunes and 1 1/2t instant coffee granules (optional) WITH the soaking water until smooth. Add only as much water as needed to help it blend (you may need to add more water).

Preheat over to 325* and grease a bar pan (15" x 10 1/2")

Place 2 cups (512g) of nut or seed butter in a mixer bowl.
Add the prune/coffee puree and 3 eggs.
Mix well, stopping to scrape down the sides at least once.

Add 1T vanilla and sweetener. If your nut/seed butter is sweet already, only use 1/2c to 3/4c sweetener. If it is not sweet, add 1c sweetener. I prefer honey.
Mix well, stopping to scrape down the sides at least once.

In a separate bowl combine 1/2c dark cocoa/cacao powder, 1t baking soda and 1/2t salt. If you did not use the prunes, now is the time to add the 1 1/2t instant coffee granules (optional).
Stir to mix well.

Spoon the dry ingredients into the wet ingredients while blending. Mix well. Scrape at least once.
Optional: Stir in 1/2c to 3/4c dark chocolate chips (I do this for any nut or seed butter except the chocolate hazelnut butter). You may melt this if you'd like to.

Pour onto the greased bar pan, spread out evenly and bake at 325* for about 30-35 minutes, or until the center is done.

Cool on a wire rack. Cut. Store in an airtight container ... on the counter for short term or in the fridge for about a week.
Enjoy!

THE BEST Gluten Free Grain Free Almond Flour Muffins

I've been spending a lot more time recently doing videos instead of posting on here and I think I've come to the conclusion that I like to post blogs better than make videos ... so I'm going to shift back into that and still do some videos as time allows. [10-17-15 videos are easier for me right now because we do not have the internet!! I'll do my best.] But for now, here is a video I just did the other day: Gluten Free Grain Free Blueberry Muffins (or whatever berry or other fruit you prefer). I'll post the recipe and instructions here but you may watch the video too if you'd like :) I'll put it at the bottom of this post.

I order the blanched almond flour from Azure Standard, however if there is not an Azure Standard drop point in your area you can find blanched almond flour on Amazon, Vitacost, or other such place.
Another starch may be substituted for the Tapioca Starch, however the texture might be a little different (Arrowroot starch, potato starch, etc.).

Blueberry Muffins
Gluten-Free, Grain-Free
Preheat oven to 350*
Have ready 12 paper-lined muffin cups.

Combine well in blender...
3 large eggs or 4 small eggs
1/2c plain non-dairy or dairy milk
1/3c sweetener (I like honey)
1/4c melted butter (or other oil such as coconut)
1 1/2t vanilla
1/2t other extract to suit your choice of fruit (see below)

Mix first and then blend with above until just combined. Do not overmix...
2c blanched almond flour
1/2c tapioca starch
1/2t baking soda
1/4t salt

Pour in to 12 paper-lined muffin cups.
Top each with one heaping tablespoon of berries or other fruit.
Bake at 350* for 30-35 minutes or until done. Check around 25 minutes.
Cool on rack for about 10 minutes before removing muffins.

Allow muffins to cool completely on wire rack before storing in an air-tight container. Store on the counter if using quickly, the fridge if using within a week or so, or the freezer for long-term storage and a quick breakfast or snack.

VARIATIONS / IDEAS
Blueberry with lemon extract or 1t lemon zest
Raspberry with almond or orange extract and/or orange zest
Cranberry with orange extract or zest (may also add chopped nuts)
Peach with almond extract (add a teaspoon of cinnamon and 1/4t nutmeg for spiced peach)
Dehydrated strawberries with no extra extract (fresh strawberries are too runny)
Chopped, canned pineapple chunks with no extra extract
Chopped apples with almond extract (add 1t cinnamon and 1/4t nutmeg if desired)
There are SO MANY VARIATIONS!!!

For more videos please see our playlists:
https://www.youtube.com/user/FrugalHomeHealth/playlists

Easy, Healthy, Frugal, Fast, Freezer Breakfasts

In effort to save time in the morning yet still provide the troops with a healthy start to their days, I prepare various breakfast-type items for the freezer. A little bit of time and effort on one day when it's convenient for me saves a lot of time and effort each morning.

Some of the freezer breakfast ideas I share in this video are:
Freezer Smoothie Packs (video and post coming soon!)
Freezer Copycat Egg McMuffin Sandwiches
Freezer Waffles / Freezer Pancakes / Freezer French Toast
Freezer Gluten Free Muffins (video and post coming soon!)

Enjoy!