Mmmmmm… Brownies

I baked cookies all day – cookies filled with gluten and sugar. Needless to say it took every ounce of self restraint to not lick the paddle attachment before it went in the sink, to not taste the 1st cookie out of the oven, to not eat a 2nd cookie 15 minutes later, then to not eat some icing.. and last, to not eat a finished pretty snowflake cookie.

I’ll be honest, I cheated.. I ate the teeny tiny corner of a broken cookie and found myself licking the icing off my finer. but that was it, I swear. By the evening  I was tired and hungry and damn it I wanted something sweet too!




So I made these




They were good, like really really good. You couldn’t tell they were gluten free or made with raw sugar and coconut sugar. And there I found myself using self restraint to not eat the whole plate, ok I’m kidding.. not the whole plate, just maybe 3? 3 big pieces? .. I was a good girl, I ate 1. I swear!

The recipe can be made with white sugar and normal flour using the same quantities.


Preheat oven to 350 degrees

1/4 cup butter
1/4 cup unsweetened apple sauce
1/4 cup coconut sugar
1/4 cup cane sugar
2 eggs
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/4 tsp salt
1/4 tsp baking powder
1/2 gluten free all purpose flour*

In a medium saucepan melt the butter and applesauce. When the butter is melted remove from heat and stir in the eggs, cocoa powder and vanilla. Add the remaining ingredients and mix with en electric mixer for approx. 1 minute, until well combined.
Pour into a greased 8X8 glass baking dish and bake at 350 for 20-25 minutes.

* I purchased a new all purpose flour from Cuisine Soleil and this was my 1st test with it. So far I’m very very impressed. I’ll be making my banana cake with it and then post my review. My banana cake is a staple in our house and has been used to test all gluten free flour mixes that pass through our house. So far the last 2 flour mixes have failed the test, fingers crossed for this one!






Gluten Free Bread – the verdict

bread-white 1458605_10151737694307050_1141799459_n sans-gluten-3So far I tested 3 varieties of gluten free bread , in this order:






Boulangerie St-Methode’s Gluten free white bread

Premiere Moisson’s whole grain gluten free bread

Bon Matin’s zero gluten white bread


Gluten is what makes bread stick together – it’s what makes bread moist and airy and fluffy and wonderful, take it away and well the bread will be different, duh! If you expected it to be the exact same thing sorry to burst your bubble. Now companies seem to be trying real hard to get us something comparable and thank you for trying! Some of the breads I tried have ingredients that I need to avoid such as potato starch and sugar. But I only eat about 1-2 slices a week so I don’t pay too much attention to the ingredients. But I still read the label thoroughly and will try my best to buy bread without those ingredients but sometimes a girl just wants a piece of plain white bread for her PB&J!

So onto my review:

Boulangerie St-Methode’s Gluten free white bread
This bread,
well, hmmmm…. I threw it away before it was finished?! I hate wasting food but  wow… it’s not that it tastes bad, because it tasted fine but the bread it’s just not usable! It breaks apart at the slightest touch! So forget making that sandwich you’ve been craving for months since you realized you couldn’t ever eat normal bread again. I tried a few slices as a sandwich then as toast – as toast it holds up a wee bit better but not worth it. Then I froze it thinking I’d get back to it later that maybe by some miracle it would come out of the freezer as a newly invented bread! Well in fact the opposite of my wish happened… freezing it made it fall apart even more! toast became an issue.

Verdict – Disappointing – I won’t buy it again.

Premiere Moisson’s whole grain gluten free bread
The first time I ate this bread I wanted to cry – literally. It had just come out of their oven and was a tiny little perfect warm loaf of bread. I ate it while walking back to work and I texted my BFF that I wanted to cry – really! It was really tasty and satisfying. That evening I went back and bought 2 normal sized loafs, sliced them and froze them. Of course I ate some before freezing it.. with some PB & J of course! This bread does well where sandwiches are concerned, it doesn’t break apart like the other bread however it’s “whole grain” so if you don’t like alot of seeds and grains in your bread you might not like it. But I do, and it’s been my go to bread when I need bread, like for eggs. I can’t eat eggs without bread – it’s no fun. What are you supposed to use to pick up all the yolky goodness with if you don’t have bread? So you need bread with eggs. period. And this one does the trick! Now freezing the bread seems to cause it to become brittle, I see a pattern here. But it’s not super brittle and doesn’t break just by looking at it like the other one so we’re ok!

Verdict – a staple in my house, I will buy it again!

Bon Matin’s zero gluten white bread
I bought this one yesterday so my review is not fully complete – I only ate 1 slice. The taste was good and the texture wasn’t crumbly. In fact it was the opposite of the 2 other breads. It was rather elasticy, kinda stretchy even. It had air bubbles in it! So now I’m suspicious as to what is causing it to be so different, I need to go back and re-read those ingredients again. But so far I liked it! I need to freeze it to see what happens and if my pattern repeats itself!

Verdict – Good but I’ll update the verdict later when I re-read the ingredients & try the freeze test!

Carrot Soup

carrot soup_FotorI love having soup for lunch mostly because I’m lazy weekday mornings and all I have to do is grab a frozen portion from the freezer and go!

Most batches of soup take about 1 hr from start to finish. That’s totally doable if you consider I get 6 meals (or 12 if I double up!)


Carrot Soup

1 tbsp butter
1 tbsp olive oil
2 lbs carrots peeled & cut into slices
2 medium onions chopped
1 tsp kosher salt
½ tsp fresh ginger minced
2 large orange zest strips
4 cups chicken or vegetable broth
½ coconut milk
salt & pepper to taste

In a dutch oven heat butter and oil on medium high heat. When butter is melted add carrots, onions and salt and cook until onions are translucent. Add ginger, orange zest and broth. Bring to a boil then reduce heat and let simmer until carrots are fork tender, approx. 20 minutes.

Puree the soup using an immersion blender or a regular blender. Add coconut milk and salt & pepper to taste.

Garnish with hemp seeds and enjoy!