Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer

1 Comment

Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Chocolate chip PB Oat Zucchini browniesOh my gosh, these are delicious. As you can see, I ate two before realizing I should photograph them.

What to do with one cup of frozen shredded zucchini? Not enough for zucchini bread or zucchini muffins.

I found this flour less zucchini brownie recipe and was about to put 1 cup of peanut butter into the mix when I decide that was just WAY too much peanut butter. Not for the flavor but because of how much fat and calories are in peanut butter. So I modified the recipe to include oats and an egg and less peanut butter. Next time I will reduce the sweetener or use baking Truvia.

The peanut butter flavor is mild and it’s so moist and fluffy (because of the egg addition). The oats and zucchini give it a healthy, “good for you” texture. I used a combination of pancake syrup and honey for the sweetener.

Chocolate chip peanut butter oat zucchini brownies (gluten free, dairy free)

Serves 9

Chocolate chip PB Oat Zucchini browniesIngredients
1 1/2 Cup Quick 1-minute Oats, Dry
1/3 cup Cocoa – Dry powder, unsweetened
1.5 Tsp Cinnamon
1/4-1/2 tsp Nutmeg, ground (depending on your preference)
1 tsp Baking soda
1/2 cup Natural Peanut Butter or other nut butter
1 cup Zucchini, includes skin, shredded
1/3 cup Applesauce Unsweetened
1 large Egg – Whole, raw
1/4 – 1/3 cup honey or maple syrup (pancake syrup) or sweetener of choice (add a little water if needed if using Truvia or a dry sweetener)
1 tsp Vanilla extract
3/4 cup Organic Chocolate Chips – Semi-sweet


  1. Spray bottom and sides of 8 x 8 glass baking dish with oil
  2. Preheat oven to 350 degrees.
  3. Peel and grate the zucchini.
  4. Mix dry ingredients in a large mixing bowl.
  5. Add remaining ingredients except chocolate chips and stir until well combined.
  6. Add chocolate chips and combine.
  7. Pour into an 8 x 8 baking dish. Spread evenly.
  8. Bake for 30 – 35 minutes or until toothpick comes out clean.
  9. Cool and enjoy!




Leave a comment

Little Black Dress (Flour Chylde Bakery)

Flour Chylde has a stand at the Mission farmer’s market every Thursday in San Francisco and whenever they have this Chocolate espresso brandy treat, it’s hard to resist not getting one, even if it’s to save for later (freezes well!).

A combination of bittersweet chocolates, espresso, and Brandy to produce fudge-like density with a blast of rich chocolate and only a hint of alcohol burn. This is a treat to savor each bite. I recommend eating it with a small fork. If it wasn’t so moist you would need a glass of milk to compliment it.

You will not be let down with this Little Black Dress treat from Flour Chylde.



Flour Chylde (Gluten Free Bakery)


Flour Chylde's Farmer's market stand

Flour Chylde’s Farmer’s market stand

Flour Chylde is a gluten free bakery based out of Novato, CA and their treats can be found at SF Bay Area farmer’s markets if you don’t want to make the trip to Novato. Though for these baked goods, you would be willing to make the trip. They only serve some of their gluten free treats at the bakery in Novato, so be sure to visit a booth at a local farmer’s market too.

I love their use of almond flour/meal for a base of a number of their tortes (like the Rapture Torte). It gives it a decadent unique flavor. They have an assortment of treats along with breads. Their breads are delicious!

Here are a few treats and breads I’ve tried:

  • Baguettes
  • Country Style Loaf
  • Cake Bar-baker’s choice
  • Linzer Torte
  • Rapture Torte – one of my favorites
  • Chocolate Lemon Coconut Torte
  • Little Black Dress – one of my favorites
  • Pumpkin muffin
  • Chocolate Peanut Butter

Note, this bakery may not be 100% gluten free. Next time I go to the stand I’ll ask, but my recollection is that they produce non-gluten free items in their bakery and sell them in their bakeshop in Novato. All items at the farmer’s markets are gluten free.

Leave a comment

CREAM – Gourmet Ice Cream Sandwich shop

Cream is a new type of ice cream shop popping up in the bay area (San Jose, San Mateo, Walnut Creek, Davis, Berkeley and Livermore just to name a few). They offer ice cream sandwiches with your choice of cookie and choice of ice cream center. No more entirely frozen plain jane chocolate chip with vanilla center (unless you really want it). All their cookies and ice cream are homemade.

I had a gluten free snicker doodle and gluten free walnut chocolate chip with soy mint ice cream sandwich. What a treat to have a gluten free and dairy free ice cream sandwich!! They also have vegan cookies to mix with your soy vanilla or soy mint ice cream.

The extra special part was that they warm the cookies before assembling the sandwich. Made for a gooey delicious mess. They have a Facebook page if you want to see some customer creations.


Leave a comment

Peanut Butter Chocolate Mint Soft Serve (Dairy Free)

This recipe from Eat Life Whole is such a great recipe because it’s dairy free substitute for ice cream and has a healthy dose of good-for you fats. In addition, it’s quick and easy to make.

Tonight, I found a way to enhance it even more. I love the chocolate and peanut butter combo so I chose that nut butter over making my own almond butter and threw in Andes mint baking chips that would make a wonderful mint ice cream.The chocolate protein powder is listed as optional as it will probably taste just as good without it.

The baking chips can be melted in a glass microwave safe dish, in the microwave by heating on high in 15 second increments, stirring in between. Do not over cook.


  • Andes – Mint Baking Chips, 1 Tbls. (38g)
  • Vega Sport – Performance Protein Chocolate, 1.3 oz 1 scoop (optional)
  • Bananas – Frozen, 2 medium (7″ to 7-7/8″ long)
  • Avacado (Hass) – Medium, 1/2 medium
  • Jif – Creamy Peanut Butter, Natural, 1 Tblsp. (33g) or other nut butter
  • Ghirardelli – Semi-Sweet Chocolate Baking Chips, 32 chips, melted


  1. Toss the frozen banana pieces, ½ of an avocado, Andes, and protein powder into a food processor (or blender) and chop until the frozen bananas break down into a soft serve consistency.
  2. Add the almond butter and process/blend for a few more seconds.
  3. Top with 1/2 of the melted chocolate and throw in the freezer for 1-2 minutes until the chocolate hardens. Serve immediately.

Serves 2

Calories per serving 283 (not including protein powder)

Leave a comment

Chocolate Peanut Butter Cups


Peanut butter is a good source of protein and can be filling and satisfying in small quantities. Pair that with antioxidant rich dark chocolate and you have yourself a match made in heaven. This is a simple recipe for when you are craving something salty and sweet. I often have chocolate bars laying around and always have peanut butter on hand, so this two-ingredient recipe will certainly be a “go to” chocolate candy treat for me in the future.

Feel free to play with with this recipe depending on how much peanut butter you like with your chocolate. I also recommend trying different chocolates though I suspect the best chocolates will be on the darker and semi-sweet kind to balance the peanut butter. I used a mixture of 72% dark chocolate with just a little milk chocolate mixed in (~2:3 ratio) to make it a silky and I’m not a fan of milk chocolate by itself so this was a good way to hide it. Then used 1.5-2 teaspoons of low sodium all natural creamy peanut butter for the center. I also enjoyed it with 1 tablespoon of peanut butter! Just be aware, with more peanut butter it will goo out the sides when you bite into it.

Ingredients to make one peanut butter cup

  • 3 oz of semi-sweet or dark chocolate. 1/4 cup morsels work well. This was my breakdown:
    • 2 squares (~2 oz) Trader Joe’s 72% cocoa Pound Plus Bar (or any other chocolate of your choosing including semi-sweet chocolate chips)
    • 1-2 squares (~1.5 oz) of your favorite milk chocolate (optional) or more of the chocolate used above to make ~3 oz in total
  • 1.5-2 teaspoons of low sodium all natural creamy peanut butter (or any other choice of nut butter, chunky works too!)
  • 1-2 Almonds (optional)

The trick is to slowly melt the chocolate over a double boiler or for 30 seconds at a time in the microwave until just melted (keep checking on it and stirring). Once melted, place a shallow layer of chocolate to cover the bottom of the cupcake liner (my silicone cupcake holders work great!), and set the remainder aside. Put the cupcake with chocolate layer in the fridge for about 5-10 mins until the top of the chocolate becomes cloudy and firm. I turned my fridge onto instant cool to cool them faster.

Then, working quickly if you have runny peanut butter like I did, place the peanut butter in the center, and drizzle chocolate around the outside of the peanut butter, along the edge of the cupcake liner to contain and encapsulate the peanut butter. If you aren’t able to seal it totally because the peanut butter hit the side of the cup, that’s ok. Then finally cover the top of the peanut butter with the remaining chocolate. Feel free to add a couple of whole almonds on top if that’s to your liking. Refrigerate for 20-40 minutes. Enjoy!

Note: I can’t find the recipe now, and while searching for the recipe, I see other recipes call for a number of additional ingredients that jack up the calorie count (butter, powder sugar, brown sugar, etc). I’d rather just add more nutritious peanut butter. =)

Alterations to try:

  • One recipe had added protein powder and flax meal which is an interesting idea
  • Adding part of the chocolate to the peanut butter then melting them together in the microwave
  • Adding 1/2 teaspoon jelly on top of the peanut butter before you seal the top for  PB&J cup
  • Adding a few crystals of sea salt to the top instead of almonds
  • Pumpkin Peanut Butter Cups


Leave a comment

Gluten Free Granola Bars

We discovered something the last time we made these. After you combine the liquid ingredients for the fruit variety, we poured the liquid into the food processor. Then we added some pieces of the dried fruits (big chunks of papaya and mango) and hit them with the processor. With the liquid in there it kept the fruit pieces from getting all clumped together. We were able to get a much better and more uniform chop on them, which in turn gave a better texture to the bars. Way easier and better!


Fruit and Granola Bars

3 1/2 cups quick-cooking oats (Gluten Free)
1 cup chopped almonds (or a mixture of nuts like peanuts, cashews)
2 eggs, lightly beaten
2/3 cup butter or margarine, melted
1/2 cup honey
1 tsp. vanilla extract
1/2 c sunflower kernels, or 4 tbls. ground flax seed (optional)
12 oz (about 3-3.5 c) dried fruit (cranberries, raisins, figs, apricots, mango, papaya, apples, etc)
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon

1) Combine oats and almonds and spread on cookie sheet. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a food processor lightly blend eggs, butter, honey, vanilla, brown sugar, and cinnamon.
3) Gradually add pieces of fruit to the food processor and blend until the fruit is finely chopped (this is the most important step to get the bars to stick together).
4) Place oat mixture and sunflower kernels in a large bowl and add mixture from the food processor, mix until oats are well coated.
5) Press mixture into a large cookie sheet* coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes* or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate (they last quite a while and also freeze well).

*I love the big oat bars from Philz Coffee shop so the last time I made these I put them into an 11×7 pan and cooked them until the center was no longer spongy (35-45 mins) and the entire top is brown throughout.


Peanut Butter and Chocolate Chip Granola Bars

3 1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, lightly beaten
2/3 cup butter, melted
2 tsp. vanilla extract
2/3 cup peanut butter
1/2 cup sunflower kernels
1/2 cup semi-sweet chocolate chips
1/2 tsp. ground cinnamon
1/2 cup packed brown sugar

1) Combine oats and almonds and spread on cookie sheet coated with cooking spray. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a large bowl combine eggs, butter, honey, peanut butter, and vanilla.
3) Stir in sunflower kernels, chocolate chips, cinnamon, and brown sugar.
4) Stir in oat mixture until well mixed.
5) Press mixture into a large cookie sheet coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate.




  • 3-1/2 cups quick-cooking oats
  • 1 cup chopped almonds
  • 1 egg, lightly beaten
  • 2/3 cup butter, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup sunflower kernels
  • 1/2 cup flaked coconut
  • 1/2 cup chopped dried apples
  • 1/2 cup dried cranberries
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon


  • Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
  • In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
  • Firmly press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.