Light, Cakey Brownies (GF)

Light, Cakey Brownies (GF)

Do you prefer a Fudgy Brownie or a Light, Cakey Brownie? I choose cakey and Joe LOVES Fudgy with…wait for it….walnuts (if you follow me on Instagram I talk about Joe’s walnut obsession quite a bit).

Brownies are cool and all but sometimes it’s just too much – too dense and too much chocolate. I know, I know most people will think I’m crazy but it’s how I feel, mmk? 🙂
SOOO I developed the recipe for these Light and Cakey Brownies hoping Joe would change his mind and it worked. He said “these are delicious but you know what’s missing…WALNUTS!” *sigh! Noted for next time, Joe!
Made with natural ingredients like cassava flour (a gluten-free alternative to all-purpose flour) and coconut palm sugar, these little gems make the perfect dessert or snack. Plus they’re better-for-you and insanely delicious.

Ingredients

1 stick grass-fed unsalted butter

1 cup coconut palm sugar

3 eggs

½ cup cocoa powder

1 tsp instant coffee

½  tsp baking powder

½ cup semi-sweet dark chocolate chips, melted

¾  cup cassava flour

¼  tsp xanthan gum

¼ tsp sea salt

Instructions

  1. Preheat the oven to 350 ºF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!

So now tell me, are you Fudgy? Or Cakey? 🙂

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Light, Cakey Brownies (GF)
Gluten-Free Brownies Made with Cassava Flour! A healthy, gluten-free alternative that is delicious and packed with flavor. Dig in!
Gluten-Free, Naturally Sweet Brownies, Kid-Friendly Dessert
Servings
Ingredients
  • 1 stick grass-fed unsalted butter
  • 1 cup coconut palm sugar
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 tsp instant coffee
  • 1/2 tsp baking powder
  • 1/2 cup semi-sweet dark chocolate chips, melted
  • 3/4 cup cassava flour
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
Servings
Ingredients
  • 1 stick grass-fed unsalted butter
  • 1 cup coconut palm sugar
  • 3 eggs
  • 1/2 cup cocoa powder
  • 1 tsp instant coffee
  • 1/2 tsp baking powder
  • 1/2 cup semi-sweet dark chocolate chips, melted
  • 3/4 cup cassava flour
  • 1/4 tsp xanthan gum
  • 1/4 tsp sea salt
Gluten-Free, Naturally Sweet Brownies, Kid-Friendly Dessert
Instructions
  1. Preheat the oven to 350 ºF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLifeâ„¢ 2018

Contact Us   |   Updated January 2018

Vegan Banana Chocolate Chip Bars

Vegan Banana Chocolate Chip Bars

This is definitely one of my favorite recipes and a recipe I love making for others. Made with gluten-free flour, dairy-free milk, and other simple ingredients, it’s the perfect example of how something healthy and nutritious can also be delicious. It’s also a perfectly quick and easy recipe to make with your little ones – because who doesn’t love mashing bananas and playing with chocolate chips 🙂 We hope you like it!

Ingredients

3 ripe bananas

1 teaspoon vanilla extract

1/4 cup unsweetened dairy-free milk

1 teaspoon apple cider vinegar

1/2 cup organic coconut oil

3/4 cup organic coconut palm sugar

2 cups gluten-free oat flour

3/4 teaspoon baking soda

1/4 teaspoon Himalayan salt

1 cup dairy-free chocolate chips

 

Instructions

  1. Pre-heat the oven to 350° F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
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Vegan Banana Chocolate Chip Bars
A deliciously tender and perfectly sweet recipe that everyone can enjoy. Plus it's gluten-free and refined sugar-free. Yum!
Vegan Banana Chocolate Chip Bread
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Vegan Banana Chocolate Chip Bread
Instructions
  1. Pre-heat the oven to 350° F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLifeâ„¢ 2018

Contact Us   |   Updated January 2018

Gluten-Free Double Chocolate Pancakes

Gluten-Free Double Chocolate Pancakes

Happy Wednesday! Joe and I are back from the most amazing trip to Devon, the English countryside where our friends Katie and Craig got married. We stayed in a beautiful hotel – Hotel Endsleigh – just 2.5hrs south of London by train. The hotel is set in 100 acres and has the most beautiful gardens and views of the river, it was magical and an experience we will never forget.

The bride and groom served healthy meal options to meet all dietary needs complete with an assortment of tea served in antique silver teapots, gluten-free sandwiches, dairy-free desserts and vegan entrees. It was like living in a dream and it was fabulous.

The only way I can top the amazingness of our trip is with these Gluten-Free Double Chocolate Pancakes made with Bob’s Red Mill Paleo Baking Flour and Enjoy Life Dairy-Free Chocolate Chips. They are moist, satisfying and not too sweet. It’s like having a healthy breakfast that taste like dessert. We hope you enjoy the recipe plus a picture of us at the wedding. And yes, I wore a fascinator! 🙂

Ingredients

2 cups gluten-free Paleo Baking Flour

½ cup dairy-free chocolate chips

½ coconut palm sugar

3 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

4 eggs

1 ½ cup dairy-free milk

1 tablespoon vanilla extract

1 tablespoon ghee, melted (more for frying)

Instructions

  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla, and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
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Gluten-Free Double Chocolate Pancakes
Deliciously satisfying and never too sweet. This pancake recipe makes a healthy breakfast taste like dessert.
Gluten-Free Double Chocolate Pancakes
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Gluten-Free Double Chocolate Pancakes
Instructions
  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLifeâ„¢ 2018

Contact Us   |   Updated January 2018

Gluten-Free Vanilla Cake With Chocolate Frosting

Gluten-Free Vanilla Cake With Chocolate Frosting

Are you searching for a perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy? Well, you’ve come to the right place. I’ve worked long and hard to perfect this recipe and I can guarantee you will love it.

This recipe works great as the base for other cake recipes too. Add 1 cup fresh, sliced strawberries for a Light Strawberry Cake, or 1/2 cup dairy-free chocolate chips for a Vanilla Chocolate Chip Cake (make sure to reduce the amount of coconut palm sugar in the recipe so it’s not too sweet), or 1-2 ripe bananas for a Sweet Banana Cake. Honestly, the recipe is fool-proof and anything goes.

Oh, and this Chocolate Frosting made with ghee (YUM!) is just the icing on the cake, literally! Now, let’s BAKE!

Vanilla Cake

Dry Ingredients

2/3 cup coconut flour

2/3 cup arrowroot powder

2/3 cup gluten-free oat flour

¾ cup coconut palm sugar

½ tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

 

Wet Ingredients

5 eggs at room temperature

1/2 cup unsweetened applesauce

1/3 cup coconut oil, melted

1/4 cup unsweetened almond milk

1 1/2 tablespoon vanilla extract

 

Chocolate Frosting

1 cup Spectrum Organic non-hydrogenated palm shortening

½ cup ghee

1 cup organic coconut palm sugar

¼ cup unsweetened coco powder

Frosting Instructions – In a mixing bowl combine all of the frosting ingredients with a handheld mixer.

Cake Instructions – Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).

NEWS UPDATE: We are thrilled to announce our collaboration with  Mini Magazine. Each month we will share an exclusive recipe (like this one) plus healthy, family-friendly food FLIPS. Make sure to check it out. 

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Gluten-Free Vanilla Cake With Chocolate Frosting
A perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy!
Gluten-Free Vanilla Cake With Chocolate Frosting
Servings
Ingredients
Dry Ingredients
  • 2/3 cup coconut flour
  • 2/3 cup arrowroot powder
  • 2/3 cup gluten-free oat flour
  • 3/4 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 5 eggs at room temperature
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tbsp vanilla extract
Chocolate Frosting
  • 1 cup Spectrum Organic non-hydrogenated palm shortening
  • 1/2 cup ghee
  • 1 cup organic coconut palm sugar
  • 1/4 cup unsweetened coco powder
Servings
Ingredients
Dry Ingredients
  • 2/3 cup coconut flour
  • 2/3 cup arrowroot powder
  • 2/3 cup gluten-free oat flour
  • 3/4 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 5 eggs at room temperature
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tbsp vanilla extract
Chocolate Frosting
  • 1 cup Spectrum Organic non-hydrogenated palm shortening
  • 1/2 cup ghee
  • 1 cup organic coconut palm sugar
  • 1/4 cup unsweetened coco powder
Gluten-Free Vanilla Cake With Chocolate Frosting
Instructions
  1. Frosting Instructions: In a mixing bowl combine all of the frosting ingredients with a handheld mixer.
  2. Cake Instructions: Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLifeâ„¢ 2018

Contact Us   |   Updated January 2018

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

I promise you these Hazelnut Chocolate Chip Cookies will win the family over. They’re perfect for dunking in (non-diary) milk, making ice ‘cream’ sandwiches or by themselves – honestly, anything goes.They’re also VEGAN, gluten-free, refined sugar-free and perfect for baking with smaller kids because all you really need is ONE mixing bowl and a few simple ingredients. Have fun with the recipe and let us know how you like it. Happy baking!

Ingredients

1 ¼ cup coconut palm sugar

1 teaspoon sea salt

½ cup coconut oil, melted

¼ cup almond milk (any nut milk works)

1 teaspoon vanilla extract

1 ½ cup gluten-free oat flour

½ teaspoon baking soda

1/3 cup toasted hazelnuts

1 cup dairy-free chocolate chips

Instructions

 

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
  3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
  4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chips and toasted hazelnuts.
  6. Cover the cookie batter and chill for 30 minutes.
  7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
  8. Bake 12-15 minutes or until cookies begin to brown.
  9. Cool completely before serving. Enjoy!

PS – Check out the “Print Recipe” button below. Now you can print our recipes or save them to your mobile device. 🙂

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Hazelnut Chocolate Chip Cookies
Healthy, vegan, and gluten-free! These cookies are perfect for dunking in your favorite non-dairy milk! SO delicious!
Vegan Chocolate Chip Hazelnut Cookies
Servings
Ingredients
  • 1 1/4 cup coconut palm sugar
  • 1 teaspoon sea salt
  • 1/2 cup coconut oil ,melted
  • 1/4 cup almond milk (any nut milk works)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup gluten-free oat flour
  • 1/2 teaspoon baking soda
  • 1/3 cup toasted hazelnuts
  • 1 cup dairy-free chocolate chips
Servings
Ingredients
  • 1 1/4 cup coconut palm sugar
  • 1 teaspoon sea salt
  • 1/2 cup coconut oil ,melted
  • 1/4 cup almond milk (any nut milk works)
  • 1 teaspoon vanilla extract
  • 1 1/2 cup gluten-free oat flour
  • 1/2 teaspoon baking soda
  • 1/3 cup toasted hazelnuts
  • 1 cup dairy-free chocolate chips
Vegan Chocolate Chip Hazelnut Cookies
Instructions
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
  3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
  4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chips and toasted hazelnuts.
  6. Cover the cookie batter and chill for 30 minutes
  7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
  8. Bake 12-15 minutes or until cookies begin to brown.
  9. Cool completely before serving. Enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLifeâ„¢ 2018

Contact Us   |   Updated January 2018

Easter Inspired Brownie Nests

Easter Inspired Brownie Nests

Happy almost Easter, guys. If you’re like us you don’t have anything prepared for Easter Sunday. Joe and I still working on baskets and of course the dessert menu which will definitely include these cute Brownie Nests. They’re gluten-free and refined sugar-free so you can add a not-so-healthy topping because it’s Easter and calories don’t count, right? 🙂 I shared the recipe on Food Solutions Magazine last month and everyone loved it. We hope you like it too.

Ingredients

2/3 cup warm water

1 cup unsweetened cocoa powder

2/3 cup coconut oil

2 eggs, at room temperature

2 teaspoons vanilla extract

2 cups coconut palm sugar

1 cup gluten-free oat flour

1 cup tapioca flour

1 teaspoon xanthan gum

2 teaspoons baking powder

1/2 teaspoon ground coffee

Pinch of sea salt

Instructions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, oat flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the oil, eggs and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow to cool completely before decorating.
  8. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLifeâ„¢ 2018

Contact Us   |   Updated January 2018