GF Cocoa Bean Brownies (or Flourless Chocolate Cake)

Makes 16 small brownies. A thin batter puffs up during baking and then deflates a little as it cools. They also stay amazingly moist for many days. They have a slight "beany" taste, but otherwise are good.

Ingredients:
1/2 cup cocoa
1/3 cup canola oil
1-15 oz can beans, drained and rinsed (kidney, pinto, navy, or black beans all work well)
1 1/4 cups sugar
3 eggs
1/2 teaspoon baking powder

Preheat oven to 350 degrees. Put all ingredients in a blender or food processor and process until smooth. Oil an 8x8 inch pan. Pour batter into the pan and bake for 35-40 minutes, or until brownies are just set. Cool, cut and serve. For a flourless chocolate cake, and a fancier presentation, use an 8" round cake pan. Cut into wedges and serve with raspberry or strawberry sauce.

GF Cream Cheese Pudding Dessert

This is one was sent to me from a friend's mom, so thanks!
Crust:
1 cup coconut blend flour
1 cup chopped pecans
1/2 cup softened butter
Press into 9 x 13 pan and bake 20 minutes at 350 degrees. Let cool thoroughly

Mix together:
1 cup powdered sugar
8 oz softened cream cheese
1/2 cup cool whip
Spread over crust, then chill.

Then combine:
6 oz. pkg instant chocolate pudding
1 1/2 cups milk
Pour over layer and chill again.

Then combine:
6 oz. pkg instant vanilla pudding
1 1/2 cups milk
Pour over chocolate layer and chill again.

Top with cool whip.

Pavlova

This is a great recipe for dessert. It's fairly painless to make; it just takes a little preparation. It's a little rich, but I am a huge fan. The Australian members used to make this for us in Vegas.

• 4 egg whites
• 1 1/8 cups white sugar
• 1 teaspoon distilled white vinegar
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch
• Whipped Cream
• Fresh fruit
  

1. Preheat oven to 350 degrees F.
2. Beat egg whites and sugar in a large, clean bowl with electric mixer until stiff peaks form. In separate bowl, mix together vinegar, vanilla and cornstarch until smooth. Pour cornstarch mixture into egg white mixture and beat until thick and glossy, 4 minutes.
3. Cover a baking sheet in parchment paper. Spoon or pipe mixture inside a drawn 8" circle, to within a little less than an inch from the edge.
4. Place in preheated oven, REDUCE TEMPERATURE TO 200 DEGREES F , and bake 1 hour. Turn oven off and leave Pavlova to cool inside. Decorate cooled Pavlova with whipped cream and fruit to serve. (Trust me, if you do not decrease the oven temperature, you get a disaster.)
   

Chocolate Hazelnut Flourless Cake

160 calories, 15g. carbs

2 Tblsp. unsalted butter
3 Tblsp. unsweetened cocoa powder
1/2 cup blanched hazelnuts or almonds
8 Tblsp. sugar, divided
3 ounces bittersweet chocolate
1/2 cup reduced-fat sour cream
2 eggs yolks
1 Tblsp. Frangelic or amaretto (opt.)
1 tsp. vanilla extract
1/2 tsp. cinnamon
5 egg whites, at room temperature
1/4 tsp. salt
Fresh sliced straw berries for serving (opt.)

Preheat the oven to 350 degrees. Generously coat an 8" or 9" springform pan with 2 tsp. of butter and dust with 1 Tblsp. of cocoa powder (d0n't tap out the excess cocoa; leave it in the pan).
In a food processor, process the nuts with 1 Tblsp. of the sugar until finely ground.
In the top of a double boiler, over barely simmering water, melt the chocolate and the remaining 4 tsp. butter, stirring occasionally, until smooth.
Remove from the heat. Place the chocolate mixture in a large bowl. Add the nut mixture, sour cream, egg yolks, Frangelico or amaretto (if using), vanilla extract, cinnamon, 5 Tblsp. of the remaining sugar, and the remaining 2 Tblsp. cocoa powder. Stir until well blended.
In another large bowl, with an electric mixer on high speed, beat the egg whites and salt until foamy. Gradually add the remaining 2 Tblsp. sugar, beating, until the whites hold stiff peaks when the beaters are lifted.
Stir 1/4 of the beaten whites into the chocolate mixture to lighten it. Gently fold in the remaining whites. Spoon into the prepared pan. Gently smooth the top.
Bake for 30 minutes, or until the cake has risen, is dry on top, and a wooden pick inserted in the center comes out with a few moist crumbs. Cool on a rack until warm. The cake will fall dramatically. Loosen the edges of the cake with a knife and remove the pan sides. Serve with the strawberries (if using).
Makes 12 servings.