As a momma to six kiddos, I am sharing my tips, recipes and anecdotes related to bringing out every kid’s culinary potential.
My sweet 10 year old daughter is always whipping up something fun in the kitchen, but very rarely am I able to sample what she has made because of my extraordinarily frustrating problem with gluten. After church on Sunday, she made everyone a beautiful batch of homemade biscuits but I just sat there watching everyone slather them with honey and jam. It pretty much sucks.
Yesterday after school, this same cutie patootie asked if she could try making her favorite brownie in a mug recipe for me using my favorite gluten-free flour blend. Hey, if anyone is wiling to make me a form of baked chocolate that I can eat, the answer will always be a resounding YES!!I will be honest with you. I was expecting this to be dry and not worth the calories at all. However, it was dense, moist and perfectly rich. I ate it happily with a scoop of vanilla ice cream on the side and will definitely be making myself another one in the near future. If you don’t need the gluten free version, just substitute in regular wheat flour for the gluten-free flour but reduce the measurement to just 1/4 C.Print
- 1/4 C + 1 Tb gluten free flour blend, this is my favorite one
- 2 Tb unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 Tb sugar
- 1/8 tsp salt
- 1/4 C + 1 Tb milk
- 2 Tb oil
- dash of vanilla
- 1 Tb chocolate chips
- In a coffe mug, mix together all the ingredients until smooth and the lumps are gone.
- Microwave on high for 70 seconds**. Add a few more chocolate chips to the top and serve warm with ice cream.
- If you don’t need the gluten free version, just use regular flour and reduce the measurement to 1/4 C.
**Not all microwaves cook at the same power level so the first time you try this recipe, stop at 60 seconds and see if it looks cooked. Do not overcook this or it will be dry and crumbly! 70 seconds is perfect for my microwave.
- Serving Size: 1 mug