Serendipity was afoot last week. I had read a recipe for Nutella flourless brownies and promptly went to the store to buy a jar and make them. Turns out, on that same day, the creator of Nutella died at 89.
The brownies are pretty good and one of those recipes that taste much better the next day. The process is very similar to my Chocolate Flourless Cake, recipe here.
I prefer the chocolate cake, but the Nutella brownies were a good second. If I make them again, I will add toasted hazelnut pieces (they should be chopped fine so they don’t all sink to the bottom of the batter).
Both recipes are super easy and a make for a very moist chocolate treat. And gluten-free as an added bonus.
- 4 large Eggs
- 1-1/2 cups Nutella
- Powdered Sugar for dusting
8×8 baking dish or springform pan, oiled and lined on the bottom with parchment cut to fit
Preheat oven to 350 degrees
Beat eggs on high for 5 to 7 minutes until they have tripled in size. Beat in Nutella on low until fully incorporated*. Pour into the baking dish. Tap the dish on the counter firmly to remove any bubbles and then bake for 30-35 minutes, until a wooden skewer inserted into the middle comes out with a just few crumbs, no batter. Mine actually took about 40 minutes, but I forgot to preheat.
Cool completely before dusting with powdered sugar, cutting and serving. I found it tasted best the next day. Also it freezes very well.
*some recipes call for you to microwave the nutella, but since the jar specifically says, DO NOT MICROWAVE, I just used a spatula to scoop out most of a 13 oz jar.
These noodles won’t be for everyone, but I wanted to highlight them because if you’re avoiding gluten or on a low carb diet, these are a great addition to a meal. They can satisfy that pesky carb craving. They’re unusual in the fact that they are made from white yam flour (non-GMO), packed in water and refrigerated.
When you open the package, you’re struck with a strong fishy aroma – think end of the day at a fish market. There is nothing pleasant about it, in my opinion, but it does not flavor the noodles. To prepare them, you drain the water (holding your nose if you’re me) and rinse them for a full minute (I set a timer) with cold water. Then you boil them for 15 minutes. I rinse them for another full minute in cool water after cooking.
I like their texture, but it may not be for everyone. Regardless of how long you cook them, they have an al dente (to the tooth) texture and are chewy. They can be used in any dish you would use rice or rice noodles, I especially like them in soups because they don’t get mushy. They don’t have any real flavor of their own, but take on the flavor of whatever added to. I’ve never tried them in dishes that would normally use a pasta or macaroni. For those dishes, I stick with brown rice pasta if I need the dish to be gluten free.
I usually cook up two bags at a time, since they’re a bit labor intensive to prepare. They store well in the refrigerator for a week. I add them to sauce or soup and let them heat back up.
So if you need to satisfy your carb craving when you’re counting carbs, these just might do the trick. Gluten free, no soy and only 1g of carbs per serving.
They’re available at most Natural Food type grocers.
I know I’ve been a little lax in the postings lately. I’ll do better, promise. But to pick up the slack, we have a new poster who will join us this week. A dear friend of mine, one I always enjoy cooking with and having her cook for me, not to mention our many girls’ days out, where lunch and really good coffee are always the prerequisite.
A little bit about her – she’s a mom, she recently finished up her master’s degree and a brief stint as teacher, she has lots of fun interests, none of which are gardening, which I hope she may share with you as time goes on. She and her husband provided us with the wonderful yogurt making slideshow, Mr. Fern being the photographer – maybe she can convince him to illustrate some of her entries with his photos (he is very good, I have one of his hawk photos on my desk).
Anyway, I asked/conjoled/begged LF to become a contributor because recently she decided to try a gluten-free diet and I felt her journey was an important to share. I’m hoping that will be just the beginning of what she’ll write about…
Welcome LFern! Glad you’re here.