Gluten-Free Fudge Brownies

Gluten-free cooking and baking has become a whole lot easier for me with the aid of Cup for Cup™ AP Flour. This recipe is very easy and always makes superbly rich, decadent fudge brownies. Of course the walnuts are optional but included in the recipe for you to choose. Gluten-free and lower in sugar and fat than many traditional brownie recipes.

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Gluten-Free Fudge Brownies

Yield: 1-9×14 inch pan

2 sticks (1/2 Lb.) softened butter
4 eggs
1-1/2 cups sugar
1 cup brown sugar
1 tablespoon Madagascar bourbon vanilla
1 teaspoon salt
1-1/2 cups cocoa powder
1 cup of Cup for Cup™ gluten free flour
2 cups Enjoy Life™ mega chunks dairy-free chocolate
1 cup chopped walnuts

Prepare a 9×14 inch pan with coconut oil or parchment paper or both. With a mixer, cream first 6 ingredients till smooth. Add cocoa powder, GF flour, chocolate chunks and walnuts and mix another minute. Pour into pan and place in 325 degree oven 30-40 minutes till toothpick or knife comes out clean. Don’t overbake. Portion only when cool.

©2017 Aron Bradley


Gluten-Free Persimmon Pudding

It is persimmon season around here. This recipe is more of a dense cake and like a British style plumb pudding than like our American style of pudding. The addition of dried nectarines gives it a unique tang and chew and elevates the delicious persimmons in this recipe and it can be served warm or cold. This recipe is gluten-free.

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Gluten-Free Persimmon Pudding

Yield: 8-10 servings

Pulp from 3 very ripe persimmons
1 cup white sugar
½ cup brown sugar
¼ lb. butter
3 eggs

2 cups of Cup for Cup™ gluten-free flour
1 tsp. salt
1 teaspoon aluminum free baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon nutmeg
3/4 cup milk
4 oz. chopped dried nectarines
Whipped cream

Preheat oven to 350°. Beat eggs, butter sugars and persimmons 2 minutes (in a mixer). Mix GF flour, spices, leavening and salt and add to creamed pulp mixture. Add milk, chopped dried nectarines and mix batter another minute. Pour into greased baking pan and bake at 350° till a knife comes out clean (30-50 minutes).
Serve warm or chilled with whipped cream.

©2016 Aron Bradley

Pumpkin Cheesecake with Gingersnap Crust

The holidays are a great time to share special desserts made from scratch to share with family and friends. This recipe is not gluten-free or even that healthy, but very scrumptious, and if you use quality ingredients like fresh baked pumpkin and coconut sugar, it will not only be more delicious but a few shades healthier as well. The ginger snap crust makes a dark and complex base for the creamy cheesecake and the bourbon, if you use it, elevates the dessert with its unique complexity.

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Pumpkin Cheesecake with Gingersnap Crust

Yield: 8 servings
2-1/4 cups pulverized good quality ginger snaps
1-1/4 cups melted butter
3 tablespoons coconut or dark brown sugar
1 teaspoon cinnamon

3-8 oz. packages of 1/3 less fat cream cheese at room temperature
2 cups baked, pureed pie pumpkin or 1-15 oz. can
4 organic eggs
¼ cup sour cream
1-2/3 cups coconut or dark brown sugar
½ teaspoon salt
2 teaspoons pumpkin pie spice
1 tablespoon bourbon or 2 teaspoons pure vanilla extract

Preheat oven to 350°. Press crust mixture into a 9 inch greased spring form pan and set aside.
Prepare filling with a hand or table top mixer, scraping the sides of the bowl. Pour filling into crust and place on a baking pan in a center in the oven. Bake for 1 hour, 15 minutes or until a knife come out clean. Chill in fridge for at least 4 hours before serving.
SERVING SUGGESTION: Serve with a dollop of real whipped cream, (not from a can).

©2015 Aron Bradley

Easy Gourmet Granola Bars

The Holidays are here and I thought I would post a great recipe I developed for granola bars that is rich, chewy and decadent and at a quantity you can share or gift to friends and relatives. Granola bars that you buy in stores always miss the mark for me but these are sure to be a hit at your party or family gathering. Keep refrigerated until use.

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Easy Gourmet Granola Bars

Yield: about 40 1-1/4 x 3 inch bars

8 cups granola
2 cups dried fruit (dried cranberries, blueberries, raisins, cherries etc.)
1 cup semi-sweet chocolate chips
1 cup deluxe mixed nuts

3 cups mini marshmallows
2 sticks butter
1 cup brown sugar
1/3 cup honey
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
½ teaspoon nutmeg


In a very large bowl, mix your favorite granola, mixed nuts, and fruit together. In a saucepan, melt butter, brown sugar, honey, vanilla and spices till syrupy. Add mini marshmallows and whisk till smooth. Pour mixture over granola mix and stir till completely coated. Stir in chocolate chips and pour into a greased baking pan so granola mixture is 1-1/4 to 1-1/2 inches thick. Use a spatula to press firm all over. Refrigerate till firm (about an hour) and slice into bars. Serve.


© 2014 Aron David Bradley

NSA Pumpkin Apple Muffins

I was was at my local farmer’s market last Saturday and Wendy Parker gave some lard from their naturally raised Heritage Farms Northwest pigs and asked me to create a recipe for it. I had some baked pumpkin puree in my fridge and some local heirloom apples so I created a muffin recipe. The result is a wonderfully flavorful and moist muffin which I’m sure you will all love. This is a no sugar added, whole grain recipe.

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NSA Pumpkin Apple Muffins

Yield: 33 standard size muffins

3 cups whole wheat bread flour
2 cups pumpkin puree (preferably fresh baked although solid pack will also work)
1 ½ cups stevia
1cup buttermilk (1 % fat)
1 large apple diced (heritage variety preferred)
½ cup lard
½ cup honey
½ cup molasses
4 eggs
1 tablespoon baking soda
1 tablespoon aluminum free baking powder
1 tablespoon pumpkin pie spice
1 tablespoon pure vanilla extract
1 teaspoon salt

In a large bowl mix: eggs, pumpkin, stevia, molasses, vanilla and honey and buttermilk with a mixer or hand blender and set aside. With a pastry cutter cut in lard to: flour, salt, pumpkin pie spice, baking soda and baking powder. Add the wet ingredients to the dry mix plus the apples. Mix for 30 seconds scraping the sides of the bowl. Spoon into greased muffin pan or cupcake cups filling ¾ full. Bake in a 400° conventional oven 15-20 minutes or until an inserted butter knife comes out clean.

©2012 Aron David Bradley

Pumpkin Cheesecake Mousse

It’s pumpkin season and although this tastes so good with fresh baked pumpkin, it tastes almost as great with canned pumpkin which we can enjoy year round and is a time saver. I don’t post many desserts, but the few I do are really special and this one is not only yummy, it is is a snap to prepare. This recipe is low fat and low sugar so is diabetic friendly and heart healthy but should probably be avoided if you have celiac disease because of the instant pudding mix.

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Pumpkin Cheesecake Mousse

Yield: 6 servings

2 cups fresh baked or 1-15 oz. can solid packed pumpkin
2-8 oz containers of fat-free cream cheese
1 cup plain nonfat Greek yogurt
2-1 oz. packages of Jello™ instant fat-free sugar-free cheesecake pudding mix
¼ cup sucralose, stevia or sugar
¼ cup molasses
1 tablespoon pumpkin pie spice
1 teaspoon pure vanilla extract
½ teaspoon salt

For Fresh Pumpkin: Cut fresh cleaned pumpkin into large chunks and place on a cookie sheet. Cook in a 300° oven till tender. Remove skin, chill.Place pumpkin, cream cheese, yogurt, molasses, sweetener, salt, spices and vanilla in a mixing bowl and mix at high speed till smooth add both packages of pudding mix and blend till thickened.

Serving Suggestion: Place in a pastry bag with a star tip and pipe into a champagne or martini glass, top with light whipped cream and sprinkle with nutmeg (as pictured).

© 2011 Aron David Bradley