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Friday, October 9, 2009

Cinnamon Tea & Gluten Free Brownies

I love Fall! Since moving to Ontario I have fallen in love with the vibrant colours of the leaves, the crisp fall mornings and the smell that it associated with the season. I haul out my favourite recipes and start cooking-my family tells me that Donna Reed has taken over.

The following 2 recipes are among my favourite for this time of the year. Cinnamon tea latte is a nice change and the brownies (yes, there is sugar!! I have baked with stevia or sweetened with stewed prunes when I've made them for myself)

Cinnamon is one of the oldest known spices. It has a delicious, naturally sweet flavor that many people love.

Cinnamon has been used in traditional Chinese medicine and Ayurveda for a variety of health conditions from indigestion to colds. It's also believed to have other health benefits. There is a considerable amount of information on the web regarding cinnamon, it's uses and contraindications.

Although many people like to simply sprinkle cinnamon on oatmeal or apple slices, having cinnamon in tea is another option. You can find cinnamon in chai tea, or you can make your own cinnamon tea using this recipe.

Prep Time: 3 minutes
Cook Time: 3 minutes
1 cinnamon stick
1 cup of boiling water
1 regular or decaffeinated black teabag
erythritol, stevia, or another sweetener, to taste (optional)

1. Place the cinnamon stick in a cup.
2. Add the boiling water and steep covered for 10 minutes.
3. Add the teabag. Steep for one to three minutes.
4. Sweeten to taste, if desired.

Make this into a latte by steaming milk/soy and adding to your cup!

Gluten Free Brownies

8 tablespoons unsalted butter
4 ounces bittersweet chocolate (or as dark as you can stand it)
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour

Preparing. Preheat the oven to 400 degrees F. Grease an 8-inch square baking pan. Chop the chocolate into small slivers. Slice the butter into one-inch pieces. Combine the two flours together. Melting the chocolate. Bring a saucepan of water to a boil, and then turn it down to a simmer. Place a large metal bowl over the top of the saucepan. Put the chocolate and butter into the metal bowl and stir, occasionally, as they both begin to melt. As they come to a full melt, stir and stir, vigorously, until you have a cohesive mixture. Making the brownies. In a medium-sized bowl, combine the sugar and eggs, whisking vigorously until they are creamed together, with a silky consistency. Add the vanilla extract and salt and stir well. Add in the gluten-free flours and stir. Finally, pour in the melted chocolate-butter mixture and stir, carefully, with a rubber spatula, until the mixture has become smooth. Pour the mixture into the prepared baking pan & bake for 25 minutes.

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