This week we started to get in the mood for spring with gluten-free avocado brownies and gluten-free pistachio pesto pasta.
1 pound gluten free dried pasta
1 cup unsalted shelled pistachios
2 cups spinach leaves
½ cup basil leaves
½ cup Parmesan cheese, grated
Zest (finely grated) and juice of 1 lemon
¼ teaspoon black pepper
¼ – 1/3 cup olive oil (we used vegetable oil)
Kosher salt to taste
Put the pistachios in the bowl of a food processor fitted with a steel blade. Process until the nuts are coarsely ground. Add the spinach, basil, Parmesan cheese, lemon zest and juice, pepper and ¼ cup olive oil. Process until smooth. If the pesto is too thick, add a little more olive oil. Taste and add a pinch of salt if desired.
Drain the pasta and return to the hot pot. Add the pesto and toss to coat the pasta.
Serve immediately with optional garnishes.
1/2 cup Brown Rice Flour
1/2 cup Tapioca Starch
1/2 cup Cocoa
1/2 tsp. Xanthan Gum
1/4 tsp. Baking Powder
1/4 tsp. salt
2 organic ripe Avocados
2/3 cup Organic Cane Sugar
1 tsp. vanilla
3 Tblsp. freshly brewed coffee, at room temperature ( we used water)
Preheat the oven to 350 degrees. Grease an 8 inch square pan with butter.
In a small bowl, scoop out the avocados. Using a hand held mixer, beat the avocados until light and fluffy and there are no lumps. (Note: our avocados were not quite ripe enough so we put them in a food processor)
Using a spatula, add in the sugar, mixing to combine. Then add in the eggs and vanilla, stirring well to incorporate.
In another bowl, sift the cocoa and other dry ingredients, whisking to combine. Add the liquid ingredients to the dry, and mix just until incorporated. The batter will be thick.
Spread out evenly into the prepared pan and bake 30 minutes – or until a toothpick inserted comes out clean. Let cool, then slice
Adapted from: http://glutenfreedelightfullydelicious.com/?p=14034