"Cinnamon Toast Crunch" Pumpkin Seeds

HAPPY CELIAC AWARENESS MONTH!

Short, sweet and to the point, I have for you toasted pumpkin seeds - cinnamon sugar flavored! omnomnomnomnom. My roommate Brittney thought of the title- they seriously taste like cinnamon toast crunch! OMMMNOM. In order to do these right, you're gonna have to buy a pumpkin- otherwise they won't be as good!

Toasted Cinnamon Sugar Pumpkin Seeds

glutenfree~vegan

Pumpkin seeds from any type pumpkin, cleaned and patted dried

2 Tablespoons cinnamon sugar (McCormick is gluten free and vegan)

1 teaspoon salt

1. Preheat oven to 325 F

2. Line baking sheet with aluminum foil, then spray with oil (I have grapeseed oil cooking spray!)

3. Sprawl out pumpkin seeds on baking sheet, and sprinkle on cinnamon sugar and salt.

4. Cook for 10 minutes, take it out and shake your baking sheet. Put it back in for another 15-20 minutes.

5. Let cool and eat up!

Dark Chocolate Salted Brownies & NEW BLOG NAME

EVERYBODY! I've been lazy in regards to cooking and stuff so I'm so terriblydeeplysorry. BUT. Change in name to my blog URL--> GLUTENFREEHERBY.blogspot.com :] Soo if you think my blog has been erased nonono it has not! 

I made some brownies this weekend for my mom. Goodness gracious are they rich in chocolate. This was one of my first times actually experimenting with different types of flours for this recipe, and I definitely found my two favorite combinations for some extraordinarily dense chocolate: Sorghum and Coconut flour! These brownies aren't very cakey and fluffy, they are nice and thin and dense- my favorite. It makes me feel like I'm eating more in less amounts :] I honestly thought while consuming these I was drinking a salted caramel mocha from Starbucks! #notreallife. Definitely, if you even have a SWEET or SALTY tooth, these will do the trick. 

Dark Chocolate Salted Brownies

vegan~glutenfree~makes 16- 2" brownies in 8"x8" pan

1/2 cup dark chocolate cocoa powder

3/4 cup coconut oil

1 cup light brown sugar

2 flax eggs

1/2 cup coconut flour

1/4 cup sorghum flour

1/4 teaspoon baking soda

1 teaspoon himalayan sea salt

1 tablespoon vanilla extract

1. Preheat oven 350 F and spray 8x8" baking pan.

2. In a mixing bowl, add in your coconut flour, sorghum flour, baking soda, and cocoa powder. Whisk

3. Add in the brown sugar, your flax eggs, and vanilla extract in the middle of the mixture. Mix it in a blender until relatively smooth 

4. Put mixture into your baking pan and spread out. Sprinkle sea salt on top. 

5. Bake for 30 minutes- it'll be bubbly and will seem like it isn't ready but it is I promise! Cut up and serve!