3 Gluten Free Mason Jar Desserts | Collab with Mind Over Munch

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

PRE-ORDER MY Brand New COOKBOOK “The Domestic Geek’s Meals Made simple” on Amazon Here: https://amzn.to/2tSxEgE

Watch Alyssia’s Video Here: http://bit.ly/1aNVpeu
*Brand New* 30 Days of Smoothies eBook available now: http://bit.ly/230Smoothies
I’ve teamed up with Alyssia from Mind Over Munch to share our favourite gluten free desserts that can be made in mason jars!

Click here to SUBSCRIBE: http://bit.ly/1dn24vP
Baked Oatmeal: http://bit.ly/1xCAvJn
Overnight Oatmeal: http://bit.ly/1l0ysWt
Salad-In-A-Jar: http://bit.ly/1ggoRL3
Healthy Meal Prep: http://bit.ly/1F7O06k

Mason Jars Used In This Video:
4oz Mason Jars: http://amzn.to/2oJvTie
Frequently Used & Favorite Items: http://amzn.to/2qTillc

Purchase my eBooks here:
Healthy Meal Plan 2017 eBook Available Now: http://etsy.me/2hRzjvi
*eBOOK BUNDLE* | All three Meal Prep Made simple eBooks for only *$12.99*: http://bit.ly/MealPrepBundle
*NEW* 30 Days of Smoothies: http://bit.ly/230Smoothies
Meal Prep Made simple eBook | Menus 1-6: http://bit.ly/MealPrepMadeEasy
Meal Prep Made simple eBook | Menus 7 -12: http://bit.ly/MealPrepMadeEasy2
Meal Prep Made simple eBook | Menus 13 -18: http://bit.ly/MealPrepMadeEasy3
Dinner Made simple: http://bit.ly/DinnerMadeEasy
5 Weeks of Healthy Meal Prep: http://bit.ly/MealPrepeBook

Facebook: https://www.facebook.com/thedomesticgeek1
Instagram: http://instagram.com/thedomesticgeek1
Pinterest: http://www.pinterest.com/TheDomesticGeek/
Blog: https://inspiredentertainment.com/inspired-eats/recipes/

Double Chocolate Black Bean Brownies
1 can black beans (15oz), rinsed and drained
2/3 cup sugar
¼ cup cocoa powder
2 eggs
¼ cup coconut oil OR vegetable oil
1 tsp vanilla extract
½ tsp baking powder
1/3 cup chocolate chips
½ cup chopped walnuts (optional)

Preheat oven to 350°F.
In the bowl of a food processor combine black beans, sugar, cocoa powder, eggs, coconut oil, vanilla, baking powder and salt.
Blend for 2-3 minutes or until batter is very smooth. Don’t forget to scrape down the sides 
Stir in chocolate chips and walnuts.
Scoop batter into 6 well-greased 125mL mason jars.
Bake at 350° for 30 minutes or until a toothpick inserted into the
centre comes out clean.

Carrot Cake
1½ cups rolled oats (gluten-free)
¼ cup brown sugar
1 tsp baking powder
½ tsp cinnamon
¼ tsp ginger
1 egg
½ cup applesauce OR mashed banana
½ cup milk
½ tsp vanilla extract
¾ cup shredded carrot
1/3 cup pecans, chopped
¼ cup raisins

Preheat oven to 350°F.
In a big bowl combine rolled oats, brown sugar, baking powder,
cinnamon and ginger.
Stir well and set aside.
In a medium bowl whisk egg, milk, applesauce and vanilla.
Pour wet ingredients into dry ingredients.
Stir in carrots, pecans and raisins.
Scoop batter into well-greased mason jars.
Bake at 350° for between 25 and 30 minutes.
If tops begin to brown too quickly, cover loosely with foil.

Plum Crumble
For the filling:
6-8 plums, pitted and sliced
1 tbsp cornstarch
¼ cup honey
½ tsp cinnamon

For the crumble:
½ cup rolled oats (gluten-free)
1/3 cup almond flour
1/3 cup pistachios
¼ cup brown sugar
¼ cup butter

Preheat oven to 350°F.
In a big bowl toss plums with cornstarch and cinnamon until they are well-coated.
Add honey and toss well.
Scoop into 6 well-greased 125mL mason jars.
In a medium bowl, combine rolled oats, almond flour, pistachios,
brown sugar and room-temperature butter with your hands until mixture becomes crumbly.
Sprinkle mixture over the top of each jar.
Bake at 350° for between 25 and 30 minutes.
If tops begin to brown too quickly, cover loosely with foil.

Chocolate Peanut Butter Tarts
For the tart shell:
¾ cup dates, pitted
¾ cup roasted salted peanuts
2 tbsp cocoa powder

For the filling:
1 big avocado
1 tbsp agave nectar
¼ cup peanut butter
1 tsp cocoa powder

In a food processor, blend dates, peanuts and cocoa powder until mixture resembles coarse crumbs.
Press mixture into 6-8 well-greased mason jar lids to make the tart shell.
cool shells in the freezer while you prepare your filling.
In a food processor blend avocado, agave nectar, peanut butter and cocoa powder until they reach a smooth consistency.
Transfer filling to a piping bag and pipe filling into each tart shell.
Top each tart with crushed peanuts.
cool for 10-15 minutes in the refrigerator before removing tarts from mason jar lid.

***important Most mason jar manufacturers do not recommend baking in mason jars as there is a risk of the jars cracking in the oven. I have never personally had an issue with this but it is important to understand the risks involved.

*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon

For the BEST BBQ recipes & how-to videos, click here!

0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *