Trying to cut down or completely avoid the gluten in your daily diet? If so, let me introduce you to the Mightylicious Gluten-Free All-Purpose Flour. It’s kosher, non GMO verified and free from key allergens. If anyone knows decadent gluten-free baked goods, it’s Mightylicious. Their scrumptious handcrafted cookies, named a 2023 Top Pick in Food & Beverage Magazine, have rocked the gluten-free world with their amazing flavor and perfect crumble-free texture.

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Now, home bakers can create wholesome treats everyone can enjoy – fluffy pancakes, indulgent brownies, irresistible breads, and more – thanks to Mightylicious Gluten-Free Flour Blends. For this recipe I used the Mightylicious All-Purpose Gluten-Free Flour to make these delicious chocolate brownies with marshmallows. Recipe gives you more of that gooey fudge-like consistency that I love!!!

Chocolate Marshmallow Brownies Recipe Made with Gluten-Free Flour

2/3 cup cocoa powder
1 1/2 cups granulated sugar
1/2 cup confectioners’ sugar
3/4 teaspoon salt
1 cup Mightylicious Gluten-Free All-Purpose Flour
1 cup semisweet chocolate chips
1/2 to 3/4 cup miniature marshmallows
1/2 cup vegetable oil
2 tablespoons water
3 large eggs
non-stick baking spray

Preheat the oven to 350 degrees F. Lightly spray an 8″ by 8″ baking pan with non-stick baking spray.

In a large mixing bowl stir together the cocoa powder, granulated sugar, confectioners’ sugar, salt, Mightylicious Gluten-Free All-Purpose flour and the semisweet chocolate chips. Add-in the vegetable oil, water and large eggs. Stir or whisk everything together until it’s well-combined. Stir in the miniature marshmallows until distributed throughout the brownie batter.

Pour the batter into the prepared baking pan. Place in a 350 degree F preheated oven. Bake for 25-35 minutes or until done. Remove and let sit for 5-10 minutes in the pan. Cut into squares. Store in an airtight container.

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We try to incorport fish into diet twice a week…either for dinner or a quick lunch. We enjoy all type’s of different fish, but really prefer white fish over most. This recipe isn’t spicy at all. Matter of fact, with the addition of the Manuka honey and maple syrup it has a really unique flavor to it. Definitely for the diner who is looking for something a little different. Plus, it’s easy-to-make and in less than 30 minutes you have dinner on the table.

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Breaded Honey Mustard Haddock Fish Fillets Recipe

2 small Haddock Fish Filets
1/4 cup butter, melted
2 Tbsp. Dijon mustard
1 Tbsp. Manuka honey
1/2 Tbsp. maple syrup
1 medium egg
1/4 cup Italian seasoned bread crumbs
2 tsp. parsley
1 tsp. oregano
1/2 tsp. salt
1/2 tsp. ground black pepper
olive oil

Preheat the skillet with a little bit of olive oil in the bottom of the pan to prevent sticking.

Place butter into a bowl. Microwave on high for 10-15 seconds to melt it. Remove. Stir in the Dijon mustard, Manuka honey, maple syrup, parsley, oregano, salt and ground black pepper until combined. Set aside.

In a separate bowl whisk the medium egg. Set aside.

Place Italian seasoned bread crumbs onto a dinner plate.

Brush both sides of the haddock fillets with the mustard & honey sauce. Dip into the whisked egg. Place fillets onto the plate with the bread crumbs. Coat all sides of the fish with the bread crumbs. Place the fillets into a preheted skillet with olive oil. I like to use medium to medium-high heat.

Fry each side of the fish for approximately 4-5 minutes, depending on how thick the fillet is. The inside of the fish will turn transluscent will start to flake apart with a fork when it’s done. We like a crispy outside so we really like our fish done. Remove from the pan and let sit for 3 minutes before serving.

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