Perfect Flourless Double Chocolate Cookies (GF)(DF)

imageimage

Every now and again I get a strong craving for baked goods. By every now and again I mean every day at 3:00 pm. I usually have some chocolate, but I have been slowly picking away at Easter candy for going on 2 months now and it’s lost it’s novelty. So I adapted my flourless chocolate chip peanut butter cookies to create this delicious blend of rich ingredients. This is so easy and you most likely have all the ingredients you need sitting in your pantry. I know I do at all times.

1 cup creamy nut butter (I used peanut)
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
¼ cup cocoa powder
¾ cup chocolate chips

Combine the nut butter, sugar, egg and vanilla until smooth. Next add in the dry ingredients and lastly the chocolate chips. Spoon tablespoon sized balls onto a parchment paper lined sheet. Bake in a 350 degree oven for 8-12 minutes. Definitely stay nearby and watch these cookies. They usually cook fast and differently in every oven.

These cookies are small and easy to eat so they go fast. I have never doubled the recipe but I am sure it would work fine! Let me know what you think.

Advertisements

Pumpkin Mug Cake

image

It may be December, but I still have enough pumpkin puree to get me through the new year. Pumpkin doesn’t have to come in the sweet and spiced form. It is actually a very versatile squash, full of nutritional benefits.

Pumpkin packs:

Fiber: With three grams per cup and less than 50 calories per serving to ward off hunger

Vitamin A: Your eyesight will benefit

Beta Carotene: To fight cancer causing free radicals

Potassium: To replenish electrolytes after a tough workout

Vitamin C: To boost your immunity

Carotenoids: Fighting off free radicals to give you wrinkle free skin (or as close as you can get…)

So as you all know I am a mug cake fanatic. I find a way with what I have in the kitchen when a craving strikes, which is often. This mug cake is full of fiber and very light. You could even have it for breakfast!

So here is what you will need:

¼ cup pumpkin puree
2 tbsp all purpose flour (I used Bob’s Redmill Gluten Free)
1 tbsp coconut oil
1 tsp ground flaxseed
1 splash of almond or coconut milk
2 tsp agave nectar or honey
1-2 tbsp of mini chocolate chip (I use enjoy life dairy free)
1 tsp cinnamon (optional)

Combine everything adding the milk of your choice last. Add as much “milk” as necessary to create a cake batter consistency. You wont need much. Place your mug in the microwave for 1 minute, if the cake is still not done in the middle continue in 30 second increments until it lacks gooey batter spots.

I recommend using a mug with a larger circumference or even a small glass bowl/baking dish. I standard mug will take longer to cook through leaving the outsides slightly overcooked. If you want to split the serving between two standard mugs to make two mini mug cakes, that will work, as long as you are willing to share.

This healthy little cake does not taste much like pumpkin, so enjoy all year round!

Chaco Pumpkin Truffle Cookies (V)(GF)

image

Yummmm. I think I had about three cookies worth of batter as I licked the spatula, spoon, bowl, food processor and counter clean.

I make a lot of Vegan friendly desserts because I do not tolerate dairy well. Part of vegan baking is accepting the failures. The pumpkin pure has revived me. It adds texture and bounce that mimics eggs and butter, it is spectacular!

So in honor of fall and all things pumpkin, here is my recipe:

½ cup of pumpkin pure
½ cup of creamy peanut butter
¼ cup agave nectar
¾ cup cocoa powder (or cacao)
2 tsp cinnamon

Combine everything in a food processor or vita mix. Set in the refrigerator and allow to set for 10-15 minutes. Use this as an opportunity to clean the kitchen.

Line a baking sheet (or two) and scoop the batter into tablespoon size balls onto the parchment paper.

Bake for 12-15 minutes depending on your oven. I would keep an eye on them.

This recipe makes 18 itty bitty bite size cookies.

image

Chocolate for Breakfast (V)(GF)

image

1 Banana (the riper the better)
¾ cup peanut or almond butter
¼ cup flax ground
¼ tsp baking soda
¼ cup cacoa powder (cocoa will work)
Splash of almond milk
Drizzle of agave

Combine in blender

Bake on 400 for 15+ minutes. Keep an eye on them because it may very depending on your oven and cookware

image

These are rich yet light and totally satisfying. Enjoy with organic local coffee 🙂

image

Product Review: Wild Friends Chocolate Coconut Peanut Butter

Today while shopping for a client I stumbled upon this pretty packaging.  I like peanut butter, I love coconut and I LOVE chocolate so I bought it.

image

I spend a lot of time in grocery stores.  Honestly,  I probably visit Harris Teeter, Trader Joes, Whole Foods and Safeway once a week.   As a bit of a health food whore, I get excited by Non GMO & USDA Organic stamps on packaging pretty packaging.

Today we are talking about Wild Friends brand Chocolate Coconut Peanut Butter.  First of all, it tastes like heaven without out all the added sugar.  The ingredients are simple and natural: Peanuts, Coconut,  Organic Agave, Unsweetened Dark Chocolate & Sea Salt.  I bet your mouth is watering.  You will find only 5 grams of sugar in a serving compared to Nutella’s 21 grams.  The taste is natural and rich.  It is the savory kind of sweet that I crave.

image

We are talking gluten free, dairy free, vegan, Kosher and Non GMO.  Peanuts generally pack a fair amount of GMOs.

The protein content comes in at 6 grams, which is pretty dang good for what I would consider a dessert.  Nutella only has 2 grams of protein.   The nutrition facts are pretty comparable to an organic peanut butter.  You will notice there is a slightly higher saturated fat in Wild Friends.   That is due to the coconut.  Coconut is high in saturated fat but it is one of those healthy fats our bodies thrive on.

image

So would I buy this product again? ABSOLUTELY.  I will probably have to buy it soon because I don’t think this jar is going to last all too long.  Five Stars.  I would give it six but I only have five to give.

Cheers!

My Not So Guilty Gluten & Dairy Freee Pleasure: Mug Cakes

image

Four ingredients and five minutes later you could have this gem of a dessert sitting in front of your drooling lips.  Okay a little graphic, sorry.

This is a gluten and dairy free mug cake.  If you want to ensure your cake is vegan make sure you used dairy free chocolate chips.  Enjoy Life makes chips that can be found at almost any grocery store.

imageIngredients:

half of a banana

one heaping tablespoon of almond butter (or nut/seed butter of your choice)

one and one half tablespoons of gluten free all purpose flour (or almond flour  works)

one heaping tablespoon of chocolate chips (Enjoy Life brand if you are gluten and dairy free)

Directions:

Mash banana and almond butter together in mug or glass bowl.   I use a mug because I am hip.

Pour in the almond flour and mix well.

Now put the concoction in the microwave for about 45 seconds, until the edges start to cook but the middle is still mushy.  Drop in your chips and gently push them into the half cooked cake.

Cook for another 45 seconds.  Stick a spoon in and make sure it is still moist but not runny.  If it is still runny continue to cook for 10 seconds at a time.

Let it cool first.  I say this but I always burn my tongue.

Happy “Blizzard” Everyone!

Choco Coconut Protein Bars

When you spend most your mornings on the go like I do, it is hard to sit down and eat a balanced clean meal before the sunrises. I have been making gluten free breads, but this week I wanted something a little higher in protein and whole grains.

image

Let me introduce you to my Choco Coconut Protein Bars. The ingredients are simple, clean and you most likely have everything you need sitting in your pantry! Here is what you will need:

Dry Ingredients:

1 cup gluten free oats
1 cup uncooked quinoa
½ cup coconut flakes
½ cup chia seeds
1 cup dried fruit/nut blend of your choice
½ cup chocolate protein powder
¼ tsp salt
3 tbsp raw honey
3 tbsp coconut butter or oil
¾ cup organic peanut or almond butter
¼ cup tahini

Directions:

Preheat your oven to 350 degree. Line a baking sheet with parchment and spread your oats and quinoa, then toast for about 10 minutes. While the grains are toasting line a 9X13 with parchment paper and set aside. In a mixing bowl combine coconut, dried fruit/nut blend, protein powder, chia seeds and the toasted oats and quinoa. Now combine the salt, raw honey, coconut butter (or oil), peanut butter (or almond butter) and tahini in a saucepan. Bring to a boil then remove from heat. Pour the heated mixture into the dry ingredients. Move the combined mixture into the 9×13 pan, patting down firmly into the rectangle. Bake on 350 for 20 minutes. Let the mixture cool completely, for about an hour. When cooled cut into individual servings and wrap each piece in plastic wrap or in mini plastic bags. Yum breakfast!

image

I have posted picture of the raw honey, protein powder and coconut butter I used in this recipe. When buying coconut make sure you purchase the unsweet flakes. When it comes to quinoa I try and buy the unsprouted version. I used peanut butter in this recipe as well as jumbo raisins, raw almonds, raw walnuts and raw pecans.

image

These bars are toasty, earthy and the perfect amount of sweetness.

Chocolate for Breakfast

image

My recipe game has been weak, but this post should definitely make up for it! This is a GLUTEN FREE Chocolate Peanut Butter Banana Bread. If it sounds like edible heaven, that’s because it is. As a bonus, this recipe is so easy to make. I bet you already have all the ingredients in your kitchen. I found this recipe on another blog and made a few modifications. Here is what you will need to concoct this loaf:

In Bowl One: Whisk egg then mash in the bananas

1 egg

3 ripe bananas

In Bowl Two: Combine the below ingredients

3 tsp baking powder

1 pinch salt

1/3 cup organic peanut butter

3 & 1/2 tbsp coconut butter or 3 tbsp coconut oil (I used coconut butter)

3/4 cup almond milk

½ cup cocoa powder

1 cup gluten free flour ( I used Bob’s Redmill)

1 cup gluten free oats

½ cup of chocolate chips

Fold bowl two into bowl one and bake at 350 degrees for 75 minutes.

You can use any nut butter that tickles your fancy.  I used peanut because it is the most inexpensive.  I save almond butter for eating by the spoonful.  Personal preference….

Gooey Pumpkin Bars

Pumpkin Blond Pic Stitch

Gluten free, dairy free, vegan, full of fiber, guilt free and absolutely delicious.  This recipe screams fall without an over powering pumpkin spice flavor.  I wish I could say I came up with the genius secret ingredient, but the credit goes to the Purely Twins.  The ingredient that makes these bars gooey and flour less is pureed plantain.  I had all the necessary ingredients in my pantry, with the exception of a plantain, so chances are you have most of these ingredients already at home! I modified the original recipe just bit.  See below:

Pumpkin Blonde DoneBlonde Pumpkin

Ingredients

  • 1 medium ripe plantain
  • 1 cup pumpkin puree
  • 2 tablespoons chia seeds
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 cup turbido sugar
  • 2 tablespoons coconut oil (1oz), liquid
  • 1/2 cup Enjoy Life Chocolate Chips

Instructions:

  • Preheat the oven to 350 degrees
  • Puree the plantain in a blender or food processor
  • Combine all the dry ingredients in a medium bowl but hold the chocolate chips
  • Add the plantain, pumpkin and coconut oil to the dry ingredient bowl and mix well with a spatula
  • Fold in chocolate chips if you so desire
  • Spread the mixture into an 8×8 baking dish greased with coconut oil and bake for 20-25 minutes

These bars are gooey and decadent, but are best when stored in the refrigerator.  They are moist and prone to molding if you leave them out for days at a time.  I have a bar recipe similar to this one and I always keep cool or even freeze if I know I cannot gobble them up in less than a week.  I usually do not have that problem…

This recipe packed with fiber and makes for a great snack, breakfast or dessert.  Feel free to experiment and add your own mix ins.  I think pecans or sliced almonds would add a great crunch! If you try anything out, let me know how it goes 🙂

Perfect Chocolate Frosting

I love a rich decadent chocolate frosting; one that tastes like chocolate, not sugar.  Frosting can be tricky to make when you are avoiding dairy, like so many of us do these days. Below you will find the best non … Continue reading