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PALEO CHOCOLATE CHIP BLONDIES

10 May

  
Remaking these blondies was the best thing I ever did! It’s been so long that I had actually forgotten what they tasted like and how yummy they were. These were light, healthy, chewy and only 77 calories per piece. You could actually eat the whole thing if you’re not careful.

  
If you want to make this recipe vegan, swap the egg with 2 tbsps. of unsweetened applesauce. You can also substitute the almond flour for 1 cup of brown rice flour if you would prefer a more moist texture. Enjoy!
Recipe: makes 9

1 1/4 cups almond flour

1/4 cup organic coconut oil (Nutivia is an excellent brand)

1/4 cup raw almond butter

1/4 cup raw organic honey

1 organic cage free egg

1/2 tsp organic pure vanilla extract

1/2 tsp gluten/aluminum free baking powder

1/4 tsp sea salt

1/4 cup vegan chocolate chips (Enjoy Life brand)
1. Preheat oven to 350°F.

2. Grease a 9/5 non stick square baking pan with coconut oil and set aside.

3. Combine coconut oil, honey, almond butter, egg, and vanilla in a bowl and mix until well incorporated, then gently mix in almond flour, baking soda, and sea salt. Add in chocolate chips and mix again, but do not over mix.

4. Place batter in the baking pan and transfer to the oven. Bake for 15-20 minutes or until it passes the toothpick test.

5. When ready, let it cool for 5 minutes before cutting into squares and devouring!

YOGURT ORANGE BREAKFAST CAKE (GLUTEN FREE)                              

2 May

  

Of course it’s common to eat cake for breakfast, and even better when it’s good for you. This yogurt cake is glutenfree, high in protein (contains Greek yogurt), moist and delicious! The addition of the orange adds a unique flavor and great aroma. So go ahead and enjoy a slice of cake for breakfast!

  
Recipe

1 ¾ cups brown rice flour

2 tsp baking powder

Pinch of sea salt

2/3 cup organic cane sugar

Zest of 1 ripe orange

4 tbsp orange juice (squeezed from orange)

2 organic cage free eggs

½ cup vanilla Greek yogurt

¼ tsp pure vanilla extract

½ cup melted virgin coconut oil 

1. Preheat oven to 350°F and line a 9×5 loaf pan with parchment paper.

2. In a large bowl, combine sugar and orange zest together, then use your fingers to rub the sugar and zest together until the sugar is moist and fragrant.

3. Add eggs to sugar and zest and whisk until pale and frothy.

4. Add Greek yogurt, orange juice and vanilla extract and mix well.

5. Sift in flour, baking powder and salt and whisk until well combined.

6. Use a spatula to fold in the melted butter into the batter until the batter is glossy.

7. Pour batter into the prepared loaf pan and bake for 40-50 minutes or until it passes the toothpick test.

8. When ready, transfer to a cooling rack and let it cool for 5-10 minutes.

9. Serve when ready.

Recipe modified from Dish by Dish

VEGAN BLACK BEAN WALNUT BROWNIES

20 Apr

  
Here’s some vegan yumminess coming your way this sunny day☀️ These brownies are a great way to eat your black beans!

  
 
Black beans are high in fibre which helps in lowering the total amount of cholesterol in the blood and decreases the risk of heart disease. Plus, it can also be enjoyed as a yummy protein snack! These brownies are also low in sugar without sacrificing the texture or the sweetness of regular brownies. 

Recipe (yields 11 brownies)

1 can organic black beans (rinsed and drained)

2 tbsp flaxseed meal + 4 tbsp water (mixed in a bowl)

3 tbsp virgin coconut oil (melted)

2/3 cup raw cocoa powder (I used Camino)

¼ tsp sea salt

1 ½ tsp baking powder

1 tsp pure vanilla extract

½ cup organic coconut palm sugar (or raw cane sugar)

¼ cup dairy free dark chocolate chips (I used Enjoy Life)

Crushed walnuts for topping (or pecans, additional chocolate chips or toppings of choice)

Preheat oven to 350°F and grease a non stick muffin pan with coconut oil.

Add all ingredients (except chocolate chips and toppings) into a food processor and puree until a smooth batter forms. Transfer batter into a bowl and fold in chocolate chips.

Using an ice cream scoop or a 1/3 measuring cup, scoop the batter into the muffin pan and top with walnuts. Place the brownies in the oven and bake for 20-25 minutes or until the top and edges are dry.

Take brownies out of the oven and place them on the counter. Do not remove the brownies from the muffin pan until they are completely cooled or they will fall apart. Let them cool for 20-30 minutes.

Enjoy when ready.
Note: These brownies should be stored in the refrigerator in an air tight container and will last for about a week.

MINI DOUGHNUT MUFFINS WITH CINNAMON SUGAR (GLUTEN & DAIRY FREE)

28 Mar

  
I hope everyone had a great Easter! But now it’s time to get back to work while counting down the days to the weekend once again. 

  
But anyways, let’s talk about these muffins. I took these yummy mini muffins all the way to my family’s dinner table for Easter because for starters  they  yummy, fluffy and healthy! 

  
These muffins are dairy and gluten free, plus they yield a large batch and small portion sizes which makes it convenient to entertain a large crowd. Happy baking!

Recipe (yields about 40 mini muffins)

For the doughnuts:

12 Tablespoons coconut oil, room temperature

3/4 cup coconut palm sugar

2 organic cage free eggs, room temperature

2 cups brown rice flour

1 cup tapioca flour

2 1/2 teaspoons baking powder

 1/4 teaspoon baking soda

 3/4 teaspoon sea salt

1/2 teaspoon ground nutmeg

1/2 cup + 1/3 cup unsweetened almond milk

2 Tablespoons unsweetened almond milk + 1 tsp lemon juice

For the topping:

8 Tablespoons coconut oil, room temperature

1/2 cup organic cane sugar

 1 Tablespoon ground cinnamon

Preheat oven to 350 degrees F. Grease muffin tin(s) with coconut spray.

In a large bowl, cream butter and coconut oil. (I used my stand mixer.)

Beat in eggs, one at a time until just combined.

Sift together the flour, baking powder, baking soda, salt and nutmeg.

Combine the almond milk and the almond milk + lemon juice in a liquid measuring cup.

Alternate adding the flour mixture and milk mixture to the coconut oil starting with 1/4 of the flour mixture, followed by 1/3 of the milk mixture, repeating until you end with the last 1/4 of the flour mixture. Stir after each addition. (I still used my stand mixer for this step.)

Mix just until well combined and smooth, taking care not to overbeat.

Scoop batter into tins and fill about 2/3 full.

Bake on middle rack for 10-15 minutes or until toothpick inserted in center comes out with just a few moist crumbs and edges are just lightly golden.

Melt the coconut oil in a bowl.

Combine the cinnamon and sugar in another bowl.

While the muffins are still warm, dip the tops of each into the butter, then roll into the sugar. You may also choose to coat every side of the muffin in the butter and sugar mixture, but I found just dipping the tops was perfect for me.

Recipe source: The Merchant Baker

PALEO DOUBLE CHOCOLATE ZUCCHINI BREAD

15 Mar

  

I finally got a chance to revamp my favourite bread! This version is moist and also light so it’s not as dense as the previous versions i’ve made, and i’ve made this several times! The key ingredients are the zucchini and the nut butter! It’s basically a mix between a bread and a brownie. This bread is paleo approved and contains 1 large zucchini, you wouldn’t even know it’s in there!

Recipe:

1 large zucchini (or two small zucchinis)

2 organic cage free eggs (whisked)

3/4 cup of raw cashew butter 

1/2 cup pure orange blossom honey

1/4 cup raw cacao powder (I used Camimo)

1/4 cup enjoy life’s dark chocolate chunks

2 tbsp coconut flour

1 tsp organic vanilla extract

1 tsp cinnamon

1/2 tsp baking powder

1/2 tsp baking soda

Pinch of sea salt

Preheat oven to 350°F.

Grate zucchini into a bowl, then use a paper towel to squeeze out the excess moisture. This is essential because you don’t want your bread to be runny or stay in the oven longer than its baking time. Return zucchini into a food processor. 

Add remaining ingredients into the food processor (except chocolate chunks, they should be added last) and pulse until smooth. You may need a small spatula to scrape the edges of the food processor and min into the batter, then pulse again. 

Pour batter into a bowl, then stir in chocolate chips. 

Grease a bread pan with coconut oil, then line with parchment paper. Bake for 30 mins or until it passes the toothpick test. Let it cool for 15-20 before serving or it will fall apart. 

Enjoy the party in your mouth.