Archive for the ‘Desserts’ Category

Zucchini Bread

September 20, 2015

Healthier version of a garden classic.

Makes 2 loaves

Ingredients

–Dry 

1.5 c White Flour

1.5 c Wheat Flour

3 t cinnamon

1 t salt

1 t baking soda

1 t baking powder

–Wet

4 eggs

1 c sugar

Total 1 cups of greek yoghurt (flavor or plain), apple sauce, milk and/or vegetable oil. Do not use all Greek yoghurt or the dough gets gummy.

3 t vanilla

–Fold in

3 cups shredded zucchini

1 c walnuts (optional)

Directions

Preheat the oven to 325 and grease two bread pans. 

Combine dry ingredients in one bowl, whisk. 

Combine wet ingredients in another bowl, whisk. 

Combine the dry and wet until they’re consistent and fold in the other ingredients. 

Bake for about 50 minutes until a toothpick comes out clean.  Cool in pans on a wire rack for 20 minutes.

Garbanzo Bean Brownies

April 6, 2015

Good and healthier than normal!

Ingredients

  • – 1 cups garbanzo bean flour
  • -3/8 cup cocoa powder
  • -3/4 cup organic cane sugar
  • -3/4 teaspoon baking powder
  • -1.5 cups 60% or higher dark chocolate chips, melted
  • -3 teaspoons vanilla extract
  • -2 egg
  • -3 egg whites
  • -3 tablespoons melted coconut oil
  • -optional toppings: powdered sugar and peanut butter!

Directions

  1. First, preheat oven to 325 degrees and line a square, 9×11 inch baking sheet with parchment paper.
  2. In a large bowl, mix together dry ingredients. Then, add the egg, egg whites, coconut oil, and vanilla.
  3. Melt dark chocolate chips in the microwave until smooth and pour into the batter. Mix quickly because the chocolate will begin to firm up. At this point, your batter will be thick- this is good.
  4. Transfer batter into backing sheet and using a spatula, spread batter so that it is even throughout.
  5. Bake at 325 for about 20 minutes. Use a toothpick to check to see if it is done in the middle


Adapted from: http://fitfoodiefinds.com/2013/08/garbanzo-bean-brownies/

100 Calorie Chocolate Cake

February 17, 2015

Healthy and good!

Ingredients
1 c spelt, white, Bob’s GF, wheat or white pastry flour
6 T cocoa powder
1/2 t baking soda
1/2 t salt
3/4 c sugar
1/2 c mini chocolate chips
1/4 c yoghurt
3/4 c water
1/4 c peanut butter
2 t vanilla

Directions
Preheat oven to 350 and grease an 8″ round pan.

In a large bowl combine the try ingredients and chocolate chips – whisk together well.

Wet ingredients next (make sure your peanut butter is melty enough) then mix with the dry ingredients.

Pour into the greased pan and bake for 25 minutes or just until a toothpick comes out clean. This is easily overcooked so watch it! Best after one day in the fridge šŸ˜‰

The frosting I tried from a different site I didn’t like. Try one of hers next time!

From: http://chocolatecoveredkatie.com/2014/09/08/100-calorie-chocolate-cake/

Blonde Macaroons

February 17, 2015

I hate coconut and I LOVE these cookies. Go figure. Uber healthy. WIN!

Makes about 22 tiny and perfect macaroons

Ingredients
2 2/3 c shredded, unsweetened coconut (1 bag of Let’s Do Organic brand)
2 c additional shredded, unsweetened coconut
3/4 c pure maple syrup
1 1/4 t vanilla
1/2 t almond extract
1/4 t salt

Directions
Preheat oven to 300 degrees. Line a baking sheet with parchment paper and set aside.

Take one bag of the coconut and blend it in the food processor until it makes coconut butter. You’ll have to scrape down the sides a few times. It’ll be butter like but still grainy.

Add the rest of the ingredients and mix well. The batter should still be sticky.

Drop onto a cookie sheet lined with parchment paper with a tablespoon scooper and keep them in the exact shape they come out of the scooper.

Bake for 22-26 minutes making sure they don’t burn! Let them REST ON THE COOKIE SHEET for another 25 minutes to firm up. They’ll be crisp and golden brown on the outside and buttery on the inside.

They are awesome at room temp or slightly warm. Just not the same cold! You can drizzle dark chocolate over the top to make them extra decadent.

From: http://detoxinista.com/2010/09/macaroon-fairy/

Peanut Butter Chocolate Chip Cookies

February 17, 2015

These puppies are rich so grab some milk! Very good and healthy…….yes!

Makes about 2 dozen tiny cookies. But again, they’re rich!

1 c creamy peanut butter
1/3 c honey
1 egg
1/2 t baking soda
1/4 t salt *may need to reduce?*
1/2 c chocolate chips

Directions
Preheat oven to 350. Line a baking sheet with parchment paper.

Stir together the first 5 ingredients until a gooey batter forms. Fold in chocolate chips. Using a tablespoon scoop, put the cookies onto the parchment and flatten with your hand to the desired shape. They will not expand.

Bake for 8-10 minutes and allow to rest for 10 minutes ON THE PAN! Once they are cool and firm enough to handle, transfer to a cooling rack to cool completely.

From: http://detoxinista.com/2012/02/flourless-peanut-butter-chip-cookies/

No Bake Peanut Butter Cup Pie

February 16, 2015

Vegan awesomeness. Doesn’t even taste healthy. I am going to keep this on hand in the freezer and just take some out when I want some. Impressive for guests too!

Makes 1 8″ pie

Ingredients
Crust
1.5 c almond meal
1/4 c cocoa powder
1/4 c pure maple syrup
3 T coconut oil
pinch of salt

Filling
1 c creamy all natural peanut butter
1/2 c water
1/2 c melted coconut oil
1/2 c maple syrup
1/4 t salt

Topping
2 T melted coconut oil
2 T maple syrup at room temperature
3 T cocoa powder

Directions
Put 2 T of maple syrup to sit at room temp in a medium small bowl. Set aside.

Line an 8″ spring foam pan with parchment paper and set aside.

Stir ingredients for crust until they come together then form a crust in the pan.

Combine the ingredients for the filling in a blender (bullet blender works great) until liquified. Pour over the crust and place in the freezer for 4-6 hours.

Once the pie is firm, prepare the chocolate topping. Whisk well to combine and drizzle. When it hits the pie it’ll be like the magic shell toppings.

Keeps up to one week in the fridge. If you freeze, let it sit for an hour before serving.

Adapted From: http://detoxinista.com/2014/11/no-bake-peanut-butter-cup-pie-vegan/#comment-1122582

Healthy Pumpkin Bars with Pecan Glaze

January 26, 2015

Grain-Free, gluten free, dairy free
Super easy and delicious! Super moist cake that is good anytime, but with the glaze it’s better for entertaining.

Fills one 9×13″ pan and makes about 10 servings

Bar Ingredients:
1 cup pumpkin puree
1 cup almond butter
2/3 cup honey
4 eggs
4 teaspoons pumpkin pie spice*
2 teaspoon vanilla extract
1/2 teaspoon sea salt
1 teaspoon baking soda

Glaze Ingredients:
Maple Pecan Glaze (Dairy-free)
makes about 2 cups

1.5 cups pecans (I used walnuts one time and it was ok)
1/2 cup pure maple syrup
4 Tablespoons coconut oil
1/2 cup water
2 teaspoon vanilla extract
two pinches of sea salt

Bar Directions:
Preheat oven to 350F and grease a 9×13″ pan with coconut oil.

Combine all of the ingredients in a medium bowl, and mix well until a smooth batter forms. Pour into the pan and bake for 20-25 minutes. Allow to completely cool before cutting and serving.

Glaze directions:
Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy.

From: http://detoxinista.com/maple-pecan-glaze-dairy-free/

Healthiest Cookies

January 26, 2015

Grain free, gluten free, paleo…but still delicious. Yea, I know what you’re thinking – not possible! Delish. They are somewhere between a chocolate chip cookie, a fig newton and a brownie in taste.

Makes about 16 cookies the size of my palm

Ingredients:

3 cups raw walnuts
2 cup dates, pitted (one and a half 8 oz boxes of Amport Foods Chopped Dates at my local Coburn’s)
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoon vanilla extract
2 eggs
1/2 cup dark chocolate chips

Directions:

Preheat the oven to 350F and line two baking sheets with parchment paper. In the bowl of a food processor fitted with an ā€œSā€ blade, process the dates and walnuts together until a crumbly texture is formed. Add in the salt, baking soda, vanilla, and egg and process again until the batter is relatively smooth, a little stickier than traditional cookie dough.

Add in the chocolate chips and briefly pulse, just to combine.

Adapted from: http://detoxinista.com/2014/07/the-healthiest-cookies-ever-paleo-vegan/

Sugar Cookies & Frosting

December 28, 2014

Cookies by Adrienne and Frosting by Sarah šŸ™‚

Cookies:
– 1 c salted butter, room temperature
– 2 c white sugar
– 2 eggs, well beaten
– 1 t cream of tartar (I didn’t have this so I used 3 t baking powder and no soda)
– 1 t baking soda
– 1 t vanilla
– 3 c flour, preferably bleached

If you have a hand mixer, make one batch at a time. Combine the butter and sugar until creamed with hand mixer. Add eggs. Add everything else. Then add a cup of flour at a time.

Chill in the fridge for 1-2 hours.

Rollout and cut shapes! Bake at 375 for 6-8 min on UNGREASED cookie sheets. DON’T LET THE COOKIES GET BROWN!

Frosting:
1 c UNSALTED butter, room temperature
1/2 t vanilla
1/2 t almond extract
4 c powdered sugar
2 T milk

Mix the butter, vanilla and almond. Slowly add the powdered sugar and milk until desired consistency.

Makes enough to frost one cake or 2 dozen cookies

Healthy Chocolate Chip Cookies

March 2, 2014

I don’t feel as bad pigging out on these bad boys. No flour, all natural oils, the worst thing is the sugar. And honestly, better tasting than traditional cookies.

Preheat oven to 350 degrees F

Ingredients

1 C garbanzo bean flour
1 C oats
2 tsp baking powder
1 t cinnamon
sprinkling of coffee grounds

1/4 tsp sea salt
1 T natural peanut butter (salted)
1/2 C sugar
1/2 C coconut oil
3 tsp vanilla
1/3 C water

1 C chocolate chips

Directions

In a medium-sized bowl, add the wet ingredients with the sea salt. In a small bowl, combine the other dry ingredients and mix. Add the dry to wet ingredients and combine. Stir in chocolate chips.

Bake for 9-10 minutes. Cool on a cooling rack and viola!