Monday, June 8, 2015 - 1:00pm
Skinny Snickerdoodle Cookies
Ingredients:
- ¾ cup whole wheat pastry flour
- ¼ tsp baking powder
- ¼ tsp salt
- ¼ tsp cream of tarter
- ¼ tsp heaping of baking soda
- ¼ cup coconut palm sugar (or any sugar/stevia you’d like to use)
- ½ tsp vanilla extract
- 1 ½ T almond milk (or milk of choice)
- ¼ cup grass fed butter (or butter of choice or coconut oil)
- 1 T cinnamon
- 1 T stevia
Directions:
- Preheat oven to 350
- Combine dry ingredients and mix very well
- In a separate bowl melt the butter of choice, then stir in vanilla and milk
- Pour dry ingredients into the wet ingredients and mix until a dough forms
- Form balls
- Roll each ball into a mixture of cinnamon and stevia
- Mash each ball down with the bottom of a jar
- Refrigerate the cookies for about 10-15 minutes
- Bake for 9-10 minutes. They will look underdone but will be soft. For crispier cookies bake for about 12-14 minutes.
Black Bean Brownies (Vegan)
Ingredients:
- 1 15 oz. can of black beans, drained and rinsed
- 2 large flax eggs (1 T flaxseed meal + 2 T water= 1 flax egg)
- 3 T coconut oil (melted)
- ¾ cup cocoa powder
- ¼ tsp sea salt
- 1 tsp vanilla extract
- ½ cup raw sugar (I used coconut palm)
- 1 ½ tsp baking powder
- Optional toppings: dark chocolate chips, walnuts, etc
Directions:
- Preheat oven to 350
- Mix flax eggs and let sit for about 5 minutes
- Add all ingredients except toppings to a high-powered blender, like a vitamix. Make sure you have a blender where you can stir around the ingredients while pureeing everything. Batter should be very smooth and may take up to 3 minutes to be finished
- If the batter is too thick add a tablespoon or 2 of water. It should be the consistency of chocolate frosting.
- Spray an 8×8 baking dish
- Pour battered into dish
- Sprinkle toppings on top
- Bake for 25-30 minutes until edges start to pull away from the side of the pan
- Let cool for 30 minutes. The inside will be very fudgy and moist. That’s the best part!
Chocolate Avocado Truffles
Ingredients:
- 6 oz dark chocolate
- 1 small avocado
- ½ tsp vanilla extract
- pinch of salt
- 1 T cocoa powder
- Optional for rolling: cocoa powder, powdered sugar, coconut flakes, etc
Directions:
- Combine the chocolate, vanilla, 1 T of the cocoa powder, and salt over a double boiler and melt until completely smooth. I put an oven safe bowl over a pot of boiling water to do this!
- Mash Avocado with a fork until there are no lumps
- Stir avocado into the chocolate mixture
- Place in the fridge until set (about 30 minutes)
- Once the mixture is chilled and slightly firm, roll into a ball shape until smooth. This can get messy!!
- Roll each truffle into more cocoa powder or other toppings and keep in the refrigerator.
Add new comment