Recipe: 3-Ingredient Sugar-Free Peanut Butter Cookies

30 May
3-Ingredient Sugar-Free Peanut Butter Cookies
 pb4

Author: Lauren Goslin
Serves: 10
Ingredients
  • ½ c. peanut butter (I used salted), I find that crunchy works best, but creamy works as well (to make these paleo, use almond butter)
  • 4-5 T. mashed banana, DON’T use any more than 5 T. or they won’t bake correctly
  • ⅛-1/4 t. nutmeg, freshly grated (I love nutmeg, so I use the higher amount)
  • splash vanilla, optional
  • ⅛ t. salt (a bit more if you used unsalted peanut or almond butter)
Instructions
  1. Preheat the oven to 340 degrees.
  2. Mix all of the ingredients together until combined.
  3. Be aware that the higher amount of banana will make the cookie a bit chewier (but sweeter), while the lower amount will give the cookie more crispy edges.
  4. Put spoonfuls of batter down (I get about 10 cookies) on an oiled cookie sheet.
  5. Bake for approximately 11 minutes (cookies should be firm to the touch).
Nutrition Information
Serving size: 10 Calories: 81 Fat: 6.5 g Saturated fat: 1.4 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 3.7 g Sugar: 1.8 g Sodium: 90 mg Fiber: 0.9 g Protein: 3.3 g Cholesterol: 0

Recipe: Mini Chocolate Cakes (For Two)

30 May

Mini Chocolate Cakes (For Two)

 
Frosted with my Chocolate Avocado Frosting

Imagine you’re faced with a problem:

 
You want cake.  As in you really want it.  You’re trying to be healthy, though, and you’ve been doing a really good job.  You’re proud of yourself and you’re determined not to ruin all your hard work with some stupid craving.
 
Yet, that craving won’t go away.  You think about making a whole cake, maybe a healthier recipe.  That sounds good, but you don’t trust yourself with the leftovers.  What’s going to stop you from eating three pieces all by yourself?  Now you’re getting worried because you don’t know what do.  All you want is some cake!
 
Here is the solution to your imaginary problem (which may not be so imaginary):
 
Mini Chocolate Cakes that serve only two.  They’re super easy, super healthy, and they leave you with absolutely no tempting leftovers.  Perfect!
 
Let’s take a closer look, shall we?
 
These cute little cakes are completely fat free, but don’t have that gummy texture.  They’re as light as a cloud thanks to the added cornstarch and buttermilk.  Also, you can easily make to the recipe gluten free by using gluten-free oats to make your oat flour.
 
Last but not least, the whole entire recipe is only 150 calories (and 5 grams protein).  That means that you totally don’t have to share (I didn’t).
 

Next time that cake craving hits, you are so going to be prepared.

Mini Chocolate Cakes for Two

  • 3 tbsp oat flour (make your own by grinding oats in a coffee grinder or blender until they’re a flour)
  • 1/4 tsp baking powder
  • 1/2 tsp cornstarch or arrowroot
  • pinch salt
  • 1 tbsp + 1 tsp cocoa powder
  • 1/4 tsp baking soda
  • 1 tbsp applesauce
  • 3 tbsp buttermilk (to make vegan, use soymilk to make homemade buttermilk)
  • 2 tsp honey or agave
  • 1/4 tsp vanilla
Preheat oven to 350F.  Mix together dry ingredients in a small bowl.  Add remaining ingredients and mix until a batter forms.  Pour batter into 2 greased muffin tin cups.  Bake for 7-9 minutes until a toothpick comes out clean.  Serves 1-2.

 

Recipe: VEG MOMOS RECIPE WITH GARLIC CHUTNEY/DIP

30 May

VEG MOMOS RECIPE WITH GARLIC CHUTNEY/DIP

 Veg momo
MOMO STUFFING
 
Ingredients
  • Maida – 1 cup
  • Cooking oil – 1 tsp ( to make dough) +1 tsp ( to add in steaming water)
  • Salt & water – as required.

For stuffing :

  • Carrot – 2 nos (Finely chopped )
  • Cabbage – 1 cup ( finely shredded / chopped )
  • Big onion – 2 nos (-d0-)
  • Garlic – 5-8 flakes (-do-)
  • White Pepper powder – 1 tsp (adjust)
  • Soya sauce – 1/2 tsp
  • Ajinomoto – 2 pinches (optional)
  • Salt – As required
  • Oil – 2 tbsp
Method
  • Mix Maida with salt,water and a tsp of oil to make a soft pliable dough.Keep it covered for 30 minutes.

momo tile2

  • Chop all the vegetables very finely..Take a wide mouthed kadai with 2tbsp of oil and add the onions & garlic pieces.Saute for sometime.Then add vegetables.
  • Saute well in high flame, keep tossing for 3 minutes.Add salt , soya sauce ,White pepper powder and Ajinomoto (optional ).Toss it well and switch off the flame.

Momo tile

  • Now take the dough and make very small sized balls ( 20 gms weight) of even size.
  • Roll it to make a thin small poori of 4-5 inches. Then take a tsp of stuffing and keep it in the center of the poori.

momo tile3

Momo tile6
momo tile7
momo tile8 

  • Arrange the momos in a greased plate  & steam in an idli pot for 10-15 mins or deep fry it.. Add a tsp of oil in idli pot water while steaming !!

Serve hot with tomato sauce or Garlic chutney

GARLIC CHUTNEY/MOMO SAUCE/DIP
  • Garlic flakes – 10 nos
  • Red chilly – 4  nos ( adjust)
  • Tomato – 1 no
  • Vinegar – 1 tsp (adjust based on the no of red chillies used)
  • Salt & water – as required.

Method:

  • Grind all the ingredients given above with little water.(Since the quantity is very less, i used little water to grind)

Credit: http://www.chitrasfoodbook.com/2010/02/veg-momo-with-garlic-chutney.html

Today we are loving….

28 May

 

Recipe: Raw cookie dough bites

23 May

Don’t these look delicious

Raw cookie dough bites

 Ingredients:
  • 2/3 cup raw almonds
  • 2/3 cup raw walnuts
  • 2/3 cup raw oat flakes (see note below)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp sea salt
  • 1/4 cup raw agave nectar
  • 2 tsp pure vanilla extract
  • 3 tbsp cacao nibs or dark chocolate chips

Directions:

  1. In a food processor, process the almonds, walnuts, oats, cinnamon and salt to a fine meal.
  2. Add the agave nectar and vanilla and process to combine.
  3. Next, add the cocoa nibs (or chocolate chips) and pulse just to combine.
  4. Roll the cookie dough into balls about 1 tbsp each (wet your hands if the dough is too sticky) and place them on a cookie pan lined with parchment paper. Place the pan in the freezer for about an hour to firm up. Store balls in a tightly covered container in the freezer.

Raw oat flakes can be substituted for regular rolled oats (or certified gluten-free oats, if necessary), but if you want this treat to be truly raw, look for raw oat flakes, which haven’t been steamed or toasted during processing. I buy mine locally from a company called Grainstorm.

Recipe: Gluten-Free, Vegan, and Oil-Free Walnut Chip Brownies

23 May

Gluten-Free, Vegan, and Oil-Free Walnut Chip Brownies

IMG 7714   Gluten Free, Vegan, and Oil Free Walnut Chip Brownies

IMG 7737 2   Gluten Free, Vegan, and Oil Free Walnut Chip Brownies

Lightly Adapted from Clean Start cookbook. Recipe printed with permission from Terry Walters. Copyright 2010, Sterling Publishing Co., Inc.

Ingredients:

  • 1/2 cup unsweetened applesauce or finely grated apple
  • 8 pitted medjool dates
  • 1 medium ripe banana
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1/2 cup brown teff flour
  • 1/2 cup almond meal (I ground almonds in my food processor)
  • 1/2 cup cocoa powder
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup chopped walnuts (my addition)
  • 1/4 cup dark chocolate chips (my addition)

 

Directions:

1. Preheat oven to 350F and line an 8” x 8” pan with parchment paper so it overlaps on two sides. Lightly grease the parchment and sides of the pan with oil.

2. In a food processor, process the almonds into a flour like consistency. Remove ground almonds and set aside. In the food processor, process the applesauce, dates, banana, maple syrup, and vanilla until almost smooth.

3. In a medium sized bowl, whisk together the teff flour, almond meal, cocoa powder, baking powder, baking soda, and salt.

4. Add wet ingredients to dry and mix until just combined. Fold in the nuts and chips. Be careful not to overmix the batter.

5. Spoon batter into prepared pan and gently smooth out with a wet spatula. Batter will be very sticky! This is normal.

6. Bake for about 25-27 mins (I baked for 27 mins). at 350F or until a toothpick comes out clean. Let brownies cool completely for at least 1 hour before slicing as they are VERY delicate and fall apart. I suggest cooling and then freezing the brownies until firm, so you can slice them easier without them falling apart. Keep in a sealed container for up to 3 days.

Recipe: No Bake Chocolate Macaroons

23 May

This looks extremely easy and super healthy. NO added sugars – all natural. going to try this weekend and let you know how it goes.

No Bake Chocolate Macaroons

macaroonsnobakeveganchocolate 2652   No Bake Chocolate Macaroons

macaroonsnobakeveganchocolate 2670   No Bake Chocolate Macaroons

Yield: 12 macaroons

Ingredients:

  • 1 banana, finely mashed
  • 1/4 cup coconut oil, melted
  • 1/4 cup pure maple syrup (or other liquid sweetener)*
  • 1/2 tsp pure vanilla extract
  • 6 tbsp cocoa powder, sifted
  • 1.5 cups unsweetened shredded coconut
  • 1 tbsp chia seeds (optional)
  • small pinch of fine grain sea salt, to taste

1. In a medium mixing bowl, mash the banana until most of the clumps are gone. Stir in the melted coconut oil, maple syrup, and vanilla.

2. Sift in the cocoa powder and stir until combined. Now stir in the coconut, optional chia seeds, and fine grain sea salt to taste.

3. Line a baking sheet with parchment paper or a non-stick mat. Using a spoon or retractable ice cream scooper, scoop rounds onto the sheet. Place sheet in the freezer for around 20 minutes, or until macaroons are firm. Store in the freezer until ready to enjoy. They will soften at room temperature.

Note: 1/4 cup pure maple syrup results in a lightly sweet macaroon. Feel free to adjust the sweetener to your own taste buds, especially because some cocoa powders may be stronger than others.