Browsing Tag

no refined sugar

Nutrition, Recipes

Gooey Brownies (Gluten-Free & mostly Paleo)

October 17, 2017

Sweet, decadent and ultra-fudgey, these almond flour brownies are sinfully delicious. And did I mention gluten-free with little refines sugar?

As an adult, I’ve had an obsession with the perfect brownie, which may have stemmed from growing up in an Asian household where I was surrounded by red bean desserts, and other no chocolate items! The definition of a brownie is something that is sinful and requires a cold glass of milk to wash it down with(coconut for me!)

This brownie is a new HACK. Made with Almond flour, I have now made a healthier brownie that I am happy to share with my child and family. If you are looking to make it completely without refined sugar, you can omit the semi-sweet chocolate chips and add cocoa nib but I can’t promise the same result.

Just a reminder, the butter is to be browned and the batter needs to sit in the fridge doing its magic for at least 24hours before going into the oven. Happy Baking!

Ingredients:

  • 71g butter, melted
  • 1 Cup of xylitol
  • 1/4 -1/2 cup of Coconut sugar(I recommend ¼ cup because of the chocolate chips but if you want it a little bit sweeter, you can experiment up to ½)
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • ½ cup cocoa powder, Dutch-process
  • 3 large eggs
  • 1 cup and 2 Tablespoons almond flour
  • 1 teaspoon baking powder
  • 1 Tablespoon of Greek yogurt
  • 4 squares of melted 90% dark chocolate
  • (optional if giving to children) shot of espresso
  • (optional) 2 Tablespoons of Hemp powder
  • Additional items if desired: ¼ cup of sour cherries and ¼ cup of semi sweet chocolate chip

Instructions:

  1. Melt the butter in a pan until the nutty aroma releases under medium heat.
  2. In a medium-sized bowl, stir together the melted butter, (optional: hemp powder), xylitol, salt, vanilla, cocoa, Greek yogurt, and eggs.
  3. Add the espresso.
  4. Melt the dark chocolate. Pour into the melted butter mix.
  5. Stir in the almond flour and baking powder.
  6. At this point, you can add other ingredients to pimp out your brownies (i.e. semi sweet chocolate chips & sour cherries, white chocolate & cranberries, walnuts) But if you are a brownie purist, keep it classy.
  7. Put batter in the fridge for 24 hrs, if you are desperate to try them sooner, put in the freezer for 2 hrs.
  8. The next day: Preheat the oven to 180°C. Grease an 8″ square pan or to make your life easier, line the pan with wax paper and enough so you can extract the brownies once its cooled.
  9. Pour the batter into the prepared pan, spreading it to the edges.
  10. Bake the brownies for 33 to 38 minutes, until the top is set. Use a toothpick inserted in the center-if it comes out nearly clean, with perhaps a few wet crumbs, its ready.
  11. Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.

 

Recipes

Healthy Cinnamon Chocolate Chip Cupcakes

August 8, 2016

This cupcake recipe is delicious and healthier. I love giving this to my toddler as a snack.  There is no refines sugar. It can be made in a pan, in a loaf, or whatever you fancy.

 

Ingredients

Wet ingredients:

  • 1 C (250 ml) Unsalted butter
  • ¾ C of Xylitol (can lessen to ½ cup if your bananas are really ripe)
  • 2 Large eggs
  • 1 t (5 ml) Vanilla
  • 1 C (250 ml) Dairy sour cream
  • 3 1/2 Mashed  bananas

Dry ingredients:

  • 1 1/2 C  Wholemeal flour
  • 1 1/2 C Almond flour
  • 2 t (10 ml) Baking powder
  • 2 t (10 ml) Baking soda
  • 1 T Bee pollen(optional added into flour)

Dry topping

  • 1 t (5 ml) ground cinnamon
  • ½ C (125 ml) coconut sugar
  • 3/4 C semi-sweet chocolate chips(or less)
  • For the top layer you can add chopped Walnuts (I added Nutmost Activated Walnuts)

Directions:

  1. Cream together butter and sugar
  2. Add eggs one at a time, beating well after each addition
  3. Add vanilla and mashed bananas
  4. Mix until smooth
  5. Combine flour, baking power, baking soda, (optional bee pollen)
  6. Add to sour cream into banana mixture, pour mixture into ending dry
    ingredients.
  7. Spoon and spread half the batter into a baking item of choice.
  8. Combine cinnamon and brown sugar
  9. Sprinkle half the mixture over the batter in the pan
  10. Top with half the chocolate chips(Optional idea to lower the amount of sugar is to put the chips in rows or a circle of chocolate chips)
  11. Repeat layers ( I like to do one middle layer, and a top layer. But you can do more than two layers.)
  12. Bake at 350oF (190oC) for 40 to 50 minutes (its done when you stick a tooth=pick into the middle and its not gooey)

Tip: To make it more decadent, I like to slather a little bit of Meriden Almond butter on top. Its super filling and satisfying.

Nutrition, Recipes

Paleo Strawberry Rhubarb Crumble Bars

July 5, 2016

What do you get when you combine a yummy bar with a crumble? Magic. Its rhubarb season and there is no better way to make use to them but in a healthy decadent bar.

Crust:

  • 2 cups almond flour
  • 1/4 cup extra virgin coconut oil
  • 1/4 cup maple syrup
  • 1/8 tsp Himalayan pink sea salt

RhubarbfillingRhubarb & Strawberry Jam Center:

  • 2 cup frozen or fresh rhubarb, chopped finely
  • 2 cup frozen of fresh strawberries, chopped finely
  • 2 T xylitol
  • 1/4 cup kombucha(can also use water, or juice)
  • 2 tbsp arrowroot powder
spinach

Optional spinach layer


For the crumble:

  • ½ cup chopped pecans
  • ¾ cups almond flour
  • 2 Tablespoons coconut flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 T honey (can add more if you want it sweeter)
  • 4 Tablespoons coconut oil

Instructions:

  1. Preheat oven to 350°F.  Line the bottom of a 8×8 inch square baking pan with parchment paper.
  2. In a large bowl, combine the ingredients for the crust with mixer.
  3. Evenly press the dough onto the bottom of the prepared baking pan.
  4. Bake for 15 minutes. The crust is done when it is lightly brown and firm to the touch.
  5. Mix all the rhubarb & strawberry jam ingredients in a medium sized pot and turn the heat to low.
  6. Stir the ingredients and continue stirring until the mixture has thickened. (should look like jam)
  7. Wait until jam is cooled
  8. Optional Step: add half a bag of raw washed spinach into a blender with half the cooled jam and blend until fine
  9. Pour spinach mixture into the crust.
  10. Gently pour in the rest of jam covering the green jam mixture
  11. Mix the pecans, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands until the mixture begins to form crumbs.
  12. Sprinkle the crumble mixture over the filling.
  13. Optional Step: add a few slices strawberries on top for decoration.
  14. Bake for 35-40 minutes.
  15. The bars are done when the crumble top is lightly brown.
  16. Allow the bars to cool completely for a few hours.
  17. Cut the bars into 8 squares.
  18. Store the bars in your refrigerator.