Decadent Brownies – Grain & Gluten Free

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What You Will Need:

  • 5 ounces dark chocolate, chopped
  • 7 tbsp Coconut oil
  • 1/4 cup raw honey
  • 3 eggs at room temperature, beaten
  • 3/4 cup coconut sugar
  • 1/2 cup blanched almond flour
  • 1 tbsp coconut flour
  • 3/4 cup unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt

How it’s Done:

  1. Preheat your oven to 325°F.  Use a 8×8 pan and  line it with overhung sheets of crisscrossed unbleached parchment paper, and set the pan aside.
  2. Place the chocolate and oil in a small, heat-safe bowl and use a Double Broil method.  Melt the chocolate and shortening, stirring occasionally, until smooth. Remove the bowl from the heat, and allow to cool briefly.
  3. Once the chocolate mixture is no longer hot to the touch, pour the chocolate mixture into the bottom of a blender, and add all of the remaining ingredients, in the order listed. Blend until smooth. You may have to stop the blender a couple times to scrape down the sides. IF YOU DO NOT blend the batter, but rather just mix it with a spoon, the brownies may be a bit grainy after baking.
  4. Scrape the brownie batter into the prepared pan, and smooth into an even layer with a wet spatula. Smack the bottom of the pan squarely on the counter a couple times to break any air bubbles trapped inside. Place in the center of the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 20 minutes before removing from the pan by holding onto the overhung pieces of parchment paper. Slice into squares and serve.

Recipe from: http://glutenfreeonashoestring.com/super-fudgy-paleo-brownies/

 

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Salted Carmel Chocolate Rice Krispie Treats

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Attention: All of my “Real Food” friends need to look away for this one! 

I spoke at a local High School recently and wanted to bring some sort of “sweet treat” that the kids could identify, but still be visually interesting for them to photograph.  This is what came out of my kitchen…and while I can’t really recommend making this again.  I can say that it was everything a rice krispie treat should be AND more!  

Recipe from: http://www.thecomfortofcooking.com/2014/01/salted-caramel-chocolate-rice-krispie-treats.html

What you will need:

Salted Carmel

  • 1/2 c sugar
  • 2 tbsp water
  • 2.5 tbsp butter
  • 1/4 c heavy cream
  • Coarse salt for topping

Rice Krispie Treats

  • 10 oz marshmallows
  • 2 tbsp butter
  • 1 tsp vanilla extract
  • 6 c Rice Krispies

Chocolate Ganache Topping

  • 3/4 c heavy cream
  • 2 c chocolate chips

 

How it’s done:

  • For Salted Caramel: In a medium sauce pan set to medium-high heat, combine sugar and water. Do not stir. Watch carefully until mixture turns a deep amber color. Remove from heat and whisk in butter, cream and salt. Set aside.
  • For Rice Krispie Treats: In a large pot set to medium heat, melt marshmallows, butter and vanilla. Stir until smooth and add salted caramel. Stir in Rice Krispies until well combined. Pour mixture into a lined and greased 13×9 (or 8×8 for thicker treats) pan. Flatten using a buttered rubber spatula. Chill pan in refrigerator while you make the ganache.
  • For Chocolate Ganache Topping: In a small pot over medium heat, heat cream until almost boiling. Remove from heat and whisk in chocolate until smooth. Let ganache cool for 10 minutes then pour over Rice Krispies, tilting the pan to distribute evenly. Let set for 5 minutes then sprinkle with coarse salt.
  • Refrigerate to set before cutting, at least 2 hours. Slice into squares and refrigerate until ready to serve.

Chocolated Dipped Almond Butter Cookies with Pomegranate Salt

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These are REALLY GOOD almond butter cookies all on their own!!  The Pomegranate Salt & Dark chocolate add beautiful color to this simple presentation.  This recipe is from http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html  I modified my cookies to use almond butter & almond flour…but check out her blog it has absolutely gorgeous photography!

 Pomegranate Salt

  • I used Kosher BUT I think Maldon salt (or another flaky salt) would work better
  • Pomegranate juice
  1. Either get pomegranate juice from when you cut a pomegranate in half, from crushing some pomegranate arils (seeds), or store-bought pomegranate juice.
  2. Use a spoon or pastry brush to splatter a piece of parchment paper with a little pomegranate juice.
    1. Sprinkle a few table spoons of salt over parchment paper and use a fork to gently stir. Splash on a bit more pomegranate juice if needed.
    2.  Stir until all the salt is coated.
    3. Spread salt out carefully over the piece of parchment paper and leave to dry.
  3. Once dried, store in a small jar or bowl.

Chocolate Dipped Almond Butter Cookies

  • 1/2 cup Almond peanut butter
  • 1/4 cup unsalted butter
  • 1/3 cup coconut sugar
  • 1 egg
  • 1/4 tsp baking powder
  • 1 tsp vanilla extract
  • 3/4 cup almond flour
  • 1/2 cup to 3/4 cup roughly chopped bittersweet chocolate
  • Pomegranate salt (see recipe above) or flaky salt, for sprinkling
  1. Preheat the oven to 350 F. Line a cookie sheet with parchment paper.
  2. Cream together the first 6 ingredients until smooth. Stir in the almond flour.
  3. Scoop tablespoons of dough onto the lined cookie sheet, spacing them about 2-inches apart.
  4. Bake for 8-10 minutes until golden underneath and on the edges. Transfer to a wire rack to cool.
  5. Melt the chocolate. Dip one half of each cookie into the chocolate and place onto a piece of parchment paper. Sprinkle with some pomegranate salt (or normal flaky salt) and leave to set.

Chocolate-Pomegranate-Ginger Bark

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Simple Sweets

What you will need:
10 oz. bittersweet chocolate (60% cacao), broken into 1-inch pieces
1½ cup fresh pomegranate seeds (from 1 large pomegranate)
1½ tbsp. minced candied ginger
1/4 tsp. fine sea salt

How it’s done:
1. Line a baking sheet with parchment paper

2. Melt the Chocolate …I use the double broiler method on the stove top  http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm

3. Once melted, gently stir half of the pomegranate seeds, the ginger (break up any clumps with your fingers), and the salt into the chocolate.

4. Scrape the chocolate mixture onto the baking sheet and spread it to desired thickness.

5. Sprinkle the remaining pomegranate seeds evenly over the top, pressing them into the chocolate.

6. Refrigerate until fully set, about 30 minutes.

7. Break the bark into chunks with your hands (be careful not to crush the seeds), and serve. The bark will keep, refrigerated, for up to 5 days.

Recipe from:  http://laradelilah.wordpress.com/2013/08/19/chocolate-pomegranate-ginger-bark/

Banana Chocolate Chip Muffins

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This is one of my favorite recipes from one of my favorite Aunts!  I typically like to use Tulip Baking Cups for larger muffins, the recipe below makes aprox 18 large muffins.

What you will need:

  • 1/2 cup of butter (softened)
  • 1 cups of sugar (coconut sugar can be substituted)
  • 2 eggs
  • 4 ripe bananas (mashed well)
  • 2 cups of Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Milk chocolate chips
  • 1 cup of Dark or Semi-sweet chocolate chips

How it’s Done:

  1. Pre-heat to 350
  2. Dry Mixture: Mix flour, soda and salt – set aside
  3. Mix melted butter, sugar
  4. Then add eggs – mix well.
  5. Add bananas
  6. Into wet mixture, add the dry mixture. Mix about 75% and add in the chips, ONLY mix until blended, DO NOT OVER MIX
  7. Fill baking cups 3/4 full as they will rise
  8. Bake 20-25 min – or until the tops are beginning to lightly brown

No-Bake Chocolate Mint Tarts

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These little Melt-in-your-mouth treats are FABULOUS to keep in your freezer for those moments when you just need a little something!!

 

Recipe Credit goes to a dear friend at http://www.nourishingfaithandfamily.com/2013/08/27/no-bake-chocolate-mint-tarts/

 

What you will need:

Crust

  • 3/4 cups Blanched almond flour
  • 1/2 cup Raw Cacao Powder
  • 6 Organic Medjool Dates
  • 1 tablespoon Extra Virgin Coconut Oil
  • 1 teaspoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt

Filling

  • 3/4 cups Extra Virgin Coconut Oil
  • 1/4 cup Unfiltered Raw Honey
  • 2/3 cups Raw Cacao Powder
  • 1/2 cup Canned Full Fat Coconut Milk
  • 1 tablespoon Vanilla Extract
  • 1 pinch Himalayan Sea Salt
  • 2 drops Peppermint Essential Oil (*Make sure it is certified therapeutic grade since it is being consumed orally.)

Note

Equipment Needed:

  • Food Processor OR be willing to fight with you Blendtec LIKE ME!
  • 12 Silicone Muffin Cups  OR I found a silicone candy tray (smaller portions of 24)

 

How it’s Done:

Crust
Step 1
Add Almond Flour and the rest of the crust ingredients and pulse until it’s a fine meal and will hold together when pressed between your fingers. If it is too crumbly, add a tiny bit of water or another date.

**If you want to boost the nutrition, you can add some milled chia seeds. Chia seeds absorb moisture, so you will want to add a bit of liquid to your mix so it holds together nicely.

 
Step 2
Use a small scoop to divide the crust mixture evenly between 12 silicone muffin cups. Press the mixture into the bottom. Place the cups on a small tray and place in the freezer while you make the filling.  
Filling
Step 3
While the crust in firming up in the freezer, make your filling. Place all filling ingredients in the food processor and process until VERY smooth.  
Step 4
When the filling is done, use a small scoop to divide the filling mixture evenly between your 12 muffin cups.  
Step 5
Place the tarts in the freezer to firm up.  

Dark Chocolate Chip Walnut Cookies

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Paleo/Primal Friendly Cookies – AND they actually taste GOOD!!!

Time: 15 minutes prep

Bake Time: 15 minutes

Difficulty:   2/5

What you will need:

  • 3 cups Almond Meal
  • 1 cup Dark Chocolate Chips
  • 1 cup Chopped Walnuts
  • ¼ tsp Kosher Salt
  • ½ tsp Baking Soda
  • 1/3 cup Raw Honey
  • 2 Tbl Virgin Coconut Oil (melted)
  • ½ tsp Vanilla Extract
  • 1 Egg

How it’s Done:

Preheat oven to 350 F.

  1. Line a baking sheet with parchment paper
  2. In a large bowl, thoroughly mix the dry ingredients together with a fork. Includes: almond meal, salt, and baking soda.
  3. Add the chocolate chips and chopped walnuts to the dry mixture and stir evenly.
  4. In a separate bowl, whisk the wet ingredients together (honey, oil, vanilla extract, and egg).
  5. You may need to heat the honey and oil in order to liquefy them. Be sure to heat BEFORE you add the egg.
  6. Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
  7. Stir the wet ingredients into the dry until evenly mixed.
  8. I used my hands to make 1tbsp sized, cookie balls, and then gently flattened them (into the shape I wanted) in my palm.  The cookies don’t expand much during baking, the shape you make will stick.
  9. Bake for 15 minutes then let cool for at least 5 minutes.
  10. The cookies will not come off the parchment paper very easily if they’re too warm.

Recipe Credit: www.fedandfit.com