Nutella Brownies....well, almost. - The Sensitive Pantry - Gluten-free, Egg-free, Dairy-free, & Vegan Recipes. Abby Dodge. If you met her you’d swear you know her from somewhere. She’s one of the neighbors you haven’t had a chance to get to talk to yet—the one that smiles a lot. The one that brings the fabulous desserts to all the neighborhood parties and picnics. Yep. That’s Abby Dodge. Abby is all that and more. Abby’s latest book is soon to be released—Desserts 4 Today.
So, you know what this post is about. Abby’s brownies contain only 4 ingredients: Nutella, an egg, flour and hazelnuts. So, I played with the recipe a little. Alice of Savory Sweet Life has posted the original Nutella Brownie recipe and a review of Abby’s book. Preheat the oven to 350 degrees. Here’s what you’ll need: A faux egg (1 teaspoon EnerG Egg Replacer whisked into 3 teaspoons warm rice milk) or a real egg* 1/2 cup chocolate nut butter or Nutella* 1/2 teaspoon agave syrup 4 tablespoons gluten-free flour blend 1/4 cup Enjoy Life Chocolate Chips 12 pecan halves Add the flour and stir to combine.
Bake for 12 minutes. Red Velvet Chocolate Chip Muffins - The Sensitive Pantry - Gluten-free, Egg-free, Dairy-free, & Vegan Recipes. It’s Labor Day Weekend. The official (but not really) end of summer. A summer filled with memorable moments—some heartbreaking and some heartwarming. Earthquakes, hurricanes, 5-day power outages, and monumental personal loss for many of my food blogger friends. Foodbloggers uniting in a way that helped bolster my faith in the goodness and charity of people. Many, many 8-second hugs. There were many moments to cherish.
The kid turned 21 and the beach house was filled with his twenty-something friends enjoying the surf, perfect weather and social scene. Local travel took me to the Big Summer Potluck in rural Pennsylvania to spend a very cleansing weekend with friends—now more than just Twitter acquaintances—from across the country.
Doing all that and submerging myself in my day job consumed most of my waking minutes. Truth be told I needed to focus on some other things so no regrets. I’m enjoying my third season as a Community Supported Garden member. Now for the recipe… {raw vegan recipe} Stars & Stripes Raw Tiramisu (yup, raw, vegan, yummy Tiramisu!) This tiramisu recipe comes to us from Karolina Eleonóra, whose recipes always come out sooo beautiful and yummy! This one, however, I’m honestly not sure how it would turn out if I did it up properly.
Probably even better than my cheaped out and simplified version of it. I really butchered her recipe… but… it was STILL good. lol! 3/4 cup almonds 1/4 cup macadamia nuts 2/3 cup water 1 pinch Himalayan salt 1/4 teaspoon real vanilla 2.5 tablespoons raw cacao powder 2.5 tablespoons agave nectar 2 tablespoons coconut oil In a food processor, grind the nuts into a flour and add the rest of the ingredients. Process until completely smooth (can require 5 minutes of processing). Pour about 1 cm of the filling in a pretty bowl and place in the freezer to harden a bit while you make the Cookie Crumbles. 1/2 cup pecans 2 pinches Himalayan salt 1/4 teaspoon real vanilla Arrack essence to taste (alternatively some cognac or coffee) Pulse the ingredients in a mixer to create crumbs. PLEASE TAKE NOTE! {recipe} Chocolate Mint Ice Cream Sandwiches.
This raw dessert recipe comes to us from Julie Morris. INGREDIENTS (FOR ICE CREAM) 1/2 cup hemp milk, almond milk, or other non-dairy milk beverage 2 frozen bananas 1/2 medium-sized Hass avocado 2 Tbsp agave nectar 1/2 tsp peppermint extract 1 Tbsp minced fresh mint several drops of liquid chlorophyll (optional – enhances green color) INGREDIENTS (FOR COOKIE) 1/3 cup raw cacao powder 1 cup almond flour (ground almonds) 8 dates 1/4 cup agave nectar 1/3 cup raw cacao nibs, plus a little extra for rolling INSTRUCTIONSBlend: In a blender, combine non-dairy milk of choice, bananas, avocado, agave nectar, mint extract and fresh mint.
Blend until smooth. Stir in liquid chlorophyll if desired. Transfer to a small bowl. Freeze: Freeze the ice cream for 1-2 hours. Mash: Combine all of the cookie ingredients in a food processor, and process until thoroughly chopped. Assemble: Use a muffin tin, and line 6 of the muffin molds individually with saran wrap or tin foil. Makes 6 sandwiches. ANY QUESTIONS? Chantal's New York Cheesecake Recipe. Raw cheesecake recipe. Raw, Raw & Mo' Raw Food. Breakfast: Strawberry Watermelon Smoothie half a small watermelon, cut up into chunkstwo handfuls of strawberries, hulledraw sweetener (to taste) Toss everything in the blender and enjoy! Lunch: Simple Salad with Raw Sun-Dried Tomato Dressing My salad contained: broccoli, orange bell pepper, daikon, carrots, sugar snap peas, celery and lettuce (pretty much all the veggies in the fridge that I needed to use up).
DRESSING (recipe from gone raw) - 1/2 cup cold pressed extra virgin olive oil1/4 cup raw apple cider vinegar1/4 cup Nama Shoyu (or Bragg's)1/4 cup freshly squeezed lemon juice1/2 cup sun-dried tomatoes Combine everything in a blender until smooth. Dinner: Raw Cuke Soup (again) Dessert: Raw Pecan Pie Cookies (recipe from Ani Phyo's new book Ani's Raw Food Desserts) Makes eight 2 1/2 -inch cookies Line a baking sheet with parchment paper. The cookies don't really photograph well (looks like falafel), but they taste heavenly! Snacks: Raw hummus (will post recipe soon ...) with carrots. Donut Holes by Ani Phyo - Raw Freedom Community. These were a real hit! A keeper for sure. Here's another variation I just tried today.
Ani Phyo's Banana Nut Donut Holes Posted in VegNews magazine "These 'donut holes' are amazingly delicious and totally guilt-free, providing protein, calcium, potassium and plenty of B vitamins. They double as dessert and breakfast treat. " Serves 6 1 cup raw almonds 1 cup raw pecans 5 dehydrated bananas, chopped 2 cups Medjool dates, pitted seeds from 1 vanilla bean 1/4 cup shredded coconut In a food processor, chop almonds and pecans into small bits.
Using an ice cream scooper, form dough into donut-hole-size rounds. Carmella's Note: I just made it with shannonmarie's variation, replacing the bananas with apricots and adding a dash of cinnamon. Raw Experimentation Part 1: Raw Chocolate Donut Holes. Chocolate Hazelnut Pie | Blender Pie. Well..my five weeks of bliss with my family has unfortunately come to an end.
We had a wonderful time together eating, laughing and shopping our way around L.A, and I am so grateful to have had this special time with them. But in true fashion, I wanted more time. It took all of my father's strength to pry my co-dependent hands from around my mother's neck. So there I was, after my best "desperate monkey routine" bawling like a baby frantically waving good-bye to my parents as they disappeared behind the security area. Talk about ripping my heart out of my chest... After drowning myself in cheesy 80's love songs (my go-to antidote of choice when I find myself in the depths of self-pitying misery) as I drove bleary-eyed all the way home down the 405 I still found myself in desperate need of comforting. "Hello, my name is Tess and I am a chocoholic…and I must admit to suffering a relapse brought on by my broken heart". You can make this blender pie as rich, sweet and decadent as you like.