Butternut Squash Brownies Recipe Servings: 16 servings Level: Intermediate Winter squash like butternut, acorn, and kabocha is the perfect food for autumn seasons... and it dramatically helps curb sugar cravings too! Here is a great recipe to sneak some squash goodness into your kids, your own, or your picky boyfriends lives. I PROMISE you are going to love me for this one! 3/4 cup of butternut squash pureed 2 ounces of 100% cacao (cocoa) unsweetened chocolate melted (I love Dagoba brand) 2 teaspoons of vanilla 2 tablespoons of coconut oil melted 2 eggs 1/2 cup of quinoa flour 1/4 cup of organic cocoa powder 1/2 teaspoon of baking soda 1/4 teaspoon of salt 1/2 cup of coconut palm sugar 1/2 cup of dark chocolate chips 2 mixing bowls 1 whisk 1 medium wooden spoon 1 8x8 baking dish 1 food processor Amount Per Serving: Calories: Total Fat: 5g Saturated Fat: 3.4g Cholesterol: 0mg Sodium: 97mg Total Carbs: 12.7g Dietary Fiber: 1.5g Sugars: Protein: 2.1g 3/4 cup of pureed squash is about 1/2 a medium size butternut squash.
Cauliflower Pizza Crust (with BBQ Chicken Pizza) I have been wanting to try making a pizza with a cauliflower crust ever since I came across the idea on Recipe Girl; I mean what's not to like about a cauliflower crust for a pizza? I actually got a chance to try a cauliflower crust a couple of months ago but I ran into a problem, the crust stuck so badly to the parchment paper that I could't get it off. What bits that I could get off tasted great though so I was determined to get it right! After hours of going through comments on various cauliflower pizza crust recipes the secret seems to be that you need to squeeze out as much of the liquid as possible from the cooked cauliflower before baking it. As sometimes happens this project fell through the cracks and I forgot about it until the holidays when I picked up a silicon baking mat and it practically had the cauliflower crusts name written on it. The cauliflower pizza crust holds together really well and you can easily eat the pizza with your hands! A healthy thin crust pizza crust!
Vegan Gluten Free Black Bean Brownies It seems ludicrous to make your favorite recipes just once, but when you’re a food blogger sometimes you don’t have time for repeats! But, after making a similar version of these black bean brownies a couple years ago I couldn’t help but try them again. They’re fudgy, sweet, and still one of the best brownies I’ve had to date. Never mind they’re loaded with fiber, omega-3s and tons of other good-for-you ingredients. Just last week I attempted a vegan gluten free brownie recipe that was a total flop. They didn’t set at all and sort of remained “soup” in the pan. Then, I thought, “Why would I make unhealthy brownies if I could make healthy ones that I know I love?” These brownies are ridiculously simple to make. Besides being simple they’re insanely delicious. Enjoy these plain, with some vegan ice cream, dunked in almond milk, slathered with peanut butter or topped with fresh berries (credit to my smart friend Arleigh for the berry idea). Vegan Gluten Free Black Bean Brownies Serves: 12
Crispy Baked Beet Chips - In Sonnet's Kitchen You know the phrase “needle in a haystack”? Do people still say this when they can’t find something? I think it’s time we changed this up. I bought a needle this week to use in a beading project. It’s been 24 hours and I still haven’t found it. Speaking of learning, I also learned an important lesson this week involving beets: they make dang good chips. Have I caught your eye with kale chips before? Start by slicing your beets very thin. Once your beets are sliced, toss them with a little oil and then lay them flat on a baking sheet. Crispy Baked Beet Chips Author: Sonnet Recipe type: Snack Serves: 6 Ingredients 3 medium beets (or 6 small beets), sliced thinly 1 tablespoon olive oil or coconut oil Sea salt to taste Instructions Preheat oven to 350 degrees.
Dark Chocolate Zucchini Brownies Veggies in chocolate form? I'm all over it! With home gardens and farmer's markets overflowing with zucchini, this is a great time to make a batch of these zucchini brownies. They are amazingly rich and moist and will particularly satisfy those chocolate lovers out there. I knew zucchini brownies were meant to be when King-Man came home from work with a GIGANTIC homegrown zucchini brought to him by our friend, Terry. We're wondering if Terry's husband, Robert, has been feeding their zucchini steroids. Healthified! reduced the amount of sugarreduced the amount of oil used coconut oil (for it's health benefits and flavor); you can use vegetable oil or melted butter if you preferadded yogurt (replaced some oil and adds moisture and nutrients)used 100% whole grain flour (no white stuff at all)omitted eggs entirely (not that they're bad for you, but they're unecessary)used dark cocoa powder (higher in antioxidants), although you can use regular cocoa, too Vegan & Dairy-Free options. Step 1.
HOW TO : gluten-free crisp bread | + cookbook giveaway | jenny mustard it’s time for my first regular thursday video in a while ! the new vegan cookbook video fun is over, i hope you’ve enjoyed them. i’m so happy to have you as readers / subscribers / followers – this releasing a cookbook thing wouldn’t be nearly as fun without all your brilliant support and feedback ! you guys rule <3 so as you’ll see in the video – i’m doing a cookbook giveaway to say thank you ! ok about this recipe, it’s a gluten-free version of the most swedish thing there is – the crisp bread ! gluten-free sesame crisp bread 300 ml / 1.25 cups cornflour 200 ml / 0.8 cups sesame seeds (either colour, i used both black and white) 1 tsp salt 1 tsp oregano, dried 50 ml / tahini 300 ml / 1.25 cup hot water (or less) don’t forget to join in the giveaway fun – comment on this youtube video which one of all my videos is your absolute favourite, and why – and i’ll choose five future new vegan owners ^^ good luck ! love // jenny
raspberry & goat cheese brownies This might be somewhat of a surprising thing to see here, considering I’m not a fan of goat cheese. But Jack is (that’s an understatement)… and literally this is all of his favorite things packed into one decadent dessert. Months ago, I saw this recipe on The Kitchn, and immediately knew I’d surprise him with it for his birthday. Of course I’m not going to sit by and watch him eat a pan of brownies all by himself. So I made two versions, a (non-dairy) cream cheese version for me, and this goat cheese version for him. (This was easy to split up without much extra work). I made a few other healthier alterations – I used maple syrup instead of sugar, oat flour instead of all purpose, and I used vegan versions of butter and cream cheese. adapted from The Kitchnmakes about 16 small brownie squares 1 cup raspberries (I used frozen), lightly mashed METHOD:Preheat oven to 350. Set raspberries aside (especially if they’re frozen) to thaw at room temperature while you assemble everything else.
food52 If a jar of peanut butter gets more love (or abuse) in a season other than summer, we haven't seen it. Camp sandwiches on camp sandwiches on camp sandwiches, PB&J till the cows come home. (Not that we're knocking PB&J.) When the jar gets down to the two-fingers'-worth line—not enough for a sandwich—what to do, besides the perfectly reasonable solution of eating it straight from a spoon? Here's how we do it: Make a dressing out of it. How do you get to the bottom of the jar? Tags: peanut butter, dregs 💬 View Comments (1) Share this Article Tweet this Article
Persimmon and Hazelnut Brownies I love autumn! It is definitely my favourite time of the year and every week I get so excited to go to the farmers' markets just to see what is new and fresh. This past week persimmons came out to play and I just couldn't resist their sweet fragrance and orange flesh. It so happens that hazelnuts are also at their best so of course I had to combine the two autumn favourites. Not only are these brownies packed with season's best flavours, they are also vegan, gluten-free and very low in sugar. Persimmon and Hazelnut Brownies (makes 10-12 brownies) 1 large apple, peeled and finely grated (or about 125 ml unsweetened apple sauce) 2 ripe persimmons 1 ripe banana 1 heaped tablespoon rice syrup 1/2 teaspoon pure, ground vanilla beans 1 teaspoon ground cinnamon 200g teff flour 25g unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon baking soda tiny pinch of good quality salt 85g hazelnuts, roughly chopped 1. 2. 3. 4.
Slow Cooker Coconut Curry Lentils It’s hoooot outside, so I’m experimenting a lot with my slow cooker this week. Slow cookers are awesome not only because they’re mostly hands-off, but also because they contain their heat well and don’t cause that dreaded ambient heat rise in your kitchen. So, while I totally could have just boiled these Coconut Curry Lentils on the stove top, I saved myself some steam and sweat by cooking them in my slow cooker. My only issue with using my slow cooker a lot in the summer is that slow cooker recipes are often warm and heavy, more like winter recipes. This recipe makes a lot but luckily it freezes well–rice and all! Slow Cooker Coconut Curry Lentils Slow Cooker Coconut Curry Lentils Total time Total Cost: $9.86 Cost Per Serving: $0.99 Serves: 10 cups Ingredients 10 cups cooked rice $0.99 ½ red onion $0.40 ½ bunch cilantro or green onions $0.40 Instructions Dice the onion and mince the garlic. Step by Step Photos Dice one onion (it’s under all that stuff) and mince two cloves of garlic. Loaded: 0%
Nigella Lawson's Lovely, Ravishing, Mesmeric Chocolate Pots Recipe Review When norcalgirl21 put in a request for a Lava Cake recipe, the first thing I thought of was Nigella Lawson's Choco-Hoto-Pots, although I like to refer to them simply as chocolate pots. This is a classic Nigella recipe: simple, quick and outrageously decadent. Warm, gooey, chocolatey heaven! I have yet to serve these and not have the conversation come to a halt, leaving only the sound of spoons scraping against porcelain and the occasional sigh of pleasure.Nigella's chocolate pots are delicious, truly greater than the sum of their parts which consist of basic pantry staples: chocolate chips, butter, eggs, sugar and flour. That's it! They take literary five minutes to put together and can even be prepped in advance and baked off at the last minute to be served warm. I love this clip from an old cooking show where Nigella is in classic form while making the chocolate pots. I do one step differently than Nigella. There are numerous recipes on the web for Choco-Hoto-Pots.
I Know This Dip Looks Gross, But Stay With Me Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. Every day this week, we’ll be bringing you a large-format dish that’s perfect for a potluck. Today, BonAppetit.com editor Carey Polis makes a cashew-chile dip that requires all the tortilla chips you can buy. I’m kind of embarrassed about this dip. Luckily, the apologies pretty much end there—I’ve never had any left over when I’ve brought it to friends’ places or served it at my apartment. Several years ago, I tried the smoked cashew salsa from Empellon Cocina and immediately wished I could drink it by the gallon instead of ordering a “sensible” portion. So, uh, basically all I did was throw some stuff into my food processor and see what happened. Making this dip takes all of two minutes and you’ll get a lot of people asking for the recipe, incredulous that it’s so simple.