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.
30 Foods You'll Never Have To Buy Again 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
Sparkling Ginger Lemonade I’ve been struggling with whether I should share this drink recipe with you at the start of November. I mean, what is more befitting than a cup of hot cocoa or apple cider on a chilly, sweater-wearing day, right? But then I’m thinking, this fizzy concoction really hits the spot as you’re indulging in all of those heavy, meat-centric, butter-laden comfort foods this time of the year! Once you make a batch of this ginger-infused simple syrup, you can store it in the fridge and make yourself a glass whenever you want something cool and refreshing. Sparkling Ginger Lemonade Ingredients ½ cup sugar ½ cup water 2-in piece fresh ginger, peeled and sliced thinly ½ cup fresh lemon juice Sparkling water In a saucepan, combine sugar, water, and ginger. Remove from heat and let the mixture cool to room temperature. Stir in lemon juice. Pour the mixture through a sieve and store in a clean jar with a tight lid.
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.
Homemade Ice Cream in a Bag: Summer Crafts for Kids: Easy Homemade Ice Cream Recipes This photo originally appeared in FamilyFun Magazine Prep Time 5 minutes Forget endlessly cranking the handle of an ice-cream maker. After combining the ingredients, each kid can simply shake up his or her own pouch of soft serve -- and it's done in just 5 minutes. For 30+ more treats that give Baskin-Robbins® a run for its money, visit our Best Ice Cream Recipes gallery. What you'll need Ice cubes (enough to fill each gallon-size bag about half full) 1 cup half and half 1/2 cup salt (The bigger the granules, the better. How to make it Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.
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.
Ginas Skinny Recipes For the meat and potato lover, this soup is for you. Hearty soups like this are exactly what I love about South American cuisine. A nourishing one pot meal, typically served with aji and avocado on the side. This soup uses cooked quinoa, which is a South American seed which has become very popular in North America lately. , Trader Joe's and even at your local supermarket. By now I don't think I have to tell you just how much I love Latin American cuisine. The key to making a good beef soup is letting the beef simmer until it gets soft, the longer the better so the meat is tender. , probably more than my crock pot but I wrote the directions assuming you don't own one. which is perfect for making a pot of beans.
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