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Chocolate Almond Chunk Cookies

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 2 tbsp ground chia
  • 4 tbsp cocoa
  • 1 tsp baking soda
  • 1/2 cup semi-sweet chocolate chips (organic)
  • 1/4 cup raw almonds, chopped
  • 1/2 cup coconut palm sugar
  • 1 tbsp sunflower oil
  • 1 cup almond milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven 350 degrees F
  2. In a large bowl, cream together the sugar, sunflower oil, almond milk and vanilla extract. In a separate bowl, combine the almond & coconut flour,  chia, baking soda, cocoa, chocolate chips and almonds. Stir the dry ingredients into the wet mixture just until blended
  3. Using a teaspoon, form the dough into small balls, Place the cookies about 2 inches apart on the cookie sheet
  4. Bake for 20-25 minutes in the preheated oven. Bake longer for crispy cookies, less time for chewy cookies

Yield: 12

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Coconut Hot Chocolate

Ingredients

  • 2 cups organic coconut milk
  • 2 tbsp cocoa powder
  • 2 ounces raw agave nectar or 2 tbsp sugar cane

Instructions

Pour coconut milk into medium sauce pan on medium to high heat. Bring milk to a boil. Add cocoa powder and agave or sugar cane. Serve hot

Yield: 2 cups

Chocolate Peanut Butter Quinoa Cookies

Looking for a quick dessert? Preparation takes approx 10-15 minutes to bake. Quick, easy and pretty healthy!

Ingredients

  • 1 cup brown rice flour
  • 1 cup cooked quinoa
  • 1/2 cup ground sprouted chia
  • 1 cup raw crunchy peanut butter
  • 1/2 cup semi sweet chocolate chips (organic)
  • 1 cup raw agave
  • 1 tsp baking soda (organic)
  • 1/2 tsp sea salt

Instructions

  1. Preheat oven 350 degrees F. Combine dry ingredients together in a large mixing bowl
  2. Combine peanut butter and agave in a separate bowl
  3. Mix all ingredients together using a spatula
  4. Roll tbsp sized balls, put onto cookie sheet softly flattening each  cookie with a fork. Put into oven and bake for 10-15 minutes or until slightly brown on the bottom of each cookie

Yield: 12

Chocolate Cupcakes

Yum! these are so tasty. What I love most about these heavenly cupcakes is that, you don’t feel guilty after eating them. I find when eating gluten-free, particularly wheat free recipes, you’re not left with that bloated full feeling. The recipe calls for zucchini. I know you’ve probably haven’t heard of many recipes where it calls for zucchini in a cupcakes. I find that by adding the vegetable it adds flavour and moisture. 

Ingredients

  • 1 1/4 cup coconut flour
  • 1/4 cup brown rice flour
  • 5 tbsp cacao
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup diary free chocolate chips
  • 1/2 cup chopped walnuts (optional)
  • 5 tbsp coconut oil
  • 1/4 cup raw agave
  • 2 cups almond milk
  • 1/2 cup zucchini, grated
  • 1/4 cup water
  • 1 container tofu, medium – firm (approx 12 oz)
  • pinch of sea salt

Instructions

  1. Preheat oven to  350 degrees F. Line cupcake pans with paper liners
  2. Put the dry ingredients into a bowl. Blend all wet ingredients in a seperate mixing bowl, using a food processor on low – medium speed
  3. Once the ingredients are smooth, mix all ingredients using a spatula. Do not over mix
  4. Spoon cupcake batter into paper liners until 2/3 full.
  5. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean 
  6. Remove from oven and cool for 30 mins before serving

Yield: dozen

Oat Chocolate Cookies

These cookies are such a great treat, as a mid day snack or even after dinner. It’s light, yet so chewy and centered with chocolate. It even melts in your mouth…with the taste of the coconut oil.

Ingredients

  • 3 tbsp coconut oil
  • 1/4 cup unsweetened applesauce
  • 1/4 cup rice milk
  • 1 tsp vanilla extract
  • 3/4 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp cinnamon
  • 2 tsps cocoa powder
  • 1/2 cup sugar cane
  • 1 cup whole oats
  • 1 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Mix all wet ingredients together in a separate bowl and mix dry ingredients together. Combine all ingredients together
  2. Spoon the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. Bake for 15 minutes, remove from the oven. Cool slightly before removing from pan

Yield: dozen