Chocolate Chip Cookies
Ingredients (serves 2-3)
- 1/3 cup cooked Oatmeal (I use gluten free oats)
- 2/3 cup Almonds
- 3 Tbsp Honey
- 1/8 cup Whole Wheat Flour, soft (I use brown rice flour)
- 1 tsp Vanilla
- 1 tsp Cinnamon
- 1/2 cup Semi-Sweet Chocolate Chips
1. Preheat oven to 325°
2. Mix all ingredients except for chocolate chips in a food processor. You should have wet sticky dough when done.
3. Use a spatula and transfer mixture to a bowl. Add chocolate chips and stir.
4. Spoon equal drops of dough onto a parchment lined baking sheet. Gently mash and form into a cookie shape with a fork.
5. My mixture made 11 cookies.
6. Bake for 20 minutes.
If you get 11 cookies, each cookie is 90 Calories
Healthy Black Bean Brownies
- 1-15 oz can of Black Beans, drained and rinsed well
- 2 tbsp Cocoa Powder
- 1/2 cup Quick Oats (I use gluten free oats)
- 1/4 tsp Salt
- 1/2 cup Pure Maple Syrup
- 1 1/2 tbsp Coconut Oil (in its solid form)
- 2 tsp pure Vanilla Extract
- 1/2 tsp Baking Powder
- 1/2 cup Chocolate Chips
1. Preheat oven to 350°
2. Combine all of the ingredients except chocolate chips in a food processor and blend well.
3. Mixture should be smooth. Stir in the chocolate chips and pour mixture into a greased 8 x 8 baking pan.
4. Cook for 15 – 18 minutes and let cool for at least 15 minutes before trying to cut. Recipe makes 9 – 12 brownies.
Calories (9 brownies) = 155, (12 brownies) = 115
M&M Cookie Recipe
- 1 cup Peanut Butter (I use crunchy)
- 1/2 cup of granulated Sugar
- 1/2 cup Brown Sugar
- 1 Egg
- 1 tsp Baking Soda
- 1/2 tsp Vanilla Extract
- 1 cup M&M’s (I use peanut butter ones and also added a handful of dark chocolate chips)
1. Preheat oven to 350°
2. Mix peanut butter, sugars, egg, baking soda and vanilla extract in a medium mixing bowl
3. Use a wooden spoon to mix in M&M’s
4. Drop by teaspoonful onto a cookie sheet
5. Bake 10 minutes
6. Allow to cool
Dark and Decadent Chocolate Torte
- ½ cup (115g) packed Avocado Puree
- 1 tsp (5ml) pure Vanilla Extract
- Pinch of fine Sea Salt
- 9 ounces (255g) good quality Dark Chocolate (70% cocoa is best) chopped
- ¼ cup (60ml) freshly squeezed Orange Juice or pulp free orange juice
- 1 Tbsp (15ml) Pure Maple Syrup
1. Line a mini loaf pan with plastic wrap and set aside.
2. In the bowl of a food processor, whip the avocado puree, vanilla and salt. Set aside while you melt the chocolate.
3. In a heavy-bottomed pot set over the lowest heat possible, combine the chocolate, orange juice and maple syrup. Stir constantly until melted and smooth, about 5 minutes.
4. Immediately scrape the chocolate mixture into the food processor with the avocado, and blend again until perfectly smooth and glossy. Turn the mixture into the loaf pan and smooth the top.
5. Refrigerate uncovered until the top is firm and dry, then cover the top with more plastic wrap and refrigerate until the entire loaf is firm, 4-6 hours or overnight.
6. To unmold, remove the plastic from the top of the loaf. Invert over a serving dish and remove from the loaf pan, then carefully peel away the plastic. Serve in thin slices with fresh raspberries or berries.
Makes 4-6 servings.
May be frozen; defrost, wrapped in plastic, in the refrigerator overnight.