Spiced Chocolate Chip Buckwheat Cookies [GF/Vegan]

Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]You will take one bite of these cookies and be transported into some movie set in autumn, where all the beautiful red and yellow leaves litter the ground and trees rustle and the carving on your pumpkin is perfect, not a single tooth in the jack-o-lantern cut improperly.

Oh, and your oven always has a batch of these beautiful, spiced buckwheat cookies at the ready. Mhmm. A batch of cookies with those types of powers sounds like a batch of cookies worth investing in.

In the real world, the spices in these cookies dominate your tastebuds and even sort of remind you of pumpkin pie (win!), while the chocolate chips stay mindful of what’s really important in a cookie’s texture.

Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]] Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]] Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]     I suppose I’m biased, but these cookies are actually amazing. Vegan, gluten-free, and oh-so-tasty. And my favorite lazy statement applies here: No stand mixer required. Even the pickiest of eaters at my workplace loved these. Rewarding on all levels, you guys.

The time commitment involved is minimal, and you’re able to get other things done during the baking process. No arduous time spent at the stovetop or chopping random ingredients. Huzzah! Also, if you want to make it glutinous, just sub in about 1 1/4 cups AP flour and remove the guar gum. Not vegan? Use butter and one real egg.

Have I convinced you yet? Let me just reiterate sentiments from the pumpkin bar post — fall is here, and we should celebrate by loading up our baked goods with wonderful spices and flavors. These cookies bring it all together. They are magical. And perfect to chomp on while you watch the real leaves fall.

Ingredients:
- 1 tablespoon flaxseed meal, plus 3 tablespoons water
- 1 1/2 cups almond flour
- 1 cup buckwheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon guar gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup margarine
- 1/2 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups dark chocolate chips (vegan if preferred)

Directions:
- Preheat oven to 350 degrees. Prepare baking sheets and set aside.
- Mix flaxseed meal with water in a small bowl and let sit while you prepare the rest of the ingredients.
- In a mixing bowl, whisk together almond flour, buckwheat flour, cinnamon, nutmeg, guar gum, baking powder, baking soda, and salt. Set aside.
- Place margarine in a large mixing bowl and microwave it to melt. Let cool slightly, then add coconut oil and stir with a rubber spatula to combine.
- Add in dark brown sugar and granulated sugar, stirring until the mixture becomes smooth and fully incorporated. Add flaxseed mixture and vanilla, stirring again until smooth.
- In two increments, add the flour mixture to the large mixing bowl, stirring until fully incorporated. Gently stir in chocolate chips and place dough in the fridge to chill for 15 minutes.
- After chilling, use a two-tablespoon scoop to place dough onto the cookie sheets. Slightly flatten each scoop into a thick disk, then bake for 8-10 minutes, until the edges of the cookies are crisp and the centers look only slightly underdone.
- Let cool on the baking sheets for several minutes before removing to a wire rack to cool completely. Serve and enjoy.
Spiced Chocolate Chip Buckwheat Cookies [Gluten-free/Vegan]]

22. September 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , , | Leave a comment

Dark Chocolate Swirled Pumpkin Bars

Dark Chocolate Swirled Pumpkin BarsThis was supposed to be a frittata full of all sorts of fun veggies. But things happen, and somehow fun veggies end up being roasted for dinner after you realize that two people probably couldn’t down a whole frittata all by themselves.

Right around the same time, you also realize you caught “pumpkin fever” and just have to go to find some pumpkin puree and do super fun things with it immediately.

I would say a browned butter graham cracker crust and swirls of quality dark chocolate are particularly fun. Wouldn’t you? Oh, and I guess I should mention that there’s browned butter in the pumpkin base also. Like I was saying…FUN.

Dark Chocolate Swirled Pumpkin Bars Dark Chocolate Swirled Pumpkin BarsHint: these are exceptional when slightly warm or when refrigerated. Pick your pumpkin bar preference. And while you try to decide, here are a few Guss Links for your weekend.

If you think you know how to make the best funfetti cake around, you’re probably wrong. Unless you’re Molly Yeh. Go read about her extensive testing with funfetti and how to get the best results. She made homemade sprinkles, y’all.

Lawrence doesn’t love peanut butter quite like I do, but he might after he tries this three-ingredient peanut butter fudge. Only five minutes of cooking time and no processed ingredients. All the yum.

Brussels sprouts and I are in a very committed relationship, and these tart cherry glazed B-sprouts just cement that love even further. Thank you, Love & Olive Oil.

You know those roasted veggies I was talking about earlier? This makes me want to toss them in some really tasty quinoa, pack it up, and take it to my office for a healthy meal.

And here’s some chocolate for you, because it just wouldn’t be a good weekend without an extra dose of the good stuff. Salted chocolate macadamia apricot bites. Yum.

Anyway, I hope you’ve all caught pumpkin fever, too. Turns out being “sick” can be quite fun.

Ingredients:
- 1 1/3 cup unsalted butter, browned
- 12 graham crackers
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- One 15 ounce can of pure pumpkin puree
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla
- 6 ounces quality dark chocolate (72-78%)

Directions:
- Preheat oven to 350 degrees and line an 8×8 pan with parchment paper. Set aside.
- In a food processor fitted with an s-blade attachment, grind graham crackers into a very fine crumb. Pour 2/3 of a cup of the melted browned butter into the food processor with the graham crackers and process until incorporated. Reserve the rest of the butter in a large mixing bowl and set aside.
- Evenly spread the graham cracker mixture into the bottom of the 8×8. Use the back of your hands to flatten it properly.
- Bake for 5 minutes, then remove from oven and let cool while you assemble the filling.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a small mixing bowl. Set aside.
- In the large mixing bowl with the reserved browned butter, add the pumpkin puree and sugars. Stir with a rubber spatula until thoroughly combined. Add egg and vanilla, mixing until smooth.
- Add flour mixture to the pumpkin base in increments, stirring thoroughly to rid the batter of any lumps. It should be thick, but smooth.
- Melt the chocolate in a microwave and let cool slightly.
- Add half of the pumpkin filling on top of the cooled graham cracker crust and spread into an even layer. Drizzle half the melted chocolate over top, then use a knife to swirl the chocolate and pumpkin together. Repeat.
- Bake for 28-32 minutes, until a tester comes out clean. Let cool in the pan before serving and enjoying.
Dark Chocolate Swirled Pumpkin Bars

12. September 2014 by Elisabeth
Categories: Desserts | Tags: , , | Leave a comment

Vanilla Coconut Oatmeal Cookie Sandwiches

Vanilla Coconut Oatmeal Cookie SandwichesYou know those stores in malls that sell all those crazy cookies and you can smell them from the other end of the building? I used to love those cookie stores. Mainly for one type of cookie – the “big bite doozie” rainbow sugar cookie sandwiches.

It’s a mouthful in all senses of the word. Sprinkles definitely fell off and left a trail of crumbs that would lead any shopper to find me and my face covered with artificial white frosting. I was probably pretty cute.

But not as cute as these vanilla coconut oatmeal cookie sandwiches. They are so much easier to eat than the rainbow cookies of my past. Plus, they taste infinitely better and you can see the specks of vanilla bean in the buttercream. Anytime you see vanilla bean specks in a dessert, you know you’ve done something right.

I don’t even really like coconut in baked goods, but coconut chips are so great. We picked them up at Whole Foods on a whim one day, and I try to put them in everything now. Note: shredded coconut is not the same as coconut chips.

Vanilla Coconut Oatmeal Cookie Sandwiches Vanilla Coconut Oatmeal Cookie SandwichesAll in all, the cookies are so easy to pull together, and honestly, the hardest part about this recipe is resisting the urge to eat the raw cookie dough. It is so good. Don’t lick the paddle with the buttercream, either. Resist!

If you don’t have vanilla bean paste on hand, real vanilla beans or vanilla extract will work for the buttercream. Also, I like to use pastry bags to pipe the frosting, but you could easily use a Ziploc bag and cut a hole in the corner or just spoon on the frosting. Whatever works best for you.

I still pass by those cookie stores from time to time and think about biting into one of the “doozies,” but next time I do I’ll think about these sweet little cookie sandwiches instead. They are the real doozies.

Cookie Ingredients:
- 1 cup all-purpose flour
- 3 cups rolled oats
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup unsalted butter, softened
- 1/2 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon vanilla extract
- 1 1/2 cups coconut chips

Buttercream Ingredients:
- 1/2 cup unsalted butter, softened
- 1 tablespoon vanilla bean paste
- 1 1/2 cups powdered sugar

Directions:
- Preheat oven to 350 degrees and prepare baking sheets.
- In a small bowl, stir together flour, oats, salt, and baking soda. Set aside.
- In the bowl of an electric stand mixer, cream together butter, coconut oil, and sugars until light and fluffy. With the mixer on low, add in egg and vanilla, then increase speed and beat until incorporated.
- In increments, add in oat mixture and beat until combined. Fold in coconut chips by hand with a rubber spatula.
- Using a 1-tablespoon scoop, drop cookie dough onto prepared baking sheets and slightly flatten them into discs with the spatula or the back of your hand.
- Bake for 8-10 minutes, until edges are golden brown and centers look barely underdone. Let cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
- Once cookies have cooled, prepare the buttercream. In the bowl of an electric stand mixer, cream together butter and vanilla bean paste until light and fluffy. Scrape down the sides of the bowl, then add powdered sugar in 1/2 cup increments to taste on low speed. Increase speed to fully incorporate all the sugar.
- Using a pastry bag with a large, round tip, pipe buttercream on to the bottoms of half of the cookies. Sandwich the other cookies on top of the buttercream. Serve and enjoy.
Vanilla Coconut Oatmeal Cookie Sandwiches

06. September 2014 by Elisabeth
Categories: Desserts | Tags: , | 4 comments

Maple Apple Granola

Maple Apple GranolaGuess what? I wrote a guest post! This beautiful, crunchy granola is over on A Cup of Jo right now as part of their delicious food series.

The granola is part of an apple-themed series, and it was so tasty to test recipes and be a part of this. I’ll show you a couple pictures here, but head over to Joanna’s site for the full recipe, more photos, and other tasty apple dishes coming soon.

Maple Apple Granola Maple Apple GranolaMaple Apple GranolaA few hints at how awesome this recipe is: you don’t need to peel any apples and everything comes together in one baking sheet. Yep. You read right. You mix all the goodness up on the baking sheet that you then slide into the oven.

So, to review, you’ve got lots of apples, glorious maple flavor, and about 5 minutes of prep. You want the recipe, right? Go visit Joanna’s blog for all the good stuff.
Maple Apple Granola

03. September 2014 by Elisabeth
Categories: Uncategorized | Tags: , , | 5 comments

White Cheddar Bacon Biscuits

White Cheddar Bacon BiscuitsListen. Sometimes you just want to sleep in late, cook some bacon in your skillet, and then put the bacon in a cheesy biscuit dough. And then eat all the biscuits.

There’s really nothing more to moments like that, except how fantastic you feel when you finally bite into that buttery biscuit. It melts in your mouth while your worries melt away.

Aren’t those some biscuits you want? Yes. The answer is yes.

And you know what the good news is about these biscuits? You only need one bowl — everything is mixed together in under 5 minutes. And then they bake for 15 minutes. Super quick, no-knead biscuits. Filled with bacon and sharp white cheddar cheese. Yum.

White Cheddar Bacon Biscuits White Cheddar Bacon BiscuitsNow, this part is important. If you like that whole bacon jalapeno cheddar combination, you should probably go ahead and add some jalapenos to these beautiful biscuits. Spice things up!

Do you need to know anything else about these biscuits? I don’t think so. Basically they are all of your biscuit dreams in one easy recipe.

Don’t wake me up. I’ll be eating biscuits.

Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup sharp white cheddar cheese, shredded
- 1 cup bacon, cooked and diced
- 1/3 cup unsalted butter, room temperature
- 1 1/2 cups heavy cream

Directions:
- Preheat oven to 450 degrees. Line a baking sheet with parchment paper or a silicone mat and set aside.
- In a large mixing bowl, whisk together flour, baking powder, and salt. Stir in cheese and bacon.
- Using your hands, cut in the butter until only a few pea-sized pieces remain. Pour in heavy cream, and mix together the batter with a rubber spatula until all ingredients are fully incorporated.
- Using a 1/4-cup scoop, drop dough onto the baking sheet and slightly reshape and flatten each scoop to be more like discs.
- Bake for 15 minutes, until biscuits are golden brown. Place on a wire rack to cool slightly, then serve warm and enjoy.
White Cheddar Bacon Biscuits

31. August 2014 by Elisabeth
Categories: Bread | Tags: , , , | 6 comments

Roasted Peach and Raspberry Coffee Cake

Roasted Peach and Raspberry Coffee Cake     I try not the be too over-the-top here when I describe recipes and how much I like them. But summer is leaving us, and I got a craving for some peach coffee cake….and ended up making the best coffee cake you will ever eat.

Everything about it is A+. Times a million. The sweetness of the roasted peaches and raspberries pairs with the tanginess of the sour cream cake in wondrous fashion. The crumb on top is so delectable, and the toastiness of the almonds brings every bite together.

I feel like I’m in Ratatouille, waxing poetic about all the cheeses, but this coffee cake is just such a winner. And I know you’re saying “Elisabeth, peaches are almost out of season!” Have no fear, because you could use any combination of berries and this would still be stellar. Roasted Peach and Raspberry Coffee Cake Roasted Peach and Raspberry Coffee Cake

That’s enough of my raving, though. Here are some Guss Links to get you through the weekend. Woof!

This cacao avocado smoothie with raspberry jam looks out of this world. Y’all know I love my smoothies, and this one is definitely going in my arsenal.

Millet is a grain that I really enjoy, but typically only in savory forms. This sweet baked millet with berries might just change that. Wow.

Five words. Oatmeal chocolate chip breakfast cups. Half Baked Harvest routinely has amazing recipes, and this one is no exception. And the gif in this post is everything!

And to end with a bang, molten chocolate banana bread. The photos alone are absurdly delicious. All the yum. You must click.

Have the most wonderful weekend, y’all. And make some coffee cake!

Ingredients:
- 1 medium yellow peach, sliced
- 6 ounces raspberries
- 1 tablespoon coconut oil
- 1/2 cup dark brown sugar
- 2 teaspoons cinnamon
- 1 cup chopped almonds
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2/3 cup sour cream
- 1 egg
- 1 tablespoon vanilla extract

Directions:
- Preheat oven to 425 degrees. Line a small baking sheet with parchment paper and place peach slices and raspberries on top. Pour coconut oil over the fruit and stir to coat.
- Bake for 25-30 minutes, until the peach edges start to crisp and the raspberries slightly blacken and release juices. Remove from oven and let cool 15 minutes before proceeding. Lower oven temperature to 350 degrees and lightly grease a 9-inch springform pan.
- In a small mixing bowl, whisk together brown sugar, cinnamon, and the chopped almonds. Set aside.
- In a large mixing bowl, whisk together flour, granulated sugar, and salt. Cut in butter with your hands, until only pea-sized pieces remain. Take one cup of the mixture and mix it into the brown sugar almond mixture. Set aside.
- In the large bowl, stir in baking soda, baking powder, sour cream, the egg, and vanilla extract with a rubber spatula. Mixture will be very thick, and will take several minutes to mix thoroughly until smooth.
- Spread 2/3 of the batter on the bottom of the springform pan. Flip the fruit and their juices onto the batter and spread evenly. Spread remaining batter over top the fruit. It will not cover everything. Pour crumble mixture on top and lightly shake pan to spread the crumble.
- Bake for 50-55 minutes, until a tester comes out clean. Remove from the oven and place on a wire rack, with the outside of the springform removed. Let cool completely, before serving and enjoying.

Roasted Peach and Raspberry Coffee Cake

22. August 2014 by Elisabeth
Categories: Desserts | Tags: , | 2 comments

No-Knead Hatch Chile Bread

No-Knead Hatch Chile BreadWe were standing in our kitchen a few days ago, slathering avocado on top of this bread and scarfing down slice after slice, and it reminded me so much of our recent vacation.

California treated us well, especially when we loaded my purse with bread, avocados, hummus, and grapes, and then proceeded to find that perfect shady spot in a park to picnic and then nap. Vacations are wonderful like that.

And then there was our great search for the best cold pressed juices in San Francisco. Tough life. Happy Moose Juice had the cutest packaging, but I think Pressed Juicery won us over with their chocolate almond milk. And their location in Palo Alto had a healthy soft serve bar that was out of this world. Move to Austin, Pressed? Please?

We also stocked up on lots of snacks to get us through our adventure-filled days, so some variety of nuts and fresh produce and energy bars were always in my purse at the ready. We basically went on a tour of all the grocery stores in the Bay Area. It was fun, but it did make us miss our Whole Foods and the tacos that are a staple of our diet.

No-Knead Hatch Chile Bread No-Knead Hatch Chile BreadIn terms of macarons, we ate a lot. I’m talking all the flavors. Cherry bourbon! Peanut butter and jelly! And then the Miette macarons were stellar, of course. There was also a bag of local granola I bought to bring back to Austin that was somehow eaten two days before we left. Weird how that happened…

But then we came back to Texas, the heat hitting us hard, and we had to settle back in to our little corner of the world with the basset. And I made this bread with lots of hatch chile spice to help us acclimate. And everything felt right.

California was good to us for a week, but Texas is good to us forever.

(Bread notes: The amount of water you need depends on how hot your kitchen is when you’re making the dough. I needed two cups, but most of you with cooler kitchens could probably go with one and half cups. You’ll know. Use most, but not all, of the seeds from the 2-3 chiles you chopped, unless you want things extra spicy.)

Ingredients:
- 3 cups bread flour
- 2 teaspoons salt
- 1/2 teaspoon yeast
- 1 cup hatch chiles, chopped with seeds
- 1 1/2 – 2 cups water

Directions:
- In a mixing bowl, combine bread flour, salt, and yeast. Stir in hatch chiles with a rubber spatula, then add water, until no flour remains and the dough is wet and sticky.
- Place dough in a large bowl and cover with plastic wrap. Let it rise in a warm, draft-free place for 12-14 hours. The dough should have expanded and become even more sticky.
- Preheat oven to 475 degrees and place Dutch oven, with the lid, inside.
- Place dough onto a heavily floured work surface and shape it into a loaf. Cover with plastic wrap and let rise until it has spread out and risen, about 30 minutes.
- Remove Dutch oven from the oven and carefully flip dough into it. Shake the Dutch oven slightly to spread the dough if it doesn’t flip properly.
- Bake for 30 minutes with the lid, then remove lid and bake for 15 more minutes. The bread should be golden brown when removed from the oven and sound hollow when tapped. Place bread on a wire rack to cool completely before serving and enjoying.
No-Knead Hatch Chile Bread

15. August 2014 by Elisabeth
Categories: Bread | Tags: , , | 4 comments

Layered Chocolate Peanut Butter Pie

Layered Chocolate Peanut Butter Pie with a Graham Cracker Pretzel CrustYou know those sacred family recipes that are required eating at every family gathering? The ones where you argue over which one is actually best? The ones that even the healthiest eater in the family will sneak a piece of?

That’s what this double-layered pie is all about.

In my family, we each have our favorite pies. For a long time, I took after my brother and was a devout French silk chocolate pie eater. But I eventually took to the peanut butter pie, trading in my chocolate tastes for a less decadent pie filling that satisfied all my peanut butter cravings.

But why not have both? The chocolate pie that has been made for several generations and the peanut butter pie that is a new, but beloved addition. Plus a graham cracker pretzel crust. Yeah, I’ll take a slice of that.

Layered Chocolate Peanut Butter Pie with a Graham Cracker Pretzel Crust Layered Chocolate Peanut Butter Pie with a Graham Cracker Pretzel CrustIf you want to make these individually (aka a mistake, but go ahead), just double the respective filling recipe that you’d like. Otherwise, enjoy the best of both worlds. It is truly marvelous and everything chocolate and peanut butter lovers could ever hope for. Who needs summer fruit pies when you have this?

PS we went to San Francisco for a vacation last week! That’s why I was MIA on here, but we are back in business now. I’ll tell you about the trip soon. Spoiler alert: we ate a lot of really good food. Until then, happy pie making.

Crust Ingredients:
- 1/2 cup unsalted butter, melted
- 9 graham crackers
- heaping cup of pretzel sticks

French Silk Pie Ingredients:
- 2 ounces unsweetened baking chocolate
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs

Peanut Butter Pie Ingredients:
- 1 cup creamy peanut butter
- 4 ounces light cream cheese, room temperature
- 1 teaspoon vanilla
- 1- 1 ½ cups powdered sugar
- 2 cups whipped cream

Directions:
- For the crust, preheat oven to 350 degrees. Place graham crackers and pretzel sticks in a food processor and process into a fine crumb. With the processor on low, pour in the melted butter. Press mixture into a 9-inch pie plate, covering the sides.
- Bake for 12-15 minutes until it is no longer soft to the touch and the edges begin to brown. Remove from oven and let cool COMPLETELY before making the pie fillings.
- For the chocolate filling, melt baking chocolate in a microwave and let cool completely before proceeding. In the bowl of an electric stand mixer, beat butter and granulated sugar until light and fluffy, about 2-3 minutes. Add vanilla and beat until combined.
- Scrape down the sides of the bowl, and on medium speed, add eggs one at a time. Beat for 2 minutes after each egg is added. Slowly pour in the cooled chocolate and beat until combined.
- Place filling in the pie plate and spread evenly. Place in fridge to chill.
- For the peanut butter filling, in the bowl of an electric stand mixer, beat peanut butter and cream cheese until combined. Add in vanilla and beat until incorporated. With the mixer on low, add powdered sugar in 1/2 cup increments to taste.
- Fold in whipped cream with a spatula and spread peanut butter filling on top of the chocolate layer. Refrigerate for at least 4 hours before serving. Enjoy.
Layered Chocolate Peanut Butter Pie with a Graham Cracker Pretzel Crust

11. August 2014 by Elisabeth
Categories: Desserts | Tags: , , | Leave a comment

Raw Chai Parfaits [Vegan & Gluten-free]

Raw Chai Parfaits [Vegan/Gluten-free]There is no other way to start this post than to tell y’all how good and filling and delicious these little parfaits are. I should probably also tell you that they only take 15 minutes to put together and they’re healthy.

Are you running to your cabinets to find your parfait jars yet?

You should be. This was my first time venturing into the raw dessert territory, but it certainly won’t be my last.

Mainly inspired by Oh, Ladycakes and Lawrence’s requests for desserts with whipped cream, these turned into such a luscious, cold dessert and we loved every spicy and sweet second of it.

Raw Chai Parfaits [Vegan/Gluten-free] 2014-07-25_RawChaiParfaits3020And they keep so well in the fridge — get better, even!! — that we were able to save some for our visiting gluten-free friend. Sharing is caring and caring is making desserts everyone can enjoy.

The only thing that could give you a slight hiccup in this recipe is the coconut milk. Despite your best efforts, sometimes the fat doesn’t fully separate and won’t be chunky enough to form stiff cream.

If you get a dud of a can, don’t worry. Continue on with the recipe. Just know that instead of whipped cream it becomes more of a whipped sauce. It still tastes delicious. You can also use standard heavy whipping cream if that’s your preference.

Basically just get ready for some super cute jars filled with all the most wonderful things. You’ve found your parfait jars by now, right?

Ingredients:
- 1/2 cup walnuts
- 1/2 cup almonds
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 3/4 teaspoon ground ginger
- 12 Medjool dates, pitted
- 2 tablespoons unsweetened vanilla almond milk
- 2 cans coconut milk, full fat, refrigerated overnight
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cinnamon
- Blueberries

Directions:
- Place walnuts, almonds, nutmeg, cardamom, and ground ginger in a food processor fitted with an s-blade. Grind until the nuts turn into a mostly fine meal. Add the dates and blend until the mixture becomes sticky and crumbs develop.
- Add the almond milk and blend until a dough forms and becomes even more sticky. Place dough in the fridge until ready to layer.
- To make the coconut whipped cream, scoop out the top fat from the can and place it in the bowl of an electric stand mixer fitted with the whisk attachment. Discard the coconut water.
- Blend for about 25 seconds to get any chunks liquefied, then add powdered sugar and increase speed to high and whisk for 1-2 minutes until thick. Add in vanilla and cinnamon and blend until just incorporated.
- To make the parfaits, use six 7-ounce ramekins. Use half of the dough to form the bottom layers, followed by half of the whipped cream, and a layer of blueberries. Repeat.
- Serve immediately and enjoy or place in the fridge to chill until serving.
Raw Chai Parfaits [Vegan/Gluten-free]

26. July 2014 by Elisabeth
Categories: Desserts, Gluten-free | Tags: , , | 2 comments

Dark Chocolate Chili Banana Bread Muffins [Vegan/GF]

Dark Chocolate Chili Banana Bread Muffins [Vegan/Gluten-free]“Desserts” is “stressed” spelled backwards.

Think about that for a second. And then think about how great you feel after you take your first bite of a particularly delicious or decadent treat. You feel great. And you feel even better if you made that treat yourself. What you don’t feel is stress.

Enter these ridiculous dark chocolate chili banana bread muffins. The banana bread recipe to end all banana bread recipes. I don’t even like banana bread but I like these muffins. Correction…I love them.

The stress I had about a very busy upcoming week melted away as I started to make these beautiful, stud(ly) muffins. And did I mention they are healthier than your average muffin? All the excitement!

Dark Chocolate Chili Banana Bread Muffins [Vegan/Gluten-free]The chili powder sneaks up on you to give a taste that is unrivaled. Plus it pairs incredibly with the dark chocolate chunks hiding in the muffins, and just leaves you wanting to gobble down more muffins. Is it Thanksgiving? Because I’ve basically become a turkey.

Almond flour and buckwheat take the reins to make these gluten-free, but they most certainly do not taste “gluten-free.” However, if you don’t want these GF, sub in about 1 ½ cups all-purpose flour for the buckwheat and almond flour, and take out the xantham gum. You can also sub in two regular eggs for the flaxseed eggs.

Dark Chocolate Chili Banana Bread Muffins [Vegan/Gluten-free]We normally give away baked goods to friends and coworkers, but these are nestled safely in our fridge because they are just too good and we want to eat them all. Pro tip, especially if it is 90+ degrees wherever you live, these are amazing cold.

But really, they’re amazing in all forms, and if you’re feeling stressed about something, take some time out of your day to bake and indulge and feel better. Forget stress. Remember desserts.

Ingredients:
- 1/4 cup margarine
- 2 tablespoons flaxseed meal, 6 tablespoons water
- 1 cup almond flour (raw, not blanched)
- 1 cup buckwheat flour
- 3/4 cup dark brown sugar
- 1/2 teaspoon xantham gum
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon chili powder
- 3 tablespoons coconut oil, melted
- 3 large extra-ripe bananas
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chunks (vegan, if you prefer)

Directions:
- Preheat oven to 350 degrees and line a muffin tin with 10 liners. Fill remaining two muffin slots halfway with water.
- Melt margarine in a large, microwave-safe bowl and set aside. Combine flaxseed meal and water in a small bowl and set aside for at least 5 minutes.
- Place almond flour, buckwheat flour, brown sugar, xantham gum, baking soda, baking powder, salt, and chili powder in a medium bowl. Whisk and set aside.
- Add coconut oil and bananas to the margarine and mash/stir thoroughly until only a few small pieces of bananas remain. Add vanilla and flax eggs and stir until combined.
- Fold flour mixture into the banana mixture until just combined. Fold in chocolate chunks.
- Bake for 17-20 minutes, until a tester comes out clean. Remove from oven and let rest for 2 minutes before removing muffins to a wire rack to cool completely. Serve and enjoy.
Dark Chocolate Chili Banana Bread Muffins [Vegan/Gluten-free]

21. July 2014 by Elisabeth
Categories: Bread, Desserts, Gluten-free | Tags: , | Leave a comment

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