Flourless Oatmeal Muffin Goodness

Oatmeal Goodness1. These started as cookies.
2. I don’t own cookie sheets, only baking stones.
3. My dislike for baking = fail
4. Try again = WIN

INGREDIENTS

1/2c unsalted butter, softened OR sub in coconut oil
1c PB2
1/2c water
1/2c sugar
1/2c brown sugar
1 ripe banana
2 eggs
1t vanilla
3c old fashioned oats, gluten-free
1-1/2t baking soda
1/2c almond meal
1/2c unsweetened coconut
1/2c cacao nips (super food)
1/2c chocolate chips
– OR just use 1c chocolate chips
ADD-INS
1/2c dried cranberries (optional)
1/2c chopped walnuts (optional)
1/2c shredded carrot (optional…then you’d need to add allspice, nutmeg, coriander…YUM)

PREP

1. Preheat oven to 350.
2. Mix butter, PB2, water, sugar, brown sugar, and banana till smooth. Add eggs and vanilla. Mix.
3. Add your oats, baking soda, almond meal, and coconut flakes. Mix till everything is moist. Do not over mix.
4. Hand mix in your chocolate/berries/etc.
5. If using cookie tins, rock on. Otherwise, grab your muffin tin (mini or small) and coat with coconut oil. Add a small spoonful of batter for each muffin.
6. Bake at 350 degrees for 20-25 min depending on the size of your muffin. If doing cookies, 10-15 min will do!

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No Bake Energy Bites | SUPER Food

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I LOVE “window shopping” at the local health food store. I ran across cacao and knew exactly what to make with it!

INGREDIENTS

1c GF oats (dry)
1/2c flax meal/ground flax seed
4T PB2
2T water
1/3c organic honey
1/4c cacao chips
1/4c organic unsweetened coconut flakes
.07oz instant coffee (prepackaged. I travel w/these too)
1t vanilla

PREP

Using hand mixer or stand mixer, thoroughly mix. Mold into balls. Refrigerate. Enjoy.

– I have seen SEVERAL variations of this recipe. Instead of the cacao and coconut, use 1/2c of cranberries, raisins, white or chocolate chips, almonds, peanuts, trail mix, pumpkin and sunflower seeds. The key is a 1/2 cup of something. Only thing I want sweet in the morning is my latte, the cacao and unsweetened coconut with PB2, instead of something like Jiffy, toned the honey down. If you have an allergy to peanut butter, use a 1/2c of sun butter. If you don’t care for vanilla, leave it out. Easy!

If you have another variation, I’d love to hear it!

Death by Chocolate Brownies

Chocolate Brownie with Dulce de Leche Ice Cream and chocolate sauce

Chocolate Brownie with Dulce de Leche Ice Cream and chocolate sauce

As a Chef and instructor I am always asked which is my favorite dessert. I am not sure what people expect me to answer because it never occurred to me to ask till now that I am typing . I think they would like me to tell them about an elaborate dessert, and find themselves disappointed to find out that when I think of making a dessert for myself, I think of a nice piece of warm brownie with ice cream on top. But it has to be the perfect brownie because it can’t be too sweet or you won’t be able to eat past your third bite. In my opinion, this is the perfect brownie. Chocolaty, moist, and not too sweet…so I can add ice cream and chocolate sauce as on the one in the picture.  If this is the type of brownie you crave, then you’ll enjoy this recipe.

INGREDIENTS

Flavor less oil or Easy Bake Spray
51/2 oz   Unsweetened chocolate, coarsely chopped (or unsweetened chocolate chips)
5 oz semisweet chocolate chips
5 oz   Unsalted Butter, cut into 1 inch slices
2/3 Cup Unbleached all-purpose flour
1/2 teaspoon Salt (kosher would be nice)
3 Extra large eggs at room temperature
1 teaspoon Vanilla extract
1 1/3 Cup or 10 oz granulated cane sugar
1/3 Cup Walnuts halves, roasted and roughly chopped (optional)

PREP

Preheat oven to 350, roast the walnuts for about 10 minutes, remove from oven and bring down the temperature to 325 (300 if using convection fan).

Line the bottom of a 8 inch square baking pan with parchment paper and liberally coat the paper and the pan sides with the flavorless oil or baking spray.

Put half of the chocolate and the butter in a medium stainless-steel bowl and set over a simmering water. Stir to melt all the chocolate and butter fully, combine well to make a smooth mixture. Remove the bowl from the pot and set a side.

In another bowl combine the eggs with the vanilla and whisk by hand or with a kitchen aid mixer until blended.  Whisk in the sugar.  Mix well. Whisk in the chocolate into the egg mixture, make sure the chocolate has cooled down.  Add the flour and reminder of the chopped chocolate and chocolate chips, if adding  walnuts add them at this point too, mix well with rubber spatula.

Pour the batter into the prepared pan, spread it evenly. Bake on the middle of the shelf of the oven for about 40 minutes, insert a thooth pick and some batter should be clinging to it. Let it cool outside of the oven, sarve as warm as you want or wrap well and refrigerate. Run the back of a knife around the edges to loosen up, turn them over, and cut the deserie size, don’t forget to remove the paper if used.  Can be store in airtight container in the fridge for 3 wks. Enjoy