Double Chocolate Chip Cookies.

If you’re like most women, you’re totally smitten with chocolate. People have been obsessing over this comfort food for thousands of years (the Mayans considered cocoa a cure-all and the Aztecs used it as money). And all that obsessing has yielded some pretty surprising studies—and findings.

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These cookies with crunch edges and a soft, chewy center will immediately put you in antioxidant overdrive .

Good news: the recipe is dairy free, gluten-free, healthy and vegan.

Double Chocolate Chip Cookies.

Ingredients:

1 cup coconut oil

1 cup coconut sugar

1/3 cup unsweetened applesauce

1/2 cup cocoa powder

1 tsp sea salt

2tbs pure vanilla extract

1 1/2 cup brown rice flour

1/4 cup flax meal

1tsp baking soda

1,5 tsp xantham gum

1 cup vegan chocolate chips

1. Preheat the oven to 325F. Line 2 baking sheets with parchment paper.

2 . In a medium bowl, mix together the oil, coconut sugar, applesauce, cocoa powder, salt and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda and xanthan gum. Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

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3. Scoop the dough onto the prepared baking sheet, spacing the portion 1 inch apart. Gently press each with the hell of your hand to help them spread. Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes.

The finished cookies will be crisp on the ages and soft in the center.

4. Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering. Store the cookies in an airtight container at room temperature for up to 3 days.

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The recipe is from the book “BabycakesBy Erin McKenna.

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Apple Pie.

I was waiting for this moment the whole summer: to make an apple pie. Apple season started early this year, but I didn’t crave for apple pie until last week. It happened one afternoon, it was chilly outside and I just wanted to have a bite of warm cinnamon apple pie. I didn’t want to make the regular apple pie, it should have been healthy version of my favorite fall dessert.

So I took all the ingredients out and found out that we have only 2 apples left. I didn’t want to wait till the next day, to go and get more apples, so I used some pears in my pie too, and it worked great, and helped me not to use sugar in the filling at all.

The crust turned out really good, and you couldn’t say it was made of oat and coconut flour and coconut butter.

It tasted like the regular apple pie, but I knew, it was made the healthy way, and to my surprise it was finished in 1 hour. Looks like I am not the only fan of apple pies here.

The recipe is gluten free. I used eggs for the crust but feel free to use the egg replacement to make the recipe completely vegan.

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Healthy Apple Pie ( Gluten Free).

Ingredients:

1 cup oat flour

1/2 cup coconut flour

2 tsp. baking powder

3 tbsp. coconut sugar

pinch of sea salt

2 eggs

1/2 cup coconut butter.

Filling:

2 sliced apples

2 sliced pears

1/2 cup water

1 tsp arrowroot powder

1tsp cinnamon

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1.Combine the first 6 ingredients in a food processor. It will be pretty dry.  Then start to add coconut butter until the mixture forms into a dough.  Roll out the dough and place it in pie pan.

2. For the filling combine all the ingredients and simmer it on the pan on the low heat, stirring every once in a while. It should be ready in 10 minutes.

3. Preheat oven to 170C [340F]. Fill  the crust with apple mixture – making sure to spread fruit evenly and fill any gaps.

4. Bake for 50-60 minutes on a middle rack until golden and bubbly.

5. Let it cool for 10-15 minutes. Enjoy!!!!

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Dried Fruit and Nut Bars.

There is so many advertisement about different energy, granola, snack bars now. A lot of companies assure you about their natural ingredients, health benefits and great taste.

Some of them really taste good, but what the companies hide behind the labels? We don’t know. We can not be sure about any food that we didn’t make. The best choice is to make your own bars. It is really easy and the result is definitely better than the bars from the grocery store.

This recipe I found at the book “The Eat-Clean Diet. Vegetarian Cookbook” by Tosca Reno. The bars are easy to make and they taste much better than the store ones.

Dried and Nut Bars.

This recipe is very flexible, as long as you keep proportions the same. Feel free to make it your own by changing up the dried fruits and nuts to suit your taste.

I used dried turkish apricots this time. Remember: when you buy dried apricots, they should be dark brown color. Bright orange color is the sign of added colors, sugar and chemicals to them.

Ingredients:

1/2 cup whole oat flour ( I used gluten-free oat flour)

2 tbsp oat bran ( I used gluten-free oat bran)

2 tbsp coconut sugar or any other sugar

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cinnamon

1/4 tsp sea salt

2 tbsp flaxseed

1/4 cup hemp seeds

1,5 cup combination almond, walnuts, and pecans, coarsely chopped

1/2 cup dried apricots, coarsely chopped

1/2 cup dried cherries

and any other dried fruit

1 whole egg+ 2 egg whites ( You can also use egg substitute)

1/2 tsp vanilla extract

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Preheat the oven to 325F. Line the square or rectangle pan with parchment paper, allowing a little extra to hang out the two opposite sides.

In a large bowl, whisk together flour, oat bran, coconut sugar, baking soda, baking powder, cinnamon and salt. Stir in flaxseed, hemp seeds, almonds, walnuts, pecans and dried fuit, and mix well.

In a separate bowl, beat whole egg, egg whites and vanilla extract until thick and foamy. Add to fruit and nut mixture and mix thoroughly.

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Scrape into prepared pan, pressing mixture into edges. Bake on center rack of oven for about 30 minutes. Remove and let cool slightly. Lift bars out of pan by holding onto edges of parchment paper. Let finish cooling on a wire rack. Use a sharp knife to cut into bars.

These bars are really one of the favorites at our house, and I am trying to make them every week. No more store bought for us!!!!

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