These cookies are full of chocolatey goodness and no dairy, gluten, or added sugar (aside from the chocolate chips).
1 banana, mashed
3 Tbsp of water
1/2 cup quinoa flakes
1/4 cup coconut flour
1/4 cup almond flour
1/4 cup hemp seeds
1/4 cup cocoa powder
3 Tbsps almond butter
1 tsp ground cinnamon
1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 tsp sea salt
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Mash the banana in a medium sized mixing bowl with the water and add all of the other ingredients. Mix together until evenly combined. Roll into 2 inch balls and place on a parchment lined baking sheet. Lightly press cookies to flatten on the cookie sheet. Bake for 15 minutes.
Despite the fact that I spend a lot of time at Whole Foods because I sell products to them, I still get very excited to visit their stores and wander the aisles. This is especially the case on a Saturday when I’m not in NYC and the aisles are twice as wide and demos are happening at every turn. I was visiting a newly opened store in Alpharetta, GA last weekend with my friend Karen and we tasted the most amazing rice pudding. I am not even a rice pudding person but this one really won me over. It’s rich and creamy AND gluten and dairy free! I am sharing the original recipe here but I swapped out the sugar for maple syrup and only used half the amount which was still sweet enough for me. There are endless flavor combinations with other fruits, nuts, and seeds – let me know what you come up with! Ingredients: 4 Tbsp shredded coconut 1/2 cup Arborio rice 2 cups water 1 (13.5oz) can of coconut milk (I used the light kind) 1/2 cup sugar (I used 3 Tbsp maple syrup) 1/4 tsp sea salt Zest of 1/2 lime (plus a bit extra for garnishing) 1 ripe mango, diced 2 Tbsp pistachios, chopped Toast the shredded coconut in a dry pan over medium heat until it turns golden brown (2-3 minutes) and set aside. In a pot combine the rice, coconut milk, water, sugar, and salt and bring to a boil. Then lower the heat and simmer stirring occasionally for 35-40 minutes. The rice is ready when it becomes soft and reaches a thick and creamy pudding-like consistency. Remove from heat, add the toasted coconut and lime zest. Garnish with the mango, pistachios, and extra lime zest to serve. Serves 4. Enjoy! xo
I am REALLY excited about this recipe. I have a major sweet tooth and I’ve been doing lots of browsing online to find something that would give me my fix. I was inspired to try a recipe from @talesofakitchen. The recipe is so simple and I made a few modifications that turned out deliciously well! I still can’t believe that there is no dairy or egg in this recipe – banana is a great binder. Who knew!? I love a salty/sweet combo so I omitted the sweetener and added sea salt, vanilla, almond extract and hemp seeds. I also added some almond butter for extra richness. The result is a saltier, richer, moister cookie with only the subtlest hint of banana. The chocolate chips add just a touch of sweetness.
A few notes: I’d never used quinoa flakes before and you can find them in the cereal aisle among the oats and porridge (at least that’s where my Whole Foods Market kept it). The sweetness from the chocolate chips was enough for me but if you like it sweeter feel free to add something. The original recipe can be found here.
Makes 15 cookies
1 ripe banana, smashed
1 cup quinoa flakes
1/3 cup ground almond
1/3 cup ground flax seed
1/3 cup hemp seed hearts
3 Tbsp almond butter
1/3 cup dark chocolate chips (more or less depending on your preferred batter/chips ratio)
1 tsp cinnamon
1/2 tsp vanilla
1/2 tsp almond extract
1/2 tsp sea salt
Preheat oven to 350F. Mix everything together in a bowl and roll into 1-2 inch balls. Place on a parchment lined baking sheet and press each ball to flatten slightly. Bake for 15 minutes in a 350F oven. These do not rise so you don’t have to worry about them melting into each other on the baking sheet.
I have been trying to eat gluten-free for over a year now and I still regard most gluten-free recipes with skepticism but I have to say these are pretty good. Coconut flour has a distinct flavor and texture that I really love. This recipe is easy to make and doesn’t require too many ingredients. Texture is important in brownies and I would describe these as somewhere between fudge and cake-like but closer to the cake side. There is a healthy amount of butter – I haven’t gotten savvy enough to figure out the best substitutes when baking but I will keep you posted on updated versions.
1/2 Cup coconut flour
1/2 Cup cocoa powder
1/2 Cup butter, melted
3 eggs, beaten
1/4 Cup maple syrup (or more if you like sweeter brownies)
1 Tsp vanilla extract
Pinch of sea salt plus more for sprinkling on top of the baked brownies
Optional: pinch of cayenne pepper if you like a touch of heat
Preheat oven to 300F and grease a 9X9 baking dish. Mix all of the ingredients together and pour into the baking dish. Bake for 30 minutes until a toothpick comes out clean. Allow them to cool before cutting.
Happy Valentine’s Day! Sending out lot’s of love to you all. These are inspired by my mom – the marzipan dates are a Swiss tradition at our house. These are so decadent and super easy to make. No baking required.
Make a cut thru one side of the date to remove the pit then add a piece of marzipan which has been rolled into a log shape to fit into the cut section of the date. Finally add the walnut half on top and press into the marzipan lightly. Voila!
Cashew nut butter and Coconut dates:
Cashew nut butter (best when chilled)
Make a cut thru one side of the date to remove the pit then add a small spoon full of cashew nut butter (refrigerated cashew nut butter works best – if your nut butter is runny refrigerate dates after filling to let them set). Finally dip the dates (cashew butter side down) into coconut flakes. And there you have it!
You can play around with different combos of nut butters and ingredients – let me know what you come up with!