Cocoa-nana Cream Cheese Swirl Muffins (gf)

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I just created these as a handy snack for those of us trying to really keep processed sugar out of our diets. They turned out really well. I wrap them individually and freeze – just grab and go. Enjoy. (if not freezing, keep in fridge).

Cocoa-nana Cream Cheese Swirl Muffins

makes 12 regular sized muffins

Ingredients:

3 medium sized ripe bananas

1/3 cup coconut oil or butter, melted and cooled

1/4 cup real maple syrup

2 large eggs

1/2 tsp vanilla

1 cup finely ground almonds (or almond meal or flour)

1/2 cup all-purpose gluten-free flour (I use PC )

1/3 cup dutch-process cocoa powder

1 tsp baking powder

1/4 tsp salt

1/2 cup dark chocolate chips (optional)

Cream Cheese Swirl Mixture:

4 oz cream cheese, softened (1/2 of a regular sized block)

1 tbsp maple syrup

1/2 tsp vanilla

Directions:

Preheat oven to 350F.  Line a 12 cup muffin pan with muffin liners. Set aside.

In food processor pulse bananas until pureed.  Add coconut oil or butter, maple syrup, eggs and vanilla. Blend well.

In separate bowl, mix ground almonds, cocoa, flour,  baking powder and salt and when combined, add wet ingredient to this dry mixture and combine until well incorporated.  Fold in chocolate chips, if using.

Cream Cheese Mixture: Mix up cream cheese, maple syrup and vanilla.

In each muffin cup, place a heaping tablespoon of chocolate batter.  Using a small scoop or teaspoon, place about about a tbsp of cream cheese mixtue on top of chocolate batter.  Then place another blob of chocolate batter on top of the cream cheese and use a little spatula to spread over cream cheese mixture. (see photos for more insight).

Place into oven and bake for 25-30 minutes. Cool. Serve.  Will keep for 3-4 days, covered in fridge. Wrapped individually in plastic wrap and frozen, will keep for 2 weeks.

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Banana-Beet Chocolate Cake (GF)

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rich and delish

 

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just so you see how everything isn’t perfect! Still tastes good.

I found this recipe, modified it to suit my baking tastes, and boy is it good! Deliciously moist for a gluten-free product and keeps that way for days (covered).  I made mine in a non-stick bundt pan which gives it a nice appearance, and, as with all the recipes here — if it’s not a ‘keeper’, I don’t blog it.  Easy, easy, easy.  You can eat this as is – plain, and it’s great, but dress it up for any occasion and there will be no complaints from anyone– gluten-free or not.  Just make it.  I think you’ll actually be healthier after you eat this, too. 😉

Banana-Beet Chocolate Cake

adapted from a recipe from www.greenkitchenstories.com

Serves 8

Ingredients:

1 ripe banana, grated

1 medium cooked beet, grated (if you don’t have a beet, use 2 bananas instead of one)

1/3 cup coconut oil, melted (or butter)

1/2 cup (real) maple syrup

2 eggs

1/2 tsp vanilla

2 cups almond flour

1/3 cup cocoa powder

1 tsp baking powder

1/4 tsp. sea salt

Directions:

Preheat oven to 350 F.  Grease a bundt pan or 8 x 8 inch baking pan. (I used non-stick as well). Dust pan with a bit of cocoa to prevent sticking.

Mix together in a medium sized bowl – banana, beet, coconut oil, maple syrup, eggs and vanilla. Blend well.  In separate bowl, mix almond flour, cocoa, baking powder and salt and when combined, add to wet ingredient and mix until well incorporated.

Pour batter into greased bundt pan or an 8 x 8 inch baking pan.  Bake for 45 minutes or until tester comes out fairly clean. Remove from oven, let cool and then loosen cake and pop out onto a cake platter or plate. Cool. Serve plain or with whip cream, yogurt, chocolate sauce, berries – get creative and enjoy.  Keeps for several days, covered.  (but won’t last that long).   Cheers! Enjoy.

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easy ingredients

mix together grated beet, banana, egg, oil, vanilla and syrup

mix together grated beet, banana, egg, oil, vanilla and syrup

baked in bundt pan, tastes great plain

baked in bundt pan, tastes great plain

it's this good.

it’s this good.

everybody enjoys this cake

everybody enjoys this cake

 

 

 

The Best Chocolate Brownies

Gooey Chocolate Brownies with Ice Cream, chocolate sauce and pecans

Gooey Chocolate Brownies with Ice Cream, chocolate sauce and pecans

Chocolate Pecan Brownies - great on their own too

Chocolate Pecan Brownies – great on their own too

I think one of the first recipes anyone makes when they’re young is brownies.  There are a million different recipes and variations.  This one I refer to as ‘the best’ because it’s dense, chewy and rich– with intense chocolate flavour.  The technique is a little more complex than a basic brownie, but not difficult and the result is worth it.  Eaten alone these are extremely delicious, but assembled on a large plate with some ice cream and a chocolate drizzle kicks it up a level and can easily be served as an elegant dessert.  The recipe calls for “UNSWEETENED” chocolate – usually in a blue box – so don’t mistake it for bittersweet or semi-sweet.  Try it out – this recipe is a keeper. Continue reading