Holidays « feedyourroots

Holidays

Quinoa Chocolate Chip Cookies

Wednesday, December 21st, 2011

It’s that time of year! Baking time! No matter what holiday you’re celebrating this holiday season, I think we can all agree that we’re spending more time this month compared to other months baking sweets or eating someone else’s baked sweets. What a fun time of year!

Indulging during the holiday season is all fine and dandy, but if I’m going to be eating more sweets than usual, they at least have to be made with real ingredients like whole grains and natural sweeteners. Oh who am I kidding – that’s my rule of thumb year round.

Baking with ingredients that aren’t white flour and sugar took a little while for me to figure out. Let’s just say there were some issues with texture and consistency. It wasn’t pretty. But that was a few years ago. I’ve grown since then.

So why the change? Why was it important for me to upgrade the quality of my ingredients?

White flour is pretty much a big loser when it comes to nutrition and flavor. Sure, it’s great at holding stuff together and getting that texture just right, but that’s about it. The same goes for white sugar – it’s a shock of sweetness to your taste buds that doesn’t last long and only leaves you wanting more, and more, and more. The taste of honey or maple syrup – now that’s real flavor.

Here are some gluten free baking ingredients that I’m crushing on right now in a big way.

Quinoa Flour

Why I love it – it’s loaded with protein (all 9 of the essential amino acids), zinc, iron, calcium and other wonderful essential nutrients, is easy to digest, and gives a subtle and delicious sweet and nutty flavor to foods.

Tapioca Flour

Why I love it – It’s a starchy white flour with a sweet flavor. It helps baked goods have a good texture and consistency because it can be used to thicken batters and soups.

Sucanat

Why I love it – It is whole cane sugar. It’s minimally processed – the natural molasses is still intact, giving sucanat a deep brown color and natural molasses flavor. Why the weird name? Sucanat stands for Sugar Cane Natural.

Raw Honey

Why I love it – Great flavor and it’s sticky which is great for holding the batter together. The real stuff, not the highly processed runny honey that comes in the bear-shaped jar, is full of enzymes that aid in digestion, amino acids, vitamins and minerals.

Coconut Oil

Why I love it – It can withstand the heat of cooking, unlike most oils. An oil’s smoke point is the temperature that decomposition and oxidative damage begin. Refined oils have higher smoke points than their unrefined counterparts, but they’re also refined and highly processed, making them a poor choice anyway. Yes, coconut oil is made up of mostly saturated fat, but not all saturated fats are created equal. The fatty acids in coconut oil are mostly medium-chain triglycerides (MCTs), not long-chain triglycerides found in other fats and oils. Research suggests that MCTs improve the ratio of good cholesterol to bad cholesterol so it’s actually health promoting. Coconut oil is also known for its hair and skin benefits. I love it for its sweet and delicious flavor.

Happy baking and happy holidays!

This chocolate chip cookie has great texture and a very subtle sweetness. I love the addition of quinoa flakes for a soft crunch!

Ingredients: (makes 2 dozen)

¾ cup quinoa flakes (I used Ancient Harvest Quinoa Flakes)

½ cup quinoa flour

½ cup tapioca flour

½ to ¾ cup sucanat

1 ½ teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon sea salt

2 teaspoons cinnamon

2 eggs

2/3 cup coconut oil

1 tablespoon vanilla extract

3 ounces high quality dark chocolate (I am currently loving Scharffen Berger 82% Cacao), chopped – size of chocolate chunks is up to you

Directions:

Preheat oven to 350 degrees

Grease cookie sheets

Combine all ingredients except chocolate in medium-sized mixing bowl

Use electric hand mixer to blend ingredients thoroughly

Add chocolate and use spoon to evenly distribute chocolate throughout batter

Use spoons to place dough balls on prepared baking sheet. Cookies will expand a little bit in the oven so allocate space on the baking sheet accordingly.

Bake until cookies are firm – about 20 to 25 minutes.

Posted in Baking, Digestion, Entertaining, Holidays, Quick & Easy, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | 2 Comments »

Thanksgiving 2011 Recap

Tuesday, November 29th, 2011

Most of the loved ones that I celebrated Thanksgiving with this year.

As far as non-Jewish holidays go, Thanksgiving is my absolute-favorite – Passover will always trump Thanksgiving in my book. What I love most about Thanksgiving is how pure of a holiday it is – it’s not about presents or “stuff”. It’s about family, good food and laughter. Thanksgiving is an annual reminder to reevaluate our priorities and to remember what’s really important – what we should be thankful for.

The last few years my family has asked everyone joining us at dinner to write a note about what they are thankful for and place it in a big woven basket before dinner begins. Between dinner and dessert the notes get passed around the table and read out loud. There are no names on the notes so no one knows who wrote what. It’s a sweet, but quick way to commemorate the holiday and I really enjoy hearing the kind words that my relatives share.

I hope you had a very happy Thanksgiving!

Here’s some of the delicious gluten free (except for the rosemary bread) and dairy free food that we enjoyed this Thanksgiving. I am so lucky for so many reasons including having a family that is incredibly supportive of my dietary limitations – although this meal hardly felt limiting to anyone.

Local turkey

Quinoa with herbs and pomegranates

Roasted veggies

Asparagus with mustard glaze

Whole wheat rosemary bread (recipe below)

Dutch Oven Bread

Ingredients:

6 cups whole wheat flour

1/2 teaspoon yeast (active dry)

3 teaspoon salt

3 cups warm water

3/4 – 1 cup honey

6 twigs package Rosemary, stems removed and leaves chopped

Directions:

Measure out yeast in a bowl and add warm water. Stir until yeast dissolves.

Add in flour, salt, honey and chopped Rosemary.

Stir ingredients until flour is all mixed in.

Let flour rise overnight.

Grease Dutch oven.

Preheat oven to 350 degrees with Dutch oven inside.

Put dough into Dutch oven and cook for 45 minutes. Take off lid and cook for 15 minutes.

To remove bread from Dutch oven, turn Dutch oven upside down.

Another shot of the bread because it was so delicious (so I heard).

Triple Chocolate Brownies (recipe by www.MyraKornfeld.com)

Triple Chocolate Brownies (recipe by www.MyraKornfeld.com)

Ingredients:

4 ounces semisweet chocolate, chopped

3 ounces unsweetened chocolate, chopped

1/4 cup cocoa powder

1 ¼ cups natural sugar – maple or succanat

1 cup silken tofu

1/2 cup coconut oil

2 teaspoons vanilla extract

3/4 cup sorghum flour

1/8 teaspoon cayenne pepper

1/2 teaspoon baking powder

1/2 teaspoon salt

Directions:

Line an 8×8 inch baking pan with parchment paper.

Melt the semisweet chocolate and unsweetened chocolate together over a double boiler. Stir continually to prevent burning or hardening – about 5 minutes. Mix in the cocoa powder and remove the double boiler from the heat.

Blend together the sugar, tofu and coconut oil in a blender or food processor until smooth. Transfer to medium bowl, stir in the chocolate, then the flour, cayenne, baking powder and salt.

Pour the batter into the baking pan, making sure it spreads evenly. Bake in a 350 degree oven for 50 to 60 minutes, until slightly puffed. You’ll know it’s done if a toothpick inserted at the center comes out with some crumbs.

Remove from the oven and let cool in the pan for 2 hours before cutting into squares and serving.

Banana bread

Banana Bread

Ingredients:

2 cups almond flour

3 very ripe bananas

2 eggs

1/4 teaspoon nutmeg

1 tablespoon cinnamon

1 tablespoon vanilla extract

1 teaspoon baking soda

1/2 cup raw honey

Directions:

Preheat oven to 350 degrees

Grease loaf pan

Combine all ingredients in mixing bowl

Use electric mixer to blend ingredients almost thoroughly – I like it with a few banana chunks remaining

Pour batter into loaf pan and bake until top is brown – about 45 to 60 minutes

Allow loaf to cool for at least an hour before slicing and serving

Posted in Baking, Desserts, Entertaining, Fall, Holidays, Meat, Recipes, Relationships, Vegetarian / Vegan, Wheat Free | 1 Comment »

Chocolate Chunk Banana Bread

Wednesday, September 28th, 2011

Tonight begins the Jewish New Year. If you celebrate, Shana tova! If you don’t, then Happy Wednesday!

Ryan and I are attending services tonight, but tomorrow night our friends will be joining us for dinner. I am very excited to celebrate our first holiday in our new home! Although my “free time” is extremely limited these days, taking the time to celebrate holidays and special occasions by getting together with friends and family and break bread is a huge priority.

I’ll share the rest of my recipes after I make them tomorrow, but today I took a study break and made this chocolate chunk banana bread. I had 3 bananas that were a day or two away from spoiling so I thought I’d try to turn them into dessert instead of putting them in the freezer for green smoothies. I debated between turning the batter into cookies or a loaf of bread. End of the story is that I’m very happy I decided on banana bread.

Ingredients:

3 very ripe bananas – should be pretty easy to mash them with a fork

2 cups almond flour

1 cup teff flour

1 tablespoon vanilla extract

2 eggs

1/2 cup sucanat

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 cup chocolate chips or chopped dark chocolate from chocolate bar

Directions:

Preheat oven to 350 degrees

Grease loaf pan – I used a Pyrex 9 x 5 loaf pan

Peel bananas and place in medium mixing bowl and mash with fork

Add remaining wet ingredients and mix well

Add flour, sucanat, cinnamon and baking soda. Use electric mixer to combine well.

Fold in chocolate chips with a spoon.

Pour batter into loaf pan and put into oven. Bake until top is firm and brown on the edges – about 40 minutes.

Store any leftover in refrigerator.

Posted in Baking, Desserts, Entertaining, Holidays, Quick & Easy, Recipes, Vegetarian / Vegan, Wheat Free | 1 Comment »

Cheesy Broccoli (vegan)

Monday, May 9th, 2011

Growing up my teachers and counselors always denied having a favorite student or camper. At the time I probably believed them, but looking back now I think they were lying through their teeth. It’s a normal human reaction to have a preference when it comes to just about anything. It’s not that they didn’t have favorites, but that it wasn’t politically correct to say so out loud. At least not in public. Well folks, I am publicly announcing that broccoli is one of my favorite vegetables! [Insert gasp here]

The trouble with having a favorite food is that it tastes so good by itself that I hardly ever feel the need to experiment with it. That’s the thing about clean eating – your taste buds become so sensitive that you don’t need the extra sugar or salt. In fact, sugar or salt actually makes the food tastes worse. I know that sounds crazy unless you’re eating clean, whole, real food too, but it’s the truth.

I decided to experiment with broccoli and I’m sure glad I did. And so is my fiancé. He gobbled this right up and even had seconds. Plain steamed broccoli is always delicious in my book, but this is a little more exciting to bring to a potluck dinner or on a holiday, or for a little something special on an average Monday night. Proof that you can eat well and still feel like an Average Joe.

Ingredients:

1 bunch of broccoli (about 4 heads) cut into florets

2 tablespoons grapeseed oil

1 tablespoon low sodium soy sauce

1 teaspoon maple syrup

2 tablespoons nutritional yeast

4 cloves garlic, chopped

Directions:

Preheat oven to 350 degrees.

Combine grapeseed oil, soy sauce, maple syrup and garlic in medium bowl.

Add broccoli florets and toss so sauce evenly coats broccoli.

Lay broccoli in baking dish and back for about 15 minutes – until broccoli is slightly tender on the outside, but still crunchy on the inside (We want the nutritional benefits, afterall).

Remove broccoli from oven and sprinkle nutritional yeast on top and serve.

Posted in Entertaining, Holidays, Quick & Easy, Vegetarian / Vegan, Wheat Free | No Comments »

Teff Peanut Butter Chocolate Chip Cookies

Sunday, January 9th, 2011

I’ll admit it – I am still recovering from the holiday season, and by recovering I mean trying to kick the super-sweet tooth that took over during the holidays. Even though all of my desserts and “indulgences” were homemade with only real ingredients like whole grains and natural sweeteners (read: no refined flours or sugars), I am aware that I am craving sweets more than I’d like to be; more than what is “normal” for me.

Making changes is hard, especially when it comes to sugar. Drastic changes are even harder because they don’t last. Depriving yourself of foods that you crave is not going to do you any good. Gradual changes are long lasting because they are habit-forming.

So instead of dwelling and feeling guilty, I remind myself that I am only human and that I am a work in progress. My sweet treats are made only with whole foods. These cookies, adapted from Clean Food, really do the trick. If I only have one a day then I am ok with that. One “sweet treat” every other day next week will be even better. Then I will be almost back to my good ‘ol self again.

Ingredients: (makes 20 cookies)

1.5 cups teff flour

¼ teaspoon sea salt

1 teaspoon baking soda

1 cup 100% peanut butter (chunky or smooth works)

1 cup maple syrup

¾ of a 3.5 ounce bar of dark chocolate (I like Green & Black 70%) chopped into chunks and shavings

Directions:

Preheat oven to 350 degrees.

Combine all dry ingredients except chocolate in one bowl and all wet ingredients in another bowl.

Pour wet ingredients over dry and blend thoroughly. Do not overmix.

Fold in chocolate with a spoon.

Line cookie sheet with parchment paper.

Drop batter by teaspoons onto cookie sheet.

Leave cookies free-form or press down in crisscross pattern with tines of fork.

Place in oven and bake 13 minutes or until lightly browned.

Do not overbake.

Remove and place on cooling rack.

Posted in Baking, Desserts, Holidays, Quick & Easy, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | No Comments »

Black-Eyed Pea and Collard Stew

Saturday, January 1st, 2011

Over the last two years, since I moved to North Carolina from New York, I have learned a lot about southern living. Sometimes it really feels like a different country down here, but I love it! Just a few weeks ago, my fiancé and I were shopping for Christmas presents for our angel tree child, a 17-year-old boy that enjoys hunting, at Dick’s Sporting Goods. Boy did I learn a lot about camouflage clothing (also known as “camo”), deer calls and pocketknives that day. Woah.

But I digress. Black-eyed peas (the food, not the band) is another example of something that I only heard of back north, but southerners love them down here. There is a tradition of eating black-eyed peas, collard greens and cornbread in the south on New Year’s.

Health, prosperity and good fortune are common wishes and hopes in the New Year. Those of you that are superstitious might want to pay attention. Black-eyed peas swell when they cook, symbolizing prosperity. Collard greens ensure plenty of greenbacks (money) in the new year and the cornbread signifies a wealth of gold.

So for the second time in my life I spent time in the kitchen with black-eyed peas. We’ll see if this year brings prosperity, greenbacks and gold. Any meal loaded with greens, vegetables and legumes is guaranteed to bring easy digestion and good health, that I know for sure.

Happy new year!

Ingredients: (serves 4-6)

1 ½ cups dried black-eyed peas, soaked overnight

3 cups water

1 cup vegetable broth

1 head collard greens, stems removed and chopped

1 onion, chopped

1 head celery, chopped

4 cloves garlic, chopped

14.5 ounces fire roasted diced tomatoes

1 ½ teaspoon oregano

1 teaspoon paprika

¼ teaspoon salt

½ teaspoon pepper

Optional for a little kick:

1/4 teaspoon cayenne

1 tablespoon hot sauce

Directions:

Soak black-eyed peas in water for at least 12 hours, preferably 24 hours. Drain and rinse with cold water.

Combine all ingredients in slow cooker and apply high heat.

Bake until beans are fully cooked, about 8 hours.

Posted in Asheville, Digestion, Eating Local, Holidays, Recipes, Vegetarian / Vegan, Wheat Free, Winter | 1 Comment »

My Local Thanksgiving

Monday, November 29th, 2010

This year my family decided to place a special emphasis on using as many local ingredients as possible in our Thanksgiving meal. There were a total of 36 family members and friends at our Thanksgiving dinner and we asked everyone bringing a dish to try to incorporate ingredients from their own communities. I was very impressed with the effort and success of my loved ones!

Our 24-pound turkey came from Wycoff, New Jersey, which is about 15 miles away from the site of our holiday dinner.

Brown Rice Stuffing (adapted from JoAnne Kushi)

My apologies, but I forgot to take a picture of the final product. I can promise you this stuffing was loaded with flavor and super tasty (and I don’t usually like stuffing).

Ingredients:

3 cups brown rice, cooked

7-10 medium onions, chopped

12-15 medium mushrooms, chopped

1 bunch celery, chopped

3-5 cloves garlic, chopped

2 ½ tablespoons fresh sage, chopped

2 ½ tablespoons fresh rosemary, chopped

2 ½ tablespoons fresh tyme, chopped

salt and pepper to taste

Extra Virgin Olive Oil

Directions:

Add onions and garlic to large pot and lightly coat with Extra Virgin Olive Oil. Turn flame on high.

Once onions are transparent, add mushrooms and celery. Cover with lid and cook for a few minutes.

Add herbs and continue to cook until vegetables are cooked. Add brown rice and toss together with vegetables and herbs.

Stuff in turkey or baking dish with lid and bake until turkey is cooked.

Vegetarian Chopped Liver

Ingredients:

15 oz peas, canned

2 onions, chopped and sautéed

2 eggs, hard boiled

½ cup walnuts, chopped

Directions:

Mash peas and eggs

Combine remaining ingredients

Serve cold or room temperature with vegetables or crackers

Many of the remaining ingredients came from Farmer’s Markets in the area. Here are a few of them.

Beet and Lentil Salad

Baked Squash

Varieties of squash sliced and baked with a variety of spices

Cranberry Sauce

For my top 10 reasons to eat locally grown foods, click here.

To accommodate such a large group, we had to remove furniture and bring in folding chairs and tables for extra seating. My artistic sister created homemade place cards for all of the guests. Last year we had 27 people and did not use place cards. I found the seating process to be much smoother with seating cards and plan to use them in any large groups moving forward. They are easy to personalize and reflect the personality the hosts.

Our big Thanksgiving celebration was a hit!

Posted in Eating Local, Entertaining, Fall, Holidays | 2 Comments »

Trick or Treat!

Sunday, October 24th, 2010

With Halloween just around the corner, followed by Thanksgiving, Hanukah, Christmas and finally New Years, I think it is fair to say that the “eating season” is about to begin. Sugar is addicting, takes control of our cravings, and has a negative impact on our energy level (just to name a few “side effects”). The way I see it, Halloween and all of the sugar that has somehow become socially essential to this holiday sets the tone for the remainder of the “eating season”. Why do we allow ourselves, and perhaps more importantly our children, to be gorged with sugar, not just on Halloween but any day? It’s no secret that childhood obesity is a growing health issue in the States, and if we know that sugar is one of the leading contributors to this epidemic, why are we setting the future generation of this country up for failure? As adults we have to take responsibility and that starts with setting the right example. But enough venting. At least for now.

The other day I did something that I haven’t done since I was a child – I carved a pumpkin, and I invited a few friends over to join in the fall festivity. Walking through Target to pick up a few pumpkin-carving kits, I found myself surrounded by Halloween themed paper plates, home décor, and of course, candy. The sugar must have gone straight to my head because I caught myself wondering if I should bring home some treats for my guests. ‘Tis the season, right? After reading through the ingredient list on the back of a few different candy packages I gave up and walked over to the check-out isle and left the store with my pumpkin-carving kits. It occurred to me – if I felt even a drop of pressure to serve candy to my guests then surely moms and women who do not work in the health industry must also feel some sort of guilt and obligation to give in to this disturbing American tradition.

For a healthier Halloween and holiday feasting season, keep the candy (and all things sugar) out of the house. If it isn’t accessible then it can’t be eaten. It’s that simple.

You might be wondering, “How can I satisfy my sweet tooth?” or “How can my family enjoy the upcoming holidays without the candy and baked goods?”. These kinds of questions come up a lot year round with my health-coaching clients. The solution that works best for me is if I make it myself and only use real whole foods than it is ok to eat. This rule of thumb has a direct and deliberate impact on my actions. For example, I have to find the time (which includes buying the ingredients and spending time in the kitchen) to make something sweet and savory instead of dropping an item into my shopping cart, which takes all of two seconds. Guess which one is going to happen less often?

So here are some of my favorite sweet and savory treats that are sure to make your holiday feasting season just as delicious and satisfying. Click on the picture for the recipe.

Chocolate Cake

Crust:
1 cup walnuts
3/4 cup unsweetened coconut
15 deglet dates (small) or 8 medjool dates (large)

Mousse Filling:
3 avocados
1 teaspoon vanilla extract
3/4 cup cocoa powder
1/4 cup – 1/2 cup water
10 deglet dates (small) or 6 medjool dates (large)

Directions:

I strongly recommend using a high-powered blender such as a Vitamix. The ingredients are very tough to blend well and the crust gets very sticky!
Blend ingredients for crust. I think it helps if you do one ingredient at a time starting with the walnuts and adding to it to make it easiest on the blender. Scoop out and fill bottom of pie pan and up the sides evenly. You need to use your hands for this. It’s pretty sticky.
Blend ingredients for the filling and follow the same method (adding one ingredient at a time). Scoop filling onto pie crust and spread evenly. Any extra can be “icecream”. Put cake in freezer until it hardens. It will never freeze like an ice cream cake does – just firms up a lot. I would plan to let it sit in the freezer for at least 4 or 5 hours.

Pumpkin Muffins

Date Coconut Cookies

Chocolate Chip Cookies

Tahini Oat Cookies

Apple Pecan Muffins

Posted in Baking, Desserts, Entertaining, Fall, Health Coaching, Holidays, Recipes, Sugar | No Comments »

Fall Friendly FatFree Vegan’s Quiche

Saturday, October 16th, 2010

One of the most valuable lessons I have learned over the course of my wellness and nutrition journey has been the importance of eating locally and seasonally. Before my journey began I rarely factored the season into my grocery list and menu planning. Not only was this a huge waste of money, but I was also contributing to environmental pollution by supporting businesses that transported food from several hundreds or even thousands of miles away.

This quiche, inspired by FatFree Vegan, follows the same general formula, but I replaced the vegetables in the original recipe with fall friendly foods instead.

Ingredients:

One 12-ounce package extra-firm silken tofu
1/4 cup water
3 tablespoons nutritional yeast
2 teaspoon tahini
1 teaspoon onion powder
1/2 teaspoon turmeric

1/2 teaspoons sea salt

1 ½ cups brown rice, cooked and still warm or room temperature

1 apple (I used Pink Lady)

1 small onion, chopped

3 mushrooms, chopped

4 generous handfuls of spinach

Directions:

Preheat oven to 350 degrees

Grease pie pan (I used one that is 9 ½ inches)

Combine tofu, water, nutritional yeast, tahini, onion powder, turmeric and sea salt in blender and puree until smooth and creamy.

Add 3 tablespoons of tofu cream to brown rice and blend thoroughly. Spread brown rice into pie pan and press evenly into the bottom and sides of the dish. Bake for 10 minutes, remove dish from oven and set aside.

Slice out 6 to 8 thin slices of apple and set aside. Peel and chop the remaining apple.

With heat, add a thin layer of water to the bottom of a saucepan and add onions, apple and mushrooms. Once cooked, add spinach and cook until it is wilted.

Spread the cooked vegetables on top of the rice crust in the pie pan. Distribute it evenly across the crust.

Pour the tofu mixture over the vegetables and spread it evenly across.

Add the 3 inch asparagus tops on top and spray lightly with olive oil.

Bake for one hour or until edges begin to brown. Allow to cool for 10 to15 minutes before serving.

Posted in Eating Local, Entertaining, Fall, Holidays, Recipes, Rice, Vegetarian / Vegan, Wheat Free | 2 Comments »

Chocolate Brownies

Monday, September 6th, 2010

Rosh Hashanah, the Jewish New Year, is just around the corner and what better way to welcome the New Year but with sweetness? In the Jewish religion, we tend to celebrate holidays and life cycles surrounded by food. For Rosh Hashanah, typically we eat apples with honey to symbolize our hopes and wishes for a sweet and healthy new year for loved ones and ourselves. So when life calls for celebration and indulgence, it’s important to do so with real ingredients.

Holidays shouldn’t be an excuse to binge on the “bad stuff”. What’s the fun in that if you are going to spend the next week (or more) fighting your sugar cravings back under the rug?

Ingredients:

2 cups almond flour

½ cup rolled oats, blended to flour consistency

¾ cup unsweetened applesauce

2 teaspoons ground flax seeds

1 teaspoon vanilla extract

¾ cup cocoa powder

½ cup water

½ teaspoon baking powder

¼ teaspoon sea salt

½ teaspoon cinnamon

½ cup agave nectar

½ cup brown rice syrup

½ of a 3.5 oz dark chocolate bar (I like Green & Black 70% dark chocolate), chopped

Directions:

Preheat oven to 350 degrees

Grease 8’’ x 8’’ pan

Combine dry ingredients in mixing bowl, except for chopped dark chocolate

Combine wet ingredients in separate mixing bowl

Combine bowls and use electric hand mixer to blend thoroughly

Hand stir in chocolate chunks

Pour into greased pan and bake until cooked – approximately 45 minutes

Allow to cool completely and place in refrigerator to solidify

Enjoy your creamy, fudgy dessert!

Posted in Baking, Desserts, Entertaining, Holidays, Recipes, Sugar, Vegetarian / Vegan, Wheat Free | No Comments »

Holidays

Quinoa Chocolate Chip Cookies

Thanksgiving 2011 Recap

Chocolate Chunk Banana Bread

Cheesy Broccoli (vegan)

Teff Peanut Butter Chocolate Chip Cookies

Black-Eyed Pea and Collard Stew

My Local Thanksgiving

Trick or Treat!

Fall Friendly FatFree Vegan’s Quiche

Chocolate Brownies

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