Mother’s Day Protein Bites

These are easy, quick and tasty! I threw them together, so adjust your measurements, if needed, to get the best consistency.
1/3 cup almond butter
1 Tbsp coconut nectar
1/3 cup unsweetened coconut flakes
1/4 cup finely chopped walnuts
2 Tbsp chocolate chips
3 Tbsp hemp seeds

In a medium sized bowl, mix almond butter and coconut nectar together with a spoon. Add coconut, walnuts and chocolate chips. Mix together until a stiff dough forms. Place the hemp seeds into a small bowl. Roll the dough into tablespoon sized balls. Roll in hemp seeds and repeat with all the dough. Place in refrigerator for about 30 minutes to firm and chill. Store in a closed container in the refrigerator up to a week.

You can use any nut butter or liquid sweetener you choose. You can also swap out the coconut flakes, chocolate chips and walnuts for other nuts, seeds or dried fruit. If you don’t have hemp seed or prefer, you can use coconut, chia seed, or omit the hemp seed coating altogether. If you like chocolate a lot, you can melt some chocolate chips and dip the balls in chocolate. This recipe is very flexible!!

Zucchini Brownies

The recipe is a healthy one, but they taste so good!!  I adapted them slightly from this recipe at www.texanerin.com.  Erin is a genius at making yummy desserts healthier.  Talk about no guilt!

2 eggs
1 tbs vanilla extract
1/2 c coconut sugar (or organic sugar)
1/4 c organic sugar
1/4 c unsweetened applesauce
1 c whole wheat or whole spelt flour
1/2 c raw cacao or cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 c chopped walnuts
2 c peeled and grated zucchini
1 c semi sweet chocolate chips

Preheat oven to 350F.  Spray a baking pan (8x8) with cooking spray.  In a large bowl, mix together; eggs, vanilla, coconut sugar, sugar and applesauce.  Let sit 5 minutes.  In a medium bowl, stir together; flour, cacao powder, baking soda and salt.   Sift the cacao if it has lumps.  It is important that there are no lumps in the flour mixture.  Add the dry ingredients to the wet ingredients and stir gently to moisten.  Fold in walnuts, zucchini and chocolate chips.  It will look like there is too much zucchini in the batter, but it won't be noticeable when done.  Bake 25 to 35 minutes.  Check with toothpick and remove when sticky but not wet.  Store in an airtight container in the refrigerator up to a week (if they last that long!).  

This picture just doesn't do it justice.  These are very good!

Homemade Hostess Cupcakes

First of all, THESE ARE NOT HEALTHY!!!  but they are good.  If you make them yourself, you'll know what's in them, so that makes them a little healthier, right?

I adapted these from a couple of different recipes I found at www.browneyedbaker.com.

If you have a few minute to make homemade marshmallow cream for the filling rather than store bought, it's really easy and worth the time. And you'll know it has pronounceable ingredients in it.  I recommend making the marshmallow cream first.  You can finish it and put in in the refrigerator until ready to use.  I also recommend smearing it on graham crackers and topping with chocolate chips!

Homemade Marshmallow Cream

3/4 cup granulated sugar
1/2 cup agave syrup
1/4 cup water
pinch salt
2 egg whites, room temperature
1/4 tsp cream of tartar
1 1/2 tsp vanilla extract

Combine the sugar, agave, water and salt in a small saucepan over medium high heat.  Boil, stirring occassionally, until the mixture reaches 240F on a candy thermometer.  While the sugar mixture is boiling, add egg whites and cream of tartar to a stand mixer and whisk on medium high speed until soft peaks form.  The egg whites need to be ready and waiting once the sugar reaches 240F.  If your egg whites reach soft peak stage before your sugar mixture reaches 240F, turn off the mixer until the sugar mixture is ready.  Turn the mixer on medium low and very slowly stream the sugar syrup down the side of the mixing bowl, stopping occasionally to allow the egg whites and syrup to blend.  It will begin to look a little soupy at this point.  Once all the syrup is added and blended, turn the mixer to medium high and beat until stiff glossy peaks form and the mixture has cooled substantially, about 5 to 8 minutes.  Add the vanilla extract in the last minute of beating.  Use immediately or store in an airtight container in the refrigerator up to 2 weeks.

Her recipe says it yields 2 cups, but I got about 5 cups.

I didn't follow her chocolate cake recipe.  I had a chocolate cake mix and used that instead.  However, this recipe from Pillsbury is really good:

Basic Chocolate Cake
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
1 tsp vanilla
2 eggs
4 oz unsweetened chocolate, melted
1 cup milk

Preaheat oven to 350F.  Line a cupcake pan with 12 cupcake liners.  In a medium bowl, combine flour, baking soda and salt.  In a large bowl, beat sugar and butter until light and fluffy.  Beat in vanilla and eggs.  Stir in chocolate.  Alternately add dry ingredients and milk, beating well after each addition.  Scoop into cupcake pan and bake 15 to 20 minutes until toothpick inserted in center of cupcake comes out clean.  Allow to cool completely.

Cupcake Filling
1 cup marshmallow cream
1/4 cup unsalted butter, room temperature
1/2 cup powdered sugar

Beat the marshmallow cream and butter at medium speed until soft and light, about 2 minutes.  Reduce the speed to low and add powdered sugar.  Once incorporated, increase speed to medium high and beat an additional 1 to 2 minutes or until very light and fluffy.  Transfer to a pastry bag fitted with a large round tip (I used a ziploc bag with the corner snipped off) and refrigerate until ready to use.

Ganache Frosting
2 1/2 oz bittersweet chocolate, finely chopped
1/4 cup heavy cream

Place the chopped chocolate in a small mixing bowl.  Heat the cream in a small saucepan over medium heat until it simmers.  Pour the cream over the chocolate.  Let stand for 2 minutes and then whisk together until a smooth ganache forms.  Set aside to thicken, about 5 minutes.

ASSEMBLY
Using a paring knife or an apple corer, hollow out the center of the cupcakes about 1 inch wide and going 2/3 of the way into the cupcake making a hole for the filling.  Place the tip of the pastry bag (or snipped ziploc bag) into the hole and fill the cupcake (After the first few, I discovered when the cupcake just around the hole started to swell, that meant it was filled).  If the ganache is liquid enough to dip the top of your cupcake, dip it to cover the edges, allow excess to drip off and place right side up on a cooling rack.  Mine was a little thick, so I used a small spatula to frost the top, starting around the edges of the cupcake and working toward the center to cover the filling.

If you have any leftover cupcakes, store them covered in the refrigerator.

This sounds like a lot of work, but it's really good.  We all loved them!

Gluten Free Zucchini Chocolate Chip Cookies

I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.

1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips

Preheat oven to 350F.  In a large mixing bowl, combine; coconut oil, sugar and molasses.  Mix until smooth.  Add egg and vanilla extract.  Then add zucchini and mix until just combined.  Stir in the spelt flakes, coconut and chocolate chips.  On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart.  Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies

Chocolate Chip Cookie Dough Bites

I dreamt these up when I wanted chocolate chip cookies but didn't want the butter, sugar or the fuss of baking.  These were super easy and they are pretty tasty when you crave something sweet and chocolate!

1/4 cup almond butter
1 TBSP coconut oil
1 cup spelt flour
1 to 2 TBSP Stevia (depending on how sweet you want it)
pinch salt
1/2 cup chocolate chips

Place the almond butter and coconut oil* in a small sauce pan and warm stirring until smooth and runny.  Meanwhile, stir the remaining ingredients together in a medium sized bowl.  Add the melted almond butter mixture and stir until combined.  If too dry, melt additional almond butter, if too wet add more spelt flour.  It should be a firm dough that is easy to handle and roll into balls without falling apart. 
Roll into small balls approximately 1/2" in size.  refrigerate or freeze until ready to eat.
*If you desire a vanilla flavor to your bites, stir 1 tsp vanilla into the almond butter mixture just before adding to the dry ingredients.

Yield:  approximately 25 balls

Basic Spelt Crepes

I got this recipe from my Maxim Crepe Maker, but I've started using spelt flour and it's just as delicious!

Batter can be used immediately after making.  However, an hour or two standing time will produce slightly more tender crepes or refrigerate batter up to three days for use as needed.

Prep Time: 30 to 45 minutes
Makes about 16 crepes

2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 Tbsp butter, melted
1 cup spelt flour (I use a combination of light and whole)

Place ingredients in blender in the order given.  Blend 30 seconds, stop and scrape down sides.  Blend 30-60 seconds until smooth.

Or

Mix in bowl with wire whisk or mixer, combining all ingredients except flour.  Gradually sprinkle in flour while mixing well.  Beat until smooth.

Heat a lightly oiled crepe pan or saute pan over medium high heat.  Pour or scoop approximately 1/4 cup batter onto pan.  Tilt the pan with a circular motion so that the batter coats the surface evenly.  Cook the crepe for about 2 minutes, until the bottom is light brown and the top is no longer shiny.  Flip onto a plate and repeat for remaining crepes.

Serving ideas:
Sprinkle with powdered sugar; fold in quarters
Spread softened cream cheese down the center and spread jam on top; roll up
Spread yogurt in a line down the center and add fresh fruit, such as blueberries or strawberries; fold up like a burrito and top with whipped cream or pie filling

Basically, you serve crepes however you want.  Get creative!

NOTE: Measure flour and liquid carefully, since consistency of batter is important.  It should be about the consistency of thick, heavy cream.  Spoon flour into 1 cup measure and level off with straight edge of knife or spatula.

Crepes will keep up to a month in the freezer or a week in the refrigerator.  Place a stack of crepes on a sheet of wax paper or foil.  Put in a gallon-size ziptop bag and squeeze out all the air.  To use, allow to come to room temperature or can be warmed covered with foil on a flat sheet in a low-heat oven.

Chocolate Chip Cookie Bites

These are adapted from Grain-free Peanut Butter Chocolate Chip Cookie Dough Balls.

1 can or 1 1/4 cups cooked chickpeas, rinsed and well drained

2 tsp vanilla extract

1/2 cup almond butter

1/4 cup thick honey

1 tsp baking powder

1/2 cup chocolate chips

Preheat oven to 350°F. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Transfer dough to a bowl and stir in chocolate chips. The mixture will be very thick and sticky.  With wet hands, form into 1" balls. Place 1/2" apart on a baking sheet lined with parchment paper and press down slightly on the balls because they won't spread. Bake for 10 minutes until slightly cracked on top and the bottoms are browned.  Note: the tops of the cookies won't brown

Gluten Free Molasses Ginger Cookies

1 3/4 stick (14 TBSP) of unsalted butter, softened
3/4 cup sugar
1 large egg (or 1 TBSP arrowroot mixed with 2 TBSP water)
1 tsp vanilla extract
2 1/2 cups gluten free all purpose blend 
(I used 2 parts brown rice flour, 1 part tapioca flour & 1 part potato starch)
1 tsp baking powder
(if not already in your flour blend, add 1 1/2 tsp xanthan gum and 1/2 tsp salt to flour mixture)
3 TBSP molasses
1 1/2 tsp ground cinnamon
1/4 tsp ground ginger
3/4 cup chopped crystalized ginger
granulated sugar to roll cookies in

Preheat oven to 350F.  Line cookie sheets with parchment paper.  In a large mixing bowl, combine butter and sugar until soft and fluffy, about 1 minute.  Add egg (or arrowroot mixture) and vanilla.  Beat until smooth.  In a separate bowl, combine flour blend and baking powder.  Mix well.  Add to butter/sugar mixture 1 cup at a time, beating briefly, to incorporate, after each addition.  Add molasses and beat to combine.  Fold in cinnamon, ground ginger and crystalized ginger.  Mix well.  Scoop dough into a cookie scoop leveling off to make teaspoon sized dough balls.  roll in granulated sugar and place 1 inch apart on cookie sheet.  Bake 10-12 minutes.  Remove from oven and slide parchment onto rack to cool (slide cookies off parchment after a few minutes).

Makes approximately 32 cookies.  Store cookies in an airtight container at room temperature for up to 3 days.  These cookies freeze well.

Mint Chocolate Chip Smoothie

2 cups almond milk
2 cups sliced frozen bananas (1 1/2 medium bananas)
2 TBSP cacao nibs, plus extra for garnish
2 TBSP fresh mint, chopped
1 tsp vanilla extract

Process all ingredients in a high power blender until smooth.  garnish with cacao nibs and mint leaves.  Serves 2.

This recipe is from Judita Wignall's Going Raw cookbook, but she has the same recipe on her blog that serves one.

Spelt Cherry Cookies

1 cup brown sugar
1/2 cup butter
1 egg
1 tsp vanilla extract
2 cups white spelt flour
1 tsp baking soda
1/2 tsp salt
1/2 cup dried cherries ( I substituted craisins)
3/4 cup chocolate chips

Preheat oven to 300F. In a medium bowl, cream together the sugar and butter. Add the egg and mix well. In another bowl, stir together the flour, baking soda and salt. Add the flour mixture to the sugar mixture and mix well. Stir in the cherries and chocolate chips. Drop cookie dough from a cookie scoop onto a parchment covered baking sheet.  Bake in preheated oven for 13 minutes.

Milkless, Eggless Cake

1/2 cup coconut sugar (or brown sugar)
1/2 cup dark brown sugar
1 cup water
1/2 cup applesauce
1 1/2 cup raisins
1/3 cup butter
1 tsp cinnamon
1/3 tsp cloves
1/4 tsp salt
1/4 tsp nutmeg

Boil the above ingredients for 3 minutes. Cool. Stir in:

1 tsp baking soda dissolved in 1 T warm water
2 1/4 cup twice sifted whole spelt flour, 2nd time sift with 1/2 tsp baking powder

Bake in an 8" square pan or 10" skillet in a 350 oven for 35 minutes.

Lemon Bars

Prep Time: 45 minutes to 1 hour
Makes: 9 medium or 16 small bars

2 cups all-purpose flour (scoop into cup and level off)*
1/2 cup powdered sugar*
3/4 cup butter, softened*
4 beaten eggs
2 cups granulated sugar*
1/2 cup lemon juice
1 tsp lemon zest
1/4 cup all-purpose flour*
1/2 tsp baking powder

Preheat oven to 350F.  Put flour and powdered sugar in Kitchen Aid bowl (or sift together into a bowl).  Mix on medium with wire whisk attachment.  Add butter and mix until it looks like cornmeal (or cut in unsoftened butter with pastry blender).  Press into square baking pan.  Bake for 20 to 25 minutes or until lightly browned.

Meanwhile, beat together eggs, sugar, lemon juice, and zest.  Measure flour and baking powder into small bowl and use a whisk to combine.  Stir into egg mixture.  Carefully pour over baked crust.  Bake for about 25 minutes longer.  Sprinkle with additional powdered sugar.  Cool and cut into bars.

*I made this using spelt flour in place of all-purpose flour.  I also used raw sugar instead of powdered or granulated sugar.  In the Magic Bullet or a food processor or blender, blend raw sugar until powdery, then measure.  I did this for the crust and lemon batter. I also used unsalted butter.  The raw sugar makes the bars brown, but they tasted almost exactly like the lemon bars that I usually make! Yum!