As of late, I’ve REALLY been craving raw brownies ever since I came across the recipe on “My New Roots”. However, food processing right now is not an option; who has time for that? not me, not with how busy this week is. But, I need(ed) a fix of something that’s energy boosting, chocolaty and healthier than [insert name of favorite candy bar here]. So I came up with … *drum roll* … mini chocolate medallions (if I could insert a streamer .gif around the words, I would. That’s how excited I am).
Basically, it’s super simple.
start with chocolate chips, as many tablespoons as you’d like. I used 5 tablespoons of Trader Joe’s semi-sweet chocolate chips. (yields 11 medallions)
place chips into microwave-safe bowl and microwave for 20 seconds.
remove from microwave and stir. The chocolate chips should melt when being stirred. If not, place back in microwave for another 5-10 seconds, remove and stir again. (the goal here is to melt the chocolate chips without burning them)
use whatever nuts, berries, dried fruit you have available in whatever quantity/ratio you prefer. I used what I had on hand - dried cranberries, walnuts and hazelnuts. (all nuts were crushed into small pieces)
line plate, tray (again, whatever you have on hand) with parchment paper and spoon the melted chocolate onto parchment lined plate
when spooning, try to get each medallion to be about the size of a quarter (flat and thin)
place in fridge for about an hour to solidify.
Next time, I’ll try making them into balls or something… and I want to make them with raisins. (but I’m all out of raisins. bummer)
1/2 cup coconut flour 1/2 cup tapioca flour 1 teaspoon baking soda 1/2 cup butter, melted 1/2 cup coconut sugar 1 cup bananas, mashed 1 teaspoon vanilla extract 4 eggs 1/2 cup chocolate chips 1/2 cup walnuts, chopped
1. Preheat oven to 350F. Line muffin tin 2. In a large bowl, whisk together coconut flour, tapioca flour and baking soda 3. In another large bowl, whisk together butter, sugar, bananas, vanilla extract and eggs 4. Whisk the dry ingredients into the wet ingredients 5. Gently fold in the chocolate chips and walnuts. Divide batter among lined muffin cups 6. Bake until muffins have puffed, about 20 minutes
Makes 12 soft and fluffy muffins :) make sure to use bananas that are brown and spotty; if they’re too ripe for eatin’ they’re perfect for beatin’ …errr baking with.
My household has recently shifted gears and has started flirting with Paleo and passing seductive glances at the Raw philosophy/way of life. So far, two paleo cooking ventures (see previous post ‘hazelnut coffee pancakes’) and this one have proven to be very successful and I think I will continue on this path of healthy living and healthy eating.
So, without further ado, I give you: [Paleo] Stuffed Peppers
2 yellow onions, thinly sliced 8 oz. mushrooms, sliced 1 pound ground beef 2 tablespoons hot sauce 3 tablespoons Worcestershire sauce 4 bell peppers 4 oz provolone cheese butter for pan
preheat oven to 350F
cut each pepper in half lengthwise. Remove stems and pick out the white membrane and seeds. Place peppers on a baking tray and bake until tender, about 15 min.
Meanwhile, in a large sauté pan, melt a tablespoon of butter over medium heat. Add onions and mushrooms and sauté until the onions are slightly golden in color. Remove from pan and set aside.
Add ground beef, hot sauce, Worcestershire sauce and salt to the sauté pan. Cook until the meat is browned, making sure any liquid that releases from the meat evaporates. Add onions and mushrooms back to the pan. Stir to combine.
Remove any water that’s accumulated in the baked bell peppers. Evenly stuff the ground beef mixture into each pepper.
If using cheese, top each pepper with it and pop them back into the oven long enough to melt the cheese.
via Primal Cravings but in this case I made some modifications - used ground turkey instead of ground beef and chopped the mushrooms (we’re not fans) super small. Results - delicious! and not a trace of mushroom was detected!
1/2 cup tapioca flour 1/2 cup coconut flour 1 teaspoon baking soda 1 teaspoon baking powder 1/4 cup hazelnuts, skinned and finely chopped 1/4 teaspoon coffee extract 1 cup brewed coffee, cooled 4 eggs butter (for pan) maple syrup
1. whisk together tapioca flour, coconut flour, baking soda, baking powder in a bowl. Add chopped hazelnuts, whisk to combine. 2. in a large bowl whisk together coffee extract, coffee and eggs. 3. mix the dry ingredients into the wet ingredients 4. over medium heat, make pancakes. 5. enjoy!