There’s nothing like I like more than baking while stuck home during a blizzard. I found a recipe for German Chocolate Quinoa Brownies on one of my favourite websites, and by substituting sunflower butter for cashew butter, and sunflower seeds for pecan pieces, I came up with this nut-free, school-safe snack, that’s full of protein and fibre.
For the Brownies:
- 1 1/4 cup cooked quinoa
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 2 eggs
- 1/2 cup sunflower butter (or peanut butter, cashew butter, almond butter, etc)
- 1/3 cup unsweetened applesauce
- 1/4 cup coconut oil (or oil of choice)
- 1/2 cup chocolate chips
- 2 tsp vanilla extract
- 1/2 tsp sea salt
For the topping:
- 1 cup unsweetened condensed milk
- 1/2 cup unsweetened shredded coconut
- 1/2 cup sunflower seeds (or pieces of pecans, almonds, etc)
- Preheat oven to 350 and line an 8×8 glass baking dish with parchment paper
- Put all the brownie ingredients in a blender and blend until smooth
- Pour the batter into the dish and bake for 30-40 minutes
- Meanwhile, combine all ingredients for the topping in a small bowl and mix well
- Allow brownies time to cool before applying the topping
- Slice and serve
Today’s my dad’s birthday – a perfect reason to indulge and bake a homemade chocolate cake from scratch. Of course, when I served this for dessert tonight my brother looked at me and in all seriousness said, “Ok, so what’s ya got in this? Spinach? Beans?” For the first time in a long time I could honestly say nothing! This cake is loaded with sugar, cocoa and butter and for that you get one incredible tasting cake. I’m a huge fan of chocolate, but I am not one for sweets if that makes sense. And I am very particular about icing. Of all the icing recipes I have tried and experimented with over the years this is hands down my favourite. It’s buttery-creamy texture is set off perfectly with a hint of coffee and avoids all that sugary-sweet taste that I loathe in icings. I hope you enjoy as much as my family did. I got this recipe from the Food Network and never changed a thing.
Prep Time: 30 minutes Cook Time: 35 minutes
- Butter, for greasing the pans
- 1 3/4 cups all-purpose flour, plus more for pans
- 2 cups sugar
- 3/4 cups good cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 cup buttermilk (1 cup milk with 1 tbsp of lemon juice), shaken
- 1/2 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup freshly brewed hot coffee
Chocolate Buttercream Icing
- 6 ounces semisweet chocolate
- 1 cup unsalted butter, at room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups confectioners’ sugar
- 1 tablespoon instant coffee powder
- 1 tsp hot tap water
- Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
- In a large bowl, sift the flour, sugar, cocoa, baking soda, baking powder, and salt until combined.
- In medium bowl, combine the buttermilk, oil, eggs, and vanilla.
- Slowly add the wet ingredients to the dry, mixing on medium speed with an electric mixer
- With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
- Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.
- Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely
- Place chocolate in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature
- In a small bowl beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes.
- Add the egg yolk and vanilla and continue beating for 3 minutes.
- Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.
- Dissolve the coffee powder in 2 teaspoons of hot tap water.
- On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip!
- Spread immediately on the cooled cake
One of my all-time favourite treats is getting an oatcake from local coffee shop. This recipe makes a delicious 300 calorie snack, breakfast alternative or mid-afternoon energy boost to get you through to supper. Oats are full of fiber, a good source of iron and are one of those foods that leave you feeling full for a while.
Serves: 4 large oatcakes Prep Time: 10 minutes Ready In: 45 minutes
- 1/2 cup oats
- 1/4 cup coconut flour (or 1 cup regular flour & omit egg white)
- 1 egg white
- 1/4 cup oat bran
- 1/2 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup almond milk (or milk of your choice)
- 1/4 cup butter
- 1/4 cup chocolate chips
- 1 tsp coconut oil
- Preheat oven to 350 degrees and
- Combine all dry ingredients in a medium size bowl and stir
- Add egg white & milk and stir until combined
- Cut butter into small cubes and integrate into mixture using your fingers
- The batter shouldn’t be wet, but it should hold together in a firm ball. If not, add more milk
- Scoop up about 1/4-1/3 cup of the batter, roll into a ball, place on a cookie sheet and pat to 3/4″ thickness
- Bake for 15-20 minutes, until golden brown
- Meanwhile, place chocolate chips and coconut oil in a microwave safe dish and microwave for 30 seconds. Stir, and repeat until the mixture is smooth
- When the oatcakes come out of the oven, transfer to a cookie rack
- Using a smooth, drizzle chocolate over oatcakes and allow chocolate to firm at room temperature (15 minutes)
Chocolate and coffee collide for a dessert-like breakfast pudding. It takes minutes to prepare, then refrigerate overnight. In the morning you’ll have a tasty, satisfying breakfast with caffeine included!
Serves: 2-3 Prep Time: 5 minutes Ready-In: Overnight
- 1 cup of your favourite brewed coffee (instant works too!)
- 1/4 cup of yogurt or coconut milk
- 1/2 cup of almond milk
- 1/2 cup of chia seeds
- 1 tsp of cocoa
- 1 scoop of chocolate protein powder
- Brew coffee and pour into a large mason jar (I recommend brewing a strong, bold cup)
- Add the remaining ingredients
- Stir until well combined
- Refrigerate overnight
- Sprinkle with coconut, if desired, a scoop of peanut butter, or enjoy it on its own
Serves: 1 Prep Time: 5 minutes
- 1-2 scoops of chocolate protein powder (optional)
- 1/2 cup of frozen cherries
- approximately half of a banana, sliced and frozen
- 1 cup of unsweetened almond milk (or milk of your choice)
- 1/4 cup of chocolate almond milk
Blend all ingredients in a blender or using an immersion blender. This recipe makes approximately 1.5 cups, which is one serving size for me. If I eat this around 7:30/8am for breakfast and I’m still feeling pretty full by lunch time. Hope you ENJOY!