I just posted a new recipe for Vancity Buzz – A flourless chocolate quinoa cake made with no flour substitutes – just 2 cups of regular cooked quinoa. It’s actually one of the best chocolate layered cakes I’ve made, and the best part is it’s wheat-free. I made it for friends and if I hadn’t said there was quinoa in it they probably wouldn’t have been able to guess.
It’s the perfect ‘healthier’ chocolate layered cake for special occasions (definitely will become a birthday staple) or a regular thursday night after dinner treat. Or, breakfast.
Check out the recipe here.
I’m not sure how this is my FIRST ice-cream related post of the summer – but it is. I’m actually shocked there isn’t more ice-cream in my freezer right now.
I’ve been practically melting in our early-summer heat wave here in Vancouver. We usually get ‘summer’ weather later in the season in August, even into September. It’s really crazy that we’ve had almost 30 degree weather all week long, and more in the forecast.
Last week I posted for Vancity Buzz about frozen treats to try in Vancouver, including popsicles and ice-cream. Right now the only thing I want to eat is a cool treat.
As much as I’d love to eat ice-cream all day every day it’s not very healthy – except maybe when it’s only 3 ingredients and homemade.
When I’m not reaching for ice-cream my go-to cool down is a nice cold smoothie with lots of ice. Right now I’m loving blueberry, peanut butter, kale, almond milk and ice. I announced the winner of last weeks giveaway if you haven’t check it out yet! Thanks for entering everyone =)
This weekend I’m excited to go to a friends bridal shower, and looking forward to the stagette next weekend in the interior – which will be even hotter. Thankfully we will have a lake to jump in, and wine tastings to cool off with. She’s getting married in September – and I can’t wait for their wedding!
Speaking of wedding – I’ll have to post about our progress so far – or lack thereof. I was so crazy about wedding stuff when we first got engaged and then lost my inertia. We’ve been engaged almost 7 months now! but still have lots to do.
Last year I discovered the joys of 1-Ingredient Banana Ice cream. You can definitely eat it plain, or add in some other ingredients. With a dairy-allergy ice-cream in the summer can be a real tease – which is why I’m happy to make my own better versions at home to eat myself.
This ice-cream recipe is vegan & dairy-free with only a few ingredients that you can make in no time. I also dipped some cones in chocolate and almond meal to give it that extra indulgent quality. It’s sort of like a grown-up Drumstick – only much healthier.
And yes – I did eat this for lunch.
Almond Butter Chunky Monkey Ice Cream
Just like your favourite indulgent ice-cream flavour, this Almond Butter Chunky Monkey is healthier, which means you can eat more of it. Banana Ice-Cream studded with, almond butter chunks and chocolate chunks in a dipped waffle cone.
- 3-4 large Ripe Bananas, peeled + sliced, and frozen for at least 1 hour or more
- 1/2 cup + 3 Tbs. Almond Butter
- 3 Tbs. Almond Meal + more for dipping
- 1/2 cup Dark Chocolate chopped, or Dark Chocolate Chips + a little more for melting
- 2 tsp. Coconut Oil (separated)
- Small Waffles Cones (optional)
- Place a sheet of parchment paper on a baking sheet and set aside. Add the1/2 cup Almond Butter, + 1 tsp. coconut oil and Almond Meal together in small bowl. Mix until thoroughly combined.
- Spoon mixture onto parchment paper and spread with spoon or spatula to create a square/rectangle.
- Place in freezer until firm, about 30 minutes.
- Remove frozen banana slices from freezer and place in food processor.
- Turn food processor on and blend bananas, stopping to scrape down when needed. This will take about 5-10 minutes of blending. The bananas will get easier to blend as they warm up. The beginning of the ice-cream will look like small banana 'crumbs' and then blend into a creamy soft-serve style ice cream.
- Allow to blend until smooth. Once blended add the 3 Tbs. Almond Butter and pulse one or two times to distribute.
- Remove Almond Butter mixture from freezer and, using a pizza cutter, slice into small squares. These will become your "Almond Butter Chips" throughout the ice cream.
- Quickly add the Almond Butter Chips along with the chopped Dark Chocolate to the ice cream and pulse again until just blended.
- Using a spatula transfer the ice-cream to a container with a lid and smooth the top. Place in freezer for at least 3 hours before serving.
- Melt 1 tsp. Coconut Oil along with about 1/4 cup dark chocolate (either in the microwave on low intervals, or on the stovetop) - place in small ramekin or shallow dish.
- Take one cone at a time and dip top into the chocolate making sure to cover all edges and about 1/2-inch down the cone.
- You can leave them plain - or roll the freshly-dipped cone into almond meal to cover.
- Place dipped-side down on a piece of parchment and allow to dry on the counter until set. You can also transfer to the fridge to speed-up the process. Store any un-used cones in an air-tight container in the fridge.
b a k e a h o l i c http://www.bakeaholic.ca/
It’s my birthday week! (Yes, I make a whole week of it).
Actually It’s my birthday tomorrow – woohoo! I’m celebrating it Saturday night as well, and had a lovely birthday lunch yesterday with my soon to be mother-in-law and sister-in-law, along with my adorable little niece.
Every year I try and bake something special just for my birthday and share it with family or friends. I have a few recipes I’m wanting to make for this weekend so I’ll share them next week. I made these brownies at 10:00 at night on Monday because it’s far too hot out right now to have the oven on during the day. Also, brownies are better (read: a must) if they sit overnight, usually in the fridge. This allows them to become dense and fudge-like without being too cake-y. Baking them the night before means you have no option but to wait, and you can go to bed dreaming of brownies without being tempted to eat them ;)
If I had a choice between a layered cake, a cookie or a brownie I would almost definitely choose a brownie. It has to be a certain type however, one that is dense, crisp on top with a layer of crackle crust, and a dense fudge centre that you can really sink your teeth into. I like cookies and cake too, but I would always go for a rich chocolate brownie over the other two.
Brownies are in the same category as cookies because they’re a ‘finger food’ dessert, meant to be eaten with your hands instead of a fork like cake. The ‘food legend’ goes to say a housewife forgot to add baking soda to her cake mix and the batter didn’t rise, therefore creating a thinner dense dessert. She cut it up into small pieces and served it as a bar.
I’ve made quite the collection of brownie recipes on my site to prove my love for the dense dark square including:
Vegan Brownies (amazingly dense, you’d never guess they were vegan)
Flourless Almond Meal Brownies (no flour! same texture if not better than regular and perfect for gluten/wheat sensitive friends)
Deep Dish Chocolate Chip Brownies a.k.a brookies (the best of both worlds, brownies topped with chocolate chip cookie dough)
Fudgey Banana Brownies (a delicious blend of fruit and chocolate to create a thick brownie)
Banana Brownies with Chocolate Avocado Ganache (the banana brownie taken to the next level with avocado ganache, believe me it tastes good!)
Chocolate & Blonde Swirled Brownies (blonde brownies with a touch of chocolate)
Pumpkin Swirl Brownies (perfect for fall, pumpkin and chocolate are a great duo)
A dense delicious brownie studded with raspberries.
- 1 1/4 cups whole spelt flour (can sub regular AP flour, Whole Wheat Flour or gluten-free)
- 1/2 cup cacao powder
- 1/4 tsp baking soda
- 1 stick (1/2 cup) unsalted butter
- 3.5 oz dark chocolate, chopped (or 1/2 cup dark chocolate chips)
- 1/2 cup sugar
- 1/4 cup almond milk
- 2 eggs (flax or regular will work)
- 1/2 pint raspberries
- Preheat oven to 350˚F. Line a 9″ square pan with parchment paper; set aside.
- In a large mixing bowl, whisk together the flour, cacao powder and baking soda.
- In a a microwave-proof bowl melt the shortening and chocolate, 1-2 minutes.
- Once melted, stir in the sugar and heat additional 30 seconds.
- Create a well in the center of the flour mixture and pour in the eggs (flax or regular) and chocolate mixture; stir with a whisk just until combined. Add in almond milk.
- Batter will be thick, switch to spatular and fold together.
- Pour the batter into the prepared baking pan and level with the back of spatula.
- Dot with raspberries (use as many as you want).
- Bake at 350˚F for 20-25 minutes.
- Allow to cool in pan entirely, transfer to fridge for an hour or two or overnight. The longer they sit the fudge-ier they will be.
- If your raspberries sink into the batter while baking, simply top with fresh raspberry halves as soon as the brownies come out of the oven.
- You could also fold in some raspberries into the batter before pouring it into the pan, and then top with more berries.
Adapted from Oh, Ladycakes
Adapted from Oh, Ladycakes
b a k e a h o l i c http://www.bakeaholic.ca/