Browsing Tag

chocolate

Bars & Squares, Pumpkin

Pumpkin Chocolate Chunk Squares {Dairy-Free, Grain-Free, Flourless}

October 16, 2014

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

I’d like to think I’ve been pretty good at not going overboard when it comes to halloween this year – the only decorations I’ve purchased this year are a couple bats from the dollar store. I love halloween, it’s one of my favourite holidays to prepare for. However, we only have so much storage space in our closets and garage that can hold all of our decor items. I’ve also been trying not to spend any more money on home decor items; Adam already cut me off from purchasing any more pillows this year -luckily there’s only a few months left til next year ;) With that said, I’ve been patiently waiting to take the decorations out for halloween, including going to get pumpkins. 

With Adam being away I’ve been itching to go to the pumpkin patch, and hopefully next weekend when he’s home we can venture out to our favourite little farm in Ladner on Westham Island and pick up a wagon full.

One thing I haven’t been able to keep away from, however, is pumpkin puree. It seems to have found its way into my basket and into my baked goods. I was pretty disappointed to see that on Thanksgiving long weekend Wal-Mart had no cans of pumpkin puree in the entire store. Shocking. So, luckily I ventured over to my favourite store (& my very first job) Thrifty Foods. They had an abundance of pumpkin puree selection, and it was on sale, even better! So, I stocked up my basket incase of a pumpkin shortage, and can happily bake pumpkin goodies to my hearts desire this fall. 

I couldn’t believe when I stumbled upon this recipe how easy it looked, and how delicious the outcome was. A pumpkin square that looks like a decadent wheat-laden goody, that is in fact dairy-free, flourless and even grain-free. You’d never know it because the end result is a fluffy, moist square like any other cake.

Pumpkin Chocolate Chip SquaresPumpkin Chocolate Chip Squares

Pumpkin Chocolate Chunk Squares
Yields 16
A fluffy, light pumpkin bar made with no flour or added sugar.
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Ingredients
  1. 1 cup pumpkin puree
  2. 1 cup almond butter
  3. 4 eggs
  4. 1 tbs. ground flax
  5. 2 teaspoons pumpkin pie spice
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking soda
  8. chopped dark chocolate or chocolate chips
Instructions
  1. Preheat oven to 350 and line an 8x8 baking pan with parchment paper, or spray with coconut oil.
  2. Combine all of the ingredients in a medium sized bowl and blend with handheld beater or standup mixer until well blended.
  3. Add in the chocolate chips and fold using spatula.
  4. Transfer the batter to the prepared baking dish, and bake at 350 for 25 minutes, until edges are brown and toothpick inserted comes out clean.
  5. Allow to cool completely in the pan, then remove, cut and serve.
  6. Best kept on countertop, can be refrigerated.
Notes
  1. Can be refrigerated, or left on counter covered for 3-4 days. I used raw crunchy almond butter, but you can use regular almond butter. If you like the added crunch, you can add in some chopped almonds.
Adapted from food renegade
Adapted from food renegade
b a k e a h o l i c http://www.bakeaholic.ca/
 Pumpkin Chocolate Chip Squares

 

Breakfast, Dairy-Free, Muffins, Wheat Free

Chocolate Peanut Butter Blender Muffins

September 29, 2014

blender muffins

Is it crazy to run a 10 K without ever racing in a 5 K? I’m trying to decide if I can jump (or run) into a 10 K with no real race experience, or if should prepare a little longer (than a month-ish) for a longer race. I’ve been doing my runs, most between 5 and 6 K, a few times a week casually along with other workouts. I want to do the 10K, but just want to make sure I’m fully prepared! Heck, I might sign up and then I’ll just have to do it – ya know? Is it wrong I’m most worried that I’ll have to wake up at like, 6 am to get ready for the race? lol – maybe I need to re-think this whole race thing.. for those of you who are seasoned racers, what’re your thoughts about diving into a slightly longer race before doing any shorter ones?

In the meantime I’m loving this whole fall-thing. I’ve purchased no less than 3 pumpkin pie candles, and lit my campfire s’mores candle thats been hiding in my cupboard since last fall. The house smells aromatically fall. I’ve talked before about how I love fall baking – it’s the best. Everything from soups to baked goods, comforting healthy fall foods are where it’s at. 

Now lets talk about these ah-mazing blender muffins!! I’ve seen them online for a little while, and I don’t know why it took me so long to make the first batch of them. seriously – they’re easy, wheat-free and the easiest prep ever.mini blender muffins bakeaholicThrow a few ingredients into the blender (or food processor) and whirl the deliciously thick batter together. Perfect as part of breakfast, a little snack or pre-post run tidbit because its packed full of healthy fats – avocado and peanut butter. Both of which give you fuel for a run or recovery from your workout. I used carob chips in place of regular chocolate chips, but you can use either. I think adding some nuts on top, crumbled almonds or even walnuts would be good too.

This is my first foray into mini-blender-muffins and I’m already thinking about the next combination I’m going to make. 

blender muffins // bakeaholic.ca

Chocolate Peanut Butter Blender Muffins
Yields 16
Flourless mini-muffins made with healthy-fats like avocado and peanut butter. Perfect for a quick grab-and-go snack.
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Cook Time
10 min
Cook Time
10 min
Ingredients
  1. 1 cup of natural peanut butter
  2. 2 eggs
  3. 1 small-medium sized ripe avocado
  4. 1/3 cup of unsweetened cocoa powder
  5. 1/2 tsp baking powder
  6. 2 Tbsp honey or other liquid sweetener
  7. Mini Chocolate-Chips (I used carob chips)
Instructions
  1. Pre-heat the oven to 350 degrees.
  2. Spray a mini-muffin pan with baking spray - I use coconut oil.
  3. Place all of the ingredients in a blender or food processor.
  4. Blend/process until smooth - batter will be silky and thick.
  5. Use a small ice-cream scoop to pour into greased muffin pan.
  6. Top with a few mini chocolate chips (optional)
  7. Bake 9-10 minutes.
Notes
  1. Keep in container on counter or in fridge for a few days, or freeze.
Adapted from Heather's French Press
b a k e a h o l i c http://www.bakeaholic.ca/
Cakes, Loaf

Chocolate Zucchini Bread

September 17, 2014

zuchbread

It rained today – which is a sure sign that autumn is right around the corner. I welcomed the refreshing shower, however it’s still incredibly warm out. Last night the fan was pointed right at me but it was still so warm to sleep. I long for cooler fall days where I don’t have to wait until 8 p.m. to go for a run, when even at that hour its still a warm 20 degrees out. I’m sure I’ll eat my words when it’s truly fall and I’m grudgingly turning on the heat in the house. Of course they will be candles, oh yes. I can already smell the ‘fireside s’mores’ candle that’s been sitting on my shelf waiting to fill our house with its delicious scent. 

I will admit, there are lots of dishes I can’t wait to cook and bake in the fall. Of course there is the usual pumpkin fare; cinnamon rolls, doughnuts, streusel muffins, cupcakes, muffinsice cream, swirl brownies (oh yes), bundt cake, and chili. But I also look forward to all the squash, Zucchini in particular, spaghetti squash, soups and chili’s.

BuzzFeed posted about things all basic girls do in the Fall – and I must admit I do quite a few of them – with the exception of the #PSL phenomenon. I don’t drink coffee, but I think that if I did I’m not sure I would indulge in the pumpkin spice latte craze, or at least I hope I wouldn’t. But I am a sucker for fall and all the things it brings with it. I’m sorry to say I’m already thinking about pumpkin patch visits, thanksgiving and even better, friendsgiving 2.0. Last year’s friendsgiving was full of amazing food and friends, a tradition I hope to carry on for years to come.

I’m also happy to have my cousin move into the neighbourhood! –  just across the street. I think about our family living together, her parents and mine, when they were young and I’m excited to have them living close to us, along with the most adorable little boy who I get to see often. I made them this zucchini bread when they moved in as a welcome to the neighbourhood, and a welcome to fall. 

zuch

Chocolate Zucchini Bread
A moist zucchini loaf cake made with greek yogurt.
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Ingredients
  1. 1/2 cup butter, room temperature
  2. 1 1/2 cups sugar
  3. 1/2 cup canola oil
  4. 1 tsp vanilla
  5. 1 tsp baking soda
  6. 1/2 tsp baking powder
  7. 2 eggs
  8. 1/2 cup greek yogurt
  9. 2 1/2 cups flour
  10. 3/4 cups dutch process cocoa + extra for dusting 2 tsps espresso powder
  11. 3 cups shredded zucchini
  12. 1/2 cup chocolate chips
Instructions
  1. Preheat oven to 325°F.
  2. Line and grease a loaf baking pan with parchment paper.
  3. Beat the butter, sugar, baking soda, baking powder together until creamy. Mix in the canola oil and vanilla until smooth. Add the eggs and beat until smooth. Stir in the yogurt, alternating with the flour.
  4. Mix in the cocoa and beat until smooth. Fold the zucchini and chocolate chips into the batter. Pour the batter into your baking pan, sprinkle with chocolate chips and bake the cake for 30 to 35 minutes.
Adapted from Use Real Butter
Adapted from Use Real Butter
b a k e a h o l i c http://www.bakeaholic.ca/