Some of my favorite recipes from all over the world

Tuesday, May 28, 2013

Love of Baking - Mariane's Healthy Kitchen

Love of Baking - Mariane's Healthy Kitchen:

'via Blog this'

Every couple weeks, I set aside a bit of time for some fun in the kitchen. I love coming up with new combinations to create tasty desserts with a healthy twist. My goal is to create sweet treats that are made with all natural ingredients and that satisfy the sweet tooth but also nourish the body! I have decided to start posting my creations for all to try out. I will post my best successes for all to try! Please keep in mind that when I bake I never measure...I just throw things in the bowl, mix, and bake and 98% of the time it turns out wonderfully! The key to this is using the right ingredients and keeping a close eye on the consistency of the batter. My recipes are meant to be simple and quick to recreate.


Blueberry Almond Squares (Sunday April 20, 2013)

Ingredients:
  • 1 can chickpeas (19 oz or 540 mL)
  • 1.5 cups unsweetened applesauce
  • 6 cups blueberries (fresh or frozen)
  • 3 cups almonds
  • 2/3 cups maple syrup
  • 3/4 cups egg whites
Directions:  First, open the can of chickpeas and pour them into a strainer. Rinse them very well. Once rinsed, place them into the bowl of your food processor or blender. Next, add the almonds and applesauce to your food processor and process until smooth. Pour the mixture into a large mixing bowl. Next, add the blueberries (if using frozen thaw them first), maple syrup, and egg whites to the bowl of your food processor or blender and process until smooth. Add this mixture to the mixing bowl and combine with almond chickpea applesauce mixture. Stir until well combined. Pour batter into 9" x 13″ baking dish sprayed with cooking spry or into muffin cups. Bake at 350F for 45-60 minutes or until toothpick comes out clean (or almost clean if you like them a bit gooey). Note that baking time will be less if made in muffin form. Let cool for 10 to 20 minutes. Store in fridge or freeze for later.




Brownies With a Twist (Sunday March 30, 2013)
Brownie:
  • 1 can black beans
  • 2 medium sized zucchini's
  • 2 bananas
  • 1.5 cups natural peanut butter
  • 2.5 cups dried pitted dates
  • 1/2 cup good quality cocoa powder
  • 1.5 cups unsweetened applesauce
  • 1 1/4 cups egg whites
Icing (optional):
  • 1 cup natural peanut butter
  • 2 cups dried pitted dates
  • 3 tbsp good quality cocoa powder
Directions for the brownies: First, open the can of black beans and pour them into a strainer. Rinse them very well. Once rinsed, place them into the bowl of your food processor or blender. Next, remove the peel from the zucchini's and cut them into pieces. Place the zucchini pieces into the bowl of your food processor. Next add the dates, bananas, and egg whites to your food processor or blender and process until smooth. Pour the contents of your food processor into a large mixing bowl and add the applesauce, cocoa powder, and peanut butter. Stir the batter until well combined. Pour batter into 9" x 13″ baking dish sprayed with cooking spry. Bake at 350F for 45-55 minutes or until toothpick comes out clean.  Let cool for 10 to 20 minutes before icing (if choosing to make icing). 
Note that if you are using a food processor that is not sealed for liquid, you will want to add the egg whites in gradually.
Directions for the icing: Measure out the 2 cups of pitted dates in a pyrex measuring cup. Boil some water and pour the water over the dates until they are almost covered (about 1 cup water). Next place all ingredients into food processor or blender (including water + date mixture) and blend until smooth (about 2 minutes). Spread over cake.
Cool the brownies in fridge for 4-5h before serving. Cut them into small squares and enjoy! They are very rich and so only small squares are needed to truly satisfy! 


Carrot Cake (Sunday March 24, 2013) 

Cake Ingredients:
- 4 large carrots
- 1.5 cups unsweetened applesauce
- 6 fresh medjooled dates
- 2 tbsp cinnamon
- 1/2 cup cashew butter
- 1/2 cup maple syrup
- 2 cups oat flour

Icing Ingredients:
1 cup cashew butter
- 2 cups pitted dried dates
1/2 teaspoon cinnamon

Directions for the cake: Begin by washing and dicing the carrots. Next, put all ingredients (with the exception of the flour) into your food processor and blend until smooth. Pour contents of food processor into a large mixing bowl and add flour. Stir until well combined. Pour batter into 8" springform pan sprayed with cooking spry. Bake at 350F for 45-60 minutes or until toothpick comes out clean.

Directions for the icing: Measure out the 2 cups of pitted dates in a pyrex measuring cup. Boil some water and pour the water over the dates until they are almost covered (about 1 cup water). Next place all ingredients into food processor or blender (including water + date mixture) and blend until smooth (about 2 minutes). Spread over cooled cake and enjoy! 

Store cake in fridge or freeze for later.


The Perfect Peanut Butter Chocolate Cookie (Sunday March 10, 2013) 
Ingredients:
- 400g natural peanut butter (1.5 to 2 cups)
- 700g fresh pitted honey dates (2 to 2.5 cups) 
- 1/4 cup organic cocoa powder
- 1 cup oats

Directions: Put dates, peanut butter, and cocoa powder into your food processor. Blend until well mixed (may have to use "pulse" option to get it started - if needed add a tiny bit of boiling water). Once a sticky batter is formed, pour the contents of the food processor into a mixing bowl and add oats. Mix with wooden spoon. Line a baking dish with tinfoil and spray the foil with cooking spray. With your hands, shape the dough into cookies (make them the size you please) and place them onto your prepared baking pan. Bake in preheated 350C oven for about 10 minutes. Let cool and enjoy! Store any leftovers in the fridge or freezer.

Pumpkin Peanut Bars (flour free!) (Sunday November 10, 2012) 
Ingredients:
- 500g natural peanut butter
- 400mL pumpkin puré 
- 500g simply egg whites
- 1-2 tbsp pumpkin pie spice
- stevia or maple syrup to taste

Directions: Mix all ingredients together in a large mixing bowl. Spray 9" rectangular baking dish with Pam. Pour batter into baking dish and bake at 350F for 30-45 minutes or until top cracks slightly. Store in fridge or cut into individual portions and freeze. Enjoy! 


Peanut Butter Cookies (flour free!) (Sunday September 9, 2012) 
Ingredients:
- 500g natural peanut butter
- 500g pitted dates 
- 2 bananas
- 200ml simply egg whites
- 1 tbsp cinnamon

Directions: Put all ingredients into food processor and process until smooth. Line two cookie trays with tin foil and spray lightly with cooking spray. With an ice cream scooper or large spoon, scoop batter onto trays in evenly sized ball (six cookies per tray). With fork, flatten out each cookie dough ball. Cook at 350F for about 10 minutes or until slightly golden. Enjoy! 


Peanut Butter Jelly Bars (Sunday December 4, 2011)
My recipe this week is inspired by PBJ sandwiches. Hope you enjoy.

Ingredients:
- 1-19oz can chickpeas
- 4 cups strawberries (fresh or frozen)
- 750g natural peanut butter (about 3 cups)
- 1 cup honey
- 3 whole eggs

Directions: Put chickpeas into a strainer and rinse them very well. If using frozen strawberries, put them into the microwave and heat them until well thawed. Put rinsed chickpeas and strawberries into food processor and process until smooth. Transfer contents of food processer into large mixing bowl. Add honey, peanut butter, and eggs. Mix until all ingredients well blended. Transfer contents of mixing bowl into a 9"x13" rectangular baking dish sprayed with Pam. Cook at 350F for 30-45 minutes or until toothpick comes out clean. Let cool for 20 minutes on counter and then transfer into fridge for further cooling. Store in fridge. Recipe makes around 24 squares depending on how big cut them.

Chocolate Peanut Butter Cake (Sunday November 6, 2011)
This weeks recipe is chocolatey, delicious and extremely nutritious! Hope you enjoy!

Ingredients:
- 1-19oz can black beans
- 1 cup natural peanut butter
- 1/2 cup honey
- 1 cup dates
- 4 whole eggs
- 2 bananas
- 1/4 cup cocoa powder

Topping:
- 2 cup dates
- 1.5 cups natural peanut butter
- 3-4tbsp cocoa powder

Directions: For the brownies, drain black beans and put them into food processor with honey, dates, and bananas. Process until smooth. Transfer contents of processor into large bowl and add eggs, cocoa powder, and peanut butter. Stir well. Spray 9" rectangular baking dish with Pam and pour batter into dish. Bake at 350F for 30-45 minutes or until toothpick comes out clean. While brownies are baking prepare topping by putting dates, peanut butter and cocoa into food processor and processing until smooth. Batter will be very thick and depending on the power of your food processor you may need to use the pulse option or add a little boiling water. Once brownies are done, spread topping over brownies and let cool. Store extras in fridge.

 Pumpkin Spice Cookies (Sunday October 30, 2011)
Happy Halloween to all! This weeks recipe is super easy and pumpkin inspired. These cookies are great on their own but are also delicious with a date pecan topping to add a bit of sweetness. Enjoy!



Ingredients:
- 1-14oz can pumpkin puree
- 2 cups oat flour
- 1 cup oats
- 1 cup honey
- 1/4 cup egg whites
- 2 tsp pumpkin pie spice

Topping (optional):
- 2 cups pitted dates
- 2 cups chopped pecans
- 2-4 tbsp boiling water

Directions: For the cookies, put all ingredients into a large mixing bowl and stir until well combined. Line 2 cookie trays with aluminum foil and spray foil with pam. Drop spoon-fulls of batter onto cookie tin. Back in oven for 10-15 minutes or until top is golden brown. For the topping, begin by placing pecans in food processor and process until they are completely ground up. Next add dates and water to food processor and process until smooth. Once cookies have cooled, spread topping on top. 

Peanut Butter Banana Cookies (Sunday October 16, 2011) 
This week I baked up a delicious batch of peanut butter cookies for my friend who is writing her PhD comprehensie exams. I wrote mine 1.5 years ago now and remember how unpleasant they were...so I figured a little baking would help to put a smile on her face.


Ingredients:
- 650g natural peanut butter
- 2 cups pitted dates
- 3 tbsp boiling water
- 3/4 cup honey
- 3 ripe bananas
- 3/4 cups oat flour
- 1 cup quick oats

Directions: Begin by putting bananas, dates, boiling water, and honey into your food processor and process until smooth. Transfer contents into a large mixing bowl and add peanut butter, oats, and flour. Mix well. Batter should be very thick and hard to stir (you can add a little honey if you find that the batter is not sweetened to your liking). Line 2 cookie trays with aluminum foil and spray them with Pam. With your hands (or a spoon) form 2-3 inch balls with the batter and place them on the cookie tray. Press each cookie dough ball down with a fork to flatten. Bake in preheated 350F oven for about 10 minutes or until lightly golden brown. Let cool and enjoy!! This recipe makes about 24 cookies. 


Dried Fruit & Nut Bar (Sunday October 3, 2011) 
This weeks recipe is super easy to make and is full of nutrients and deliciousness! Enjoy! 


Ingredients:
- 1.5 cup almonds (dry roasted, non salted - i.e. no added oils)
- 1 cup walnuts (dry roasted, non salted - i.e. no added oils)
- 1/2 cup sunflower seeds (non salted - i.e. no added oils)
- 1.5 cup pitted dates
- 1 cup dried apricots
- 1/2 cup raisins
- 1 tbsp cinnamon
- 2-3 cups oats

Directions: Put all dried fruit into a bowl and add 1 cup boiling water. Let the dried fruit soak in the water for 5-10 minutes. Put nuts and seeds into the food processor and process until smooth (3-5 minutes). You may have to scrape the sides of the processor once or twice with a spoon. Once the nuts and seeds are ground, add cinnamon and dried fruit (including water) to food processor and process until smooth. Transfer contents of food processor to a mixing bowl and add in oats 1 cup at a time mixing well after each addition. Once you have added and mixed in 2-3 cups, press mixture down into an 8x8 dish and refrigerate. Once cooled (2-3h) cut into bars and enjoy!



Orange Spice Cake (Sunday September 24, 2011)
This weeks recipe is inspired by fall flavours. This orangey cake is perfect for a nice snack. Enjoy!


Cake Ingredients:
- 2 medium sized oranges
- 1 jar (796mL) unsweetened applesauce
- 2 cups oat flour
- 2 cups pitted dates
- 1/2 cup simply egg whites
- 1 tbsp cinnamon
- 2 tsp pumpkin pie spice

Topping Ingredients:
- 400g walnuts
- 2 cups pitted dates
- 1 tbsp cinnamon  
- 2 tsp pumpkin pie spice

Directions: Begin by putting two oranges into a pot and cover them with water. Put on stovetop and bring water to a boil. Let oranges boil in the water for 15-20 minutes (oranges should be quite soft when poked with fork). While oranges are boiling put 2 cups of pitted dates into a pyrex measuring cup and almost cover with boiling water. Let the date/water mixture sit while oranges are boiling. Once oranges are done boiling drain the water and cut off the little green hard piece at the top of each orange. Next cut the oranges in half and put them into your food processor (with skin and all!). Add the applesauce and date/water mixture to your food processor and process until very smooth (note that you need an 11 cup capacity food processor for this. If your food processor is smaller do it in two batches). Once food processor contents are well blended, transfer the contents into a large mixing bowl and add flour, egg whites, and spices. With a wooden spoon, mix batter together very well. Next spray a 9" rectangular baking dish with Pam and pour contents of mixing bowl into baking dish. Even out the batter with the back of a spoon and put into 350F pre-heated oven. Bake for 20-30 minutes or until toothpick comes out clean. While cake is baking prepare the topping. First clean out your food processor. Next put 2 cups pitted dates into a pyrex measuring cup and cover 1/2 way with boiling water. Let the dates/water sit for a few minutes. Put walnuts and spices into your food processor and process for 2-3 minutes until a nut butter forms. Next add the date/water mixture to the food processor and process until very smooth. Once the cake is ready, take the topping and spread it evenly over top. Refrigerate and enjoy!


Apple Cinnamon Pie (Sunday September 18, 2011)
Yesterday morning I went to the market and was inspired by the freshly picked apples that were for sale. I purchased a basket of those that looked most appealing to me and then walked home to make this weeks recipe. 

Soft Pie Crust Ingredients:
- 1 cup oats
- 1 cup raisins (sultana)
- 1/2 cup pecans
- 1 tbsp cinnamon
- 1/4 cup egg whites

Filling Ingredients:
- 6-7 cortland apples 
- 1 cup raisins
- 1/4 cup pecans
- 1-2 tbsp cinnamon 
- 3 heaping tbsp cornstarch

Note: The raisins can be replaced by dates, both are delicious!

Directions: For the crust, begin by putting raisins into a pyrex measuring cup. Pour a little bit of boiling water over them to moisten (approximately 1/4 cup). Let them soak for 2-3 minutes. Next take all of the crust ingredients (including the raisins) and put them into your food processor. Process until smooth. Use Pam to spray the bottom of a 9" pie dish. Pour crust batter into the pie plate and smooth evenly along bottom and sides of pie plate using the back of a spoon. Bake pie crust in preheated 350F oven for 10-15 minutes or until the edges are golden brown. Please keep in mind that this pie crust is meant to be a soft crust and not a crunchy/crumbly one. While the crust is baking, core and slice the apples and put them into a large microwave safe dish (do not remove the skin). Microwave the apples on high for 10-15 minutes or until very soft. Next, put apples, raisins, pecans and cinnamon into your food processor and process until very smooth. Next, put the 3 heaping tbsp of cornstarch into a cup (I use a pyrex measuring cup) and add about 1/3 cup of cold water. Stir cornstarch/water mixture until the cornstarch is completely dissolved. Now, transfer the contents of the food processor into a pot and place on medium heat burner. Add the dissolved cornstarch to the pot and mix well. Continue to stir until the batter boils. Once it begins to boil you will notice that the batter thickens. Do not let it boil for more than 1 minute (approximately 30 seconds is best). Remove from burner and pour contents over the pie crust. If you have extra pie filling (which you may), put the extra into a plastic container for a snack later on! Sprinkle a few pecans, raisins, and oats over the pie. Refrigerate the pie for 4-5 hours before serving. Enjoy!


Pumpkin Apple Cashew Cake (Sunday September 11, 2011)
Yesterday evening I had the pleasure of attending a delicious potluck dinner where I got to catch up with some old and new friends who are as passionate about nutrition as I. The food at this potluck was absolutely delicious, as you can imagine it would be when surrounded by nutritionists. For this week's recipe, I am sharing the dish I made for this potluck. Although it is similar to one of the previous recipes I posted (See Cinnamon Pumpkin Apple Bars), the subtle differences between the two recipes make them truly unique from one another. Enjoy! 

Cake Ingredients:
- 1 14oz can pumpkin puree (398 mL)
- 1 jar unsweetened applesauce (796 mL)
- 3/4 cups pure maple syrup (add more for extra sweetness)
- 1/2 cup cashew butter
- 1/3 cup simply egg whites
- 1/3 cups unsweetened cocoa powder
- 1 tbsp pumpkin pie spice
- 2 cups oat flour (add just a bit if batter is too liquid)

Topping Ingredients:
- 2 cups pitted dates
- 2 cups cashew butter
- 1/4 cups unsweetened cocoa powder

Directions: For the squares, put all ingredients into a large mixing bowl and mix well.  Spray 9x12 rectangular baking dish with Pam and pour batter into dish. Bake at 350C for about 20-30 minutes or until toothpick comes out clean. While the squares are baking prepare the topping.  Simply put the 2 cups of dates into a dish and add a little boiling water. Let them soak for a few minutes. Next, put dates (and the water remaining in the bowl), cashew butter, and cocoa powder into your food processor and process until smooth. The icing should be quite thick and you may need use the "pulse" option on your processor depending on its power. Once bars are ready, top them with prepared topping and refrigerate.

Single Serve Pear Snack (Sunday September 4, 2011)
Seeing that most children are going back to school this week I thought I would share an easy snack recipe. This can be prepared quickly and is a great option for packed lunches, whether it be for your own or for your child's.

Ingredients:
- 1 Bosc pear
- 3-4 pitted dates
- 1 tbsp unsweetened cocoa powder
- 1/4 cup oats

Directions: Cut pear in 4 (removing core) and bake in the microwave for 7-9 minutes (until very soft). Put baked pear, dates, oats, and cocoa into the small bowl of your food processor and process until smooth. Put into container and enjoy right away or refrigerate to eat later. If you want to make enough for the entire week, simply multiply the recipe by 5. Try preparing it on Sunday night and storing 5 containers in the fridge that will be ready to grab and go when needed.



Almond Cherry Frozen Delight! (Sunday August 28, 2011)
This weeks recipe is cherry inspired! Hope you enjoy it!
Ingredients:
- 2.5 cups pitted cherries (can be fresh or frozen)
- 1.5 cups natural almond butter
- 1.5 cups pitted dates
- oats

Directions: Begin by putting the dates in a pyrex measuring cup and covering them with boiling water. Chop up dates with fork and knife until a thick puree forms. Next put date puree, cherries, and almond butter into your food processor and process until very smooth. Coat the bottom of square baking dish with oats and pour batter over the oats smoothing evenly with a spoon. Sprinkle oats over the smoothed batter until top is completely covered. Pat oats down with the back of a spoon so that they sink into the batter slightly (this makes sure that the oats stick to the batter after frozen). Freeze. Enjoy!

Carrot Pineapple Squares (Sunday August 21, 2011)
This weeks recipe is a fun twist on carrot cake. It makes a great breakfast, snack, or dessert! 

Ingredients:

- 2 cups baby carrots
- 5-6 thick slices of fresh pineapple (550g)
- 1.5 cups unsweetened applesauce
- 2 cups pitted dates
- 1/2 cup dried cherries (no sugar added)
- 1/3 cup natural  maple syrup
- 1 tbsp cinnamon
- 1/2 cup simply egg whites
- 2 cups oats
- 1 cup oat flour
Directions: Begin by putting the dates in a pyrex measuring cup and covering them with boiling water. Chop up dates with fork and knife until a thick puree forms. Next put carrots, pineapple, applesauce, date puree, cherries, maple syrup, and cinnamon into your food processor and process until smooth (you may have to split this up depending on your food processors capacity - mine is a 14 cup). Transfer contents of food processor into a large bowl and add oats, oat flour, and egg whites to the bowl. Mix with wooden spoon until all ingredients are well combined. Spray a large rectangular baking dish with Pam and pour batter into dish. Bake at 350F for 30-45 minutes or until toothpick comes out clean (or almost clean if you like your bars a little gooey).  Store in fridge. Enjoy!

Chocolate Banana Peanut Butter Pie (Sunday August 14, 2011)
Tomorrow is my friend MJ's birthday and so this morning I made her a delicious birthday pie! Yummm! 
Crust Ingredients:
- 1.5 cups oats
- 1/2 cup unsweetened applesauce
- 1 cup pitted dates
- 1tsp cinnamon

Filling ingredients:
- 5-6 ripe bananas (but not overly ripe)
- 500g natural peanut butter
- 1/3 cup pure cocoa powder
- 1 cup natural maple syrup

Crust directions: Put 1 cup pitted dates in pyrex measuring cup and just cover with boiling water. Take fork and knife and cut up dates until a thick date puree forms. Take all ingredients (including date puree) and put them into a mixing bowl. Stir until well mixed (you may need to add a hint of boiling water). Spray a large pie plate with Pam and pour mixture onto pie plate. With the back of a spoon spread batter evenly in pie plate. Bake in pre-heated 350F oven for about 10 minutes or until golden brown.

Filling Directions: Put all ingredients into food processor and process until smooth. Poor batter into pie crust. Put into freezer immediately and let freeze for 5-6 hours before serving. Enjoy!

 Almond Fruit Squares (Sunday August 7, 2011)
This weeks recipe is packed full of fruit and almonds! These squares make for a great treat!
Ingredients:
- 2 cups oat flour
- 4 ripe bananas
- 1 ripe mango
- 3/4 cups raspberries (fresh or frozen)
- 3/4 cups unsweetened applesauce
- 1 cup almond butter
- 2 cups dates
- 1/3 cup pure maple syrup
- 1/3 cup simply egg whites

For the topping:
- 2 cups dates
- 1 cup almond butter

Directions: Begin by putting the dates (used for the squares not icing) in a pyrex measuring cup and cover with boiling water. Chop up dates with fork and knife until a thick puree forms. Next put bananas, mango, rasberries and applesauce into your food processor and process until smooth. Combine all ingredients in a large bowl and mix until well combined. Spray a large rectangular baking dish with Pam and pour batter into dish spreading evenly with a spoon. Bake in preheated 350F oven for 30-45 minutes or until toothpick comes out clean (or almost clean if you like them a little gooey). While the squares are baking prepare icing by putting dates in pyrex measuring cup and pouring no more than 1 cup of boiling water over them. Let them sit for a few minutes. Put dates + water and almond butter in your food processor and process until smooth. This icing should be quite thick. You may have to use the pulse option on your food processor depending on its power. Once squares are ready spread icing over them and store in refrigerator. Enjoy!


Fruity Freezer Delights (Sunday July 31, 2011)

This weeks recipe is fruity and refreshing. It is Inspired by the hot weather and by getting hit in the face with a 15lbs medicine ball and having difficulties chewing. This little treat is refreshing and satisfying, and most importantly for me, it requires no chewing!

Ingredients: 
- 1 cup frozen strawberries
- 3/4 cups frozen raspberries
- 3/5 cups frozen blueberries
- 3/4 cups simply egg whites
- 1/2 tsp stevia (optional)

Directions: Put all ingredients in food processor and process until a light fluffy puree forms (about 3-4 minutes but can be more depending on the power of your food processor). Pour puree into individual sized dishes and place in freezer. Let freeze for 1h and then enjoy! You can also eat this without freezing first of course and you can also make popcycles by using a popcycle molde. Enjoy! 


Cinnamon Pumpkin Apple Bars (Sunday July 24, 2011) 

This weekends recipe is quite delightful and makes a scrumptious and nutritious breakfast, snack, or dessert!

Ingredients: 
- 1 can pumpkin puree (398 mL)
- 1 jar unsweetened applesauce (796 mL)
- 1.5 cups cashew butter
- 2 cups oat flour
- 1/2 cup natural maple syrup
- 2 cups dates
- 1-2 tbsp cinnamon 

Directions: Put 2 cups of dates into a pyrex measuring cup and cover with boiling water. Chop with fork and knife until water + dates makes a puree. Put all ingredients into a large mixing bowl. Mix together well. Spray a rectangular 11" x 7" baking dish with Pam. Pour batter into dish and spread evenly. Place dish into preheated 350F oven. Bake for 30-45 minutes or until toothpick comes out clean (or almost clean if you like your squares a little gooey). Keep in refrigerator.




Chocolatey Frozen Treat (Sunday July 17, 2011)

This weekend, the gorgeous hot weather inspired me to make a frozen treat. I can't get enough of the heat...or frozen treats!!!

Ingredients: 
- 5 bananas
- 500g natural cashew butter
- 500g natural peanut butter
- 1.5 cups honey (adjust to taste - more = sweeter, less = less sweet)
- 1/4 cup unsweetened cocoa powder

Directions: Peel bananas and put into food processor. Process until smooth. Add in honey and cocoa powder. Transfer contents of food processor into large mixing bowl. Add nut butters to mixing bowl. Stir contents very well with large wooden spoon. Line a 9"x9" baking dish with wax paper (let the edges of the wax paper hang over the edges of the baking dish). Pour batter into baking dish and smooth out evenly. Cover baking dish with lid or tin foil and freeze. Once frozen (6-8h) remove wax paper and cut into bars. Keep frozen and enjoy!







Almond Chocococonut Balls (Sunday July 10, 2011)

This weeks recipe was a family affair! I am in Quebec visiting family and my uncle, aunt, mom, and niece all helped out with this creation! Enjoy!!

Ingredients:
- 500g natural almond butter
- 3 cups pitted dates 
- 3 heaping tbsp of pure cocoa powder
- 1.5 cups shredded coconut
- 2-3 cups oats
- Sesame seeds/coconut for rolling

Directions: Begin by preparing date puree. To do this, put dates in a bowl (or pyrex measuring cup) and add about 1/2 cup to 1 cup of boiling water to them to help soften them. Take a fork and knife and chop up soaked dates as much as possible (should be a very thick puree). Pour dates into large mixing bowl and add almond butter, cocoa powder, and 1.5 cups of coconut. Mix very well. Next, add oats to mixture 1 cup at a time mixing very well after each addition. Once batter is not too sticky roll 1- 2 inch balls in palm of hands (this is a bit of a sticky process) and coat balls with sesame seeds or coconut by rolling them in a plate covered with sesame seeds and another with coconut. Once rolled keep refrigerated or frozen.


Strawberry Jello (Sunday July 3, 2011)

This week I created a delicious jello! This jello is made with real strawberries, and no artificial or refined sugars! Simply divine!

Ingredients: 
- 4 cups strawberries (frozen or fresh)
- 2 packets knox unflavoured gelatine
- water
- 2 packets stevia (optional)

Directions: Put frozen strawberries in microwave and microwave on high for 3-4 minutes. In the meantime, put 1/2 cup of cold water in a pyrex measuring cup and boil 1/2 cup of water. Once strawberries are thawed (and slightly cooked), transfer them into a medium sized pot and mash them up very will with a potato masher. Next put the 2 packets of gelatin (enough to set 4 cups of liquid) into the 1/2 cup of cold water. Pour 1/2 cup boiling water over the 1/2 cup cold water and gelatin. Stir the contents of the pyrex measuring cup until all the gelatin has dissolved. Once dissolved, add the contents of the pyrex measuring cup to the pot containing the mashed up strawberries. Place pot on stove (medium heat). Add another cup of water into the pot so that there are approximately 4 cups of liquid in the pot. If you are using stevia, you can add it here. Stir on medium heat until the liquid bubbles. Pour liquid into 4 cups. Store in refrigerator. Contents take about 4-5h to set.  

You can eat this treat on its own or pair it with whipped egg whites (see recipe below).

Whipped Egg Whites:

Directions: Pour 50 to 100ml of simply egg whites into a tall measuring cup (i.e. pyrex measuring cup works). Can add a little bit of stevia to sweeten if desired. Use electric hand blender with whisk attachment and whip until contents resemble whipped cream. Top your jello with the whipped egg whites for added flavour, texture and protein!














Cocoa Peanut Butter Oat Bars (Sunday June 26, 2011)

This weeks recipe was made for potluck I had with some girlfriends on Sunday night. Leftovers are going to my mom for the week. Enjoy!

Ingredients:
- 3 cups natural peanut butter 
- 2.5 cup pitted dates 
- 1/4 cup pure cocoa powder
- 2 cup oats 

Directions: Take a 2 cup pyrex measuring jar and fill to the rim with pitted dates. Add boiling water to the pyrex jar so the water reaches about 1.5 cups. Let sit for a few minutes. In the meantime put natural peanut butter and pure cocoa powder into the bowl of your food processor. Take a fork and knife and chop up the pitted dates a little bit. Add pitted dates/water mixture to food processor. Turn on processor and process until all ingredients are well blended (may need to use pulse option as mixture will be very thick). Transfer contents of food processor into a large bowl. Add oats 1 cup at a time mixing very well after each addition (may want to use more than 2 cups depending on taste preference). Put batter into 9" rectangular pan and spread evenly pushing batter down with back of spoon or spatula (note that you can also make it in an 8" square pan for thicker bars). If desired, dip the end of a knife into the jar of peanut butter and swirl peanut butter on top for finishing touch. Put dessert in fridge to cool for about 4h before serving. Store in fridge or freezer! Enjoy!


Pecan Brazil Nut Delights (Sunday June 19th, 2011)
This weeks recipe was inspired by some left over nuts sitting in my fridge...turned out absolutely delicious!

Ingredients:
- 1 cup pecans
- 1 cup brazil nuts
- 1/2 cup all natural peanut butter
- 2.5 cup dates (soaked in a little water and pureed)
- 1-2 tsp cinnamon
- 2-3 cups oats

Directions: First put dates in a bowl and add about 1/2 cup of boiling water to them to help soften them. While dates are soaking put pecans and brazil nuts in food processor and process for 3-4 minutes scraping sides of processor bowl a few times. Take a fork and knife and chop up soaked dates as much as possible (should be quite thick). Add dates, peanut butter, and cinnamon to food processor and process until everything is well blended (may need to use "pulse" button on food processor as batter will be thick). Transfer food processor batter to large mixing bowl and add oats 1 cup at a time to batter mixing well each time. Keep adding oats until batter is not too sticky. Put batter in fridge for 1h to cool. Once cooled roll batter into 1- 2 inch balls (note that you can roll balls without prior refrigeration but your hands will get quite messy!). Keep refrigerated or freeze for a frozen treat. 


Pineapple Coconut Squares and Apple Peanut Butter Bars (Sunday June 12, 2011)

This weekend, I baked two things! I made pineapple coconut squares for my mom and apple peanut butter bars for my friend Morgan who is staying with me for the week. When I have guests, I like them to have a healthier treat in the fridge for the duration of their stay. 

Pineapple Coconut Squares

Ingredients:
- 1 can crushed pineapple
- 2 cups oat flour
- 1.5 cups unsweetened applesauce
- 1 cup coconut
- 1/3 cup pure maple syrup
- 1 cup pitted dates (soaked in a little water and pureed)

For the topping:
- 1.5 cup dates
- 1 cup natural peanut butter
- 1 cup coconut

Directions: For the squares first prepare your date puree by just covering pitted dates with boiling water and then chopping up with fork and knife. Once date puree ready, put all ingredients into large mixing bowl and mix together well. Spray 9x12 baking dish with Pam and pour batter into dish. Bake at 350C for about 20 minutes or until toothpick comes out clean. While the squares are baking put 1.5 cup dates into a dish and add a little boiling water. Let them soak for a few minutes. Put all ingredients into your food processor and process until smooth. Once squares are ready, top them with prepared topping and refrigerate. (Note: the peanut butter in this recipe could easily be substituted for almond butter, I actually think it would taste better made with almond butter as the almond butter would better compliment the ingredients used in making the squares. I however had no almond butter on had so opted for peanut butter)

Apple Peanut Butter Bars:

Ingredients: 
- 2 cups natural peanut butter
- 2 cups pitted date (soaked in a little water and pureed)
- 1 jar unsweetened applesauce (approx 3 cups)
- 2 cups oat flour
- 1/3 cup pure maple syrup
- 3 tbsp cinnamon

For the topping:
- 1.5 cups dates
- 1 cup peanut butter
- 2 tbsp cinnamon

Directions: For the bars first prepare your date puree by just covering pitted dates with boiling water and then chopping up with fork and knife. Once date puree ready, put all ingredients into large mixing bowl and mix together well. Spray 9x12 baking dish with Pam and pour batter into dish. Bake at 350C for about 20 minutes or until toothpick comes out clean. While the squares are baking put 1.5 cup dates into a dish and add a little boiling water. Let them soak for a few minutes. Put all ingredients into your food processor and process until smooth. Once bars are ready, top them with prepared topping and refrigerate.


Love of Baking


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