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Sunday, June 19, 2011

#7 Flourless chocolate cake with Garbanzo beans


Ok, I know you might be thinking there is no way you can make a cake with beans and it be good. Well I hate to tell you but you are dead wrong!!! And then I manage to take it a few step farther and take out the sugar and butter......OH, NOW SHE HAS LOST HER DANG MIND....nope! my brain is still in my head (although some people might still want to argue that fact) Now I do not really want to dispute the joy of a cake baked with flour and sugar and butter, dripping with delicious butter cream frosting...I love cake, and I double love cupcakes...but I have husband who can't eat a lot of things and over the last few years our diet has done a lot of changing mostly out of need. I have sworn I would never cut out gluten claiming it was not hurting anyone in this house but now it seems that might not be true. So instead of being heart broken I figure it is just better adapt and move on. This cake is dense and almost brownie like. It is perfect topped with whip cream or ice cream...rich and but light at the same time! I am not 100% awesome with measurement. I know it should be more accurate with this if I am gonna go making up recipes but if you just do what I say, around about, it will turn out and it will not disappoint... I hope......

Flourless Chocolate cake with garbanzo beans

-4 eggs
-1 can garbanzo beans drained
-10 oz chocolate chips..i use bitter or semi sweet(so not a whole bag maybe like a cup plus an hand full ;)
-1/3 cup coconut oil
-one big heaping table spoon almond butter
-three good squirts of agave nectar
1/2 baking soda

*in a blender of food processor, process beans until smooth
*in a a small pot or double bowler, mix chocolate chips, almond butter and coconut oil over low heat until melted
*add chocolate, eggs, baking soda, and agave to beans in food processor and blend until smooth.
*prepare and 9 to 10 inch round cake pan, add batter and bake on 350 for 30-40 minutes or util center is set and a tooth pick comes out clean when put in center of cake.
*cool and top with whip cream or at our house we top it off with coconut milk vanilla bean ice cream!!! WOOT

*****i failed to take a picture BEFORE we almost destroyed the cake....one slice left and it has my name on it!

Monday, June 13, 2011

#6 Healthy Granola cookies

So I want to eat and I want to eat junk most of the time....but that is not going to get any of us any where....so i decided I needed a cookie that did not make me feel bad. Thus the healthy granola cookie was born. It has only a little brown sugar, whole wheat flour and is perfect with a cup coffee after dinner!

-1 cup whole wheat flour
-1/3 cup coconut oil
-1/3 cup brown sugar
-1 egg
-tspn vanilla
-pinch of salt
-1/3 to 1/2 cup granola of your choosing
-1/4 cup raisins or dark chocolate chips
-squirt of agave nectar or honey

*mix coconut oil brown sugar and vanilla then add egg and mix
*next add the flour, pinch of salt and granola
*squirt in a little agave or honey for a little more sweetness and mix
*fold in raisins or chocolate chips
*i use a small melon sized scoop to form them. bake at 350 until done (10-13 mintues) they stay sort of "mounded" up but are super yummy.

# 5 Leek and Walnut Souffles


So I took an few weeks off from updating the ol blog due to various visitors coming into town but I am back and ready to cook! This said, I have not gotten a delivery since last Tuesday so I did not make something this week from the goods....instead I decided to make this tasty little souffle that is sure to please even the pickiest of eaters (ok, that might be a flat out lie but 3 out of 4 in our house gladly eat it and the littlest one eats it with only a little bit of urging and desert bribery). My husband claims it reminds him of thanksgiving but i think that is because I use rosemary and thyme to season....but I guess if you were in the mood for some holiday goodness and it is just June you could give this a whirl and see if it hits the spot!

LEEK AND WALNUT SOUFFLES
(adapted and tweaked from the Vegetarian Bible cook book)
makes 4 souffles

2 leeks
-olive oil
-1/2 cup vegetable stock
-1/2 cup walnuts ( almonds would work if thats all you have on hand)
-2 eggs, separated
-2 tablespoons of mixed herbs (i use thyme, rosemary, salt and pepper)
-2 tbsp plain greek yogurt

* chop leeks (i don't use the tough dark green ends) and drop them in a bowl of cold water and swirl them around with hands...this cleans all the dirt and sand off, it just falls to the bottom and the leeks float to the top!
*heat pan with few table spoons of olive oil (I like to use coconut oil but i always have it on hand)
saute leeks for a few minutes then add veg. stock and simmer a few more minutes, until tender.
*in a food processor, process nuts until fine then add leek mixture and process until you form a puree.
*mix egg yokes, herbs, and yogurt until combined. pour egg mixture into leek puree. season with salt and pepper to taste.
*in a separate bowl whisk egg whites until firm peaks form ( i do this in my stand up mixer)
*gently fold egg whites into the leek mixture. spoon mixture into 4 prepared souffle dishes or into one 1 quart dish.
*place on preheated baking sheet and cook on 350 for 35-40 minutes, or until well set, risen and golden brown!

I served these tonight with dill carrots, roasted kobocha squashed , and a salad with stone ground mustard and honey vinaigrette