Category: Baked Goods

VEGAN & GLUTEN FREE Sweet Potato Cacao Brownies with Almond Butter

5/2/2020

I always love a good recipe that sneaks in vegetables and other nutritious ingredients without sacrificing any of what we all crave. These brownies are inspired by the leftover sweet potato that has been sitting on my counter since last weekend + a strong craving for chocolate! My friend Dave got me interested in Cacao powder and I decided to give it a try in these brownies as well and they turned out GREAT! The best part of these brownies is that they are AMAZING as leftovers straight from the fridge. They take on a fudge like quality and can be enjoyed all week!

Ingredients
1 cup almond flour
½ cup of Cacao Powder (or cocoa powder)
¾ cup of coconut sugar or white sugar
1tsp baking powder

2 flax eggs (2T ground flax + 6T water)
¼ cup unsweetened almond milk
¾ cups of chocolate chips (make sure they are vegan)
½ cup coconut oil
½ tsp vanilla extract
⅓ cup creamy almond butter
1 cup cooked and mashed sweet potato **see notes

Directions

Preheat oven to 350 degrees and line 8x8 inch pan with parchment paper
Combine dry ingredients (almond flour, cacao powder, sugar and baking powder) into a large bowl and whisk to combine.
In a medium sized bowl make your flask egg and let it sit until it resembles the consistency of an egg.
Meanwhile, add the almond milk and chocolate chips to a small saucepan and heat until all of the chocolate chips have melted. Make sure you are stirring the entire time and that the heat is not set too high or the mixture will burn. Remove from heat and let cool.
Add the coconut oil, vanilla, almond butter and cooked mashed sweet potato to the flax egg and stir to combine.
Add the cooled almond-milk chocolate mixture to the wet ingredients and stir to combine.
Pour the wet ingredients into the dry ingredients and stir to combine.
Smooth the batter into the prepared 8x8 pan and bake for 45-50 minutes***.
Let cool completely, slice and enjoy! Store leftovers in the fridge in an airtight container

NOTES
*** These brownies are moist and fudgy, they may look like they are not done, but they are! Make sure you let them cool completely before cutting, eating and enjoying.

** SUPER EASY Sweet Potato Mash

Rinse 1 medium sized unpeeled sweet potato
Pierce the potato 6-8 times with a fork
Wrap in a damp paper towel and place in a glass bowl
Microwave in high for 5 minutes
Carefully turn the sweet potato over in the bowl and microwave for another 3-4 minutes until sweet potato is fork tender.
Carefully remove the paper towel, cut the sweet potato in half and let cool for 5 minutes.
Remove the flesh and mash with a fork.

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I Like to Eat Apples and Bananas Vegan Muffins

4/25/2020

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Does anyone remember that silly song, I like to eat apples and bananas?” Creating these muffins brought me back to those fun lyrics, and truly made me miss my students even more! I always sing this song for my 1st graders around this time of the year, and now with the distance learning taking place, I am really truly missing seeing their faces light up when we do fun silly songs such as this one. Anyway, back to the world of food. These VEGAN muffins are stuffed with plant based goodness and are easy to make and a fun breakfast treat you can enjoy throughout the week. I also snuck in some protein with the addition of the oat flour, which, if you haven’t tried making oat flour before, is VERY easy. You simply add whole oats to a blender and blend until it looks like flour! I use oat flour in pancakes too, so I always make a bunch and store it in a large airtight container for easy use! I hope you enjoy these muffins! If you make them tag us on social media!

Ingredients (makes 12 muffins)
1 flax egg (1T ground flax + 1.5T water) - you can also use 1 chicken egg if not vegan
2 overripe bananas mashed
½ cup brown sugar
½ cup avocado oil
½ tsp vanilla
2T unsweetened plain almond milk (or any other non dairy milk)
½ cup oat flour (oats ground up in high speed blender into flour)
1 cup all purpose flour
1+1/2 tsp baking powder
1tsp cinnamon
1 heaping cup of peeled green apples diced very small

Directions (updated 05/05/20)

In a medium sized bowl make your flax egg by combining 1T of ground flaxseed with 1.5 T of water. Stir and let it sit until the mixture resembles an egg.
While you are waiting for the flax egg, preheat the oven to 350 degrees and prepare a non-stick muffin pan with a little bit of non-stick oil.
Add the mashed banana, brown sugar, avocado oil, vanilla and almond milk to the flax egg mixture and stir to combine.
In a large bowl combine all of the dry ingredients: oat flour, all purpose flour, baking powder and cinnamon and whisk to combine.
Pour your wet ingredients into your dry ingredients and gently stir to incorporate. Do not over mix.
Gently fold in the apple pieces
Scoop the batter into muffin tins and fill to the top. You should have enough batter for 11-12 muffins.
Bake at 350 for 20-25 minutes. Test after 20 with a toothpick inserted into the center. If it comes out clean then the muffins are done.
Let the muffins sit for 5 minutes before transferring to a wire rack to cool.
Store uneaten muffins on the counter in an air-tight container for 2-3 days. After than transfer to the fridge.

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VEGAN & GLUTEN FREE Sweet Potato Cacao Brownies with Almond Butter

I Like to Eat Apples and Bananas Vegan Muffins

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