COMPLIMENTARY RECIPES


 

ANDREA'S DARK CHOCOLATE FUDGE COOKIES

Mix together: 3 cups Icing sugar

                      2/3 cup cocoa

                      tsp. salt

 

Add: 3 egg whites

        2 Tbsp. Vanilla

        1 cup pure chocolate chips

 

Bake at 350 degrees for 14 minutes on parchment paper lined cookie sheet.

Take off immediately and put on cooking tray.

 

                        * from Erica’s Sweet Life

BAOBITE CHOCOLATE CHIP COOKIES.

1.  Preheat the oven to 350F and line a cookie sheet with parchment paper.

Mix together 1 Tbsp. ground flax with 3 Tbsp. water &let it sit for a few minutes to get a flax egg.

2. To a food processor add process for 1-2 minutes to get a smooth and caramel-like mixture.

       cup coconut oil

     cup coconut sugar

     1 tsp. vanilla

     Flax egg

3. Add the following ingredients and process until a sticky dough forms:

     1 cup oat flour (use G/F oat flour for gluten free cookies)

     1 cup almond flour

     tsp. baking soda

     tsp. cinnamon

     Pinch of unrefined sea salt

4. Fold in cup Flora Baobites & cup dark chocolate chips.

5. Shape into balls with wet hands and place on the baking sheets about 1”-2” apart as cookies will spread.

Bake for about 10 minutes until slightly golden around the edges. Allow to cool for 5-10 minutes on the baking sheet and then transfer to a cooling rack for another 10 minutes.

NOTE: Bake 1-2 minutes less for a soft chewy cookie or 1-2 minutes longer for a crunchy cookie. 10 minutes should give you a cookie that is soft in the inside and crunchy on the outside.

From: Pulse on Health-FLORA newsletter, fall 2016 issue

CHOCOLATE CHEESECAKE BROWNIE

Preheat the oven to 325F. and grease a 9” glass pan and line with parchment paper.

BROWNIE BASE:

In a small saucepan or in the Microwave, melt 1 cups chocolate chips with cup butter. Stir until smooth and set aside to cool.

In a medium bowl, beat with an electric mixer:

1/3 cup white sugar     2 large eggs        tsp. vanilla extract

Add the melted chocolate and mix well.

Add cup quinoa flour and mix until thoroughly blended.

Spread evenly in the prepared pan.

CHEESECAKE TOPPING:

In a medium bowl, with an electric beater, beat together-

 1 8oz.pkg. light cream cheese    

tsp. vanilla extract       cup sugar      1 egg

Blend in 2 Tbsp. Quinoa flour and 1 Tbsp. milk.

Divide the above mixture in half and set half aside. Spread the other half over the chocolate base.

 In a small saucepan or in the Microwave, melt cup chocolate chips and add to the half set aside. Drizzle this mixture over the plain cheesecake mixture in the pan. Swirl the surface of the cheesecake with a knife until desired pattern is achieved.

Bake on the center oven rack for 30-35 minutes until the middle of the cheesecake springs back when gently pressed. Cool and chill before cutting into squares.

 

CHOCOLATE OATMEAL CAKE

Mix together and let stand until cool:

1 cup Lara's Gluten free Oats and 2 cups boiling water

 

Cream together: 1 cup soft butter and 2 2/3 cups brown sugar

 

Add: 2 tsp. Baking soda dissolved in 1 Tbsp. Hot water an4 eggs

Beat well.

 

Add the cooled oatmeal mixture and blend well

Mix together in a separate bowl and then blend into the above mixture.

2 cups Gluten Free flour mixture

6 Tbsp. Cocoa powder

1 tsp. Salt

2 tsp. Baking powder

2 tsp. Vanilla

Turn into 2 -9” round pans, lined with waxed paper or parchment paper ,or

a bundt pan, greased and floured.

Bake at 350 degrees F for approximately 40 minutes for the layers or 1 hours for the Bundt pan.

 

CHOCOLATE BUTTERCREAM ICING

In a small bowl, mix together: 2 2/3 cups icing sugar and cup cocoa

Cream together in mixer bowl: 6 Tbsp soft butter and cup cocoa mixture

Add the remaining cocoa mixture with 4-5 Tbsp. Milk and 1 tsp. Vanilla

 Beat to spreading consistency{add more icing sugar if necessary}

For a glossier look, add 1 Tbsp. Corn syrup.

                                    ENJOY.

CHOCOLATE CHIP COOKIES

Preheat oven to 350F and line cookie sheet with parchment  paper.

Beat  until smooth:1 cup soft butter

                                           1 cup brown sugar

                                           cup white sugar

Add & beat well: 1 Tsp. vanilla     2 eggs

In a separate bowl, blend together:

         1 cup all-purpose flour

         tsp. salt

         tsp. cinnamon

         1 tsp. baking soda

Stir flour mixture into butter mix.

Add: 3 cups G/F oats

           2 cups chocolate chips

Mix well.

Drop by tablespoon onto cookie sheet.

Bake 10-12 minutes or until golden brown.

Cool 1 minute and transfer to cooling rack.

FROM: bobsredmill.com/recipe

DARK CHOCOLATE BROWNIES

Preheat oven to 350' and lightly brush a 9”x9” pan with butter.

Melt 4 oz. Callebaut chocolate and cup butter in saucepan over low heat,stirring often to prevent burning.

Or do at a 40% in the microwave,and set aside to slightly cool.

In a large bowl, beat 1 large egg and 2 egg whites, until foamy.

Beat in cup raw cane or brown sugar until smooth.

Gradually beat in the chocolate mixture until smooth and glossy.

Combine together in a separate bowl and stir to blend:

cup oat flour             tsp. Sea salt

tsp.baking soda

Gradually fold into the chocolate mixture and add:

2 tsp. Vanilla       1/2-1 tsp.finely grated orange zest

Beat well with wooden spoon, by hand

Fold in cup chopped,toasted hazelnuts.

[mixture will be thin,but don't be concerned]

Pour into prepared pan and smooth the top.

Bake in the centre of the oven for 25-30 minutes or until the dough appears

to be set-DO NOT OVERBAKE

Brownies will be soft in the center but will firm slightly once rested and

chilled.

 Remove pan to rack to cool for about 10 minutes before cutting into squares.

Excellent at room temperature and also served refrigerated when more firm

Serves 16                      from Alive magazine 2010.

 


 

 

MOIST CHOCOLATE CAKE

No one can believe that this cake is made with cooked quinoa-no flour required

Step 1: In a saucepan bring to a boil, 2/3 cup white quinoa[rinse well first]

                                                        1/13 cup water

Cover, reduce heat to a simmer and cook for 10 minutes.

Turn off the heat and leave the covered saucepan on the burner for

     another 10 minutes. Fluff with fork and allow to cool.

Step 2: Preheat the oven to 350F.

           Line to 8” pans with parchment paper.

Step 3: In a blender, combine 1/3 cup milk

                                              4 eggs

                                              1 tsp. vanilla

            Add: 2 cups cooked quinoa

                   cup butter, melted and cooled

                   Continue to blend until smooth.

Step 4: Whisk together in a medium bowl: 1 cups white or cane sugar

                                                                 1 cup unsweetened cocoa

                                                                 1   tsp. baking powder[2 tsp. if G/F]

                                                                 tsp. baking soda

                                                                 tsp. salt

       Add the contents of the blender and mix well.

       Divide batter evenly between 2 pans.

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GLUTEN FREE CHOCOLATE CHIP PECAN LOAF

By Randy Klein

Grease a 9x5 inch loaf pan or use a 12 muffin pan, lined with muffin cups

Preheat oven to 300 degrees

Add 1 cup chopped dates to 1 cup boiling water, and add 1 tsp. baking soda

Set aside for 20 minutes.

In a large mixing bowl, beat 1 egg

Add 1 cup brown sugar and stir for 1 minute.

Add 1 tsp.vanilla, 1 Tbsp melted butter

1 1/2 cups G/F all purpose flour mix

Continue stirring on medium speed for another minute.

Add tsp salt and the date mixture, mixing well.

Add cup pecans[or nut of your choice] and cup chocolate chips or chunks.

Stir these in well.

Put in loaf pan or in muffin cups.

Bake the loaf pan for 1 hour or for the muffins about 25 minutes ,until the tester comes out clean and center feels firm

[NOTE: I find that you have to cook Gluten free items a little longer to make sure the middle is done]

 

Wheat Belly Chocolate Chip Cookies

 

        4 cups almond meal/flour        

        cup sour cream or coconut milk

        1 tsp baking soda                      2 tsp vanilla extract

        tsp sea salt                           tsp liquid stevia

        4 eggs                                     

         10 oz bittersweet or dark chocolate chips

        cup melted butter or coconut oil

 

 

Preheat the oven to 350.  Line a baking sheet with parchment paper.

 

In a large bowl, whisk together the almond meal/flour, baking soda, and salt.

 

In a small bowl, whisk together the eggs, butter or coconut oil, sour cream or coconut milk, vanilla, and stevia.  Stir into the flour mixture just until combined.  Stir in the chips.

 

Drop by heaping tablespoons onto the baking sheet.  Using a spoon or glass, press each cookie to 1/2” thickness.

 

Bake for 25 minutes, or until the edges are lightly browned.  Remove to a rack to cool completely.

 

Per serving:  176 cal, 5g protein, 8g carbohydrates, 15g total fat, 5 g saturated fat, 2 g fiber, 80 mg sodium

BANANA CHOCOLATE CAKE

Surprise. You will think you are biting into a piece of Chocolate cake and then you taste banana. This is from Company’s Coming Cake recipe book.

 

Preheat oven to 350 degrees F.

Cream together cup softened butter

1 cup white sugar

I egg

Blend well and add  in another egg.

 Mix in 1 cups banana and 1 tsp. vanilla

 In a small bowl, mix together-

2 cups all-purpose flour

cup cocoa

1 tsp. baking powder

1 tsp. baking soda

tsp. salt

Add the flour mixture to butter mixture in 3 parts alternately with cup sour milk in 2 parts, beginning and ending with flour.

Spread in 2 greased round 9” layer pans[or line with waxed or parchment paper]

Bake in oven until wooden toothpick come out clean,about 40 minutes. Frost with a chocolate icing and enjoy.

Andrew's Brownies

Sift together:

2 cups white sugar

cup cocoa

Add 1 cup Vegetable oil

1 tsp vanilla

Add 4 eggs, one at a time, beating well after each

Gently fold in 1 cup flour-gluten free or regular

Stir in

1 cup chocolate chips

1 cup chopped walnuts

Bake in a greased 9”x13” pan at 350F for 20-25 minutes. (325F- glass pan)

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Bailey’s  Original Irish Cream Macadamia Nut Pie

 

Using electric beaters, cream together

        5 eggs                             

Tbsp. salt

        1 cups white sugar               

6 oz (3/4cup) butter

Add: 1 cup corn syrup              

6 oz (3/4cup) Bailey’s Original Irish Cream

Stir in:      8 oz pure chocolate chips 

        10 oz macadamia nuts

Pour the above mixture into 2- 9” unbaked pie shells. Bake at 3ooF until brown, about 1 - 2 hours.

NOTE: If you use a Kinnikinnack Pie Shell, it will make a great Gluten Free Dessert. Check the Bailey’s first.

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CHOCOLATE FONDUE AMERICAN-STYLE

Combine 6 od mixture z. semi sweet chocolate chips and 1 tbsp. water in preheated fondue dish { or in Microwave on 40%}. Stir over heat until chocolate melts and mixture is smooth.

Add and stir until well blended:2 tbsp. whipping cream and 2 tbsp. Brandy{or a liquer of your choice- Amaretto or Grand Marnier would be good} Keep warm in the fondue dish and serve with a variety of fruit.

CHOCOLATE PEANUT BUTTER PIZZA

Preheat oven to 350F

In a large bowl, cream together:

1/3 cup butter

cup white sugar

cup firmly packed brown sugar

Add & blend well:

1/2 cup peanut butter

tsp. vanilla

1 egg

Stir in  1 cups all-purpose flour

Press dough onto the bottom of a 12”-14” pizza pan(may also use a cookie sheet), forming a ridge along the edge.

Bake at 350F for 10 minutes.

Remove from the oven.

Sprinkle with 2 cups miniature marshmallows & cup small chocolate chips.

Bake for 5-8 minutes more or until marshmallows are lightly browned.

Cool, cut into wedges.

Store in tightly covered container.

 

FUN TO TRY WITH THE KIDS!!

LINDA’S SUGAR COOKIES-these are not chocolate but make a nice cookies to use a Heart cookie cutter on for a special Valentine's Day treat. 

Mix together: cup shortening

cup butter

1 cup white sugar

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 tsp. cream of tartar

3 cups sifted pastry flour

tsp. salt

Chill in fridge.

Roll out and cut into shapes[opt. raisin in middle of each cookie]

Put on a greased cookie sheet or one lined with parchment paper.

Bake at 350F for 8-10 minutes[they puff up a little]

 

 CHUNKY CHOCOLATE PEANUT BUTTER COOKIES

Preheat oven to 350 F

Beat together until light and fluffy:

cup butter

1 cup white sugar

1 cup brown sugar

cup peanut butter

Blend in 2 eggs and 2 tsp. Vanilla

Mix together the following dry ingredients:

2  1/2 cups flour

1 tsp. Baking soda

tsp. Salt

Mix well into the butter mixture and then add 8 oz. chopped chocolate

Drop onto parchment lined cookie sheets and bake for 10-12 minutes or until lightly browned.

.

Frozen Kahlua Dessert

You will need:

2 pkgs.P.C.Decadent Chocolate Chip Cookies

2 large Cool Whip

Milk             Kahlua

10” springform pan

 

Line a 10” pan with waxed paper or grease lightly with butter.

Dip cookies in milk and then in Kahlua.

Line bottom of pan and cover with Cool Whip

Repeat these layers twice more or until ingredients are all used.

Put in Freezer and freeze until serving time.

Garnish with shaved chocolate.

Note: This dessert can be scaled down if you want a smaller dessert.

 

 

SKOR DESSERT

Bake 1 chocolate layer or 8” square cake as directed and break into pieces when cooled.

Prepare 1/2cup chocolate pudding with 2 cups milk.

Prepare 1-250 ml.container of whipping cream(or use a

Large Cool Whip)

Kahlua

3-4 Crushed Skor Bars( you can buy crushed skor bars)

 

In a medium or large clear bowl, layer cake pieces.

 

Sprinkle with Kahlua, pudding , skor pieces, and whipped cream.

Repeat layers.

Top with crushed skor bars and refrigerate overnight.

          ENJOY!!!

 

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