Desserts

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Desserts, Diet, Eating, Recipes

Balsamic Roasted Clafouti

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Hey, since it’s getting warmer out I thought maybe we’d try some fruit recipes! And who doesn’t love a good dessert right?? Clafouti is a french dessert, similar to a flan and you add fruit to it. Super yummy and awesome on a summer evening! I used strawberries but you can use any berries. I’ve even used peaches and it was delicious. Some people dust this with powdered sugar before cutting, it is good either way. I just prefer to add the least amount of sugar possible. Happy baking!!

1 lb strawberries, trimmed and quartered (or fruit of choice)

1/3 cup plus 1 Tbsp maple sugar, divided (you can also use regular sugar or coconut if you have trouble finding maple sugar)

1 Tbsp balsamic vinegar

Cooking spray

3 large eggs

1 cup milk of choice

1/2 cup whole wheat flour (I had white whole wheat and used that)

1 tsp. vanilla

1/4 tsp. sea salt

2 Tbsp unsalted butter or ghee, melted

  1. Heat oven to 350. Place half of the fruit in an 8 x 8 baking dish. Stir in 1 Tbsp sugar and vinegar. Roast about 10 minutes, you want them soft but not mushy.
  2. Over a medium bowl strain the berries, saving the juice for later.
  3. Spray a 9 inch pie plate with cooking spray. In a blender mix eggs, milk, remaining 1/3 cup sugar, flour, vanilla and salt. Blend on high 30 seconds. Add melted butter and blend another minute. Pour into pie plate, top with roasted strawberries. Bake until the edges are golden and center is set but slightly jiggly, about 30 minutes. Trust me, you’ll know what I mean by jiggly but set. It makes sense when you see it.
  4. Cool 10 minutes. Cut into wedges and top with fresh fruit.

Desserts, Diet, Eating, Recipes, Snacks

Tahini Cookies

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Healthy cookies? YES PLEASE! These cookies are yummy and are gluten free/dairy free. Ya gotta try them! I add more or less chocolate depending on how my cravings are.

1/2 C tahini

1/2 C maple syrup

1 tsp vanilla

1 egg

1 C oats

1 C almond flour

1/2 tsp baking soda

1/2 tsp sea salt

1/2-3/4 C dark chocolate chips

  1. Heat oven to 350. Line baking sheets with parchment paper.
  2. Add tahini, syrup and vanilla to a food process and process until well combined.
  3. Add egg and blend, then add oats, flour, salt and baking soda. Pulse until the oats are broken up, then stir in chocolate chips.
  4. Drop batter by the tablespoon and bake 12-14 minutes.

Cool completely, then store in an airtight container. I’ve also frozen these and they hold up well. It makes roughly 2 dozen cookies.

Desserts, Eating, Recipes

Healthy Avocado Brownies with Avo Frosting

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Want a smart swap for a healthier dessert? You already know avocados are nutritional powerhouses, thanks to the fiber, B vitamins, folate, and potassium they provide. But did you know you can add the savory fruit, which is packed with healthy fats, to your sweet treats, too? Watch the video to learn how to make rich, fudgy brownies from your favorite superfood.

Ingredients

Brownies

3 oz. dark chocolate (70% cacao), chopped
1 Tbsp. coconut or extra-virgin olive oil
1/2 cup raw cacao powder or unsweetened cocoa (40g)
1/2 cup almond meal (60g)
1 tsp. baking powder
1/4 tsp. sea salt
2 ripe medium avocados (about 17 oz. total), halved, pitted, flesh scooped out
1/2 cup medjool dates (about 4.5 oz.), pitted
1/4 cup coconut sugar (1.4 oz.)
1 tsp. vanilla extract
2 large eggs

Frosting

1 ripe medium avocado (about 9 oz.), halved, pitted, flesh scooped out
1/2 cup raw cacao powder or unsweetened cocoa (40g)
1/2 cup plus 1 Tbsp. maple syrup
2 tsp. vanilla extract
Generous pinch of sea salt

Preparation

1. Preheat oven to 350ºF. Line an 8-inch square baking pan with foil; grease foil (with coconut oil, olive oil cooking spray or melted unsalted butter). Bring an inch of water to a simmer over low heat in a medium saucepan. Place chocolate and oil in a medium heatproof bowl. Set bowl over saucepan. Let stand, stirring occasionally, until melted and smooth. Remove bowl from heat and let cool until just warm to the touch.

2. In a small bowl, combine cacao, almond meal, baking powder and salt; stir until well mixed.

3. Place avocados, dates, coconut sugar and vanilla in a food processor; blend until smooth. Blend in eggs. Blend in cooled chocolate mixture. Scrape down sides of processor and mix again. Add almond meal mixture; pulse until blended. Spread mixture in baking pan and bake until just set, 30 to 35 minutes (do not overbake). Let cool on a rack. When cool, cover and refrigerate for at least 1 hour or up to overnight.

4. Just before serving, make frosting: Combine all ingredients in food processor and process until smooth and thick (you should have about 1¼ cups). Spread over chilled brownies (you may have some left over; cover and refrigerate for another use). Cut and serve. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

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