Wednesday, January 6, 2010

My Favorite Desserts


1/2 cup extra virgin first-cold-pressed olive oil
10 T honey (This is a 1/4 cup filled 2 1/2 times.)
1/2 cup unsweetened applesauce
1 T vanilla

1 cup plus 2 T freshly-milled wheat/spelt or a gluten-free flour combo
2 T arrowroot
1/2 cup unsweetened cocoa powder
2 1/4 tsp aluminum-free baking powder
1/4 tsp baking soda
1/4 tsp xantham gum
1 tsp sea salt

1/2 cup hot water
2 cups (or less) chocolate chips (homeade or organic - not the healthiest but when eaten with a healthy diet, every once a while is probably not a big deal!)

Preheat oven to 325 degrees. Either line muffin cups, mini-muffin cups (my favorite way!), or grease a pan.

While milling grain into mixing bowl, mix the wet ingredients (except water) together in a medium bowl. Set aside. Whisk dry ingredients together. Gently fold wet ingredients into dry ingredients, stirring to combine. Stir in hot water to make a smooth, silky batter. Fold in chocolate chips.

Spoon into muffin cups or pour into pans. DON'T overbake; leave slightly gooey, will change as they cool. Mini-muffins are pretty quick - maybe 10 minutes or so. Muffins might take more like 15 minutes or so, and I have no idea on a pan version since I haven't tried it before. :) I told you I'm no expert - just learning how to copy the experts! :)

Leave muffins in pans for a few minutes before removing.

Chocolate Chip Cookies

1 can garbanzo beans (chickpeas), drained
1 cup coconut oil
1 cup honey
1 tsp vanilla
2 eggs

1 cup arrowroot
3/4 cup freshly-milled wheat/spelt or almond flour
2 tsp xantham gum
2 tsp aluminum-free baking powder
1 tsp baking soda
1/2 tsp sea salt

chocolate chips

Put garbanzo beans in food processor until smooth. (It they aren't getting smooth enough, try adding some of the coconut oil.) Add remaining wet ingredients and blend on low until thoroughly combined. In a separate bowl, mix dry ingredients. Add wet to dry and mix until combined. Stir in chocolate chips.

Drop onto cookie sheet and bake at 350 for 12 - 15 minutes. They will be slightly brown on top when done. Let cool on pan for a minute or two before removing.

They do taste a little more cake-like than the cookies you might be used to eating, but they are delicious and no one will know they have beans in them! I love the higher protein content to help keep your blood sugar stabilized when eating dessert!

For cinnamon raisin cookies, add 1-2 tsp cinnamon to dry ingredients and stir in raisins instead of chocolate chips.

Fudge Sour Cream Brownies

2 egg whites (keep yolks)
1/4 cup butter, softened
1/4 cup hot water
1/4 cup cocoa powder
1 cup real maple syrup (maybe could use honey?)
1 1/4 cup quinoa flour
1 tsp aluminum-free baking powder
1 tsp baking soda
2 egg yolks
1/2 tsp sea salt
1/2 tsp vanilla
1/2 organic sour cream

Preheat oven to 375 degrees. Beat egg whites on high until stiff. Mix remaining ingredients (separately) until moist. Gently fold in egg whites. Put into greased 8 x 8 pan or lined muffin tins. Bake pan for 30 - 35 minuts or muffins for 12 - 16 minutes.


  1. Your chocolate chip cookie recipe is so good! When I made them, the batter seemed a little too runny (not sure why), so I ended up making bar cookies out of them.

    I would like to try the brownie recipe, too. Would you say it's a more fudgey brownie or a more cake-like brownie? Also, do you think the chocolate chips could be omitted?

  2. The consistency on the cookies is different from what we are used to. I'm not sure that I would describe it as runny though?? I'm not good with descriptions or figuring out cooking stuff so I'm not sure what happened. :)

    I think you could omit choc chips. I would say it's more cake-like really. The quinoa brownies are even more cake-like. I haven't really found a brownie recipe like what we would be used to eating. I'll keep searching!