Ringing in 2017 at a friend’s house or hosting it at your house? Struggling over what you should bring? Or just bored and want an excuse to bake? Here are five perfect recipes that will solve your problem, and get you ready for those healthy 2017 resolutions all at the same time!
Fudgy Flourless Chocolate Cake
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a 9″ round cake pan with foil, and generously spray with nonstick spray.
Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.
Fold in 1 tbsp. chocolate chips.
Spread mixture into the baking pan, and smooth out the top.
Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.
Bake until a toothpick inserted into the center comes out mostly clean, 35 – 40 minutes.
Let cool completely, about 1 hour.
Refrigerate leftovers. (This cake tastes great chilled.)
MAKES 8 SERVINGS
HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.
Oatmeal Banana Bread
1 1/2 cups gluten free flour (rice flour)
1/2 cup rolled oats
1 tsp Baking soda
2 1/2 tsp baking powder
1 heaping tsp ground cinnamon
3-4 ripe bananas, mashed
1/3 cup apple sauce
1/4 cup coconut oil
1/2 cup honey
2 tsp vanilla extract
pinch of sea salt
Preheat oven to 350
In a mixing bowl, mix together all dry ingredients (flour, oats, baking soda, baking powder, sea salt and cinnamon)
In a separate bowl mix together the remaining ingredients until thoroughly mixed
Mix the wet into the dry
Mix until well blended
Grease a 9-inch Pyrex with coconut oil and dust with a little flour
Pour batter into the pan and distribute evenly with a spatula
Place in the middle of the oven and bake for 40 minute or until lightly brown on top, firm to the touch and a toothpick comes out clean
2 cups gluten-free oats
1/2 cup brown rice crispies
1/2 cup coconut flakes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup chocolate chips
1/4 tsp sea salt
1/4 cup flax meal mixed in 1/2 cup water
1/4 cup softened coconut oil
1/2 cup almond butter
1/4 cup brown rice syrup
1.Preheat the oven to 350F. Line a 13×9-inch pyrex or baking pan with parchment paper.
2.In a large bowl mix all the dry ingredients.
3.Blend all the wet ingredients in a small bowl.
4.Add the wet mix to the dry and stir to combine.
5.Press the mixture into the prepared pan and gently press it down evenly with wet hands or using a sheet of parchment paper.
6.Bake for 30 minutes. Remove from oven and let it cool for at least 1 hour or longer. Lift the parchment paper and remove the granola from the pan. Cut into squares or bars. Store in a sealed container in the refrigerator. You can also individually wrap them and store in the freezer.
Sweet Potato Chocolate Brownies
These brownies are nut-free but they do contain coconut oil. You can use white or orange colored sweet potato for this recipe. These will keep for 4-5 days in the refrigiretor.
Recipe from Eat Drink Paleo.
• 1 medium sweet potato – 2-3 cups, when grated
• 2 whole eggs
• 1/2 cup melted coconut oil
• 1/3 cup honey
• 2 teaspoons vanilla extract/essence
• 1⁄2 cup raw cacao powder, sifted
• 1 teaspoon gluten-free baking powder
• 1 teaspoon baking soda
• 21⁄2 tablespoon coconut oil
Preheat oven to 185 C / 365 F, make sure the oven is hot before you put in the brownies in.
Combine grated sweet potato, eggs, vanilla, honey and coconut oil in a large mixing bowl and stir together until well incorporated.
Add cacao powder, baking powder and baking soda and stir. Finally add coconut oil. Avoid adding too much coconut oil as it will absorb too much moisture which will result in drier brownies.
Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9”/23cm square tin.
Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake from the tin. Cut them into squares and dust with a little cacao powder, or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yogurt to be extra decadent.
Prep time: 10 mins
Cooking time: 30 mins
Makes: 12 squares
Nut Free Paleo Carrot Cake
By Elana’s Pantry
½ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 teaspoon ground cinnamon
6 large eggs
½ cup coconut oil, melted
⅓ cup honey
1 ½ cups carrots, grated
½ cup zante currants
In a food processor combine coconut flour, salt, baking soda, and cinnamon
Pulse in eggs, coconut oil, and honey
Remove blade from food processor and stir in carrots and currants by hand
Grease a 7-inch springform pan with coconut oil and dust with coconut flour
Transfer batter into prepared pan
Bake at 350° for 45-60 minutes
Cool for 1 hour