Double Chocolate Muffins -- gluten free, vegan, and awesome

I whipped these up on the spur of the moment when my husband and son needed a quick lunch to take with them.

The goal was to make these as nutritionally dense a possible, and super yummy.

These ticked all the boxes.

I combine black bean flour, cacao, shredded coconut,  tapioca flour, and oat bran. These may not be traditional flours, but each one brings something excellent to the flavour, texture, and nutritional punch of these muffins. Because they are wheat and gluten free, as well as nut free, they are a pretty safe bet for an on-the-go snack.

Bonus: they mixed up in just a few minutes, so they were into and out of the oven in a hurry.

equipment needed:

mixing bowl
mixing spoon
measuring cups
measuring spoons
muffin tray or silicone muffin cups and baking sheet
oven


ingredients:

a)
1/4 cup black bean flour
1/4 cup raw cacao powder
1/2 cup tapioca flour
3/4 cup coconut sugar
1 cup shredded coconut
1 cup oat bran

b)
1/2 tsp xanthan gum
1/2 tsp sea salt
1/4 tsp tonka bean powder (Optional)
1 tsp baking soda
1 tsp cream of tartar

c)
1/4 cup avocado oil
1 cup water
1 tbsp apple cider vinegar

d)
1/2 cup chocolate chips


directions:

preheat the oven to 345

1. combine the ingredients from a) and b) in a bowl, and mix really well.
2. add the ingredients from c) and combine. I like to use a whisk!
3. stir in the chocolate chips (d)
4. scoop the batter into 12 muffin cups
5. bake at 345 for 35 minutes
6. cool and remove from tray/cups
7. store in the fridge in an airtight container

Chocolate Oatmeal Chocolate Chip Soft Cookies

What happens when you throw a bunch of stuff together in a bowl? Well, sometimes something like this: soft, vegan, oatmeal chocolate cookies with chocolate chips. You had me at cookie.

equipment needed:
baking sheets
silicone baking mats or parchment
mixing bowl
mixing spoon
measuring cups
measuring spoons
seed grinder


ingredients:

a)
2 cups scotch oatmeal
1/2 cup tapioca starch
1 cup shredded coconut
1/4 cup ground chia seeds
1/2 cup raw cacao powder
1 cup coconut sugar
1/2 cup date sugar

b)
1/2 tsp sea salt
1/2 tsp ground vanilla bean
1 tsp baking soda
2 tsp cream of tartar

c)
2 cups water

d)
1 cup chocolate chips


directions:

preheat the oven to 345

1.  combine ingredients from a) and b) in a large mixing bowl
2. mix well
3. add c) and mix very well
4. finally stir in part d) and mix well
5. scoop by small spoonful onto a lined baking sheet
6. bake for 15 to 20 minutes at 345
7. makes approx 4 dozen small cookies

Colin's Favourite Vegan Fudge

Colin loves this. Now, with more chia and no flax. You know. I use the term fudge loosely. This bears no resemblance to condensed milk and corn syrup. It's a dense, lovely, sweet, delicious, rich, chocolate concoction that will uplift your spirit and entrance your taste buds. You'll think you're eating candy. You'll think you're dancing with the devil. But you won't be. You'll be feeding your body and your spirit with good real food that truly grows on this amazing planet of ours. Namaste.

Loads of vanilla and cacao do something fancy with coconut oil, dates, shredded coconut, and chia seeds. That might make it sound like something you eat for breakfast, but you'll swear you're eating something decadent and naughty. Amazing.


ingredients:

2 cups shredded coconut
1 cup cacao

1/2 tsp sea salt
2 tbsp ground vanilla bean
1 tsp stevia powder optional

1/2 cup ground chia seeds


1 cup dates

1/2 cup coconut oil
1/4 cup water
1 tbsp vanilla extract


directions:

1. put coconut, cacao, salt, vanilla, stevia, ground chia in your food processor
2. process!!!
3. add 1 cup dates -- pick them over to make sure there are no pits or you will definitely regret it.
4. process!! pulse!!!
5. add 1/2 cup coconut oil
6. pulse!
7. add  1/4 cup water and vanilla and whirl until smooth
8. scoop into 2 square silicone pans and press flat
9. score into pieces
10. chill
11. break apart and store in an airtight container. I like it in the freezer, but that's just me.