So in my attempt to not use any 'sugar' and also agave. I am going through some old favorites and revamping them : ) Like my first favorite dessert I ever made.... A v o c a d o Brownies. Yum! They were good before, sure. I had way too much agave going on in them :/ So nowwwww their even B E T T E R. I'm excited for you to try them and love them! :) You will need a food processor for this recipe. Food process the crust then press with your hands the shape of the crust you want. Then food process the icing and pour it on and ice/shape it in the way you'd like. I then added some chia seeds :)
*Once you have put in a pan, I recommend putting parchment paper on the bottom, so it's easier to come out, Let it set in freezer for 20 minutes, then keep in fridge. It is sooooo good. Can't wait for you to try! Recipe : Crust 1 cup almonds 1 cup pitted dates 1/4 cup cacao powder Icing: 1 Avocado 2 Tbsp. 100% Maple Syrup 1/4 cup cacao powder 2 Tsp Coconut Oil 1 Tsp vanilla extract Dash of salt Dash of cinnamon
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This is what happens when you have left over pumpkin. I think thats a problem (well not a problem) for all of us, because most recipes only need about 1/2 cup of pumpkin. And you've always got some pumpkin left over :) Muhaha. So then what next!? Well it was either pancakes this morning or muffins. And I decided I'd like to have muffins. Mainly because I had an idea for a recipe, and I have really cute baking cups I wanted to use :)
So these are fairly simple, I'd say. I do use some 'specialty products' I suppose. So you can always go for another option in return if you don't have that. No problem! Now go right ahead and bake these babies! Pumpkin Chocolate Chip Muffs : Dry: 1 1/2 cups whole wheat pastry flour 3 tbsp rolled oats Pinch of Cinnamon, Nutmeg & Pumpkin Spice (Yes, I used them all.) 1/2 tsp Baking Soda 1 tsp Baking Powder 1 tbsp. Chia Seeds -------- 1/2 cup pumpkin puree 1/2 cup coconut sugar 2 tbsp. Coconut Oil 1 cup almond milk (I love Almond Breeze) 1 Chia or Ground Flax Egg (( 1 tbsp Chia or Flax mixed with 3 tbsp. water)) + 1/4 cup dark chocolate chips (70% cacao or higher) Directions: Preheat oven to 350. Mix all of your wet ingredients in a small bowl. Mix all of your dry ingredients in a larger mixing bowl. Fold in your wet to the dry ingredients and whisk until smooth. Then add in your dark chocolate chips! If you'd rather have raisins, or nuts instead, be your guest! :) Place in your cute little baking cups or muffin baking dish, and fill in with spoon almost to the top. Bake for 20-25 minutes, until you can put a tooth pick in and it comes out clean :) Enjoy! So I made these bad boys last night. In celebration of the beginning of October! Whoo hop! My favorite month. Hopefully it won't go by too fast. :)
Anywho moving on to these muffin-y type cookies I made. I am determined to make a quality cookie, without any added sugar. Now, these are really good- Bare with me. But you do have to have an open mind. These are not for you if you like the crazy sweet stuff. I do not. I don't like how I feel afterwards, etc. I made these without any added sugar, and they turned out great! I'm pretty proud of this- cause I've had a bunch of mistakes in the past :( But this one worked out texture wise! So here is the recipe! Enjoy! And Happy National Kale Day too! Dry Ingredients: [mix together] 2 1/2 cups whole wheat flour (Any gluten free flour will work too and or pastry) 1 tsp. baking powder 1 tsp. baking soda Cinnamon galore! (He he) Pumpkin Spice 1/2 tsp sea salt ----- Wet ingredients: [Mix together] 1/2 cup apple sauce 1 cup smashed bananas Flax or Chia Egg = 1 tbsp of Flax Meal + 3 tbsp warm water 1 cup canned organic pumpkin Preheat Oven to 350. Mix wet ingredients in 1 bowl and dry in a different bowl. Then slowly mix together. If necessary add a tbsp of almond milk. Spoon out whatever size cookie you'd like onto a parchment paper lined pan. I then added in vegan, 67% cacao chocolate chips in some, and then also walnuts on some. Cook for about 15 minutes. Until you can put a fork in it and it comes out clean, I like to keep mine a bit soft, so their chewy, but if you like them more crunchy- cooking them for a few minutes longer would do that. Enjoy !!!! "Sunday Morning rain is falling".... hmmm except for not really. Because I live in L.A. Haha. I do love the song by Maroon 5 "Sunday Morning". Feel good song, if your looking for some tunes to boost your mood :) Although, not a huge fan of that particular lead singer. I am quite excited to see the new movie he is coming out in! It's called Begin Again. Looks really good! I love movies that are about music :) I still haven't seen Jersey Boys, but I plan to in the next week! Best believe! However, I did see an amazing documentary, called "20 Feet From Stardom". Wow. So inspiring. As some of you may know I am in the entertainment industry. An actress, singer & sometimes model, I'll have you know :) You can check out my youtube and other things on my website if you'd like KrystenJorgensen.Com. a n y w h o ! Back to what this post is really about. My breakfast.
So yesterday I let you all know I was starting a cleanse. Not too crazy or anything. Just need to re route. A refresher, etc. You get it. So this is the route that I feel good about going on, and I know it will make me feel mucho better. I already do! Maybe because of this awesome recipe I made. Seriously. I don't like tooting my horn too loudly :/ But I am surprised at how good this is. I've created a chia pudding before, and was sort of a fan of it. But not like this! This is actually yummmm. I hope you'll try it! And if you do, please post a pic, and #thedailykale for me:) I wanna see! If your on instagram, I just created a new instagram account for @The Daily Kale and would love if you would follow me! Alright ya'll so here it is. Happy Sunday! *So make sure to do this at night, so you can enjoy in the morning! :) Or at least an hour before eating it. It doesn't become 'pudding' consistency unless you let it sit in fridge for at least an hour. 3 tbsp chia seeds (white or black) 1/2 cup almond milk (or any non dairy milk of choice) Stir together and let sit in fridge either over night or 1 hour. After your pudding is pudddding :) In a blender place : 1/2 frozen or raw banana (if using raw, put a little ice) 1 tbsp almond butter 1 tsp cinnamon 1 tbsp raw cacao powder and Bllleeeeennddddd. Now pour this over your chia pudding and stir it all together. Top it with whatever you like! I topped mine with walnuts. So filling from all the fiber from the chia seeds! Enjoy :) So I made something pretttty awesome for my boyfriends mom for mother's day. I made a mini one for us as well, so I know how good it is :) Hehe. Soooooo good. And soaking cashews for 5+ hours for this, is a must. Believe me. So start soaking 1 1/2 cups of cashews now! :) Then proceed to read the rest of this!
So here ya go. After you make it, let me know how you like it! By the way if you want to replace the blueberries for strawberries or raspberries, you can too ! :) (You will need a food processor for this ) For the crust : 1/2 cup dates 1/2 cup walnuts (almonds or pecans would work too) For the filling: 1 1/2 cups cashews (soaked over night or at least 5 hours) 1 cup blueberries (I used fresh, but you could also use frozen I suppose) 1/4- 1/3 cup coconut oil (melted) 1/4 cup agave 1 tsp. lemon juice Directions: Pour in 'crust' ingredients and pulse until the mixture sticks and holds together. Then place onto pan and form into a crust layer. I made my own shape, but you can put it in any shape you'd like. Even a heart if you'd like :) Get creative. :) Then place all ingredients of filling in food processor, until very smooth, and pour on top of crust. Smooth out with a spatula, and then put into freezer to set, for at least 3 hours. And then, keep in refrigerator until time to serve :) Enjoy! Hope ya'll had a great weekend. And these are the flowers we got her- which I wrapped in burlap for an extra pretty touch:) |
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