No Bake GF/Vegan PB Brownie (No Food Processor!)

No Bake Brownie

After seeing how much you guys enjoyed the No Bake Cookie Dough Bites, I knew I had to recipe test more simple desserts. With busy schedules, it is nice to make a dessert that requires no baking, minimal ingredients, and only one bowl!

Ingredients:

• 3 tbsp coconut oil
• 1/2 cup 70% chocolate (I use chocolate chips)
• 1 tbsp pure vanilla extract
• 1/4 cup pure maple syrup
• 1/4 cup raw cacao powder
• 2 cups + 2-3 tbsp almond flour (or enough to form a dough)
• pinch of pink himalayan salt
• 1/2 cup natural peanut butter (or your favourite nut butter)

Directions:

1. Line an 8 x 8 baking pan with parchment. Set aside.

2. In a large bowl melt your coconut oil along with chocolate. You can do this over a shallow pot of boiling water or in your microwave. Whisk until smooth.

3. Mix in vanilla, maple syrup, and cacao powder.

4. Add your almond flour. Add additional tbsp until a dough forms. It should be firm.

5. Mash in your peanut butter. If you want to see the peanut butter in your brownie, make sure not to overmix.

6. Press into your prepared pan and top with extra salt if desired. Set in fridge for 30 minutes. Remove and slice. Store in an airtight container.

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No Bake GF/Vegan Chocolate Chip Cookie Dough Bites (No Food Processor!)

Cookie Dough Bites
Happy Holidays everyone!
This will be my last recipe post for 2017, and it will certainly end off the year on a sweet note! This recipe was a personal request from you via Instagram poll, and I worked hard to get it right. I really wanted a ‘ball’ or ‘bite’ recipe that required no food processor. I find there are so many moments when I want something quick and sweet but don’t feel like busting out all the machinery. These come together in less than 5 minutes in 1 bowl and require only 7 ingredients with no bake time. This recipe will be added to my ‘go-to’ list, and the best part is they are vegan, gluten free, and refined sugar free. Wishing you and yours a happy and healthy holiday and I can’t wait to see share another year with you all. Thank you for your continued support!

Love,
Jen
Cookie Dough Bites
Makes 10-12 balls

Ingredients:

• 3 tbsp coconut butter, melted * can be subbed with coconut oil
• 1 tbsp vanilla
• 1/4 cup pure maple syrup (I like a darker variety!)
• 1.5 cups almond meal/flour
• 1/4 tsp salt
• 1 tbsp coconut flour (or you can sub for more almond flour)
• 3 tbsp 70% chocolate chips (or more!)

Directions:

1. In a large bowl, melt coconut butter (over stove top, or microwave), and whisk until smooth.
2. To the same bowl, add vanilla and maple syrup, then whisk until combined.
3. To the bowl add almond meal, salt, and coconut flour. Mix until smooth. The batter should resemble a real cookie dough. If you find it too wet to roll into balls, add 1/2 tbsp of coconut flour at a time, until desired consistency is achieved. Alternatively, you could add more almond flour until dough is formed.
4. Fold in chocolate chips.
5. Using a small cookie scoop or tbsp measure, scoop mixture and form into balls.
6. Store in an airtight container in the refrigerator for one week or in the freezer for one month!
Cookie Dough Bites

Crispy Cauliflower Brown Rice

Crispy Cauliflower Brown Rice

Hey guys!
Sorry for the lack of posts this last month. I was on holiday, sick and then super busy with work so I have not had much time to post! Luckily, I caught a few hours to write up recipes you all have been patiently waiting for.

This new recipe came from lots of recipe testing with cauliflower. Like most cauliflower replicas (cauliflower mashed potatoes, rice etc…) I find it really never does a good job at imitating the real thing. Although it may look similar, the taste and texture are far different. So in an attempt to make good use of leftovers, I mixed together my cauliflower ‘rice’ with leftover brown rice – crisped it in a pan and… the result was INSANE. By mixing the brown rice with cauliflower you are upping your veggie intake and cutting the starch so I definitely allow myself to have a bigger portion. No unsatisfying, bland, watery rice here. The mix of soft and crispy rice adds texture to any dish.

The rice definitely has an asian flare to it, but if you are pairing it with sides that don’t go well with asian flavours simply replace sesame oil with avocado or olive. This makes a great base for any grain bowl (recipe coming next week!), or as a side to fish, meat or veg protein. All you need is a few ingredients and you’re set!

Ingredients:

• 1 head cauliflower
• 1 tbsp sesame oil (for a less asian taste, use olive or avocado oil)
• 1/4 cup chopped green onion
• 1 garlic clove, finely chopped
• pink Himalayan salt, to taste
• 3 cups cooked short grain brown rice (I like Lundberg)

Directions:

1. Wash and chop cauliflower into chunks. Transfer trunks to food processor and pulse until it looks rice. Alternatively, you could also shred the cauliflower with a box grater.

2. Heat sesame oil in large pan over medium heat, and begin to sauté the green onions for about 5 minutes. Add your garlic, sauté for another 30 seconds then add in your grated cauliflower. Season with salt.

3. Cook cauliflower until tender and until most of the moisture is cooked out (about 8-10 minutes). Taste and season more if necessary.

4. In a large bowl, mix together the cooked cauliflower and cooked brown rice until combined.

5. Heat a large skillet over medium-high heat lightly coated with sesame oil or avocado oil. Once hot, add your rice mixture and pat down so the rice makes good contact with the bottom of the pan. Allow to cook for a few minutes or until browned, then flip. Cook until browned and crisp!

6. Serve with a fresh squeeze of lime and more green onion if desired.

Crispy Cauliflower Brown Rice