Blueberry Cookies with Chocolate Hazelnut Filling (Passover-Friendly)

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I love looking at food photography of other bloggers. Healthy food or not, I find it so inspiring to see how others both create and demonstrate their food. After seeing so many beautiful versions of homemade Oreo’s or sandwich cookies, it was time I made my own! I had a visual in my head of a purple or blue cookie with a healthy Nutella filling. I love pear combined with chocolate hazelnut spread but I wanted to do something different! Back in the junk eating days, I would take a huge scoop of Nutella and put berries on top, so I figured why not inject this flavour into a cookie?

The base of this cookie is based on my Maca Maple Flax cookies. I wanted the same soft texture and sweetness level of those cookies just with a strong blueberry flavour. I love infusing blueberries into my maple syrup for pancakes, so I did the same for these cookies. They taste like blueberry muffins! In fact, if you add some baking powder I’m sure these can be muffins… (to test at a later date…)

The almond base makes these cookies passover friendly.There are no leavening agents or grains. From what I understand, most of the ingredients don’t need to have a Kosher for Passover label because they are natures foods! BUT if you are strictly Kosher for Passover over the holidays, make sure to check with your local Rabbi or ask a knowledgable friend! The lack of dairy in these cookies allow them to be served after a meal containing meat!

Passover Seders not in your near future? No problem! These are a PERFECT Easter treat! Because of their beautiful colour they would make a great addition to any dessert table! You can even use a cookie cutter to shape them into bunnies or eggs. How cute? It is always nice to serve something a little healthier and gluten free when hosting an event! (just incase!)

Good on their own or with healthy nutella filling, these cookies are a flavourful gluten, dairy and refined sugar free treat. Hope you all love these and wanted to wish you all an early Happy Holidays!!
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Ingredients:

• 2 cups almond flour
• 2 heap tbsp ground flaxseeds
• pinch of sea or pink himalayan salt
• 1 cup + 1/2 cup blueberries (fresh or frozen)
• 1/2 cup melted coconut oil
• 1/3 cup pure maple syrup (the light kind works best here!)
• 1/2 tsp pure vanilla extract
• 1/2 tsp fresh lemon juice
• 1 egg
Healthy Hazelnut Chocolate Spread

Makes about 20-25 cookies

Directions:

1.Preheat oven to 350 degrees F. Line a large baking sheet with parchment and grease with coconut oil.

2. In a large bowl, whisk together almond flour,ground (milled) flax and salt. If your almond flour is lumpy sifting is a good idea!

3. In a saucepan on medium heat, begin to heat your maple syrup. Once heated, add 1 cup of blueberries. Allow to cook for 5-7 minutes or until the blueberries have exploded and begun to reduce in the pan. Whisk every 2 minutes.

4.Once the blueberries have turned the syrup a beautiful purple colour and have reduced slightly, add your coconut oïl. Once the coconut oïl has melted transfer mixture into a small mixing bowl and allow to cool for several minutes.

5. When mixture has cooled, whisk in your egg, vanilla and lemon juice.

6. Add the wet ingredients all at once to dry ingredients. Stir mixture until combined and a dough forms. Add your remaining 1/2 cup of blueberries.

7.If your dough is too liquidy to form into balls then place in saran wrap and allow to rest in the freezer for 30-45 minutes.

8.Scoop the dough using a tablespoon and roll into balls. Place onto baking sheet. Using your fingers press the dough down slightly.

9. Bake for 25-28 minutes or until golden. Allow to cool and then spread a generous amount of healthy hazelnut chocolate spread on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge. Store in an airtight container for up to two weeks!
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Pumpkin Blondies with Salted Maple Pecans

Photo 2014-10-27, 2 35 47 PM
Hello everyone! Sorry I have been MIA this month. As many of you know, I teach, tutor, blog and am currently doing my holistic nutrition certification. I always try and post at least once a week but these days, real life has gotten in the way! If you are one of my Instagram followers (now 10k followers wow!) you know I also visited my sister in NYC last weekend which was so much fun but SO exhausting. If you want to see some of my favourite food spots, you can check out my Instagram posts on the right side of my homepage! Just click on any picture and you can read the caption.

In all this busy-ness I have tried to make sure I get enough sleep and eat well. I still managed to get myself seriously sick this past weekend where I was left literally bed ridden. What I realized is that even if you plan out your time and do everything ‘you are supposed to do’ it is SO important to UNPLUG. What I mean is to emotionally, physically and electronically detach from all the busy-ness that makes up your day. My day consists of waking up at 7:45, making breakfast, heading to work until 4:15, tutoring until 5, 6 or even 7 pm, go to the gym, get home shower, make dinner, laundry etc.. In between I am making sure my Clean Eating Goddess social media areas are covered, thinking up recipe ideas and planning blog posts. By 10 pm I feel accomplished but truly exhausted and I basically just restart the next day. I realized that my sickness was really just pure mental exhaustion and stress! Even if you love what you do everyday, trying to juggle multiple tasks and responsibilities will eventually equal stress at some point and thats ok… It just important to take time for yourself, away from your phone, tv, thoughts, etc… and truly detach from daily life! Go for a walk, have dinner with loved ones, have a drink (or two, or three), paint a mug, just change up the scenery or just do NOTHING!

I can’t imagine adding children to this picture… scary!

In any case..even if I was sick I needed to get back on my blog game. Thank god for Zach who helped me prep everything so I could muster up energy to do some baking/cooking. I have had this recipe stored in my notepad on my phone for weeks! When I think of something that might be delicious, I jot it down anywhere and at a later date start to configure the measurements. Then I put it together, cross my fingers and hope for the best!

These pumpkin blondies are made with…beans! I have seen recipes all over the health food blogs about bean brownies, cookies etc.. The result always looks amazing, so I had to try it myself. Trust me… just like you I had the same reaction. EW. Beans in dessert. But I have to stay these are INCREDIBLE. They are so incredibly moist from the pumpkin and cannellini beans that lend a delicate fudge-like texture that melts in your mouth. The salted maple pecans add a much needed crunch, that frankly I can eat by the handful on my own.

What’s best is that these have no added oil, grain or egg! So vegans, celiacs, health fanatics and foodies alike can enjoy this sweet treat all season long. Whats best is that you can make the entire recipe in the bowl of your food processor. Just pulse, pour, bake and enjoy. Your kids will never know they are gluten, dairy and refined sugar free + packed with protein and fibre! Happy Halloween and Bon appetit!
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Having fun!

Having fun!

Blondie Ingredients:

• 1 1/2 cups canellini beans or 1 can well rinsed
• 1/2 cup smooth almond butter
• 1 cup pumpkin puree (not pumpkin pie filling, pure pumpkin)
• 2 tsp pure vanilla extract
• 1/2 cup pure maple syrup (I used an amber no 2, the darker the syrup the more flavour!)
• 1 tsp baking powder
• 1 tsp pumpkin pie seasoning
• 1 tsp cinnamon
• pinch salt
• 4 heaped tbsp coconut flour

Topping Ingredients:

• 1 cup whole pecans
• 2 heaped tbsp pure maple syrup
• 1/2 tsp pure vanilla extract
• good pinch sea salt

Directions:

1. Preheat oven to 350. Grease a 9 by 9-inch square baking pan. (I used a cookie sheet because that was all that was on hand, use what ya got!)
2. In a bowl of a food processor pulse beans until smooth. Add almond butter, pumpkin, vanilla, maple syrup, baking powder, pumpkin pie seasoning, cinnamon, salt. Pulse until creamy and smooth. Add coconut flour. If the batter looks really wet and runny then add more coconut flour until it is slightly thicker and holds together.
3. Pour batter into baking pan and bake for 35-40 minutes or until a toothpick comes out clean. Allow to cool COMPLETELY.
4. For the topping: On medium heat, toast pecans in a dry saucepan for 5-7 minutes. Once toasted, add maple syrup and toss pecans to coat. Cook for about 2-3 minutes or until most of the syrup is dissolved. Add sea salt and allow to cool on parchment or cutting board. Roughly chop.
5. Sprinkle topping on blondies and dig in! The blondies can be quite delicate, fork and knife might be required for some. I went with the hands of course… Enjoy<3

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