Going flourless and adding chocolate….

 

So, it’s only Tuesday and the flours I’ve been experimenting with this week have me all in a tizzy!  I’ve had cookies spread so thin they look like burned potato chips and cookies so thick they are not worth chewing.  Not ready to give up just yet…. my heart is set on creating that rich, chewy chocolate cookie that I can devour in just one bite!  To heck with the flour and feast your eyes and mouth on one of these….

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Flourless Chocolate Almond Butter Chocolate Chip Cookies

(inspired by Averie @ Love Veggies and Yoga)

Yields 24 small cookies

Ingredients:

3/4 cup organic cane sugar

1/4 cup organic brown sugar, packed

1/2 cup unsweetened cocoa powder

1 cup creamy almond butter

1 flax egg (can sub with 1 large egg)

1 tsp vanilla extract

3/4 cup dark chocolate chips

Directions:

Preheat oven to 350 degrees.  Prepare a parchment lined baking sheet.

In a large mixing bowl, combine all ingredients except the chocolate chips and stir by hand with a spoon.

After all the ingredients are well incorporated, stir in the chocolate chips.

Place the dough in the refrigerator for 10-15 minutes to chill (this step is optional, but I highly recommend as it creates a thicker cookie when baked!)

Form into 1-inch balls and place on your lined baking sheet (you can use a light coat of cooking spray, but the parchment paper makes for easier clean up)

Bake for 10 minutes or until they barely look done.  Cooking any longer may result in burned cookies!!  Take them out of the oven and let cool.

 

I couldn’t wait for them cool they smelled so good!!  They are so rich, a decadent treat for a very special occasion (these will definitely not be making a regular appearance in our home as they have a bit more sugar than I’m used to!).  My heart was satisfied, for a moment, while this little ball of chocolatey, chewy, goodness danced in my mouth!

 

I’ll be trying my hand at Coconut flour, Garbanzo & Fava flour, Buckwheat, and Millet flour (made by grinding whole millet grains in your food processor) this week and prayerfully I’ll have something delicious to share with you.  My goals this week are 1) to find a flour combination that has a nice texture when baked, 2) not to mess with dough/batter too much (i.e no over-mixing and no opening the oven!), and 3) not to cry over spilled flour!!

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So what’s for dinner?

I know I’m crazy…soup in September!  I can see Fall on the horizon, or at least I’m praying that it’s on the horizon and cooler weather is on it’s way!  In any case, my family loves a good bowl of soup and it’s a great way for all of us to get a healthy dose of veggies. 

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Vegan Tortilla Soup

(inspired by Angela @ Oh She Glows)

Yields 6 servings

Ingredients:

1 Tbsp olive oil

1 cup chopped onion

2-3 garlic cloves, minced

1 red bell pepper, chopped

1 zucchini, chopped

1 yellow squash, chopped

1 cup frozen corn

1 28-oz can diced tomatoes

4 cups low-sodium vegetable broth

2 Tbsp cumin

1 Tbsp taco seasoning

1 can black beans, drained and rinsed

2 cups cooked brown rice

salt & pepper to taste

pinch of crushed red chili pepper (optional)

Cheddar cheese (optional garnish)

Chopped avocado (optional garnish)

Directions:

In a large pot, add the olive oil, onion, and garlic.  Saute over medium to low heat for about 5 minutes.

Chop the red bell pepper, zucchini, and squash.  Add the veggies into the pot and saute for another 5-10 minutes.

Add in the diced tomatoes, corn, black beans, cumin, taco seasoning, and broth.  Stir well and season with salt and pepper.  Simmer on low to medium heat for about 30 minutes.  Stir in cooked rice during the last 5 minutes of cooking.

After simmering, ladle hot soup into bowls and top with optional toppings of cheese and avocado.  This soup will keep well in the fridge for up to 5 days or in the freezer for 1 month.

 

Nourishing Thought for Today:

From the beginning to the end of Scripture we can see God’s inclusion of fruits and vegetables and His desire to nourish as well as heal our bodies.  There is so much to learn about the value of having a diet rich in colorful fruits and vegetables and the story of Daniel (Daniel 1:1-16) is one that can help us see how the value of these foods can make a difference in our physical and mental ability.  So gather your family and throw yourself a “rainbow” dinner this week!

 

Blessings,

J’lene