Grain Free Chocolate Zucchini Brownies

The school holidays are the perfect time to get in the kitchen with the kids and get creative. And we all know how hungry the kids are during the holidays!

These chocolate brownies have been a hit in our house this weekend.

Slightly tweaked recipe from previous brownies and it has taken a bit of trial and error – but that’s what baking is all about for me. I love experimenting with flavours and recipes.

Ingredients

1 cup cacao powder

1 cup almond meal

½ tsp salt

2 tsp baking powder

½ cup coconut oil

½ packed cup grated zucchini

1 ¼ cup almond milk

1 tbsp apple cider vinegar

100gm vegan dark chocolate chopped.

Method

Preheat oven to 180degreesC. Line a 20cm square tin.

Add ACV to almond milk and set aside. Mix all dry ingredients in a large bowl.

Add remaining ingredients to the buttermilk bowl and stir. Pour into the dry mix and combine. Stir through the chopped chocolate.

Bake for 40mins. The cake should be slightly sticky.

I like to bake this in the evening as it sets well overnight.

Icing is optional. I used 2 tablespoons coconut oil, 3 tablespoons cacao, 1 tablespoon of maples syrup. Melt the oil and mix through the ingredients.  Spread onto the brownie once it has completely cooled and set.

Enjoy!

Moist and Decadent Vegan Chocolate Cake

This cake is the moistest most decadent chocolate cake you will ever eat. There is nothing healthy about this cake – I think if you want to have chocolate cake then you should have chocolate cake!

I am replacing our family chocolate cake recipe with this one – it will be at every birthday party from now on. Not because it is vegan (we have one vegan in our house) but because it was minimal effort for an amazing cake! Noone even knew it was vegan (except my daughter).

The kids thought it was the best chocolate cake ever and devoured it. We were all eying off the last slice.

If you wanted to be fancy and show off or needed a dinner party dessert you could always decorate with raspberries and toasted coconut.

Ingredients

375g dark (70% or darker) chocolate, chopped

2 x 400ml cans coconut milk

1 teaspoon vanilla extract

2 1/2 cups self-raising flour (or can replace half of this quantity with almond meal)

2 teaspoons baking powder

¾ cup brown sugar, firmly packed

2 tablespoons cocoa

Method

Preheat oven to 200C/180C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base and side with baking paper.

Place 150g of the chocolate, 2½ cups of the coconut milk and the vanilla in a microwavesafe bowl. Microwave on HIGH (100%), stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth.

Sift flour, baking powder, sugar and cocoa into a large bowl. Make a well. Add chocolate mixture. Whisk to combine. Pour into prepared pan.

Bake for 50 minutes or until a skewer inserted into the centre of cake comes out clean. Stand in pan for 10 minutes. Turn onto a wire rack to cool completely.

Place remaining chocolate and coconut milk in a microwave-safe bowl. Microwave on HIGH stirring every 30 seconds, for 1 minute 30 seconds or until mixture is smooth. Stand for 2 hours to thicken slightly.

Split cake in half horizontally. Spread 1/2 the ganache over bottom half of cake. Top with remaining half. Spread remaining ganache over top of cake.

Raw Blueberry Coco Ripple Bars

I often get asked how much time I spend in the kitchen like there isn’t any place worse in the world …… and I never know what to say.

If I say A LOT will I be judged?

If I say NOT a lot, will I be judged?

Our kitchen is the heart of our home.

Time spent together in the kitchen is quality bonding time. And, the girls like to sit at the bench and chat while reading or doing homework.

The time that I’m alone in the kitchen is my creative time. I have wins, I have failures but most of all I have FUN!

I’m always thinking about how I can make a meal more nourishing, or how can I adapt this for my GAPS child, my vegan child. And in the kitchen is where all of this magic happens.

Teaching the kids to create food, helping them learn to adapt recipes to suit them, learning to use alternative ingredients if we don’t have everything in the fridge or pantry….

Truth is that many of us have forgotten how to cook, and Id love to see a generation of kids growing up with the basics and the ability to throw together a healthy balanced nutritious meal no matter how time poor they are.

These bars came about when the kids asked what we could make for dessert on Saturday night. I didn’t feel like going out to buy ingredients so we made these with what we had in the pantry and the freezer and they were a HIT!

I had all of the ingredients in the pantry and frozen organic blueberries in the freezer.

Once the blueberries were defrosted, the dessert took 15 mins to put together NO WAY right?

Here’s the recipe.

If you do decide to give it a go would love to know how you went with it. Give us a shout out or a tag and share the love.

The most delicious last minute pantry item dessert!

Raw Blueberry Coco Ripple Bars

Ingredients

Base

2 cups medjool dates

1 cup almond meal

1 cup oats

Filling

1 cup coconut oil

2 cups dessicated coconut

4 tablespoons coconut sugar

1 tsp Vanilla essence

½ cup Blueberries (frozen and thawed to room temperature)

Topping

100gm 85% dark chocolate

Method

  1. Leave blueberries out to defrost until at room temperature. Once defrosted and at room temperature process and set aside.
  2. Process all of the base ingredients and press into a lined tin (place tin into freezer while you do the next step)
  3. Gently melt coconut oil in a bowl. Don’t get the oil hot, it should be luke warm or cooler (unless already in liquid form), and mix through the rest of the filling ingredients.  Stir the blueberries through last.
  4. Pour over the base and put back in the freezer while you do step 5.
  5. Melt chocolate. Drizzle over the blueberry layer with a spoon.
  6. Place in the freezer for a couple of minutes. The chocolate should set quite quickly.
  7. Slice it up and watch it disappear like magic!

Chocolate Chia Pudding

Another Chia Pudding? Funny that because about 5 years ago many of us would not have even heard of Chia. And yet, everywhere we look there it is. In breads, cereals even ready to buy as a pudding on the supermarket shelves.

There is a reason why Holistic Nutritionists recommend this super seed to be incorporated into our diet.

  • Chia is an excellent source of fibre, protein and anti-oxidants.
  • It is the Richest plant source of Omega-3 fatty acids
  • Low in kilojoules
  • Anti-inflammatory
  • help to increase serotonin levels in the brain (thats the feel good hormone!)
  • can assist in weightloss

My favourite way to use Chia is in a pudding. You can adjust the flavour combinations to suit your needs. So, if i’m making it for dessert it’s usually a little sweeter and topped with fruit. If im making it for dessert it may be a little sweeter. For afternoon tea? I might add nuts as a topping. See how versatile it is?

This is the simplest recipe using 5 versatile ingredients…. Anyone could make it!

And, it’s naturally sweetened, vegan and gluten free.

It is so healthy that it’s a perfectly acceptable breakfast.

Make this the night before for a decadent breakfast or mid-day snack. Or prep it a couple of hours before the kids get home for a super healthy afternoon tea!

It lasts a couple of days in the fridge.

Ingredients

1/4 cup cacao powder or unsweetened cocoa powder 3 Tbsp maple syrup

1/2 tsp vanilla extract

1 1/2 cups unsweetend almond milk or coconut milk  (coconut milk gives it a creamier texture!)

1/2 cup white chia seeds

Method

Place all the dry ingredients in a bowl, add the wet ingredients and start stirring before the chia seeds stick to one another. Stir for a few minutes until the cacao powder has dissolved and the chia seeds are all wet. Pour into glasses, bowls or even jars to take with you!

I like to top mine with nuts, seeds, fruit or even granola.

The options are limitless.

I hope you LOVE this pudding.