Living with such a chocolate fiend, it seems I am always baking something chocolatey. He simply can’t get enough and is always in the mood ! I don’t mind though as it gets me out of my flavor comfort zone of lemon, ginger and cinnamon. These brownies are my first attempt at baking with tahini, which I simply love! I buy organic toasted tahini at my favorite organic store here in Spain. The toasting of the sesame seeds adds a nuttiness to these brownies that is very unique. I’m not the best judge, however, as I have recently developed a massive crush on this product. In fact, my new favorite snack after-dinner snack is gluten-free digestive biscuits smeared with this tahini and sprinkled with cinnamon—simply De-lish!!
Gluten-Free Double Chocolate Banana brownies
2 large eggs
scant 1/4 cup tahini
1/4 cup coconut sugar
1/2 teaspoon vanilla extract
1 1/4 cup blanched almond flour
3/4 cup gluten free flour
1/4 cup pure cocoa powder
3 teaspoon baking powder
1/4 teaspoon sea salt
1/3 cup mini dark chocolate chips
1/4 cup walnuts (crumbled)
Preheat oven to 350F. (180°C).
Line an 8 x 8 pan with parchment paper, folding and tucking the parchment paper around the edges.
In a large bowl, mash the bananas.
Then, whisk in the eggs, tahini, coconut sugar and vanilla extract.
Add the almond flour, gluten-free flur, cocoa powder, baking powder, and sea salt to the wet ingredients and whisk until it’s combined.
Fold in the chocolate chips.
Pour the batter into the lined pan.
Sprinkle with the walnut chunks and push them down a bit with a fork
Bake for 40 minutes and allow to cool before slicing.
My breakfast routine has been the same for some time now. I have an “americano soy latte” and a huge bowl of honeydew melon, some raspberries/berries and a few walnuts or almonds. I’ll have some puffed rice cereal (usually eaten straight out of the box I’m ashamed to admit), a plain rice cake or gf waffle or toast with apple butter if I’m really hungry. Historically, the piece de resistance has been the latte which is semi-homemade affair. It starts with a 16 ounce Americano almost always from Startbucks picked up by my love after our am workouts. At home after showering I heat it up (cold coffee-not a chance!) and at sweetener and vanilla extract. Then I heat up ¾ cup of soy milk and once hot I use my handy frother to make it nice and creamy with a huge mound of froth. I pour the milk into the coffee and spoon the froth on top and sprinkler with cinnamon. Talk about heaven! However, in my efforts to put on weight, “bulk up” and have more energy I’ve started adding on a smoothie to my daily breakfast bonanza. I’ve been on the green smoothie bandwagon for some time now. I truly feel divine when I have these for breakfast I used to think it was simply the dreamy green color and uber-healthy ingredients packed into such a small glass. However, I’ve noticed that when I have one of these divine potions my coffee sits on the counter sadly only half consumed until I eventually throw it out. But I think I’ve determined why this happens-enter matcha.
I’ve been using this super greens powder and it is simply packed with great ingredients-among them is matcha.
This was one of my first attempts at gluten-free baking using quinoa flakes. These are one of my favorite breakfast foods with a creamy soy latte. They are simply bursting with blueberries so not as doughy as most muffins-the perfect cross between blueberry pie and a muffin. If. blueberries are not your thing (blasphemy!), feel free to sub in a different fruit-mangos, apples, cherries or pineapple are some ideas.
¾ cup quinoa flakes
¾ GF baking mix (used King Arthur brand)
1 tsp cinnamon
½ tsp pumpkin pie spice
¼- ½ cup coconut sugar
½ container unsweetened applesauce
1 tsp vanilla
1 tsp apple cider vinegar
2 pints of blueberries
½ cup chopped walnuts
Optional: Sliced almonds on top after place in muffin tins
Preheat convection oven to 450. Spray 2 muffin tins with Butter-flavored Pam Cooking Spray
In large bowl, mix thoroughly all dry ingredients except sugar.
In separate smaller bowl mix wet ingredients and sugar. Add wet ingredients to dry and stir until just mixed. Stir in blueberries and walnuts. Fold into muffin tins by spoonfuls. Top with sliced almonds, dust with more sugar and spray tops lightly with Pam.
Bake 450 for 45 minutes until toothpick comes out clean. Let stand for 5 more minutes in tins before removing to cool. Once cooled completely store in airtight plastic container.
Serve toasted with topped with apple butter, banana slice, vegan butter or drizzle of agave nectar.