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Entries in Chocolate (14)

Banana Bread Muffins + I'm Printed and Published!

Have you ever wondered how to make a really moist banana muffin that's both vegan and gluten-free? I certainly have. I actually started this recipe a few weeks ago. All I have to say is - a super dense muffin...not so good.

Banana Bread Muffins | ediblesoundbites.com #muffins

I didn't think what I had in mind could be done, but this recipe had definte potential so I didn't want to give up on it.

After tweaking a few of the ingredients I found just what I was looking for. The texture was light and the muffins were very fluffly and soft. Score! The added bonus is they aren't sickeningly sweet either.

Banana Bread Muffins | ediblesoundbites.com #muffins

To make these gluten free I used oat flour which I ground from gluten-free oats in my food processor. In my opinion the oat flour+mashed banana really are the stars here. It keeps these muffins nice and moist.

Banana Bread Muffins | ediblesoundbites.com #muffins

Even if you aren't vegan or gluten intolerant, you will love these! Whether it's for breakfast or a quick snack.

You can sink your teeth into these hearty wholesome banana muffins anytime. Incredibly moist and out of this world good!

Banana Bread Muffins

Banana Bread Muffins | ediblesoundbites.com #muffins

by Jennifer Trennum

Cook Time: 20 minutes

Keywords: bake bread breakfast snack gluten-free vegan soy-free vegetarian banana oat flour cinnamon chocolate muffins

Ingredients (1 dozen)

  • 1 3/4 cup gluten-free oat flour
  • 1/2 pure cane sugar, muscovado sugar or sucanat
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 1/2 cup unsweetened almond milk, or 2% milk
  • 1/2 cup sunflower seed oil
  • 1 cup mashed ripe banana (2-3 bananas)
  • 1/3 cup chopped dark chocolate

Instructions

Preheat your oven to 400˚F. Line a muffin tin with with paper liners.

In a large bowl, mix together flour, sugar, baking powder, cinnamon, xanthan gum, and salt; set aside. In a second bowl mix together the milk and oil. Add the wet ingredients to the dry ingredient mixture and mix well. The batter will be fairly thick. Gently, fold in the mashed banana then let the batter rest for 10 minutes.

Evenly divide the batter between 12 muffin cups to about two-thirds of the way full. Top each muffin evenly with chopped dark chocolate. Bake for 20 minutes or until muffins are golden and a toothpick or knife inserted in the middle of a muffin comes out clean. No wet batter should be present.

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Now for something I'm really excited about that I just had to share. Please excuse me while I freak out!

This week I got a lovely surprise. You see a few months ago I was contacted by the editor of a great magazine called Low Sugar Living. She was writing me to ask if I would like to be printed + featured for my recipes in their next issue! Well this week the magazine hit the shelves! 

Low Sugar Living Magazine | ediblesoundbites.com

In the magazine are two of my own recipes along with my own photography!

You can find it on newstands and in most places that sell magazines, especially Chapters book stores if you live in Canada. Or if you'd like to buy it online you can get it here --> Low Sugar Living Magazine.

Have a wonderful Thursday!

Chocolate Coconut Macaroons

Would it surprise you to know that having a chocolate treat can actually be good for you?!

Why yes, it is possible!!!

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons

We are talking real-deal chocolate treat hear people; Homemade Chocolate Macaroons.

This recipe is packed with nutrition from raw cacao powder and is sweetened with unrefined sucanat. You could also use coconut sugar, which has a lower glycemic index. In fact I've made these with both and they turned out perfectly the same.

Chocolate Coconut Macaroons

Please do yourself a favour and get yourself some raw chocolate cacao powder. It's out of this world chocolatey and oh-so-good! Cacao is actually an unprocessed form of chocolate. It has a wealth of antioxidants and essential vitamins and minerals, such as:

  • Magnesium, calcium, potassium, zinc, iron, copper, and manganese
  • Vitamins: B1, B2, B3, B5, B9, E
  • Flavonoids that have antioxidant properties
  • Essential heart-healthy fat: oleic acid a monounsaturated fat
  • Protein and fiber

How's that for a superfood packed with nutrients? Plus, there are no trans-fats or cholesterol.

Chocolate Coconut Macaroons

The nutrients found in raw cacao have been linked to a number of health benefits. It can support a healthy heart by lowering blood pressure, improving blood flow, and lowering LDL cholesterol. So now you can have your chocolate and eat it too.

This is quite possibly one of the easiest dessert recipes you'll ever make. Score! 

Chocolate Coconut Macaroons

Chocolate Coconut Macaroons

Healthy Chocolate Coconut Macaroons

by Jennifer Trennum

Prep Time: 15 minutes

Cook Time: 15 minutes

Keywords: bake dessert gluten-free grain-free nut-free soy-free cacao powder coconut chocolate cookie

Ingredients (makes 9-12 cookies)

  • 4 ounces semi-sweet chocolate chunks
  • 2 1/2 cups unsweetened shredded coconut
  • 1/4 cup raw cacao powder, or unsweetened cocoa powder
  • 3/4 cup coconut sugar, or sucanat
  • 1/8 teaspoon sea salt
  • 3 large egg whites
  • 1 1/2 teaspoons pure vanilla extract

Instructions

Heat oven to 325˚F. Line a baking sheet with parchment paper.

Bring a small saucepan of water to a simmer. Place chocolate chunks in a small bowl heat-proof bowl, and set over saucepan. Stir until chocolate is melted, and set aside to cool.

In a large bowl or stand mixer with paddle attachment, stir together the coconut, cacao powder, sugar, and sea salt. Beat in the egg whites and vanilla until incorporated. Stir in cooled chocolate and mix until everything is well combined.

Using a large cookie scoop or ice cream scoop, drop about 2.5 Tablespoons of the batter onto prepared baking sheet - space at least 2 inches apart.

Bake for 15 minutes or until just set. They will take on a shiny look. Remove from oven and allow to cool completely on the baking sheets to let the macaroons firm up. Store in a sealed container. These macaroons do very well in the freezer, where they will keep for up to 2 months.

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