Time has a funny way of speeding up while simultaneously slowing down when you’re at home with a kiddo. I can’t believe the last time I wrote a blog post was 6 months ago. That feels like a million years ago in some ways, five minutes in others! The leaves are falling, the weather is cooling, and my baby is talking up a storm (new favorite word: cucumber!).
Change is inevitable, whether time goes slowly or not. And so here we are, in another season, another year, but we’re still the same people. My passion for healthy food never goes away, and neither does my husband’s excitement for his work. Finn is still my little lovebug, despite the odd mess or meltdown!
And I’ll tell you what else doesn’t change: my love of brownies.
These brownies are delicious, loaded with healthy ingredients, and just in time for Fall. They’re also gluten-free, if you’re so inclined (but the flour is easily substituted out for whichever you prefer). Make them while the winter squash is sweet and tasty, before the ground freezes!
And I’ll do my best to be back sooner rather than later.
- 1½ lbs winter squash (butternut, delicata, acorn, etc.), peeled, diced, and steamed
- 5 oz plain dark chocolate, broken into small chunks (or use dark chocolate chips)
- 11 tbsp diced organic butter
- 4 organic eggs, beaten
- 2 cups organic sugar
- 1½ tsp vanilla powder
- ½ tsp sea salt
- 1½ cups brown rice flour (or any flour you choose)
- 1 tsp baking powder
- Preheat the oven to 350F and grease a 9"x13" baking pan.
- Melt the chocolate and butter in a double boiler.
- Mash the squash until smooth (or use a blender or food processor to puree).
- Combine the sugar, vanilla, salt, flour, and baking powder in a large bowl.
- Stir in the squash, melted chocolate and butter, and eggs.
- Pour into the baking pan and place in the oven. Bake for 25 minutes, or until cooked through (check with a toothpick through the center).
Guaranteed to make you giggle!
Since having Finn in July, I’ve gotten to know many other new mamas in the past year. And all of a sudden, those babies are turning ONE! It’s hard to believe how quickly a first year goes by (and yet, how very slow it feels in the moment). I’m attending my first FIRST birthday party this weekend and decided to bring along these delectable cookies in celebration of my dear friend’s baby girl. The recipe comes from the LEON Baking & Desserts cookbook, one of my personal faves from England, along with the other Leon cookbooks available. All are terrific.
These cookies are gluten-free, egg-free, and contain no processed sugars. Plenty of butter though, which gives them the perfect gooey cookie middle.
Make these if you feel like celebrating along with me!
- 2¼ cups gluten-free oat flour
- 2 tsp baking soda
- ½ tsp sea salt
- ½ cup dark chocolate chips
- 1 cup maple syrup
- ½ cup organic unsalted butter, melted
- 1 tbsp vanilla extract
- Sea salt for sprinkling (optional)
- Heat the oven to 350F. Line a baking tray with baking paper.
- Mix together all the dry ingredients in a medium bowl (including the chocolate chips).
- Mix together all the wet ingredients in a small bowl.
- Add the wet ingredients to the dry ingredients, and stir until they are well combined, but do not over-mix.
- Drop spoonfuls of the cookie dough on to the prepared baking tray. Lightly sprinkle with sea salt if desired.
- Bake in the oven for 12 minutes, and allow the cookies to cool on the tray for 1 minute before transferring to a cooling rack.
Yep, I’m still pregnant. I really really hope I don’t have to say this for too much longer! For now, though, the little one is staying put. We were sort of hoping Phil could celebrate Father’s Day on Sunday as a new dad, but junior has other plans.
So, to distract ourselves from the waiting and watching and wondering, we baked a delicious dessert using beautiful fruit from the weekend farmer’s market.
I’ve used strawberry and rhubarb before to make a truly delicious raw dessert. This, however, is something different, but with very similar flavors. It’s best enjoyed with a dollop of something creamy. Yogurt? Ice cream? (Speaking of ice cream, I cannot wait to try this vegan ice cream place in Boston! A pregnant friend of mine has been raving about it!)
Anyway, here’s a tasty crumble to tide you over, whether like me you’re waiting for an imminent arrival, or you’re just in the mood for something summery and sweet.
Gluten-Free Strawberry Rhubarb Crumble
Prep Time: 15 mins
Cook Time: 40 mins
Keywords: bake dessert gluten-free soy-free vegan vegetarian wheat free summer
Ingredients (serves 6-8)
For the Filling:
- 3-4 stalks rhubarb, cut into 1/2-inch pieces
- 3 cups fresh strawberries, hulled and chopped into bite-size pieces
- 1/4 cup coconut sugar
- 1/2 tsp vanilla powder
- 1/4 cup corn starch or arrowroot starch
For the Topping:
- 1 cup ground almonds
- 1 cup gluten-free rolled oats
- 1/4 cup coconut sugar
- 1/2 tsp sea salt
- 1/4 cup coconut oil, melted
Preheat the oven to 350F.
Combine all filling ingredients and spread out in a baking dish.
Combine all topping ingredients and mix until coated in coconut oil. Sprinkle over the fruit filling in the baking dish.
Bake for 35-40 minutes, until fruit is bubbling and topping is browned slightly.
Serve warm with a dollop of yogurt or ice cream. Or leave to cool and keep in the fridge for a cool sweet treat!
There’s a lot going on around here. My baby is due in just over a month and we just bought a house, moving in next week! Hence, a lack of recipes, let alone blog posts.
But every so often, when time allows, I get a strong urge to bake. It’s therapeutic in the same way someone might enjoy painting or singing as a way to de-stress. The simple act of combining ingredients to create something delicious that can be enjoyed for a few days afterward (depending on your level of self-control!) always seems to take the tension away, at least for a little while.
This recipe came from one I found on Pinterest, from a blog called Ambitious Kitchen. They were originally designed to be blondies (i.e. brownies without the chocolate) but I couldn’t find the right baking pan the first time I made them, so they became cookies instead.
The brilliance of these cookies/blondies/whatever you want to call them are in the ingredients. No flour is used. No sugar. No eggs or dairy. You rely on your food processor to do most of the work for you and combine a few items you most likely already have in your pantry or fridge.
With a base of chickpeas and peanut butter, these cookies stay pretty chewy and gooey in the middle. Almost like cookie dough. Pretty decadent.
They’re the perfect comfort food for an early summer filled with excitement and anticipation!!
I’ll be back as regularly as I can – in the meantime, take good care and have a look through my recipes page if you need some inspiration!
Chewy Chick-PB Cookies
Prep Time: 10 mins
Cook Time: 25 mins
Keywords: bake dessert gluten-free soy-free vegan vegetarian wheat free cookie
Ingredients (6 large cookies or 9 squares)
- coconut oil, for greasing the pan
- 15-oz can chickpeas, drained and rinsed
- 1/2 cup natural peanut butter (a little oil separation is good)
- 1/3 cup maple syrup
- 1/2 tsp vanilla powder
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 cup dark chocolate chips
Preheat the oven to 350F. Grease either an 8×8 baking dish or a 6-cup muffin pan with coconut oil.
Combine all ingredients, except the chocolate chips, in a food processor and blitz until smooth and creamy. Add in some melted coconut oil if the mixture is too dry.
Fold in the chocolate chips.
If using a square baking dish, pour the mixture straight in and spread around to evenly distribute.
If using a muffin pan, scoop out the mixture with an ice cream scoop to distribute among the 6 cups.
Bake for 20-25 minutes, or until golden brown on top.
Carefully cut the cakey batter into 9 squares in the baking dish (or simply remove from the muffin pan) and leave to cool for 15 minutes before enjoying!
Have you tried carob? It is subtly sweet with a hint of chocolate flavor and comes packed with wonderful nutrients. And in this case, makes for a delicious raw “truffle” you can snack on any time. Why did I use carob here instead of cocoa or cacao powder?
Benefits of Carob
- Carob is caffeine-free, making it an ideal chocolate substitute for anyone who is pregnant, has high blood pressure, or has a sensitivity to chocolate.
- It improves digestion and is used to treat diarrhea in both children and adults. It can also help with acid reflux and GERD.
- It lowers cholesterol, thanks in large part to its high fiber content.
- Rich rich rich in calcium and vitamin E.
- Full of antioxidants (just like chocolate)!
All that being said, carob does have a unique flavor that might take some getting used to. If you’re really not into it, a great quality raw cacao powder can be used in this and any recipe that calls for carob powder. At least that way you’ll get all the benefits of the cacao bean’s inherent antioxidants and magnesium.
Whip these truffles up this weekend and see if they last until Monday
Raspberry Walnut Carob Truffles
Prep Time: 5 mins
Cook Time: 0 mins
Keywords: raw dessert snack gluten-free vegan vegetarian wheat free soy-free
Ingredients (15-18 truffles)
- 1 cup walnuts
- 1 cup pitted dates
- 1/4 cup shredded coconut (unsweetened)
- pinch of sea salt
- 1/3 cup carob powder
- handful freeze-dried raspberries, crushed into a powder
Combine all ingredients except the raspberries in a food processor and blitz until slightly sticky. The consistency you’re looking for is one that holds together when you press it with your fingers.
Using a tablespoon, scoop out the “dough” and roll it in your hands into a ball. Roll these balls in the freeze dried raspberry powder to coat.
Place in an airtight container in the fridge for up to a week.