11 abr. 2019

Dark Chocolate Chunk & Hazelnut Cookies

It's been a while since cookies made an appearance on the blog, actually this was my last cookie recipe (if you don't count the raw ones). We are having grey and rainy days here in Barcelona so my plan to feel cozy and nice while I'm on the computer editing pictures and answering e-mails is to prepare a warm cup of oat milk latte to dunk my cookies in, and listen to those stubborn little birdies out there chirping and singing even if it's raining...I guess they don't accept the fact that we'll have to wait until later this month to finally feel the warmth of the sun. :-p
Last week I received a super nice package from Seed and Bean with some of their most delicious dark chocolate bars, those who follow me on Instagram already know how much I love to try new chocolate brands and how a big fan I am of this brand; so it was awesome to get such a lovely gift from them! Specially because I can try some flavors that I can't find in my city.
Of course my first thought was to create new recipes with them and play a little in the kitchen, and after a couple hectic days here's one of the first recipes I will share with you over the following weeks.
These cookies are loaded with chunks of sicilian hazelnut fine dark chocolate and chopped hazelnuts, (needless to say they will remind you of the Nutella flavor) and are truly one of the best cookies I've ever baked! I know how many times we food bloggers tend to say this but trust me, they are really good (and addictive!). Also they are vegan-friendly and gluten free so everybody wins! (Well, almost everybody...sorry for all my readers with nut-allergy!) 



Dark Chocolate Chunk & Hazelnut Cookies (vegan, gluten-free)
(yield: 30 to 35 cookies)

Ingredients
1/2 cup almond flour.
1/2 cup gf oat flour.
1/4 cup potato starch.
2 tablespoons flax meal (ground flax seeds).
1 teaspoon baking soda.
1/4 teaspoon pure vanilla powder.
A pinch of pink Himalayan salt.
1/3 cup natural cashew butter.
1/3 cup organic granulated sugar.
1/4 cup coconut oil, melted.
2 tablespoons any plant-based milk.
2 tablespoons pure maple syrup.
1/3 cup of Seed and Bean Sicilian Hazelnut Fine Dark Chocolate, chopped into chunks.
1/4 cup hazelnuts, chopped.


Directions
Preheat oven to 170 ºC (338 ºF) and line two baking sheets with parchment paper.
In a large mixing bowl and using a hand whisk stir together the almond flour, oat flour, potato starch, ground flax seeds, baking soda, vanilla, and salt. Set aside.
In a medium bowl whisk the coconut oil, cashew butter, sugar, milk, and maple syrup until fully combined. Stir the wet mixture into the dry ingredients and mix with a silicone spatula until a cohesive dough forms. Finally stir in the chocolate chunks and hazelnuts.
Scoop around 1/2 tablespoon of dough per cookie and leave enough space between them (even though these cookies won't spread too much). Slightly flatten them with the back of a spoon and bake for 10 minutes or until edges are golden brown, check cookies halfway through the baking time to make sure they don't brown quickly.
Let the cookies cool in the baking sheets for 5 to 8 minutes and transfer to a cooling rack until completely cold (if you can resist temptation!).
Store cookies in an airtight container at room temperature.









29 mar. 2019

Cookie Dough Protein Bites

I've been making several batches of these protein-packed cookie dough bites since last year, playing with the ingredients, proportions and protein powders. So half a year after showing a sneak peek on my Insta I think it's finally time to share the recipe; I don't know why I've postponed this for so long...maybe because I have too many things in my mind and simply forgot to stop and take some pictures of these little cuties. I promise you, these cookie dough raw bites are super delicious and easy to make; the perfect on-the-go snack whenever you need something to fuel your mornings or for those late afternoon cravings. My favorite time of the day to enjoy these bites is right after my workout session or when I'm on the computer working like crazy and don't even have time to move my ass and go to the kitchen. They are truly a lifesaver! :-p
This recipe is raw, vegan, gluten-free and refined sugar-free. I guess you can also make it nut-free by replacing the peanut butter with tahini or sunflower seed butter but obviously it will affect the flavor and probably the texture.



Cookie Dough Protein Bites
(yield: 32 balls approx.)

Ingredients
1 cup gf oat flour.
1/4 cup coconut flour.
1/2 cup vegan vanilla protein powder.*
1 cup natural peanut butter.
1/4 cup raw extra virgin coconut oil.
3 to 4 tablespoons of pure maple syrup.
A small pinch of pink Himalayan salt.
A small pinch of pure vanilla powder.
1/4 cup raw dark chocolate chips.

Notes:
- About the protein powder: this is my favorite type of protein powder for this specific recipe but there are lots of alternative powders you can use, though the second best one is almond protein powder.
- I recommend using unsalted and unroasted peanut butter, cashew butter works well too in this recipe. If your nut butter is salted then you won't have to add any more.
- If you can't find raw dark chocolate chips (also, they are a bit pricey) use your favorite dark chocolate chips but make sure they really are dark, at least 70% cocoa.

Directions
Place all the ingredients (minus the chocolate chips) in the bowl of your food processor and pulse until all ingredients are mixed together and a sticky ball of dough forms.
Transfer the dough to a large mixing bowl and stir in the chocolate chips with a silicone spatula or a big wooden spoon.
Scoop around 1 tablespoon of dough for each protein bite and roll into balls, you will get 32 balls approximately. Press some extra dark chocolate chips evenly around the dough to make them look more cute. ;-)
Store in an airtight container in the refrigerator until ready to enjoy.





6 mar. 2019

Sunflower Seed Cacao Spread

I published a teaser yesterday on my Insta account but didn't have time to sit down and write the recipe cause it was workout time, you know it's good to make some priorities and find time for yourself even if it is a quick cardio session
Ever since I bought my awesome food processor I've made a lot of different nut butters (like this spiced cashew butter, yum) but never tried nut-free spreads...until now!
This recipe is perfect for those who suffer from tree-nut allergy and miss enjoying a slice of bread with Nutella; though Nutella is bad for everyone...don't buy it kids, shitty ingredients that nobody needs to put in their bodies so yeah, this recipe is also a great alternative to those store-bought cacao spreads that even when they claim to be palm oil-free are still loaded with refined sugars (or an indecent amount of syrups).
I had a big bag of organic sunflower seeds that had to use up before they turned rancid, and what a better way to avoid throwing away these healthy nutrition-packed seeds than making a yummy chocolaty spread? It's crucial though to have a powerful food processor, yeah, the big ones that are heavy and a little bit expensive. But it's worth the price if you are really into healthy cooking and making your own nut butters, spreads, dips, etc.
So here it is, cacao sunflower seed butter that happens to be raw, vegan and paleo friendly, nut free and gluten free. Oh! and also super delicious! ;-)





Sunflower seed cacao spread
(yield: around 2 generous cups)

Ingredients
2 cups raw sunflower seeds.
2 tablespoons raw coconut oil.
3 tablespoons raw cacao powder.
1/4 cup pure maple syrup.*
1/8 teaspoon pure vanilla powder.
A pinch of pink Himalayan salt.


Notes:
- To make this recipe completely raw you should use raw agave syrup or any raw-friendlt sweetener such as dates/raw date syrup. Also, if you don't follow a strict vegan diet raw honey is a great alternative too.

Directions
Place the sunflowers seeds in your food processor and process until it resembles wet sand. Add in coconut oil and pulse until the mixture looks quite smooth (be patient, it'll take you up to 15-20 minutes in order to get a good butter). You will need to stop and scrape down the sides of the bowl a few times.
Add the rest of the ingredients and process again. At this point your butter most probably will look like it's grainy but don't freak out, just keep processing until it looks creamy again, and remember to be patient, making nut and seed butters requires quite a bit of time in the food processor.
Transfer to a glass jar/container with a lid and store in the fridge. Since it contains coconut oil this sunflower seed butter will become thicker after setting in the refrigerator so give it a few minutes at room temperature and it'll be smooth and spreadable again.