Fudgy Chewy Almond Brownies

Brownies have to be one of my absolute favorite treats.  The other day my 2 cousins Christina and Kaye were over and I was telling them about some of the recipes I have tried.  Kaye totally made fun of me when I said, "You can not make brownies Healthy!!!"  She was like - "DUh!!!"  I guess thats why I love them.  Anyway.  Well, with all the love in my heart, I am telling you Kaye...."In your face cuz!"" :)  I have come up with a healthier brownie that is chewy and fudgy- the way a brownie should be!! These are a bit different taste than regular brownies because they are made from almond flour and agave not white flour and refined sugar.  But, they are good!! They aren't cake-like like all the healthier recipes I have tried for brownies.  Cakelike Brownies are NOT brownies!!!! Its Chocolate Cake!!!!  And I dont want chocolate cake peeps!! I want brownies... hahaha!! Never mess with a chubby girl and her brownies. :) Just kidding!! So here is a healthier recipe for chewy fudgy brownies... NOT CAKE-LIKE!!!

Ingredients:

1 1/4 cup Almond Flour
1/8 cup unsweetened cocoa
1/8 tsp. sea salt
1/2 tsp. baking soda
1/4 cup organic coconut oil
1 egg
2-2 1/2 T agave
1 1/2 tsps. vanilla
1/3 cup dark chocolate chips (60% cacao or higher- if using ghiradelli cut each chip in half)

Note: Use an 8 1/2 x6 1/2 glass rectangle pan.

Combine dry ingredients in one bowl (add chips after combining both bowls).  Combine wet ingredients in a second bowl. Combine wet and dry ingredients thoroughly mixing.  Add chips.  Spray pan with non stick spray.  Evenly spread mixture.  Bake at 350 for 15-18 minutes.  Don't burn yourself but these are best eaten warm out of oven. :) yummy!!

Double Almond Chocolate Chip Cookies

Ingredients:

1/2 cup Almond Flour
1/8 tsp. Baking Soda
1/16 tsp. salt
1 T coconut oil
1 T almond butter (I used maranantha)
2 1/2 tsp. Agave
1/2 tsp. Almond milk
1/4 tsp. vanilla
1/8 cup dark chocolate chips (cut each chip in half if using ghiradelli 60% cacao chips)

Mix dry ingredients (add chips after combining wet and dry) in one bowl, mix wet ingredients in a second bowl.  Then combine the two thoroughly, and add the chips.  Take a teaspoon full of dough make a flattened circle about 1/4 inch thick. Bake at 350 for 7-8 minutes.  Let cool about 10 minutes. Enjoy! 
****I don't know which recipe is better this one or the Coconut Almond Chocolate Chip Cookies??  I love them both!! What do you think?****

I changed this one up a bit but the original recipe/inspiration can be found at:  http://www.recipegirl.com/2011/01/19/the-most-adorable-little-healthy-chocolate-chip-cookies-ever/

Coconut Oil Popcorn

1/3 cup popcorn kernels (i used Jolly Time high fiber white kernels)
3 T coconut oil
sea salt

Method

1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper) but be careful not to let the oil splatter you its hot!!. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.  Add salt immediately and shake around to make sure its evenly distributed.  If you eat it right away while hot- No butter is necessary, it tastes buttery already and so much better than microwave popcorn and took me about 5 minutes to make.  Yummy!!!

Serves 2 just right.  Or 1 if you are a Popcorn Pig.   ;) joking!! My kids loved this so much they wanted me to make a second batch!!

I got the cooking instructions here used coconut oil and left out the butter:  http://simplyrecipes.com/recipes/perfect_popcorn/

Almond Coconut Chocolate Chip Cookies!!!

OH my!!! These are so yummy I don't miss the gluten one bit and I love that they are jam packed with protein!!  This is also the first recipe I have come across that doesnt have refined sugar and is still a chewy but soft cookie!  (from my experiments thus far all of my refined sugar free cookies have come out cakey) But not these!!! Yummy!!! This is definitely a recipe you are going to want to keep around.  So order your almond flour soon!!!  I ordered mine through vitacost and am so impressed with how fast it came: I ordered it Wednesday night and it came Friday morning.  Now thats what I call service!! They didnt have the Honeyville Almond Flour (the brand most bakers recommend, but I was happy with the results of the one they had, but cant compare the 2 because I still havent tried Honeyville's).  I also ordered my coconut oil with vitacost as well. (havent tried the great TT brand yet but am very happy with Nutiva's).  

So here's what you are waiting for.....the recipe:

Almond Coconut Chocolate Chip Cookies

Ingredients:  

1 cup almond flour

1/4 tsp. baking soda

1/8 tsp sea salt

2 T coconut oil

2 T organic blue agave

1/2 tsp. vanilla

1/4 cup ghiradelli or guittard 60% or more cacao chocolate chips (cut each chip in half if using ghiradelli)

Preheat oven to 350.  Line cookie sheet with parchment paper.

Take 2 bowls mix all the dry ingredients (except chips) in one bowl and all the wet ingredients in one bowl. Then combine both bowls thoroughly dont worry about overstirring!! Then add the chocolate chips.  Take about a teaspoon size of dough and make a circle make sure its somewhat flat about 1/4 inch thick.  Bake for 7-8 minutes (slight golden brown edges). Makes 20-25 small cookies.  Let cool if you can resist for at least 10 minutes.  

I got this recipe from:  http://www.recipegirl.com/2011/01/19/the-most-adorable-little-healthy-chocolate-chip-cookies-ever/ she has some really yummy looking recipes!!
(what I did to make a bit healthier is I used dark chocolate chips instead of semi-sweet and used coconut oil instead of canola oil. )

CHOCOLATE ALMOND GELATO

Here it is the Recipe of all Recipes!!! The one you and I have been waiting for!! The best ever Chocolate Gelato. This was the tastiest thing I have ever had!!!  The only refined sugar in the recipe is the small amount in the dark chocolate chips.  There still is fat in this recipe but I didnt use any Heavy cream to cut back on that.  I am working on an even healthier and lower fat version and also a Peach Frozen Yogurt -coming soon!!  This gelato or icecream whatever you want to call it didn't even turn rock hard overnight it was a normal store bought consistency but tasted way better!! And even though it tasted better than store bought icecream I didnt have the urge to eat the whole recipe myself.  It was rich, creamy, very satisfying, and a chocolate lovers delight!  I will definitely make this again!!!

Ingredients:

1 cup 2% milk

3/4 cup Almond milk (unsweetened) (I like Silk's the best)

1 1/2 T cornstarch

1/2 tsp knox gelatin (unflavored)

1 T + 2 tsp. Agave (or 2 T Agave -to your liking (I did 2T and thought it could probably be reduced a little) + 1 pkt sweetleaf stevia  ( i use wholesome sweeteners organic blue agave from Costco)

2 teaspoons unsweetened cocoa powder

1 teaspoon pure vanilla

3 T (guittard 63% or ghiradelli 60% cacao chips)

2 tsps. pure almond butter (optional) ( I use Maranantha Pure Roasted Almond Butter from Costco)


(Note:  I doubled all the ingredients to fit my larger 1 1/2 quart machine)

Preparation:

Stir together 1/4 cup milk and cornstarch. Wait a couple minutes then add gelatin. And combine.

Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Stir cornstarch/gelatin mixture again and whisk into cocoa mixture. Return to a boil, whisking, then remove from heat.

Add vanilla, a pinch of salt, and chocolate chips to saucepan, stirring.

Put mixture in tupperware in back of fridge till it gets very cold.  Pour into frozen icecream maker. Let work for the time your machine calls for. I have the 1 1/2 quart Cuisinart and it was very frozen and my mixture was very cold it only took about 15 min.

(When done pour mixture using spatula into a tupperware drop tiny Chunks of almond butter (about 1/4 tsp.)scattered and then stir around.) Take plastic wrap and press down against icecream and then secure lid tightly (to prevent freezer flavors or ice crystals.)

Freeze for about 3 hours or overnight.
Serve gelato

I tweaked the recipe quite a bit by using almond milk and butter, agave, stevia, and gelatin, and i removed the cream and coffee.  You can find the original recipe the source of my inspiration here: http://www.epicurious.com/recipes/food/views/Mocha-Chip-Gelato-104577

My 1 1/2 quart Cuisinart Icecream Maker was great!! I got it at Costco and with coupon it was only $24!!  Here it is:  http://www.amazon.com/gp/product/B00000JGRT/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0001540DW&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K38EAH6FEZYHNPWKEKH