Mesquite Chocolate Chia Seed Muffins

I had a lot of chia seed and mesquite powder laying around which I barely use, so when I found this recipe, I was definitely interested in trying it out. These are tasty, healthy, and gluten-free. I would be down for making these again sometime.

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(Recipe from Pure2Raw)

Makes 8-9 muffins

1/4 cup coconut flour
1/4 cup mesquite flour ( may use carob, any flour on hand, or more cocoa for a more rich muffin)
1/2 cup cacao
1/4 cup chia seeds
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
1/2-3/4 cup coconut milk (or milk of choice)
1 cup xylitol

Directions:
Place all dry ingredients into your bowl. Whisk together.
Add in your eggs, sugar and slowly add in milk
Stir till just combined.
Scoop into your muffin liners and bake in a 350 degree oven. For about 16-18 minutes, till toothpick comes out clean.

 

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Raw Mint Brownies

I’m a sucker for anything chocolate + mint (OMG, hide those Girl Scouts’ Thin Mints from me!!), so I wanted to try a healthy version of the combination

(from Bee’s Knees Kitchen)

I followed the recipe:

    1 c Carob or Cacao Powder
1 c Almond Flour
1/2 tsp Vanilla Powder
Pinch Himalayan Salt
1/4 c Fresh Mint, chopped
1/4 c Agave Nectar
1/2 c Filtered Water
1/2 c Dates, chopped

In a bowl blend the carob/cacao powder, almond flour, vanilla powder and salt and set aside.  Using a personal blender, blend the mint, agave, and water until the mint is completely liquified.  Add the dates and blend until completely smooth.  Mix the wet ingredients to the dry ingredients with a spatula.  Empty onto a dehydrator sheet and smooth out to a square shape of about 1/2 inch thickness.  Dehydrate overnight or for 10-12 hours.  Flip onto a cutting board and square the edges off.  Cut into 1 inch squares and dehydrate for 2 more hours.

It’s very rich. It has a hint of mint taste to it. I followed the recipe, but next time, I would probably double the mint because I love a strong mint flavor. It was good to snack on.

Chocolate Banana Cake

Flourless, processed sugar-free, guiltless dessert!

(from Elana’s Pantry)

I used organic banana, organic cacao powder, organic eggs, grapeseed oil, agave, and sea salt. Baked.

Comments on Final Outcome:
It was good. I’m not a big chocolate cake fan, so I balanced the chocolate taste with adding fresh blueberries with each bite.

My reason for keeping this ingredient around in my life:
Unprocessed cacao has a lot of antioxidants. Much better than processed chocolate that’s typically sweetened with sugar.