Tag: Chocolate

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Pumpkin Power Cookies (V) (GF)

With December upon us pumpkin fever will soon be coming to an end. Well, I don’t know about you but I’m not ready for that yet. In an attempt to keep my pumpkin love affair going until the well runs dry, I’ve got yet another pumpkin-themed recipe for you.

This recipe for Pumpkin Power Cookies is vegan, gluten-free and low on the glycemic index thanks to the wonders of coconut palm sugar, the latest sugar alternative to hit grocery stores. Made from the crystallized sap of coconut palm trees, this natural sweetener contains potassium, iron and vitamins and may help stabilize blood pressure and regulate spikes in blood sugar. Best of all, it can be used 1:1 to replace the sugar a recipe calls for and even acts like sugar in baking (meaning it creams well with butter and all that jazz).

I’ve raved about the benefits of pumpkin (fiber + vitamins A/C) before but it’s been a while since I’ve used this soapbox for a good old-fashioned dark chocolate speech. Here goes…

I used very dark chocolate (100% cacao) in this recipe. It’s not sweet and it’s not for everyone. Whether you go the vegan chocolate route or choose to opt for something a little milder (say 70-85% cacao), quality dark chocolate is rich in fiber, iron, magnesium, copper and manganese. It is also choc-full (I couldn’t resist) of antioxidants. Studies show that this dark beauty may even help lower bad LDL cholesterol, protect you from sun damage and lower blood pressure.

These cookies will not only satisfy your sweet tooth but are also a great pre-workout snack with 14g of gluten-free carbs to fuel your fire, heart-healthy fats and a few grams of protein (which you don’t want much of pre-workout anyway). At only 110 calories a pop, try munching on two 2-3 hours before your next workout and feel the pumpkin power!

Pumpkin Power Cookies

Pumpkin Power Cookies

What You’ll Need:

  • 1 cup brown rice flour
  • ½ cup gluten-free rolled oats
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¾ cup organic pumpkin puree
  • ½ cup coconut sugar
  • ¼ cup extra virgin coconut oil, melted
  • ½ tbs ground flaxseed
  • 1 tsp vanilla extract
  • 2-oz very dark chocolate (70-100%), coarsely chopped or chips
  • ¼ cup pecan pieces (optional)
  • ¼ cup cup dried tart cherries (optional)
  • ¼ cup  unsweetened shredded coconut (optional)

How to Make Them:

  1. Preheat oven to 350° F.
  2. In a large mixing bowl, combine rice flour, oats, baking soda, sea salt and spice.
  3. In another mixing bowl (preferably that of a standing mixer), combine pumpkin, sugar, coconut oil, flaxseed and vanilla.
  4. Slowly add dry ingredients (2) to wet (3) and mix on medium speed (or with a brisk whisk) until combined.
  5. Stir in chocolate chunks and any of the optional ingredients until evenly distributed throughout.
  6. Drop rounded tablespoons onto a non-stick cookie sheet. Flatten each mound slightly with a spoon or fork, leaving about 1 inch between each cookie.
  7. Bake for 14-16 minutes.
  8. Move cookies to a wire rack and cool completely (otherwise the might fall apart).

Yields 20 cookies.

Nutrition Info: 

With all the fixings – 110 calories; 6g fat; 2g protein;  14g carbs

Without the optional ingredients – 88 calories; 4g fat; 1g protein; 12g carbs

Source: Self Nutrition Data

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Healthy Obsession: Chia Pudding

Unless you’ve been living under a rock, or perhaps rural Kentucky, you’ve heard the buzz around chia seeds. Yes, these are the same chia seeds popularized in the ’80s by Chia Pets (“watch them grow!”), now apparently the latest tool of Obama’s electoral campaign…but I digress.

These ancient Aztec nuggets have been given a new lease on life and a substantial share of the health food industry due to their impressive nutritional checklist: Iron, Magnesium, Calcium, protein, dietary fiber, antioxidants and the highest concentration of skin-perfecting Omega-3s found in any whole food. Like all A-list health foods these days, chia seeds are raw, gluten-free, kosher, and vegan. Tree-huggers worldwide, rejoice!

I am always skeptical of ‘superfoods’ that make lofty promises–e.g. açaí berries–but after trying these out in a number of recipes from homemade energy bars and smoothies to oatmeal and most recently PUDDING, I’m a believer. Plus, bonus (!!), anything with a few tablespoons of chia seeds in them make you feel full and satisfied. One reason for this is their fiber content (5g per tablespoon). The other reason is these little guys plump up in liquids, acting as a thickener and replacing the need for gelatin in the following recipe.

So, back to PUDDING. I recently made a really yummy batch of chia seed pudding and had to share. Life is about moderation and every now and again I’m sure as hell going to splurge on a red velvet cupcake or chocolate lava cake, but, come on now, who doesn’t love a guilt-free dessert? This recipe is so simple, so tasty and super healthy to boot.

Spiced Chocolate Chia Seed Pudding

  • 2 cups of unsweetened vanilla coconut-almond milk
  • 1/2 cup of chia seeds
  • 1/3 cup of agave syrup
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp chile powder (if you like more kick like me, double)

Mix all the dry ingredients together in a tupperware then pour the wet ingredients on top, whisking vigorously. Cover and place in the refrigerator. Et voilà, 6-8 hours later your dessert is ready! The consistency is a little funky–think some combination of bubble tea tapioca balls and passion fruit seeds–but don’t knock it ’til you try it. Now go and enjoy your delicious, chocolate-y creation knowing it’s nutritious and delicious.

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I’ve also made a vanilla version of this recipe, which I may or may not have eaten for breakfast this morning. Shh, don’t tell! Just remove the cocoa and chile powder and replace those flavors with the pulp of one vanilla bean.