Fudgy Brownies

These brownies have everything you could want in a brownie: crispy crust and fudgy on the inside with one added bonus. Instead of being made with traditional flour they call for what many people believe to be a healthier, whole grain teff flour, which is available on Amazon or at Whole Foods (or many co-ops). I use Bob's Red Mill brand which works superbly. 

Recipe

Makes 16 brownies

1/2 cup sunflower oil (or 1/2 cup + 2 Tbsp coconut oil)
1/4 cup + 2 tbsp cocoa powder (26 g)
1 cup organic cane sugar (210 g)
2 large eggs, at room temperature
2 tsp vanilla
3/4 cup teff flour

optional
1/2 cup semisweet chocolate chips, optional
1/2 cup walnuts, chopped, optional

Directions:

1. Preheat oven to 350 degrees. Grease an an 8 x 8 baking dish.

2. In a large bowls whisk together the oil, sugar and cocoa. If your ingredients (or the egg you’ll be adding are on the cold side, give the mixture a twenty second heat in the microwave until it is warm but not hot. You don’t want it to be so hot that it will cook the egg when you add it.)

3. Whisk in the egg and vanilla.

4. Add teff flour. Using a large spoon, stir vigorously for about 30 seconds. The dough may be thick and that is okay. Stir in walnuts and chocolate chips. Then pour or spoon the mixture into the baking dish. Leveling the top with the spoon.

5. Bake for about 25 minutes or until toothpick inserted comes out clean. Cool completely before slicing. This ensure the brownies will hold together.

NOTE:
Cook time: If the brownies end up slightly "under-baked", and they have trouble holding together they will “dry” out some overnight and will be just perfect the next day. If you plan to serve them 12-24 hours ahead, this is ideal. This way they will taste fresh and deliciously fudgy, and don’t worry, as long as they puffed up all the way they are technically cooked, they just need more time to dry to lose any excess moisture. 

Pepperoni Quiche with Spinach & Red Bell Pepper

Note: recipe below is a little different from picture above. It is my favorite quiche recipe. I hope you enjoy it!

Cook time: 30 minutes active, 50 minutes baking

crust
Follow favorite Foolproof Pie/Tart Crust recipe.

filling
12 slices peperoni
1 cup spinach, sliced thin
1/4 bell pepper, sliced thin
dash of salt
1 tsp (or to taste) cholula or other hot sauce
1/2 cup cheddar cheese, grated
1/4 cup parmesan, grated

Base
1 ¼ c scant cream or coconut milk
5 eggs
Spices: 1 tsp thyme, 1/2 tsp salt, 1/4 tsp black pepper, 1/8 tsp cayenne

Directions
1. Prepare crust and mold into an 8x8 baking dish. Place in fridge
2. Preheat oven to 375F.
3. Prepare the filling. Sauté pepperoni over medium heat, until slightly browned and oils have released. Set aside, and add 2 tsp butter, bell pepper, and dash of salt to the pan and sauté about 3 minutes. Add spinach and cover pan for about one minute just until it wilts. Slice pepperoni into strips. Grate cheeses.
4. Whisk together all of the ingredients for the base.
5. Layer cheddar cheese on top of unbaked crust. Place meat and veggies on top of cheddar cheese, and then drizzle on a bit of hot sauce. Pour cream/egg mixture over veggies. Sprinkle parmesan on top and bake for about 40min, until toothpick inserted comes out clean. Let sit for 10min before slicing.

Tangy Chickpea Salad

What is it like?

- Simple

- Refreshing

- Easy to make

 

Recipe

Prep time: 10 minutes

2 cans chick peas, rinsed and drained
1/4 cup diced onion
5 small cornichons or other pickles, diced
2 tomatoes, chopped
3 medium carrots, grated
3 tbsp olive oil, or more to taste
1 lemon, juiced (zest is optional)
1/4 cup parsley, sliced small
salt to taste

Optional:
2 tbsp pomegranate seeds
1 tbsp parmesan

Add all ingredient to a bowl and toss to incorporate. This salad will keep for a few days in the fridge.

Sweet Lemon Crumpet Cake

This recipe is delicious and full of healthy ingredients. It can be eaten with breakfast or at "teatime" and served with fruit and honey, or other favorite toppings. 

 

What is it like?

- Pefectly moist

- Lemony

- Just sweet enough

Recipe

Cook time: Prep 10 minutes, Baking 30 minutes

Dry
1 cup almond flour
1/2 cup potato flour
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp salt

Wet
4 egg whites
2 Tbsp sugar
2 Tbsp lemon curd (OR 1 tsp lemon extract + 2 Tbsp sugar)
3/4 cup water

Directions:
Preheat oven to 325 degrees. Prepare a 9 inch round baking dish by placing a piece of parchment paper (cut to fit) in bottom of dish to prevent sticking, and then spray the paper and baking dish with plenty of oil, such as canola or coconut.

Mix together the dry ingredients in a bowl. In a separate bowl, beat sugar with egg whites to soft peak stage and then beat in lemon curd in small portions with beaters on low speed. Stir water into dry ingredients and then using a spatula fold the egg whites into the batter. Pour batter into a well oiled Whoopie pie pan, or you can use a 9 inch round pan, or a similar size. My favorite is the Whoopie pie pan because it makes small round cakes. Bake for about 30 minutes or until toothpick inserted into center comes out clean with a few crumbs attached.

Allow to cool in pan until just warm in pan. Then flip out (you may need to run a knife along edge of pan to help loosen it), peel off parchment paper, and slice. Enjoy with coconut oil or butter.

Notes:
Stir dry together lightly so as not to agitate the oils in the almond flour.
When stirring in the water, you want a slightly gummy/sticky texture. To help achieve this, stir in half the water, then stir in the rest. Do not over stir.