THIS TURNED OUT WAAAYYY TOOOO GOOOOOOD AND IT WAS SO VERRRRRRRYYYY BAAAAAAAAAD…. ohh ohho ohhhh….. *sigh.
So, my husby needed to take something to a late night work session that would last for hours and hours… so I figured I had an hour to whip up something. I took stock of what my pantry held and what needed to get used, so to speak and whipped up this concoction. I didn’t even know how it would turn out but OMG.
I put it in an 8×8 glass baking pan lined with aluminum foil, dusted with cocoa powder and shredded coconut as the non-stick buffer and poured in the gooey batter. What popped out of the oven was piping out and oh, so pudding-like in lusciousness. I did not have time to let it cool, so I put the whole thing into a square traveling to go container and packed spoons for everyone just dig in and by all reports, dig in they did…. but these peeps were so thoughtful, they saved an untouched corner for me to share in the ultra badness… I could not stop eating it. I was only stopped by the happy thought of my neighbor and my mom getting to nosh on it, too… my word… I cut 5 pieces for my mom and she inhaled them. And she does not even like coconut! …evidently she does now because she said the chewy coconut sliver-chips made it addicting… I was thrilled!
I digress. Here’s the recipe as best as I can remember from the quick whipping up of it all…! lol
COCONUT CHOCOLATE PUDDING BITES
1 1/2 cup all purpose GF flour .. make sure it includes rice and tapioca for the chewiness it provides
3/4 cup palm sugar ( I should have only put 1/2 cup or less b/c the vegan choc chunks already have sugar)
1 cup chocolate chunks (I use Enjoy Life b/c it’s vegan and has no soy to be mindful of legume allergy folks)
2 tablespoons flax egg in warm sunflower mylk (1/4 cup of the mylk warmed)
few dashes of Himalayan pink salt
dashes of freshly milled cinnamon
dashes of white pepper
splash of rum
(used Kraken b/c it’s not top shelf so my husby wouldn’t be mad!! I don’t dare touch his 18 or 21-yr aged rums)
1/2 cup coconut chips (I have Nutiva)
1/3 cup warmed coconut oil
drip of vanilla extract
cocoa powder and shredded coconut to dust pan
sift together all dry ingredients
mix up all wet ingredients and combine both sets of ingredients
add chocolate chunks last
put into pan and bake
375 at 23 minutes and let cool if you have the time…
if served warm, this would make an amazing a la mode dessert base.
I had a whole weekend of bad chocolate-needy-ness… I had a dinner made out of just vegan GF smores… not my best eating weekend, but I let loose and I refuse to feel guilty. I was dizzy all night and had major sugar coma. I zonked out on the coach for hours and was dingy the next morning, so I had my unavoidable regrets, but I embrace my mistake of eating a bit too many portions and must remember not to do so next time. I felt sooo awful from my sugar crash, it was a very strong ‘minder… trust me. SO, enjoy this dessert, but in moderation, PLEASE!!!
or– replace the sugars with erythritol if you must.
If you want good gluten free, kosher (not vegan) marshmallows, I recommend Elyson brand pictured here:
I know, I know– there are Vegan options avail–aren’t those dancing marshmallows so annoyingly cute!?
The most lovely lead actress SHARI SHATTUCK I was blessed to work with on my last film project shares her revealing and so very “right” reflections on the task of film making…
Well, it’s official, the film “Scream at the Devil” is, as they say, ‘in the can.’ Though of course, ‘on card and logged into the computer’ is more accurate these days. It’s strange to make a film without actual film, but hey, times change. And speaking of change, and time, I have a new book to write!
We had a blast during the shooting, and when it was over, well after dawn on a Saturday morning, I went to bed, leaving the crew to whoop it up around my pool until all hours of the early afternoon. For the next few days, I took my daughter to school, and then went to bed again. Now I’m up in San Francisco and I’m still not sure when I’m supposed to sleep or get up, mostly though, it’s really nice to get into bed.
Especially in a suite at the Fairmont, a…
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I woke up with a hankering for blueberry muffins fueled by my want to feed my gal pals something good for them.
This was a first try and I was sooo happy with them. Not sweet, but sweet enough…and next time I may make a maple icing to drizzle on top for an extra sweet kiss.
Now, that was yesterday…and the three of us gobbled up the muffins and was fueled up for our commercial lifestyle test shoot we did together… we had fun! You can check out www.ActorsEssentials.com for my sweet galpal’s growing photography portfolio 🙂
Guess what today is? bad me day… yes, BAD ME. National Doughnut Day. Actually, I was really doing well–I made a seed-based raw vegan doughnut that looked gorgeous and tasted alright, but it was sure healthy! To be honest, I used sunflower seeds instead of the guaranteed goodness of brazil nuts because a friend recently almost died from his nut/legume allergy and I was motivated to risk the nut to seed swap. Next time…I’ll stick to brazil nuts for Raw doughnuts… However, because it was so protein dense, with added maca, and flax seeds, I was beyond full! I should’ve just stopped with my blueberry muffin snack mid-morning, but alas…
My husband brings me a whole box of Krispy Kreme donuts plus their free Boston Creme version… and 3 donuts later, did I ever start to pay for them!! lotta dough all at once, ya know? carb coma after ouchy belly… lucky for me I had time to nap.
Here’s the recipe for the GF & V coconut flour muffins that actually tasted much better to me than the deadly doughnuts… guilt-free and good… hmm– that’s hard to beat, eh?
Blueberry muffins with hemp seeds GF & Vegan
¾ cup Bob’s Red mill all purpose GF flour (impt. b/c of the tapioca flour in it)
1 cup coconut flour
½ cup cassava flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
3 packets of stevia (or ½ cup of sweetener of choice)
½ cup agave or honey
4 dashes of Ceylon cinnamon
2 dashes of ground nutmeg
1/2 cup organic virgin coconut oil
3 flax/chia egg replacements
1/2 – 1 full cup non-dairy milk (I used coconut-almond blend)
2 teaspoons vanilla extract
1 overripe mashed banana
2 cups organic blueberries (I like to use frozen)
2 tablespoons of hemp seeds
Grade B maple syrup, optional
In a large mixing bowl, whisk together the flours, starch, sugar, baking powder, baking soda, sea salt, cinnamon and nutmeg. Sift all into another bowl.
In a stainless steel bowl, warm coconut oil with mashed banana; mix egg replacers with non-dairy milk, and vanilla and beat to combine. When just warm enough to have coconut oil still liquid, combine both liquidy mixes and then add to dry mixture and continue folding/beat together until smooth. It will not be your typically wet batter b/c coconut flour will soak it all up. Just drizzle additional nondairy milk until all mixed up enough while adding hemp seeds. Add blueberries and mixed gently by hand. Do not over mix—little wild frozen blueberries will mash quickly, so frozen works well here.
Using a spoon, drop the dough balls into the 12 muffin cups and smooth tops with spoon. Bake in the center of the oven for 22-25 minutes, until domed and golden brown.
I think a nice maple syrup drizzle would be perfect if a morning kiss of sweetness is desired.
And some notes on tapioca vs. cassava flour to tickle the brain as much as we are tickling the tastebuds today:
• The cassava is a staple food for about 500 million people around the world. The edible parts of the cassava are the roots and leaves. The roots resemble sweet potatoes and are rich in carbohydrates, and the leaves are rich in vitamins and protein. Although similar to potatoes, the cassava is higher in potassium and has twice the fiber content.
Cassava Flour and Tapioca Flour
• Cassava Flour is made by cooking, drying and then grinding the cassava roots. This flour is different from tapioca flour, which is made from the leaves of the cassava plant. Both of them are gluten-free, so they are used widely by those with celiac disease or gluten intolerance.
Uses of Cassava Flour
• Cassava is often used as a substitute for wheat flour, especially to make breads, cakes, pasta and dumplings. It is also used to make starchy custards and puddings. In countries where wheat has to be imported and is in limited supply, bread is made by mixing cassava flour with wheat flour. Cassava flour is known to attract fewer insects and pests than normal wheat flour. Cassava flour’s starchy texture makes it an excellent thickener, and it is used to thicken soups, baby foods, puddings, sauces and gravies. Cassava flour is also used as a binding agent in sausages and processed meats to keep the meat together and ensure that it does not dry out completely while it is cooked.
Uses of Tapioca Flour
• Tapioca flour, which is made from the ground leaves of the cassava plant, is also used as a substitute for wheat or other carbohydrates. It is a very popular flour among bakers, because it gives breads and cakes a white finish and a chewy texture. It has no strong aroma of its own, so it is an ideal choice as a thickener because it does not interfere with or overpower the taste or smell of any dish.
• Copied from ehow:
oh… in case you want to see my healthy and very pretty doughnuts…
here are what I am calling my DA-DONUT-Os —
(but, again, I think I would have been happiest if I just stopped with my muffins…) *sigh.
Now, off to a proper, balanced dinner with my thoughtful husby. muah*