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Jan 6 2014

Flourless Chocolate Chip Zucchini Oat Brownies

Posted by georgiapellegrini in Baking, Step-by-Step Recipes

Monique is nothing short of genius. These Flourless Chocolate Chip Zucchini Oat Brownies are sure to be a crowd-pleaser, whether you are on a gluten-free diet or just crave a chocolate treat that’s healthy without compromising incredibly rich flavor.

You will need: gluten-free oats, all-natural peanut butter, unsweetened natural applesauce, honey or agave nectar, vanilla extract, zucchini, unsweetened cocoa powder, baking soda, salt, and dark or vegan chocolate chips which have been divided.

To start, grease an 8×11-inch baking pan with nonstick cooking spray.

While your oven preheats to 350ºF, shred the zucchini with a grater. Set aside.

Now to make the oat flour! Add the oats to a blender or food processor …

And process the oats until finely ground.

In a large bowl, add the applesauce, and agave or honey …

Vanilla…

And peanut butter.

Mix until smooth and creamy like so.

Now add your cocoa powder to your peanut butter mixture.

Go ahead and stir that in.

Pour in the ground oats, baking soda, salt …

And grated zucchini.

Stir into the creamy mixture.

Your batter should look creamy and fluffy and full of healthy green bits.

Fold in 1/4 cup of the chocolate chips.

Pour your batter into the baking pan.

Spread the batter with a spoon or spatula.

Sprinkle on the remaining chocolate chips, and then bake for 25-30 minutes.

Allow the brownies to cool before cutting into squares. Your family and guests won’t believe their ears when they find out this scrumptious dessert is not only gluten-free, but also has hidden veggies! (I promise not to tell). Like I said, genius. Go to Ambitious Kitchen for more of Monique’s inspiring creations.

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Flourless Chocolate Chip Zucchini Oat Brownies

by Monique of Ambitious Kitchen on September 22, 2013 in Gluten-Free, Special Dietary Needs

See post on Monique of Ambitious Kitchen’s site!

4.00 Mitt(s) 1 Rating(s) 1 vote, average: 4.00 out of 5

Description

Delicious chocolate chip packed zucchini oat brownies made without flour or butter!

Ingredients

¾ cups Gluten Free Oats
½ cups All Natural Peanut Butter
½ cups Unsweetened Natural Applesauce
¼ cups Honey Or Agave Nectar
1 teaspoon Vanilla Extract
1-½ cup Shredded Zucchini
½ cups Unsweetened Cocoa Powder
1 teaspoon Baking Soda
¼ teaspoons Salt
½ cups Dark (or Vegan) Chocolate Chips, Divided

Preparation Instructions

Preheat oven to 350 F. Spray an 8×11-inch baking pan with nonstick cooking spray. Set aside.

Place oats in a blender or food processor and process until finely ground. Don’t worry, it doesn’t need to be perfect but it should take a few minutes. Set aside.

In a large bowl using an electric mixer, cream together peanut butter, applesauce, honey and vanilla until smooth. Add in zucchini, cocoa powder, ground oats, baking soda, and salt; mix until well combined. Gently fold in 1/4 cup of chocolate chips.

Pour batter into prepared baking pan and sprinkle remaining chocolate chips over the top. Bake for 25-30 minutes or until a toothpick inserted into the middle comes out almost clean. Remove from oven.

Completely cool brownies in the pan, set on a wire rack then cut into 20 squares. Enjoy!

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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

Dec 30 2013

Chocolate Orange Mousse

Posted by georgiapellegrini in Step-by-Step Recipes

I found this scrumptious Chocolate Orange Mousse recipe from TK member Riley, who paired the classic flavors of orange and chocolate to create this easy dream of a dessert. The best part is that you can make them in Mason jars of many sizes instead of ramekins and simply screw a lid on top and save them for any day of the week.

Here’s what you’ll need: heavy whipping cream, white wine vinegar, an orange, eggs (separated), dark chocolate, and sugar or honey (I substituted honey for the sugar the recipe calls for).

Whisk the heavy cream with an electric mixer on medium speed until soft peaks form.

Add the orange juice.

Then the orange zest.

Beat until stiff peaks form.

In a separate bowl, beat the egg whites and vinegar until frothy.

Gradually add the honey.

Beat until stiff peaks form.

Chop the chocolate.

Melt the chocolate in a bowl that has been placed over a pot of simmering water, stirring until completely smooth.

Remove from the heat, add the egg yolks, and whisk until fully combined.

Whisk a quarter of the egg whites into the chocolate mixture to combine.

Gradually fold in the remaining egg whites in three parts.

Mix until just fully incorporated.

Pour the chocolate into ramekins. Then chill in the fridge for at least 2 hours, until firm.

Garnish with a slice of orange and take a big bite! You won’t be able to put it away. Thanks for the recipe, Riley! For other easy crowd-pleasers, check out her blog My Daily Morsel.

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