{Gluten-Free & Vegan Brownies}

It's been a busy week, full of training for a new journey.  It started last November when I fell in love with a fabulous workout that combined the grace of ballet and the balance and strength of pilates. Called Xtend Barre, it leaves me feeling beautiful, elegant and strong, feelings every woman should have after an hour of hard work! It took a little coaxing, but I decided to learn how to teach Xtend.  Two weekends ago I spent three days trying to soak up all the choreography, technique and body awareness necessary to teach it well.  Now, I'm training just about every day to improve and prepare to teach.  It's been exciting and fresh, yet exhausting! My body is quite ready for bed each night and rather cranky about rolling out in the morning, but I'm determined to keep on.  

For some odd reason chocolate tends to become more enticing when my body is worn out.  Last night I felt a sudden desire to bake brownies. This is a treat that has many happy childhood memories attached to it, only back then it included Ghirardelli's double chocolate brownie mix.  Nowadays it's a bit tougher to find a reliable gluten-free and vegan brownie recipe that satisfies my gooey chocolate appetite.  

My most recent attempt actually turned out quite well! So well, I thought it worthy of sharing with you.  It follows the general outline of BabyCakes' recipe, but as usual I substituted and added for a better result.  My changes made it mostly sugar-free too! I hope you give it a try when you're hearing the chocolate call.  

{GF & Vegan Brownies} 

1 Cup Chickpea Flour

1/4 Cup Potato Starch

2 Tbsp Arrowroot

1/2 Cup Unsweetened Cocoa powder

2 tsp Baking Powder

1/4 tsp Baking Soda

1/4 tsp Xanthan Gum

1 tsp Sea Salt

1 tsp Cinnamon

1/2 Cup Pure Maple Syrup

1/4 Cup Xylitol

1/2 Cup Grapeseed Oil

2 Tbsp Vanilla Extract

1/2 Cup Hot Water

1/2 Cup Vegan Chocolate Chips 

1/2 Cup Chopped Semi-Sweet Chocolate Chunks (from a block of Chocolate)

Whisk all the dry ingredients in a large bowl.  Add the wet and mix slowly.  Fold in the Chocolate and pour into a greased 9 x 9" baking pan.  Bake at 325 degrees for about 10-15 minutes. The 15 minute bake time gives you a slightly firm crust and moist middle. If you like your brownies more on the gooey side pull them out sooner, closer to the 10 minute bake time.  Pair with some yummy coconut ice cream and fresh fruit for a delicious evening dessert. Enjoy! 

{Shared}

Allergy Friendly Friday
Slightly Indulgent Tuesday
The Gluten-Free Homemaker
Real Food Wednesday
Frugal Days, Sustainable Ways
Healthy 2day Wednesdays
Whole Food Wednesdays
Allergy Free Wednesdays

{October Love-Wedding Cake}

We are in the final count down! With less than a month to go, my Love and I are working on the fun details now.  Our little home is also coming together as bits and pieces are added.  I have been in a major nesting mood.  I'm just so eager to make our space a relaxing place that my Love can't wait to come home to every day.  

As the details emerge, one in particular has my attention and focus.  Unlike many brides, I cannot order a  standard wedding cake.  My guests, at least most of them, could eat it, but not me.  Fortunately, I have some things going for me.  First, I love simple small cakes 6-8" to be exact, second, I LOVE baking my own desserts and lastly, my Love LOVES to eat my desserts! How perfect is that! 

Soooo the great experiment and hunt has begun.  I have scoured my many...many...cookbooks and magazines, as well as my many past creations, in order to create a trial list of 6 cake varieties.  These include vanilla, chocolate, carrot and maple cakes with all sorts of coconut, buttercream, rich chocolate and vanilla frosting options. I'm in heaven!  The only slight negative is the amount of tasty batters and cakes I will continually have around me....  I will try to keep you all posted as I try and experiment with these fun recipes.  My plan is to bake mostly one or two layers just to try.  For the actual cake I would like to create a 3-layer 6 inch cake.  I love 6 inch cakes; they are the perfect little size!

Email me if you want recipes and I will direct you to the cook books I used so that you can give it a try too! Come bake with me!

My round 1 went very well.  It was picture worthy, as you can see.  I baked a rich chocolate cake with a sweet vanilla, butter cream frosting.  My Love enjoyed the flavor, found the texture a bit springy, but as we all know that is much better than dense (which was the result of round 2) and overall found it quite delicious.  I must admit the frosting paired well and I spread some blackberry preserve in the center, which really sealed the perfection. 

Rating: 7 out of the perfect 10

{A Sweet Mistake}

Group-on coupons started it all.  A dear friend who knows of my cooking obsession signed my mom, my Love and me up for a cooking class with the wonderful Freddi Parker.  I fell in love with her immediately.  She is a marvelous and creative chef that loves the people she is around just as much as the food she makes for them.  I just received the opportunity to help her prepare food for a few of her classes in June.  I cannot wait!

It was one of her desserts from that class that inspired me.  She creates a fabulous three ingredient, flourless and decadent chocolate cake.  Unfortunately two of the ingredients are eggs and butter, which as we know is not welcomed by my tummy.  I quickly knew I had to attempt to recreate it without these two of the three.  The challenge was on.  I gave it two solid tries in one night and well, it was quite a failure.  Most well trained Chefs would laugh at my notion to even try as eggs are quite difficult to replace in such a recipe.  I can only explain the attempts by my simple desire to create the impossible.  Perhaps someday I will....

So, sadly I do not have a recipe for you today.  You're probably wondering why are you blogging then Silly? Well, the reason I'm sharing this with you is because I want you to know that I fail.  For some reason, you all seem to think I only experience success.  Well I must correct this myth, because honestly, I fail all the time.  Just ask my family, my close friends and most of all my sweet Love.  He, brave man, will even venture to taste test my failures.  His response to the food, my distraught look and sad kitchen moans typically goes something like this..."well, I'm sure it would be great with some ice cream?" To which I either laugh or at times hold back tears.  These are difficult mistakes to swallow, expensive {everything-free} food is not the easiest to throw away.

Cooking is an art, but it is also a science.  A calculated experiment that can really go wrong.  Yet, do not be discouraged.  There is always room for a good solid rescue.  As my man would say, add ice cream or restructure the result and create something entirely new! This second option is exactly what I did with my failed flourless cake.  I scooped it out of the cake pan and pressed it into little cookies.  I froze them, added some leftover, vegan frosting and created little chocolate, cookie sandwiches.  They were DIVINE.  As a past girlscout  cookie lover, these tasted just like my favorite thin mint cookies! I could not believe it.  This kitchen adventure left me with a different, delicious chocolatey goodness and a renewed hope to continue my chemistry experiments.

Take this as a little cheers, do not give up my dear friends, enjoy the learning process and never stop experimenting in the kitchen.

Bon Appetit!

Bean Spread & Goat Chevre Date Appetizer

I cooked my own beans! My friend Alisa had me over the other day and shared her freshly cooked beans…after my first few bites I was asking for instructions! I just loved it! I can make them the perfect texture and saltiness that I want.  It also saves money buying in bulk and I can have more variety, blend all sorts of beans together to create mixes or dishes.  I also avoid the possible poisoning from the metal can and eat it sooner cause it’s fresh in my refrigerator, some nice side benefits.  I am also in LOVE with the Chocolate Heirloom Tomato.  I just tried it for the first time at my weekly farmers market run and could not leave the stand with out at least three!

I thought it’d be fun to try making a spread with my lovely food processor and use the Beans and Tomatoes.  It turned into an idea for an appetizer and soon I was pulling out my other favorite that I have yet to share with you, the Chevre-stuffed Medjool Dates, yes you may start drooling now. I am.  So enjoy, and now perhaps you will have a pretty little treat to bring to your next party!

{Arugula Bean Spread}

Ingredients:

1 cup Assorted Cooked Beans
 (such as Black, Kidney, Lima, etc)
Handful of washed Organic Arugula

Dash of Minced Fresh Garlic or Garlic Flakes

¼ cup freshly Chopped Red Onion

Pink Himalayan Salt to taste

Organic Chocolate Heirloom Tomato

Organic English Cucumber

Combine first set of ingredients in a food processor and well, process! Then dice the Chocolate Heirloom Tomato and gently fold into the spread.  Slice your English Cucumber and spread with the dip for a delicious appetizer. 

{Goat Chevre-Stuffed Medjool Dates}

Ingredients:

Choice or fancy Medjool Dates

Goat Chevre (I used a Chevre flavored with garlic and herbs)  

Delicately slice Dates long-ways and remove pit.  Use a spoon to carve off a bit of the Chevre.  Use your fingers to slightly roll the Chevre long-ways.  Gently open each Date and place the rolled Chevre inside, closing the Date’s skin around it to finish. Arrange Dates on an oiled sheet and bake at 300 degrees for 10-15minutes or until the Chevre begins to ooze out of the Date.  Pull out and let cool, then serve warm.  

{Linked To}

Gluten-Free Wednesdays

Vegan Raw Samoa Cookies

January, a month of beginnings and new resolutions.  By now many have already given up on those dreams and goals, allowing themselves to sink back into the well-worn trail of 2010.  It's easy to concoct beautiful visions of new and refreshing habits and lifestyles, but difficult to stay true to them as time passes.  Our daily life swirls around us, slowly wiping away the conviction, motivation and memory we had only weeks before.

Last January I took on a little dream of my own, which over time has built up this lovely Sweet and Salty Life of mine.  Creating this blog was the result of a few nudges, a bit of foodie-film inspiration and a deep desire to write about my culinary creations and experiences.  A year later, I am still here and loving every time I get to share a bit of my story. 

As a part of acknowledging my journey I just want to thank each and everyone of you that have encouraged me, sampled my tasty and perhaps not so tasty experiments, taken the time to read my thoughts, given feedback and most of all shown such a desire to love what has become my passion.  

So cheers to another year of culinary adventure and to all of you my dear friends!

To continue the adventure I bring you a girlscout-inspired treat, the Samoa Cookie! A delicious concoction, this recipe was a pleasant surprise thanks to my delightful, new food processor.  By far my favorite gift from my parents, I have had such fun playing with nuts, fruit, flour, etc. in my beautiful Cuisenart.  The cookie for today is completely Vegan with frosting that is both Vegan and Raw.  Could it be any better for you? 

{Vegan Samoa Cookie}

Ingredients:

Base

1/4 cup Raw Cashews

1/4 cup Raw Almonds

1 TBSP Raw Chia Seeds

1 cup Gluten-Free Oats

1 tsp Macca Powder

2 TBSP Raw Coconut Nectar (raw agave or honey might work as well...just haven't tried it yet!)

1 TBSP Raw Maple Syrup (again....your choice)

Frosting

3 TBSP Raw Coconut Oil

1-2 TBSP Raw Agave Nectar

2 1/1 tsp Raw Cocoa Powder

Dash of Cinnamon

Dash of Pink Sea Salt

Begin by processing the Nuts, Seeds and Oats together.  Add the Macca quickly after and continue to process.  Drizzle in the Coconut Nectar and Maple Syrup and pulse. Use a rubber spatula to scrape the sides and pulse again until the Nuts, Seeds and Oats stick together.  Scoop out and place in a pan lined with parchment paper.  Spread the base pressing it outward  with clean hands until the surface is even and it's about 1/4-1/2 inch thick.  Place the pan in the refrigerator for 30-45 minutes. 

While it's hardening, combine all the frosting ingredients in the processor and process until smooth and lightly warm.  Pull out the base and frost your cookie! Return the pan to the refrigerator (for longer preservation put in freezer) until frosting is hardened.  When ready, cut into bars and enjoy! They soften the longer they are out of the fridge or freezer, but you'll eat each so quick you probably won't even notice!

Good luck with your 2011 dreams, may they be just as sweet as this simply delicious treat.

{Linked to}

Whats for Dinner Mom
My Sweet and Savory:Meatless Mondays
A Southern Fairytale
Slightly Indulgent Tuesdays
Gluten Free Wednesdays

Banana Chocolate Chip Bread

It's been a while since my last note to you all and for that I must apologize.  Life has taken me on a journey this year and these last few weeks have been no exception.  I wish I had a career in the culinary arts, but for now that dream is at bay.  Instead, I have two normal jobs which have lovely and difficult parts to them.  Hopefully after this week life will slow down a bit and I will be able to spend more time in my little neglected kitchen. 

Ironically, it's been raining cook/nutritional books of late and I am just antsy to break into them and put their recipes/nutritional theories to the test.  As you may have gathered from reading my notes, I am slightly obsessed with books, especially any that share nutritional/food information.  I love to learn new or even old ideas, just the thought of it gets me excited!  Today I am sharing with you the result of a delicious bread.  The recipe comes from one of my old favorites, NYC Babycakes, and surprisingly I actually followed it almost to a tee! I exchanged the rice milk with almond, but that's it.  It really was quite out of the ordinary for me!  

{Banana Chocolate Chip Bread}

Since I did create the bread straight from Erin's cookbook and I believe in supporting chefs that create the seemingly "impossible" recipes {in other words the delicious treats that are free of dairy, gluten, soy, eggs, etc.} I will not be posting the recipe for you here.  I want you to find her cookbook and find it yourself.  It's designed beautifully and the bakery is promoted by many of its celebrity fans.  Believe me the book is so worth the expense and there are many more wonderfully yummy recipes for you to try too. Erin, you make a perfectly fluffy, sweet and satisfying Banana Chocolate Chip Bread.  Thank you for your many labored hours in that little New York kitchen of yours! 

Linked to Slightly Indulgent Tuesday

Chocolate Ganache

Saying goodbye is one of the more difficult aspects of life.  As many of you know, dear friends are not easily found.  When I must let one go and wish her well on her new adventures I find myself somewhat solemn and contemplative. I ponder the precious nature of deep friendships and wonder if I could ever travel through life without them.  I know I could not.

Yesterday was one such day for me.  It was a day of farewell. My dear friend Katie-Lynne came to visit to spend time with me, celebrate her birthday a bit and unfortunately to say goodbye.  She is venturing out to find her own life and experience new places and people.  I am excited for her, but I must admit I am hopeful that her journey will not be too long.  As good friends do, we spent most of the time talking and laughing.  Updates regarding jobs and relationships were shared.  Topics that are wonderfully girly were embraced...weddings, Anthropologie purchases, etc.  The only pause was for a baking break.... for we share a love of the culinary arts, as well as all things delicious! We created a delicious Chocolate Ganache, altering an old, grain-free brownie recipe I had found.  It turned out simply yummy, so of course I must share it with you!  A rich, fudgy chocolate ganache suited a girls' get together and it definitely gave Katie and I a satisfying treat, somehow softening the blow of our farewell.

Sadly, we all must say goodbye to the ones we love.  My encouragement to you is to cherish the times you have.  Take time to celebrate life and friendship and never hesitate to do it with treats...they can always be called upon to sweeten the mood.

Life truly is both sweet and salty.

{Chocolate Ganche}

2 cups Organic Black Beans

1/4 cup Organic Pure Cocoa Powder

1/2 tsp Cinnamon

2 TBSP Chia Seed + 2 tsp Egg Replacer + 4 TBSP warm Water (or 3 eggs)

1/3 cup Liquid, Extra-Virgin, Cold-Pressed Coconut Oil

2 tsp Vanilla Extract

1/2 cup Honey or Maple Syrup or Raw Agave

1/3 cup Dark Chocolate Chips (Dairy-Free, Gluten-Free..etc)

1/3 cup dried Cranberries

1/4 cup chopped Dark Chocolate Chunks

Instructions:

Pour all the ingredients, except the last three into a food processor or blender.  Blend until smooth and then mix in the Chips, Cranberries and Chunks.  Pour into a greased 8x8 pan and bake for 40 minutes or until it begins to bubble.  The Ganache will remain gooey, but pull it out and let it cool.  Serve cooled with your choice of ice cream or berries. It is rich so savor slowly!

Congratulations Amy on your 1st Anniversary! Thank you for creating a forum of wonderful recipes at Slightly Indulgent Tuesday
Also linked to Gluten-Free Wednesdays

Oatmeal Chocolate Chip Cookies

I did it! I created the tastiest oatmeal chocolate chip cookie yet!  Since I discovered my food allergies I have been attempting to create my favorite cookie, the Oatmeal Chocolate Chip.   It has always been my special cookie, the one I go to in a storm or for celebration or really for any reason I can think of...
Many noble attempts have been made, along with some sweat and perhaps a few tears, to bring me to this moment.  Yes, I know this is sounding a bit dramatic, but if you only knew the pure joy this recipe has brought, you might allow it this once.

How did I find it? Well my inspiration came from a fellow food blogger, Sara.  Her lovely blog is one of beauty and heart and delicious recipes.  Sprouted Kitchen is a place you will want to visit again and again.  Sara's most recent recipe was near and dear to my heart as it included...you guessed it...oats and chocolate! Viewing her and her fiancé's creation captivated me and encouraged me to try once more for the perfect cookie.  Her recipe was a traditional cookie recipe including wheat and eggs and butter, so alteration would be necessary.  Naturally, this got me even more excited!  I do love a good recipe challenge.

Chocolate Chip Gingersnap

As I have said before, the bakery BabyCakes has stolen my heart.  San Diego born Erin McKenna created a delicious and delightful sactuary for the allergic and intolerant.  Since moving back to San Diego from my four year stint in L.A. for school, I have already missed the tasty goods Babycakes had in plenty.   It seems.... since Erin was raised in San Diego she might consider it for her next location? I can only hope! Would it be too much to ask dear Erin?

Yes, I am pining after a bakery, but just you wait.  On your next trip to LA or NYC take a stop and try a few of her treats.  A thickly, frosted vanilla cupcake...gluten-free/dairy-free/egg-free...or a moist rich brownie bite...gluten-free/dairy-free/egg-free...or perhaps a tasty slice of cornbread for later.  Did I mention these are all gluten-free,  dairy-free and egg-free? Still gets me giddy! Believe me, your life will truly never be the same after you visit.  Fortunately, for the many that do not live within driving distance of her two bakeries, Erin has written a cookbook that includes most of the treats she sells daily in her shoppes.  

The Gingersnap recipe I bring you today is an adaption of Erin's fabulous recipe.  I altered it a bit to fit my own dietary needs, but please feel free to find Erin's original in her cookbook, available online or in your local bookstore.   It comes decently priced on Amazon.com  and I have even seen it at my local Anthropologie store.  It's worth the investment!  Enough said, here is my scrumptious recipe for a tasty,Monday night treat.

Double Almond Coconut Dark Chocolate Chunk Cookies...

Tonight I decided to try Elana's new cookie recipe.  I saw it on her blog a few days ago and have been waiting for an opportunity to bake them.   The perfect chance came today when I was reminded of my weekly girls' night.  I decided our little party would be the perfect setting for the introduction of a new, delicious cookie batch :).

Elana's Double Almond Dark Chocolate Chip cookie recipe looked simple and promising from the start. At first glance I could eat all the ingredients without any substitutions, which is very rare for me.  I altered the measurements a bit, used Almond meal instead of flour and added unsweetened coconut.  Despite these adjustments, I still stayed surprisingly true to the original recipe.   I truly appreciate Elana's recipes.  I can always rely on her to put together fabulous creations, write clearly and included detailed instructions.  In light of my appreciation, I dedicate this  attempt to you dear Elana :).  Thank you for bringing such wonderful almond recipes to your readers.

Elana's Double Almond Dark Chocolate Chunk Cookies...with coconut :)

Ingredients:

~Yields 16-20 Cookies

2 3/4 c of Almond Meal
1/2 tsp Sea Salt
1/2 tsp Baking Soda
1 tbsp + 1/4 tsp Vanilla Extract
1/2 c of Grapeseed Oil
1/2 c of Agave Nectar

1/4 c of unsweetened Coconut
1/2 c of chopped 70% Cacao Dark Chocolate Bar
1/2 c of sliced Almonds

Combine the three, top dry ingredients in a large bowl and the wet in a medium bowl.  Pour the wet into the dry and mix well, until it thickens.  Chop up the Chocolate Bar and keep the pieces relatively chunky.  Fold the Coconut, Chocolate pieces and sliced Almonds into the dough.  Scoop a tbsp of dough onto a greased cookie sheet and press it into shape with the heel of your hand.  Bake for 8-10 minutes at 350 degrees until golden brown.  Let them cool and enjoy with your favorite glass of milk...Almond milk perhaps, to continue the theme ;).

Antioxidant-Rich Chocolate Chewies...

It was late and I was craving chocolate…..blast my sugar-free trial!  This just would not do.  So, being the problem solver that I am, I decided to create something that was delicious and had the essence of chocolatey goodness I longed for.  The result: my first sugar-free recipe of the month!

It turned out quite tasty, in my opinion.

The chewies combined a subtle foundation of chocolate with a hearty oatiness, complimented by the occasional sweet tanginess of a dried berry. 

Friends are referencing Clif bars and chocolate granola during their test tasting and I would have to agree.  There is something wonderfully granolaish about them.

Antioxidant-Rich Chocolate Chewies

Mix together:

1 1/4 TSP Egg Replacer

1 TBSP Vanilla Extract

1/4 cup Cocoa Powder

1/2 cup Agave Nectar

1/2 cup Maple Syrup Grade A

1 TSP Cinnamon

1 1/4 cup Almond Meal

1 cup Gluten Free Oats

Add:

1/4 cup Dried Cranberries

1/4 cup Dried Cherries

1/4 cup Pecans (broken up with hands)

When mixing, expect an almost gummy dough that is not truly yummy until baked.  Do not be alarmed when sampling the dough! It will turn out much tastier, I promise.

Using a spoon, drop dough onto an oiled pan or parchment paper. 

Bake at 375 degrees for 18 minutes or until crispy on top and cooked through the middle. 

This recipe makes around 6 large chewies or for more manageable sizes 10 smaller chewies. 

Enjoy these goodies for a sweet breakfast nibble or an evening chocolate craving!