Bent on Cooking
- ½ cup packed soft, pitted dates
- Warm water
- ⅓ cup non-hydrogenated vegetable
- shortening, like Spectrum, or virgin-
- pressed coconut oil
- 3 ounces semisweet chocolate, coarsely
- 1 teaspoon instant coffee flakes or espresso
- powder, optional
- ⅓ cup honey
- ⅓ cup sweet brown rice flour or sorghum flour
- or combination
- 2 tablespoons arrowroot starch or potato starch
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ¼ teaspoon sea salt
- 2 eggs*
- 2 teaspoons pure vanilla extract
1. Place dates in a bowl. Add warm water to cover dates by an inch. Let soak for 2 hours. Drain dates and set aside.
2. Preheat oven to 350 degrees. Generously grease an 8-inch springform pan, an 8-inch square pan or a 9-inch round pan. Line with oiled parchment paper, if desired.
3. Combine vegetable shortening or coconut oil, chocolate and optional coffee flakes in a small saucepan over very low heat. Stir occasionally with a whisk until smooth. When almost melted, add honey. Stir and remove from heat. Set aside to cool.
4. In a medium bowl, whisk together flour, arrowroot, cocoa powder, baking powder, xanthan gum and salt until well combined.
5. Combine dates, eggs and vanilla in a blender or food processor, processing until smooth and creamy. Add melted chocolate mixture and blend.
6. Add dry ingredients. Mix until well combined. Do not over-mix. Batter will be stiffer than conventional brownie batter. Scrape batter into prepared pan. Smooth top with a damp spatula.
7. Bake in preheated oven on center rack until edges begin to pull away from the pan and a toothpick inserted into center comes out clean, about 20 to 24 minutes. Do not over-bake. The center may seem unset but will firm up as it cools. Place pan on a rack to cool.
8. When cool, run a knife around pan edges. Invert brownies and turn onto a cutting board. Cut into 16 squares. Store covered for up to a week.
Each brownie contains 208 calories, 15g total fat, 6g saturated fat, 0g trans fat, 34mg cholesterol, 18g carbohydrate, 64mg sodium, 2g fiber, 2g protein.
*TIP Can’t eat eggs? Replace eggs in this recipe with ¼ cup + 2 tablespoons unsweetened applesauce; increase baking powder to 2 teaspoons. Or click here for more Substitution Solutions.
Looking for some healthy soups to round a clients menu this week, found this one and a great site. Not only did one catch my eye, they had some great info on chocolates and it’s nutrition value.
Crepes are wonderful, made ahead can make a easy way to treat your honey on Valentine’s Morning. With the right touches, you both may have to take the day off! http://frenchfood.about.com/od/crepes/r/chocbatter.htm
A beautiful Spring salad that combines fresh berries, and sliced almonds over mixed greens, drizzled with chocolate balsamic vinaigrette. Easy and healthy. It’s a elegant first course to any meal.
Greens with Strawberries and wild berries with Chocolate Balsamic Dressing
Yields 6 servings, dressing 2 tbsp per serving
1 cup greens
5 leaves fresh basil
5 mandarin orange segments
3 fresh strawberries
3 tbsp chocolate balsamic dressing
4 oz olive oil
1 tsp minced shallots
Pinch of salt
- mix all of the dressing ingredients together well and set aside
- Combine all salad ingredients evenly on the greens and top with almonds
- Drizzle salad with dressing and serve immediately
Calories 246, Fat 20g, Sat fat 1g, Cholesterol 0, Sodium 56 mg, Carbs 18g, Protein 2g, fiber
We are excited to present our Summer Voucher menu for 2. Each item was selected to teach, and to taste great. Check it out I know you will be excited to try these new recipes and we are presenting them to you.
I need an idea for a kids dessert. I have a class for under 10 year olds, and looking for a fun, easy dessert that each girl can make. Any thoughts besides the potted plant worm thingy??
If you have been looking for a deal on All Clad cookware, I will be at MCRD -Saturday March 26th, and Mira Mar Exchange March 25th Friday, from 11am to 1pm.
All Clad is what I recommend in all my classes. I hope you join me, I will serving up a treat to share.