Chocolate Hazelnut Brownies

These are some of the best “clean” brownies I’ve ever made! Deliciously chocolatey and oh so moist. They take no time at all to whip up and are definitely kid approved!

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I’ve tried different recipes for brownies before, but I especially love how this one is super simple and clean .. and still tastes delicious!

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I get the feeling this recipe’s gonna become a staple in our house (I’ve already made 2 batches in the last week) and it could become one in yours too :)

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Ingredients:

½ cup Hazelnut Butter

3 large Eggs

½ cup Maple Syrup

1 tbsp Vanilla

1 tsp Apple Cider Vinegar

½ cup Cacao Powder

½ tsp Sea Salt

½ tsp Baking Soda

½ cup Almonds (you could use chocolate chips or any other nuts as well)

Method:

Preheat oven to 350 degrees.

In a food processor mix hazelnut butter, eggs and maple syrup until well combined. Add in the rest of the ingredients (except for the nuts or chocolate chips) and pulse until all are combined. Stir in the nuts and/or chocolate chips into the batter.

Grease a 9x11 baking dish with coconut oil and pour batter in, tap to evenly distribute the batter. Top with a few nuts.

Bake for 15-17 minutes, until a toothpick comes out clean in the center of the pan.

Let brownies cool for 30-45 mins. You can keep them in an airtight container in the fridge for up to a week.

Enjoy!

Chocolate Peanut Butter Protein Balls

I don’t know about you, but we’re still in the midst of that post-Halloween buzz. The house is full of all kinds of treats and little snack-sized chocolates, and they’re all just calling out my name. BUT… I’ve been REALLY good at cutting out processed sugar this past month and I don’t want to fall back so I knew I’d need a healthier sweet alternative available that was just as delicious and quick & easy to grab to help satisfy my sweet tooth.

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In came the idea of “Chocolate Peanut Butter Balls”. I’ve tried them a few times at health food stores and often wondered ‘how hard would it be to make a batch of my own’? Plus, Reese’s Peanut Butter Cups are hands down one of my all-time fave treats. That chocolate & peanut butter combo seems to hit the spot each & every time. So I set to work to try to make my own version that would be both delicious and wholesome. I usually have a bunch of healthy ingredients on hand, so I looked through my pantry and came up with this quick & delicious recipe. The main star is the all-natural (icing-free) peanut butter and raw cacao, then I added in some oats, chia seeds, and flax seed along with maple syrup and a few dates to sweeten it up!

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These were super easy to make and Asiyah loved getting her hands right in there and helping me make the balls (and also been more than happy to help eat them too!). I promise you, if you love chocolate and peanut butter as much as I do, you will LOVE these. Be sure to give them a try and, as always, tag me in your pics so I can see your creations!

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Ingredients:

1 cup, Oats (I used steel cut oats and blended them first)

2 tbsp, Almonds

2 tbsp, Flax Seed

2 tbsp, Cacao Powder

1 cup, All-Natural Peanut Butter (meaning, no added ingredients other than peanuts, esp no icing sugar)

3 tbsp, Maple Syrup

2 Mejdool Dates

2 tbsp, Hemp Seeds

1/2 tsp, Vanilla

pinch of Sea Salt

Coconut Flakes (optional, to coat)

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Method:

In a food processor or blender, first grind the oats, almonds and flax seeds until they become similar to a powder-like consistency. Then add in the rest of the ingredients. Blend and pulse to break down and mix all the ingredients together (you might have to stop and scrap down the sides). If you feel the mixture is too thick, add a little water to get the dough mixing (1 tbsp at a time). Scoop out with a spoon and shape into 1-1.5 inch balls.

Feel free to coat the balls in coconut flakes, crushed nuts or keep them as is. Keep them in an airtight container in the fridge for up to 1 week!
Makes 20-25 balls .. if you don’t keep eating them as you go along ;)

Coconut Chia Seed Pudding

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Here’s a tropical twist on your regular chia seed pudding.  The best thing about this pudding is that you can make a batch ahead of time and then keep them ready-to-grab, perfectly pre-portioned breakfasts or snacks throughout the week. The coconut milk adds a rich flavour not to mention some healthy fats that will keep you feeling full longer. I love to switch up the fruits toppings (based on whatever I have on hand), but mango and coconut just go so well together.  

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Ingredients (amounts per 1 serving)

  • 1 ½ cups Coconut Milk

  • 2 tbsp Chia Seeds

  • 1 tsp Maple Syrup

  • ½ tsp Vanilla

  • ¼ tsp Cinnamon

  • Fruit to top (here I used mango, peach and blueberries)

  • Shredded Coconut

  • Toasted Almonds

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Method:

I like to prepare and portion out the puddings in separate 250mL mason jars (although any container with a lid will do). Line up the jars and first add in your coconut milk then your chia seeds. Mix well, since the chia seeds might like to hang out at the bottom. Add in the vanilla, maple syrup and cinnamon and mix well once again. Let the pudding sit for a few minutes to thicken up while you cut up the fruit. Give it another quick mix and add in the fruits, coconut and almonds to the top. Cover and store in the fridge for up to 4 days. Feel free to add in more fresh fruits & nuts when you’re about to eat.

Enjoy!

Summer Berry and Rhubarb Crisp

Summer Berry and Rhubarb Crisp

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This crisp just screams S-U-M-M-E-R!  Sweet & tart with a lovely crunchy nutty top-layer, you'll be making this over and over again. It's a healthy twist on the traditional crisp recipe and it's a great way to enjoy one of your favourite desserts while getting in some fruits, fibre and healthy fats with every bite! Feel free to switch up the berries and try different combinations. I can't wait for you to try this out! Your house will smell amazing and you'll have everyone running into the kitchen:)

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Topping:

  • 1 cup, Old Fashioned Oats

  • ½ cup, Unsweetened Shredded Coconut

  • 1/3 cup, Sliced Almonds

  • 1/3 cup, Coconut Sugar

  • 1/4 tsp, Sea Salt

  • 1/2 tsp, Cinnamon

  • 6 Tbsp, Coconut Oil

  • 2 Tbsp, Maple Syrup

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 Filling:

  • 4 cups, Fresh Berries (I used a mix of strawberries, raspberries and blueberries, you can try your own!)

  • 1 cup, Chopped Rhubarb

  • 1 Tbsp, Honey or Maple Syrup

  • 1 tsp, Lemon Juice

  • 1 tsp, Pure Vanilla Extract

  • 1/4 cup, Coconut Sugar

  • 2 Tbsp, Corn Starch

  • 1/4 tsp, Cinnamon

  • 1/4 tsp, Sea Salt
     

Instructions

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  1. Preheat oven to 350 degrees F. Lightly grease a 9-inch pie plate, or 9x9” baking dish, or 4-6 small ramekins

Make topping:

  1. In a medium bowl, combine oats, coconut, almonds, coconut sugar, cinnamon and salt.

  2. Add coconut oil and maple syrup and stir until combined. Set aside.

Make the Filling:

  1. In a small bowl mix together the coconut sugar, tapioca, cinnamon and salt. Set aside.

  2. Put the berries and rhubarb in a large bowl and add honey, lemon juice and vanilla, stir to combine.

  3. Add the dry mixture to the berries and stir until evenly combined.

  4. Pour the berry mixture into the prepared pie plate or ramekins.

  5. Evenly sprinkle the crumb topping over the filling.

  6. Bake in the preheated oven until the filling bubbles and topping is golden-brown, about 45 to 50 minutes for large baking dish or 25 -30 minutes for ramekins.

  7. Let cool on a wire rack. Serve warm or at room temperature, with any type of vanilla ice cream and Enjoy!!!

 

Healthy Pumpkin Oat Muffins with Chocolate Chips

Halloween may have come and gone, but we can still celebrate the amazing flavours of the fall season.  After all, we only get to enjoy pumpkin season once a year, so might as well embrace right?

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To be honest, I didn’t cook with pumpkin very much growing up (it’s not really a part of Indian/East African cuisine), so this year when Ahmed (who’s a Halloween baby) asked me to bake something with pumpkin, I decided to accept the challenge.  His only request was that we add chocolate chips. I figured I could make these muffins healthy enough that a few chocolate chips sprinkled on the top would be just fine  ;)

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One of the best things about these little babies is that the muffin batter is made entirely in the blender, so Ahmed was basically able to make the whole thing himself … I was more like his sous chef  ;)   Aside from a couple of overflowing cups of oats and smudges of orange pumpkin puree on my white counters, I’d say he did a pretty damn good job!

 

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These turned out so amazing, soft and chewy on the inside, naturally sweetened with a lovely hint of cinnamon and also a great source of fibre.  Most importantly, they got 2 thumbs up from each of my 2 most important critics  :)

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So grab your aprons, get the family together and get baking!

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Healthy Pumpkin Oat Muffins with Chocolate Chips

 

What you’ll need

  • 1 cup, pumpkin puree

  • ⅓ cup, pure maple syrup

  • 2 eggs

  • 1 tsp, vanilla extract

  • 4 tbsp, almond butter

  • 1-2 medjool dates (pits removed, and dates soaked in water for 10-15 minutes)

  • ¼ cup, unsweetened almond milk

  • 2½ cups, rolled oats

  • 1 tsp, baking powder

  • ½ tsp, baking soda

  • ½ tsp, salt

  • 1 tsp, cinnamon

  • ½ cup, dark chocolate chips

 

Method

Preheat oven to 350 degrees. Grease a 12-muffin tray with coconut oil. Place all ingredients in blender in the order listed (wet ingredients first, then dry). Leave out the chocolate chips until the end (or do what we do, which is eat half of them while we’re making the muffins!). Blend all the ingredients, you may need to stop and push ingredients around to help out the blender. Once the batter is a nice smooth and thick consistency, you can add in the chocolate chips and stir them into the batter. ( Note: sometimes the batter gets a little hot in the blender, so it’s a good idea to let it cool down a bit before adding in the chocolate chips, so they don't melt into the batter).

Pour the batter into the muffin tray and bake for 12-15 minutes (till you can stick a toothpick in and it comes out clean).  Let cool for 10 minutes (if you can wait that long) and enjoy.

The kids love these as an after school snack, treat after dinner, or even in the morning. You could swap out the almond butter for a seed butter so they would be “nut free” and school friendly   :)

 

Enjoy!

 

Zehra