Wednesday, 20 March 2013

Chocolate Cream Cheese Chia Seed Brownies (Low Carb & Gluten Free)

If you haven't already heard of Chia Seeds, well you just have to try them! They are little seeds that are normally black or white and absorb liquids like crazy. Chia seeds are high in fibre, a good source of protein and low in net carbs! You'd think these brownies would have a kind of gritty texture because of the Chia seeds, but you'd hardly even know they are there! I've made this recipe twice so far, and it is by far the best brownies I've ever tasted, healthy or not. The unfortunate thing is, you have to wait over night before eating them. So here it is:

Makes approximately 25 brownies

1 Tbsps Chia seeds
1/2 cup water
1/4 almond flour
1/4 cup coconut flour
4 eggs
3/4 cup unsweetened cocoa powder
3/4 cup xylitol
1/2 cup sucanat
1/2 cup (or one stick) butter, melted
2 tsps vanilla extract
1/2 tsp salt
1/2 tsp baking soda
4 ounces (half a brick) cream cheese, softened

Preheat oven to 325F. In small bowl, mix Chia seeds and water together. Let sit for 20 minutes, stirring half way. This mixture will become like a gel. Grease a 9" by 9" pan. In a large mixing bowl, whisk your Chia mixture, almond flour and coconut flour together. Add in eggs. Mix in cocoa powder, xylitol, sucanat, butter, vanilla and salt until just combined. Pour batter into pan and soften your cream cheese. Drop the cream cheese by dollops into the pan and swirl it around with a toothpick or knife incorporating it into the batter. Bake for 25-30 minutes or until darkening around the edges and toothpick comes out clean. Let rest over night. Cut and enjoy!

Adapted from a Your Lighter Side blog recipe

Nutritional Info (per one brownie)

Calories: 182
Total Fat: 17g
Carbs: 6g
Fiber: 4 . 1g
Net. Carbs: 1 . 9g
Protein: 5g

Tuesday, 19 March 2013

Mini Muffin Tin Peppermint Patties (Low Carb & Gluten Free)

Let's just!  This blogging is a lot harder than I thought it would be.  I LOVE the baking part, don't get me wrong, but then making it interesting for all my readers (if anyone's reading this)...that's a whole different story! But please stay tuned as I promise you many stories, along with my most enjoyed and favourite hobby, baking! These peppermint patties were, how you say, YUMMY! I mean, how can you ever go wrong with mint and chocolate?! So here's the recipe:

Makes approximately 24 peppermint patties

250g dark chocolate bar (I used 85% Lindt Excellence)
6 oz plain cream cheese, softened
4 Tbsps unsalted butter, softened
2-3 tsps pure peppermint/mint extract
6 Tbsps xylitol

Lightly grease two mini muffin tins with oil (not coconut oil). Melt half your chocolate and pour into your muffin tin, just covering the bottom of the cups. Put the muffin tins into your freezer for about 10 minutes or until completely set. Mix your cream cheese and butter in a small bowl. Add your peppermint extract and xylitol. Mix with a fork until there are no lumps and it is completely combined. Now melt the rest of your chocolate. Take muffin tins out of the freezer and distribute the cream cheese mixture evenly onto the chocolate bottoms. Smooth the top of the cream cheese mixture and pour your melted chocolate evenly on top. Put into your freezer for 10 minutes or completely set. Then take your peppermint patties out of the freezer and flip them upside down. Hit it a few times against a hard surface and voilĂ ! You have beautiful, delicious peppermint patties! Store in an air-tight container in your freezer. 

Adapted from Low Carb in Copenhagen blog low carb peppermint patties

Nutrional Info (per one peppermint pattie)

Calories: 60
Total Fat: 14 . 09g
Sat. Fat: 5g
Trans Fat: 0.09g
Cholesterol: 15mg
Sodium: 54mg
Carbs: 3g
Fibre: 1g
Net. Carbs: 2g
Sugar: 2g
Protein: 2g