Garbanzo Beans...In a cake!

If you liked the espresso black bean brownie recipe that I posted a few months ago, you should try this cake out!

Below is a recipe I was pleasantly pleased with @ Christmas...Most Flourless Chocolate Cake recipes are loaded with added butter and sugar.  I tweaked a healthier version that I found on allrecipes.com (that uses garbanzo beans) and came up with this super rich, chocolate addict satisfier. This cake is high in protein and fiber, and much lower in added sugar than your average chocolate cake recipe.  There is no flour, making it gluten free!
Enjoy:-)

Garbanzo Double Chocolate Cake

Serves: 12

INGREDIENTS:

1.5 c semisweet chocolate chips

1 (19 oz) can garbanzo beans, rinsed

 (I used 1 16 oz can garbanzo's and 3 oz great northern beans)

4 eggs

1 tsp vanilla extract

1/4 cup honey

1/2 cup sugar

1/2 tsp baking powder

3 T cocoa powder

Directions:  Preheat oven to 350. Grease a 9-in round cake pan.

Place the chocolate chips into a microwave-safe bowl.  Cook in the microwave for about 2 minutes, stirring every 30 seconds after the first minute, until chocolate is melted and smooth.

Place the beans and eggs into a food processor.  Process until smooth.  Add the honey, sugar, baking powder, vanilla and cocoa powder; Blend well with bean and egg mixture, until you have a pureed batter.  Pour in the melted chocolate chips and blend until smooth, scraping down the corners to make sure chocolate is completely mixed.  Transfer the batter into prepared cake pan.

Bake for 40 mins or until a toothpick inserted into center of cake comes out clean.  Cool.

Pour and smooth glaze over top and sprinkle with ~ 1/2-3/4 cup sliced almonds. (toasted).  Place in refrigerator until ready to serve.  Serve with whipped cream or lowfat vanilla ice cream.

Glaze:  Melt 4 oz (1/2 c) dark chocolate chips and 3 T butter in small saucepan, stirring until smooth.  Remove from heat, stir in 1 T milk, 1 T agave nectar (or honey) and 1/4 tsp vanilla extract.  Let cool slightly, cover cake.







Homemade Larabars

Almost a month since I've blogged. Ah. A little internship update... I'll say my last rotation was very busy-I just finished my longest rotation at the hospital (clinical).  It was SO great... I definitely learned a ton working at the hospital and was challenged greatly- but, the rotation didn't leave much time for extras such as blogging:-)   At any rate, I am super excited about my next rotation with Cooking Matters, a program out of Denver which I will travel to various locations and teach cooking/healthy eating & nutrition classes to the less fortunate.  I don't think I could have picked a better degree!
I was able to come home for a few days for Christmas...Tomorrow, we (the fam) are headed to go cross country skiing. Tonight I made some homemade Larabars for tomorrow's little outing...

These are my favorite gluten free fruit and nut bars.  They contain anywhere from ~ 3-5 ingredients (which are all natural).  They are simple, healthy, and packed full of protein and fiber.
Homemade Larabars are super easy to make.  I went to the Larabar site (www.larabar.com) and created some flavors to mimic those of Larabar. (Note: This week Larabar released their new flavor-CAPPUCCINO. YUM!...can't wait to try my soon-to-be favorite flavor!) 
Below are the 4 different recipes I came up with...Enjoy!

LARABARS


Directions: (for all four bars)

1.  Coat a small clear baking dish with cooking spray. Set aside.

2. Combine all ingredients in food processor.

3.  Process until all ingredients are chopped well, and start to form a ball.

4.  Remove mixture from processor and press into bottom of baking dish, forming a layer approximately 1/2" thick.

5.  Place in refrigerator for 1 hr.  Remove and cut into bars. 

Enjoy!

Lemon Poppyseed

1/2 cup pitted dates

1/2 cup walnuts, toasted

2 tsp lemon juice

1/8 tsp vanilla extract

1/8 tsp almond extract

1/8 tsp salt

1 T poppyseeds

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Almond Cookie
1/2 cup pitted dates

1/2 cup almonds, toasted

1/8 tsp salt

1/8 tsp vanilla extract

1/8 tsp almond extract

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Cappuccino

1/4 cup pitted dates

1/4 cup raisins

1.5 tsp vanilla extract

1/2 cup + 2 T walnuts & pecans (mixed and toasted)

2 tsp instant coffee or whole coffee beans

dash of seat salt

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Mocha Crunch

1/4 cup pitted dates

1/4 cup raisins

1.5 tsp vanilla extract

1/2 cup + 2 T walnuts & pecans (mixed and toasted)

2 tsp instant coffee or whole coffee beans

dash of seat salt

1 T dark chocolate chips

2 tsp cocoa powder

These bars (Larabar brand or homemade) are both gluten free!

Merry Christmas!!!

Sweet Sweet Pancakes

The idea of sweet potatoes in pancakes may not sound too appetizing...but-these are the most flavorful, moist and de-lish pancakes...give them a chance and you will be pleasantly surprised:-)
The base of this recipe comes from a vegetarian Moosewood cookbook that I loooove-it has unique recipes that you won't find in any ordinary cookbook-Such as putting sweet potatoes in pancakes!
I tweaked this recipe to make it a bit healthier, gluten and dairy free...
For my "syrup", I have a TON of fresh cranberries...so I made a spiced cranberry syrup-The cranberries and sweet potatoes go together great-you'll think you're feasting on another thanksgiving meal all over again;-)
Enjoy!

Sweet Potato Pancakes

INGREDIENTS:

1 cup peeled and grated raw sweet potatoes OR 1 cup canned sweet potato puree (@ any health food store by the canned pumpkin)

1/4-1/2 tsp freshly grated lemon peel (I just added a sprinkle of lem. juice)

1 large egg or 2 medium eggs

1 cup almond, soy or rice milk

2 T canola oil

3/4 cup sorghum flour

1/4 cup potato starch

1 tsp xanthan gum

2 tsp baking powder

1/2 tsp salt

1/4 tsp nutmeg

2 T honey

1 tsp vanilla extract

1/4 cup chopped walnuts

DIRECTIONS: Mix all dry ingredients in a bowl.  In a separate bowl, mix the wet ingredients.  Slowly add the flour mixture to the wet ingredients just enough to combine completely.  Do not beat or overstir.  Set aside to rest for 5 mins. Heat sprayed skillet on med heat for ~5 mins.  Pour batter in skillet-(If you feel the batter is too thick, you may need to add more water as I ended up adding a bit at the end) After about 2 mins, once pancakes are bubbling on top, flip & cook the second side until lightly browned. 

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Spiced Cranberry Syrup

INGREDIENTS:

3/4 cup fresh cranberries

1/4 tsp lemon juice

1 tsp smart balance spread (or any light oil spread)

1/2 c apple juice

1/2 c water

dash salt

sprinkle of cinnamon

1/2 tsp vanilla extract

DIRECTIONS:

Combine all ingredients in a small saucepan; cook on low-med heat for ~15 minutes with lid.  The last 5 mins, stir and remove lid so liquid can reduce.  Once the cranberries are a syrupy consistency, remove from heat and top pancakes.  Enjoy!!! 

 To make this recipe non-gluten & dairy free, omit the xanthan gum, and substitute 1 cup all purpose flour (or 1/4 c whole wheat flour & 3/4 c all purpose flour) in the place of the starch and sorghum flour. Use regular milk in the place of rice or almond milk.