Dienstag, 3. Oktober 2017

Choco Crossies

Yield: 24-30 cookies

These yummy choco crossies will last days in the fridge and even month in the freezer.

·      ⅔ cup honey or maple syrup)
·      ½ cup raw cacao powder or chocolate chips
·      ½ cup unsweetened plantbased milk
·      ½ cup coconut oil
·      ¾ cup peanut butter
·      2 teaspoons vanilla extract
·      ½ teaspoon sea salt
·      4 cups rolled oats

  1. Add honey and cacao powder to a medium sauce pan
  2. Heat pan on medium low heat (do not boil), stirring with a whisk, until honey and powders mix to form a sauce that resembles chocolate syrup
  3. Add coconut oil and almond milk
  4. Stir with a whisk until coconut oil melts and combines (less than a minute)
  5. Stir in peanut butter, sea salt, and vanilla extract, whisking until the sauce is smooth
  6. Add in oats and stir to combine
  7. Drop by large spoonfuls onto baking sheets covered in wax paper (ease of cleanup)
  8. Allow to harden for at least an hour in the fridge, or until set
  9. Store in fridge or freezer (I love mine in the freezer for a fudgy texture!


Sweet Potato Pizza



·      1 Cup of baked sweet potato
·      2 tbs buckwheat flour
·      2 tbs corn starch (or tapioca starch)
·      dried herbs
·      ¼ teaspoon salt
·      ½ clove garlic
·      1 little onion
·      1 tbs chia seeds
·      3 tbs water

·      1 Cup of chickpeas
·      1/3 cup of canned tomatos
·      1 onion
·      ½ clove garlic
·      2 tbs tahini
·      1/3 tbs salt

·      Avocado
·      Salad
·      Champignons
·      Basil
·      Tomatoes
·      Olives

Side Information:
Sweet Potato: They are rich in Vitamins A, C, and B6, and packed with fiber, manganese, and potassium. Plus, they’re absolutely delicious and rock that vivacious orange hue year-round.

1.    Be sure to measure out 5 1/2 cups of sweet potato cubes. Steam the sweet potato cubes in a steamer or over the stove for 40 minutes or until fork-tender.
2.    Add the chia seeds and water to a small bowl, whisk with a fork, and let stand at room temperature for 10 minutes to create a chia egg.
3.    Preheat oven to 200°C.
4.    Add the steamed or baked sweet potatoes to a large mixing bowl and mash them.
5.    Cut the garlic and onions and heat in a pan until they become slightly brown and add to the mixing bowl.
6.    Add in the chia egg, corn starch, buckwheat flour, olive oil, basil, oregano, sea salt. Stir together until combined and all of the buckwheat flour has been incorporated.
7.    Line a round perforated pizza pan (i.e., vented) with parchment paper.
8.    Scoop the sweet potato dough onto the lined pizza pan, and use a spatula or spoon to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
9.    Bake for 25 to 35 minutes, or until the crust is well set and the edges are golden brown.
10. Remove from the oven and let cool slightly.
11. For the hummus paste: blend chickpeas, heated garlic and onions, tahini, olive oil, basil and spices. Blend until well combined and add to the crust
12. Add desired toppings (e.g., any kind of veggies).
13. Slice and serve immediately.
14. Refrigerate leftovers* for up to 4 days.

Recipe Notes
*There tends to be some variability in baking time across kitchens, so you may need to bake up to 40 minutes to ensure the center of the crust is set. Alternatively, divide the dough into two pieces, spread each mound of dough out into a 1/4-inch-thick to 1/3-inch-thick layer on two separate pizza pans (forming two crusts), and bake each for 22 to 25 minutes, or until the edges are light golden-brown and the center of the crust is set. Then, add toppings and bake another 5 to 10 minutes.
**To reheat leftovers: Preheat the oven to 200°C. Spread the leftover pizza slices onto a parchment-lined baking pan, and bake for 8 to 10 minutes, or until warmed through and the bottom of the slices becomes slightly crisp.

Have a good meal!

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