Tag Archives: chocolate chips

Magic Bars

I recently received a complimentary copy of a cookbook by the chef who cooks for Ellen Degeneres, Roberto Martin.

I was eager to get this cookbook because I have been finding some vegan dishes popping up in my diet (mostly breakfast and lunch).  And the title was intriguing- I am definitely a carnivore!  When I flipped through the book, I came across a recipe for “Magic Bars.”  Chocolate, coconut, and graham cracker crust sounded good to me.  I did have to revise the recipe just a bit to be gluten free, but it was easy to do.  Here is how I did it…

Magic Bars

Pieces:

  1. 2 cups crushed gluten free ginger snap cookies
  2. 12 tbsp. vegan butter, melted
  3. 2 cups non dairy condensed milk (simmer 2 tbsp. cornstarch, one half cup white sugar, 4 cups almond milk, dash of vanilla in a saucepan for about 45 minutes until reduced to 2 cups)
  4. one bag non dairy chocolate chips
  5. one and one half cups flaked coconut
  6. one and one half cups of your favorite nuts (like pecans or cashews)

Process:

  1. Crush the ginger snap cookies in a food processor.
  2. Combine the melted butter and ginger snaps in a bowl and pour them into a baking pan (13 x 9) to make a crust.
  3. Pour the condensed milk over the crust.
  4. Sprinkle the coconut, chocolate chips, and nuts over the condensed milk.
  5. Bake at 350 degrees for about 30 minutes.
  6. Let cool for at least a couple hours, and then cut into bars.

I would definitely give a thumbs up on this recipe!  The flavors were amazing, and I swear you would never know it was gluten and dairy free.  Although, I do have to make this again to really get the consistency right.  I think I needed a smaller pan to make them thicker and truly cut them into bars.  Also, I tried to use soy milk to make the condensed milk and the consistency was off… next time I will do what the recipe says and use almond milk (which is thinner and probably reduces better).  Overall, I was pleased!  I will definitely try other recipes in this book.

 

 

 

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Pancakes!

I cherish my weekend mornings… time to sleep in, wake up slowly, enjoy a mug of coffee, and make a big breakfast.  I always try to eat a breakfast that is different from my usual quick smoothie routine, and this weekend, it was chocolate chip pancakes.  Instead of using gluten free flour mixes, I decided to make my own… and they came out delicious!

Chocolate Chip Pancakes

Pieces:

  1. 1 cup soy flour
  2. one half cup brown sugar
  3. 1 egg (or equivalent)
  4. 1 tbsp. oil
  5. 3 tbsp. agave nectar
  6. one half tsp. salt
  7. one half cup chocolate chips
  8. one half tsp. baking powder
  9. cooking spray
  10. vegan butter, cinnamon, and syrup for topping

Process:

  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. In a large skillet coated with cooking spray, drop large circles of batter and cook on medium heat.
  3. When the pancakes start to bubble, flip each one to cook the other side.
  4. You will know when they are cooked because they won’t be drippy.
  5. Serve hot with some vegan butter, a dusting of cinnamon, and maple syrup!

Happy Allergy Free Eating… and Breakfasting!

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Chocolate Chip Pumpkin Bread: Take 2

The cooler weather inspired me to take another pass at the chocolate chip pumpkin bread… and take 2 was much better than take 1!  I upped the sweet and spicy parts of the recipe, which really improved the flavor.  Next time, I will add some walnuts, craisins, or pecans… so many possibilities for fall.  I think I’m ready for fall cooking!

Pieces:

  1. 1 can pumpkin
  2. one half cup vegan butter
  3. one quarter cup vegetable oil
  4. 2 cups sugar
  5. one quarter cup agave nectar
  6. 2 eggs (or egg replacer)
  7. 1.5 cups soy flour
  8. one tsp. baking powder
  9. one tsp. baking soda
  10. 1 tbsp. nutmeg
  11. 2 tbsp. cinnamon
  12. one half cup Enjoy Life mini chocolate chips
  13. 1 tsp. vanilla

Process:

  1. Mix all ingredients in a large bowl.
  2. Stir to combine.
  3. Add mixture to a greased bread pan.
  4. Bake at 350 degrees for 60 minutes.
  5. Serve with some spread butter and/or powdered sugar.

Happy Allergy Free Eating!

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Chocolate Chip Pumpkin Bread: Take 1

As sad as I am to see summer drift away, the pumpkins in the grocery store are enticing me to make some fall recipes.  So I made my very first attempt at Chocolate Chip Pumpkin Bread.  My first try was pretty good, but I think I need to make a few improvements.  It needs a little more sugar (as much as I hate to say that), and I think I would use vegan butter instead of oil next time.  Also, more spices would really kick up the flavor.

Here is the first attempt recipe:

Pieces:

  1. 1 can pumpkin
  2. half cup oil
  3. 2 cups sugar
  4. 2 eggs (or egg replacer)
  5. 2 cups soy flour
  6. three quarters tsp. baking powder
  7. three quarters tsp. baking soda
  8. 1 tsp. nutmeg
  9. 2 tsp. cinnamon
  10. one half cup Enjoy Life mini chocolate chips
  11. 1 tbs. honey
  12. 1 tsp. vanilla

Process:

  1. Mix all ingredients together in a large bowl.
  2. In a greased bread pan, pour the ingredients.
  3. Bake at 350 degrees for 60 minutes.
  4. Let cool and serve.

What is so great about pumpkin bread are the varieties it can take… you can add craisins, walnuts, pecans, cinnamon chips… the list goes on.  Stay tuned for take #2 soon.

Happy Allergy Free Eating!

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