Brownies

Hot Chocolate mix, gluten free brownies

March 25, 2020 by Ariel Leave a Comment

The end texture of the mixed almond flour and chickpea flour is INCREDIBLE.

Soft, almost melt in your mouth but still a bit chewy and cakey at the same time. The idea was to make a worthy chocolate afternoon binge while using a minimum amount of ressources as we all know what’s happening in the world today. Since this new reality, my cooking has switched a bit and is focussing even more on managing waste and using limited produce to create delicious meals and snacks. Follow me on Instagram, if you’re not already, to see what I come out with almost every day.

When coming up with this recipe, I remember looking at the thin choice of chocolate snacks in the pantry. Truth to be told, I try not to have chocolate in the house because I’m too immature for that and ALWAYS end up eating almost all in one sitting. People that are close to be know that I still prefer a fruit tart over a chocolate cake but it’s hard to say no when it comes to brownies.

Also because eating too much high in gluten ingredients hurt my stomach a little, it’s been fun to experiment with gluten free baking. This recipe is a great success, hope you get to try it.

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Spiced, gooey brownies with candied ginger

April 1, 2019 by Ariel Leave a Comment

Ohhhhh snap. These are the good ones.

When I first made this recipe, a few week ends ago, my bestie and I added a little secret ingredient to make them “magical” and then we went on this crazy adventure all around Montreal. Allow me to be dead honest, some parts of this adventure is a little blurry today but overall we had a blast and I’ll forever cherish this memory. Today, I’m offering you the updated, upgraded and non magical version of this delicious creation which I hope you’ll love as much as I do.

The recipe doesn’t make that many brownies and can easily be a serving for one. I used a much smaller pan (6″ x 8″) to make sure they are thick enough so all the gooeyness shines through. It’s also my fifth time tweaking this recipe (my friends are drowning in brownies from all the previous batches as it would have been impossible for me to eat everything) to make sure they are banging and I really think they are!

If you’re a fan of decadence and gooeyness, you got to try this recipe. Enjoy!

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Avocado Brownies! ….no brownie pan needed!

May 19, 2015 by Ariel 3 Comments

Have you ever woken up from an amazing night of sleep craving something terrible?

Here I was, 7:30am, in my kitchen baking brownies and trying to find a way to avoid using any oil or butter because it’s not because I want to pig out on brownies at 7:30am that I want to gain a million pounds.

Did you know you can substitute avocado for butter using a 1 : 1 ratio in your baked goods and get the same result?

O_O

YES YOU CAN!! …and these bad boys are the perfect example that it is possible to bake without butter or oil. Pillow soft (80% cake like and 20% fudge like), not too sweet and a perfectly balanced dark chocolate taste for the fancy palate.

I have topped mine with simple, sliced almonds but add a little sugar glaze on top and they become out of this world!

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Chewy, Decadent Paleo Brownies with Nutty Topping.

February 17, 2014 by Ariel Leave a Comment

I could never be 100% paleo. Pretty much like I couldn’t be 100% vegetarian or vegan. I’m just one of those people who strongly believe that almost everything can be good in moderation unless there is some sort of medical condition going on. Since food is part of the simple pleasures of life, I don’t like to have constraints when it comes to be creative in my kitchen. Some days I’ll be vegan or vegetarian. Others, I’ll jump on a big juicy steak with baked and stuffed potatoes.

Every meals or snacks will be influenced by my mood and I will always follow these simple life’s food rules:

1- Try to eat a little bit of (almost) everything in moderation.

2- Try to always eat more vegetables, fruits, mushrooms than meat.

3- Prior fish to red meat. Choose tofu, tempeh and seitan over fish and meat.

4- Eat food that are alive, like kimchi, miso, tempeh, sprouts etc…

5- Drink lots of teas, everyday.

6- Make sure that in those daily teas there is at least 1 matcha tea and 1 mushroom infusion.

7- Stay Active, work out.

8- Everything is always better homemade, so make it!

Beside that I’m pretty loose. Eat what your heart desire, try to always choose a healthy, non fatty alternative to your munchies and push your boundaries, get out of your comfort zone to discover new tastes and textures. Don’t close your mind to other culinary cultures and jump in.

Although I do not like to have constraints when it comes to my personal foodie life, it’s still fun and challenging to create recipes that are following a certain regiment. Have you heard of the Paleo or Caveman diet? Here’s a little Wiki article if you are curious to learn about what it mean to be 100% Paleo.

The basics you need to remember; Dairy Free – Grain Free – Gluten Free and Legumes Free. All potatoes are a big no no but you can still eat some sweet potatoes sporadically. All soy products are off limits but miso is accepted because the fermentation will make the soy beans easier to digest. Flours made of Coconut and Almonds are your best friends, coconut oil and olive oil should be your preferred fat.

A good friend of mine have a condition that could be helped by becoming Paleo but I really don’t see him being able and/or wanting to follow all these rules. Just because I knew he was coming to dinner last Saturday, I decided to create an entire Paleo menu from scratch and today I’m presenting you the decadent dessert I made. Seriously, this is by far one of my favorite desserts ever. Paleo or not, I’ll be making another batch of these very soon and I know that you might just become addicted if you dare trying it.

For the people who likes very chewy, almost gooey brownies, these are for you! The soft texture of the carob brownie and the crunch of the nutty topping is really making these little bites fun to eat. Hope you enjoy this recipe as much as I’m enjoying eating it. …right now, as I’m writing

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