Flourless Chocolate Peanut Butter Cookies

Flourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipe

I’ve alluded to my bad habit of making late night cookies several times on this blog. But when I say “cookies” what I really mean is cookie dough (the dough rarely makes it into the oven). And when I say “cookie dough” what I really mean is some nut butter mixed with some gluten free flour, coconut sugar, vanilla extract and chocolate chips. I’ve never had a recipe for this cookie (dough) so I decided it was time to figure one out.

This iteration of my late night cookie uses cocoa powder instead of gluten free all purpose, making them flourless. They are rich, decadent but still healthy-ish without tasting like it. If you’re not into peanut butter, almond butter or hazelnut butter (nutella cookies?) would work just as well. Just make sure the nut butter is very smooth and creamy to the point of being pourable.

Flourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipeFlourless Chocolate Peanut Butter Cookies | ourfourforks.com | #glutenfree #vegan #recipe

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Chocolate Brownie Granola + A Smoothie Bowl

Chocolate Granola | ourfourforks.com

Somewhere between my usual plain protein-deficient oatmeal (a longtime breakfast habit I’ve tried to break) and eggs with sweet potato (what I eat when I’m trying to be healthier), lies the smoothie bowl. I began making smoothie bowls with protein powder because I could pour it on top of my oatmeal – without having to give up my oatmeal entirely. I quickly became addicted. For weeks Josh and I ate oatmeal smoothie bowls (over 20 grams of protein per bowl!) before I realized that something crunchy would better compliment the thickness of the smoothie than oatmeal does.

 

Chocolate granola is something I’ve been wanting to make since I finally bought and tried cacao nibs a few weeks back ( and subsequently used in a Nutella Smoothie and Homemade Chocolate). I’m always a little intimidated by the amount of oil, sugar and oats used in typical oatmeal, so this version is a bit lighter. I’ve replaced half of the oats with a current obsession: puffed brown rice (recently used as flour in Vegan Snickerdoodles), the sugar with maple syrup and most of the oil with… black beans. Inspired by black bean brownie recipes (like this one and this one), I made a healthy brownie batter that acts as the wet mixture for the granola. The result is a rich chocolate granola that is perfect on it’s own in a trail mix, with milk (non-dairy or grass-fed dairy), yogurt or, of course, this protein smoothie bowl.

Chocolate Granola | ourfourforks.com

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Nutella Smoothie

Nutella Smoothie | ourfourforks.com

I had my first big blogger fail this weekend. I set out to make coconut quinoa granola with cooked quinoa and it didn’t work. It ended up tasting  good, but didn’t get crunchy (despite being baked for over an hour)  and completely fell apart in milk. Josh and I ate it as our second breakfast this morning, so all was not lost.

 

After a day trip to Gloucester, Josh and I came home wanting a sweet snack – a Sunday afternoon boost.  A healthy milkshake for a 60 degree (!) day. This nutella smoothie was the answer. Made with a frozen banana, this smoothie is vegan but tastes rich, thick and creamy. The roasted hazelnuts paired with the cocoa powder give it a nutella flavor that is reminiscent of healthy nutella in a refreshing smoothie form. The cacao nibs, while optional, add a fun crunch. Cheers to more warm, healthy Sundays.

 

Nutella Smoothie | ourfourforks.com

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Sweet Potato Brownies

Sweet Potato Brownies | ourfourforks.com

When I set out to make these sweet potato brownies I made a lot of rules. I was up for a challenge. I wanted them to be vegan, gluten-free and paleo, but I didn’t want to use nut flour. I wanted to use coconut flour for it’s fiber and protein content, but coconut flour usually needs to be supported with the structure eggs provide – which would, of course, make them no longer vegan. After several batches of failed attempts (later fed to some not so sober friends), I created something that met my criteria and tasted delicious.

 

These sweet potato brownies are vegan, gluten-free and paleo. They contain no eggs and are made with coconut flour, raw cacao powder and flax eggs, all fiber and nutrient dense ingredients. Soft, gooey, and moist, they still hold together like a traditional brownie and would be perfect topped with frosting, nut butter, ice cream or jam. They’re also amazing by themselves. And healthy enough to eat for breakfast of course.

 

Sweet Potato Brownies | ourfourforks.com

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