Chocolate Pancakes with Irish Cream Syrup

Chocolate Pancakes with Irish Cream Syrup | ourfourforks.com

I used to hate St. Patrick’s Day because I hated March; cold, windy, too warm to snow but too cold to put away the winter jacket. But now I love March because of St. Patrick’s day. This has a lot to do with where I live: South Boston. The home of America’s second largest parade in the country, St. Patrick’s Day in Southie is the real deal tacky green celebration in all it’s glory. Drinks at 7am, green food for breakfast, and the Pogues blasting all day. Last year, Josh and I made Smitten Kitchen’s homemade bagels (with green cream cheese of course), but lately Josh has been on a whisky kick and I’ve always wanted to make homemade Baileys. Chocolate Pancakes with Irish Cream Syrup taste like gooey brownies soaked in Baileys. And, they’re healthy. And vegan and gluten-free. Just another reason to love March.

Chocolate Pancakes with Irish Cream Syrup | ourfourforks.com

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Classic Vanilla Coconut Flour Paleo Cake

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

During my winter running hiatus, I developed a new little breakfast obsession: mug-cake. I have to admit, I don’t really like the idea of these things. You mix a bunch of different ingredients in a mug, microwave it, and get this weird insta-cake. It seems very 1980s. Without running, I needed less carbs in the morning so I ditched the oatmeal for these mug-cakes, which I made with a new favorite ingredient: coconut flour. Not only do I like the subtly sweet taste, but it’s gluten-free, low in carbs and high in protein and fiber. Since I’m back to running, I’m back on the oatmeal, but I leave the winter with a place in my heart for baking with coconut flour.

Most paleo or gluten-free cakes use a ton of nut flour, usually almond flour, which can be a bit harsh on the stomach (not to mention extremely high in calories) in such quantities. This classic vanilla coconut flour paleo cake is fluffy, moist, and light. Although it goes perfectly with cashew coconut glaze, it would be great with any sort of icing, jam or spread (I’m thinking definitely healthy nutella).

Classic Vanilla Coconut Flour Cake (Paleo & Gluten-Free) | ourfourforks.com

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Spinach and Artichoke Dip (Vegan & Gluten-Free)

Spinach and Artichoke Dip

Spinach and artichoke dip is another one of those things I always assumed was healthy (add it to the list of foods that have tricked me: see my post on cornbread). It’s spinach and artichokes! The healthiest dip. Obviously. Obviously, I was wrong. Usually loaded with poor quality cheese, sour cream and soybean oil-based mayonnaise, the spinach and artichokes take the back seat.

 

This lightened-up spinach and artichoke dip brings those veggies back to the forefront. The cannellini beans, cashews and coconut milk bring creaminess to this dip without the saturated fat and hormones found in conventional dairy (for more about our view on animal products, read our food philosophy). Serve with corn chips or crudité for the Super Bowl, though it’s also great as a spread on toasted bread.

 

Spinach and Artichoke Dip

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Vegan Ranch Dressing

Vegan Ranch DressingNew year, new … dressing: vegan ranch. I’ve been stuck in a dressing rut for some time now. All I make is balsamic vinaigrette and, considering I eat salad with most meals, that’s a lot of the same flavor day after day.My requirements for this new dressing were simple: healthy, delicious and not containing balsamic vinegar. This vegan ranch dressing fits the bill.

 

Vegan Ranch Dressing Ingredients

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