Vegan Raw Chocolate Chip Cookie Dough

Nostalgia, a smidge of rebellion, and the most delicious of sweet treats are what’s behind the eating of raw dough, if I say so myself.  Come on, so many of you can recall as a child sneaking spoonful’s of the raw dough (brownies, cookies, you name it) of whatever mom or dad was baking up, just before they slid it into the oven.  “Raw eggs!”  Your alarmed parent would most certainly caution loudly.  To which, as a child, you rolled your eyes and snorted, “who cares?  Ill be fine,” and continued spooning the raw dough into your mouth.  Yes, that was me 😉

Well, with this cookie dough, get excited.  There are: no dairy products, its low in sugar, gluten free, and low in calories.  Doesn’t get much better than that, folks.  Actually wait, it does.  You can whip this up in 5 minutes flat.  And yes, it tastes like actual raw chocolate chip cookie dough.  Dont believe me?  Try it yourself.  You’ve been warned though, this stuff is awesome and thus, quite addictive.

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Honey Mustard Creamy Chicken with Bacon

Who doesn’t love that combo?  Honey mustard…bacon…chicken…mmmm.  Sounds like a Cobb salad to me.  Always a tasty treat to be sure.  Something about this melding of flavors is so savory, mouthwatering, homey, and just delicious.  Much like the pairing of chocolate and peanut butter, a match made in heaven.

This recipe is light in calories, but packs a homey, comfort food, satisfying punch.  Its gluten free, and without refined sugar.

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Chickpea Chocolate Chip Blondies

Happy Sunday, all!

Turns out, sometime blondes do have more fun.  At least, in the vein of these particular goodies they do.  This past weekend, I discovered a delightful new baking ingredient that’s changed my life over the last 24 hours.  Replacing flour in baking goods with ground up chickpeas.  I know, sounds somewhat sketchy.  I was hesitant myself.  How could ground up beans possibly result in that cakey, delightful texture I so adore in all things cake, pastry, and cookie?

Shockingly though, they rivaled precisely that.  The texture of these blondies are in fact: cakey, slightly nutty, sweet, decadent, absolutely delicious.  I couldnt stop at just one.  More like just…four 😉

I can assure you, trying this recipe (which is super easy and ready in minutes, might I add) will have you never turning back.  These are SO good.  I already made not one, but two batches of them this weekend alone.  That’s how awesome these babies are.

So, the blondies: gluten/grain free, dairy free, vegan, and low in sugar.

Dont take my word for it though.  Whip up a batch for your own sampling pleasure!

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Blueberry Ricotta Pancakes

Inspired by and adapted from the book “Hungry for Change: Ditch the Diets, Conquer the Cravings, and Eat Your Way to Lifelong Health,” by James Colquhoun and Laurentine Bosch (which was excellent, by the way.  I recommend reading this if you are interested in the topics of health and nutrition.  Its an easy, quick but informative and inspiring read), I give you these fluffy, light, absolutely delicious blueberry ricotta pancakes.

Grain/gluten free, and low in sugar, these are basically great for you.  Yet they totally hit that pancake hankering spot one feels on weekend brunching mornings (at least that’s my quintessential weekend (and actually, weekday as well) morning ;-)).

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Roasted Squash, Goat Cheese & Pomegranate Salad

Culinary Crafts by Brooke and Maxx is up and running once again.  This past weekend was spent engaged in much slicing, dicing, stirring, and sampling in the kitchen together.  While the both of us are devoted dessert die-hards, we tend towards eating healthier for the remaining picture of what makes up each of our diets.  Thus, this salad was the decided upon entrée for our lunch this past Sunday.

I know, I know, winter and cold weather typically call for all things comfort.  Homey and delicious.  Salads are for summer time, right?  Not this one though.  This salad in particular is just that.  Warm, comforting, and totally hits the spot.  Its also easy to make, really heathy, and quite light.  Throw this one together for a filling, satisfying and super yummy lunch or dinner.

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Healthy Coconut Macaroons

Oh man, are these things addicting.  Lightly sweet, with a chewy texture, melt-in-your-mouth yumminess right here.  These coconut macaroons can pass for Paleo, are grain/gluten free, dairy free, and free of refined sugar.  They are easy to make.  And they are damn good, so get excited 😀

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Light and Healthy Oatmeal Soufflé

Who doesn’t love oatmeal?  Especially on these blustery, frigid winter days of current.  I cant think of anything more fitting than such a heartwarming, comforting dish.  A warm cup of oats and milk, sprinkled with cinnamon and spices, a quintessential cold weather snack, treat, or breakfast to be sure.  This version though, is rather light and lovely.  As well as healthy to boot.  Made with gluten free oats, dairy free milk and just three spoonful’s of sugar for the whole shebang, its a good for your body breakfast treat worthy of getting excited over.

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Peppermint Grain Free Fudgy Brownies

Being die hard dessert adorers and avid swooners over all things saccarine, we decided for our next column post on Brooke and Maxxs Culinary Crafts to do something, surprise, surprise, sweet.  Something comforting, wintery and rich.  And who doesn’t love a good brownie?  Fudgy, chocolatey, sweet, so delicious and satisfying.  However, much to many peoples disheartenment, brownies tend to be calorie bombs laden with grain/flour, dairy and sugar.

I am psyched to report to you eager eaters though, that this recipe has no gluten/grains, is dairy free (save for egg), and has almost no sugar.  How bout that for a sweet treat.  Even better, these take just minutes to mix up.  The one tough part: having to wait for them to cool overnight.  But as someone who sampled them both warm as well as chilled can attest, there is a major difference.  Its well worth the wait.

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Pistachio & Fennel Kale Salad

 

Get excited, the next installment in Brooke and Maxxs Culinary Crafts.  This is, hands down, the best salad I have ever eaten.  Yes, ever.  Incredible.  Be careful, after trying it once, you’ll be hooked.  Speaking of which, a grocery store run will be made in the next few days so I can snag the ingredients myself and make it yet again.  While it may sound plain, being a salad and all, this one is anything but.  Packed with flavor (garlic, a bit of oil, nuttiness, man oh man), this recipe is sure to become a fast favorite.

Onto the rest of the entry, as told by Maxx:

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Orange Zest and Spice Baked Donuts

Hi all,

Who doesn’t love donuts?  I cant think of many people.  That’s because donuts are the bomb.  A quintessential American treat.  If made right, they are fluffy, melt-in-your-mouth, lightly sweet, and ideally topped with a swirling of frosting.  The perfect amount for a treat sized snack.  Not so much that you feel ill after consuming one, just enough to feel satisfied and oh so happy.

Behold: my donuts are made with zero grains/gluten, they have no refined sugar, and are dairy free (save for two eggs, but if you like, these can be substituted with egg beaters- found in the grocery store.  An egg substitute).

These babies have a unique, lovely flavor to boot.  Orange zest combined with a plethora of spices (a touch of cinnamon, a lot of ground cloves, and a tad of ginger).  The end result is awesome.  And, I threw the dough together in just ten minutes.  So while the ingredients may sound slightly complex to some who haven’t tried working with nut flours just yet (and no, the donuts do not taste like nuts), its super easy.  I think you’ll be pleasantly surprised.

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