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Chocolate chip tahini cookies

Gluten-free, sugar-free chocolate chip tahini cookies

My new favorite healthy cookie recipe

So this recipe for chocolate chip tahini cookies is somehow a cookie recipe that’s free of almost everything! No gluten (thanks oats!), no sugar (thanks maple syrup!), no butter (thanks tahini!). Ok so yes there’s chocolate which of course contains both sugar and cocoa butter but hey, I don’t think it could possibly get any healthier than this.

And the cherry on the cake is that they’re absolutely addictive. Soft yet crunchy, with a slightly nutty hint thanks to the tahini, yet healthy enough to not feel guilty when you eat 2 (or 3 or 4) in a row.

Recipe inspired by/adapted from Choosing Chia (@choosingchia)

  • 1/3 cup tahini
  • 3 tablespoons maple syrup (I halved the amount in the original recipe because I found it way too sweet)
  • 1 tsp cinnamon
  • 1/2 cup almond flour
  • 1 cup oats
  • 1/3 cup chocolate chunks made from extra bitter chocolate

Process

Mix the tahini with the maple syrup and the cinnamon in a bowl. Add in the almond flour and the oats, then mix. Fold in the chocolate chunks, and bake for about 15 minutes at 175C. You can sprinkle a bit of sea salt on top when they come out of the oven, but I don’t find it necessary.

Roasted Radicchio recipe

Roasted radicchio in garlicky balsamic marinade

Roasted Radicchio recipe
A recipe for roasted, marinated radicchio

 

Pictured: homemade roasted, marinated radicchio with balsamic vinegar, garlic, and olive oil, on top of lemon zest ricotta, sourdough toast and topped with fresh chives.

Not pictured: inspired by a recipe I saw on Food52, this is now one of my favorite ways to eat radicchio! While eating it raw can sometimes be a bit bitter depending on how fresh it is (the older the radicchio, the more bitter it becomes), roasting it gives it this lovely caramelized flavor that totally mellows it out.

Hope you like this renegade sandwich recipe as much as I do!

<3

Roasted radicchio with a balsamic vinegar marinade

Start by washing and slicing the radicchio, then patting it dry with a paper towel. Place the slices on a roasting pan, drizzle with olive oil and sea salt and toss once with your fingers.

Roast the radicchio in a piping hot oven (like 240C), turning it from time to time. It should take about 10 minutes, but it could go faster so watch that it doesn’t turn black and burn!

While it’s roasting, make the marinade. In a bowl, mix together:

  • 2 tablespoons balsamic vinegar
  • 3 crushed garlic cloves
  • 1 teaspoon fresh lemon juice
  • 3 tablespoons extra-virgin olive oil

When the radicchio is still hot, put it in the bowl with the marinade and toss it well to coat. Let it sit for an hour or so at room temperature, mixing from time to time.

In a separate bowl, mix the ricotta with salt, pepper and the zest of half a lemon (or less if you like it less lemony).

To assemble, break out a slice of your best sourdough bread, toast it lightly, then smear it with the lemon zest/ricotta mixture. Pile on the radicchio, top with fresh chives and a sprinkling of fleur de sel.

Another way to serve it is as a side to grilled steak or poached fish, or even part of a hearty, mixed salad.

 

Vegan chocolate brownie

Vegan chocolate brownies

Vegan chocolate brownie

Pictured: my 1st attempt at VEGAN BAKING! Why? No reason really…I just saw this easy vegan brownie recipe from Kimberly at @thelittleplantation and also happened to be craving a brownie…⁣

 
Not pictured: I cut down the sugar in this recipe to a mere 200g, skipped the frosting and used unsweetened coconut milk. The result is a chocolatey, coconutty brownie that’s crumbly yet moist at the same time, and is punctuated with giant melty chocolate chunks throughout. All in all, I’d say it’s a keeper!⁣

 

Vegan Coconut Chocolate Brownies: ⁣
190g white flour⁣
200g sugar⁣
40g unsweetened cocoa powder⁣
1 tsp baking powder⁣
1/2 tsp salt⁣
300ml unsweetened coconut milk⁣
1/2 cup vegetable oil ⁣
1 tbsp vanilla extract⁣
85g dark chocolate⁣

 
Mix the dry ingredients in a bowl, and the wet in another. Pour the wet mixture into the dry mixture, then fold in the chocolate chunks. Bake for about 45 minutes at 175C. Sprinkle with fleur de sel when cooled.⁣