Very tasty brownie recipe from a food blogger. Even though I cut down the sugar, I still found it a little too sweet. Next time I will reduce the sugar even more.

Ingredients
1/2 cup tahini
1/3 cup maple syrup (I used 1/4 cup)
1/2 cup coconut sugar (I used 1/3 cup)
1 teaspoon vanilla extract
2 eggs, at room temperature
1 tablespoon coconut oil, melted and cooled
1/3 cup cocoa powder
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/2 cup chocolate chips, plus more

Preparation

1. Preheat oven to 350°F, and grease an 8- by 8-inch pan with coconut oil.

2. Combine tahini, maple syrup, coconut sugar, vanilla extract and eggs in a bowl and mix until thoroughly combined. Add melted and cooled coconut oil. Add in cocoa powder incrementally, a couple spoons at a time, folding batter throughout to ensure that it is well combined between additions. Add coconut flour and baking soda and mix. Fold in chocolate chips.

3. Transfer batter to prepared baking pan and spread evenly. Press additional chocolate chips on top.

4. Bake for 25-30 minutes or until a toothpick or cake tester inserted in the center comes out clean. Cool for at least 10 minutes before slicing and serving.

Great recipe from Mind Body Green.

Serves 2

Ingredients
1 cup amaranth, soaked for at least 8 hours
2 cups coconut milk
1 Tablespoon raw honey
2 teaspoons cacao powder
1 vanilla bean, seeds scraped out
1/2 teaspoon cardamom
pinch of salt
To garnish: Raw cacao nibs, raw walnuts, extra honey and dried coconut chips

Soak amaranth in filtered water in the refrigerator overnight, or for at least eight hours.
In a small sauce pan, mix together the soaked amaranth, coconut milk, honey, cacao powder, vanilla, cardamom and salt. Heat over medium-high heat until boiling, making sure to stir frequently to prevent burning.
Once boiling, turn heat to low, cover the pan and allow to simmer for about 15-18 minutes. Turn heat off, leave the lid on the pan and let the porridge thicken for about 10 minutes.
Divide the porridge between two bowls. Top with raw cacao nibs, raw walnuts, extra honey and dried coconut chips. Enjoy!

A great recipe. Even if you are not a big beet fan, you will enjoy this dish.

• 1 clove garlic, peeled and minced
• 2½ large red beets
• 1 cup labneh or full-fat Greek yogurt (I used more labneh)
• Salt to taste
• 1½ teaspoons lemon juice (only if using Greek yogurt)
• Fresh dill and black sesame for garnish (white sesame may be substituted)

Preheat oven to 425 degrees. Cook the beets until very tender, about 1½ hours. After they’ve cooled, peel the beets, then roughly chop them. In a blender, add the garlic and a quarter of the cooked beets. Purée until mostly smooth. Add 1/8 cup labneh or yogurt and purée until smooth. Pour into a medium bowl and repeat the process until the beets are gone. Whisk in any remaining labneh or yogurt by hand. Season to taste with salt. Whisk in the lemon juice if using. Garnish with the dill and sesame seeds. The borani will keep two weeks in the refrigerator.

I got the recipe from MBG food. They were very good. The texture was very airy but I would add a little more cumin.

Ingredients

• • 1⅓ cups dried chickpeas
  • ¼ cup water, plus plenty for soaking the chickpeas
  • 1 quart lightly packed fresh parsley leaves (from about 2 bunches)
  • ¼ yellow onion, chopped
  • Grated zest of 1 lemon
  • 1 tablespoon all-purpose flour
  • 2 teaspoons Morton kosher salt
  • ¾ teaspoon baking powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cardamom pods
  • ¼ teaspoon cayenne pepper
  • 2 egg whites
  • 2 to 3 quarts canola oil or avocado oil, for frying

Method:

• Put the chickpeas in a large bowl, and submerge in water. Soak overnight.
• In the bowl of your food processor, pulse the parsley a few times, until it’s roughly chopped. Drain and rinse the chickpeas, then add them along with the onion, lemon zest, ¼ cup water, flour, salt, baking powder, and spices. Process until the mixture is all the same color and starting to pull together.
• Whip the egg whites to stiff peaks with a whisk or mixer. Fold the whites into the chickpea mixture, and chill for at least 1 hour.
• Clip a thermometer to the side of a heavy-bottomed pot or Dutch oven, and add enough canola oil to come about halfway up the sides of the pot. Bring to 350°F over medium-high heat. While it warms up, line a plate or cooling rack with paper towels.
• Working in batches of six to eight—just enough so they’ll have plenty of space in your pot—shape the dough into golf-ball-size pieces; it will be pretty loose but should still hold together. Use a slotted spoon to lower them carefully into the oil, one at a time, and fry each batch for about 4 minutes. After about 1 or 2 minutes, if they’re sticking to the bottom of the pan, nudge them loose with your spoon. These will look done before they’re completely cooked through, so be patient and let the crust become a very deep, burnished brown. Cut into one—it should be firm, the same consistency throughout.
• I served them on the top of a salad of gem lettuce, cucumbers, sauerkraut and lemon tahini dressing.

I got the recipe from Well and Good. It was a tasty brownie recipe.

Ingredients:
2/3 cup chopped 70% cacao dark chocolate (I used 85%)
5 Tbsp avocado oil or coconut oil (I used avocado oil)
1/3 cup coconut sugar or maple syrup
2 eggs
2/3 cup almond flour
2 Tbsp unsweetened cacao powder
1/2 tsp baking soda
1/4 tsp pink Himalayan sea salt
1 tsp of hazelnut extract (I used Amaretto)
3/4 cup chopped hazelnuts

1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with coconut oil.

2. In a small saucepan, melt chocolate and oil over low heat until smooth. Remove from heat and set aside to cool.

3. Meanwhile, in a small bowl, whisk together sugar, eggs, and maple syrup until mixed well. Set aside. In a separate bowl, whisk together the dry ingredients: almond flour, cacao, baking soda, and salt.

4. Whisk the mixture into the saucepan of the melted chocolate until it’s smooth. Stir in the hazelnut extract. Stir in the dry ingredients and mix until fully combined, then fold in the chopped hazelnuts. Pour the batter into your brownie pan and smooth the surface.

5. Bake at 350 degrees 25 minutes, or until edges are set and the center is still slightly underdone. (The center will set as it cools.) Slice into squares and serve.

When I saw this recipe online, I was intrigued. It was worth a try but the texture was a little too crumbly. You better off using it like a bread crumbs for salad and other dishes.

Ingredients:
3 cups gf flour (I used Bob’s Red Mill buckwheat flour)
3 tsp baking soda
1 1/2 cups water
3/4 cup plain Hummus
1/2 cup tahini
pinch salt
1/3 pumpkin seeds for garnish on top

Combine all the ingredients in that single bowl, and mix them well with the spatula. Transfer the dough to a pan prepared with baking paper. You could also use a bit of oil to grease.
Next and last step is to give the pumpkin seeds on top for garnish. Cover the pan with aluminum foil and bake all for 55 minutes at 400°F.

This oatmeal is a healthy version of a Persian rice pudding called Sholeh Zard. It is traditionally made with rice but I made it healthier by using steel-cut oats.

Serves two
Half a coup steel-cut oatmeal
2 cups water
Splash of rose-water
Pinch of saffron
Cinnamon and nutmeg
Seeds from two Cardamom pods crushed
Cook it for about seven minutes and added the following:
2 tbs chia seeds
2 tbs flax seeds (ground)
2 tbs hemp seeds
1 Persimmon chopped
Silvered Almond and pistachio

I saw this recipe in one of the emails I get daily. The recipe sounded too good to be true, so I had to try it to see how it tasted with only one tsp sugar and two tsp of oil. If you eat is as a snack, it is fine but it was too dry to be fully enjoyed.

ingredients:
2 cups almond meal (you can make your own by finely grinding up raw almonds)
2 teaspoons coconut oil (softened)
1 teaspoon sweetener of choice (I used 1 tsp Maple syrup)
1 egg
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 teaspoon baking soda
1/4 fine Himalayan salt
1/4 chopped nuts
1/2 c dark chocolate chips (I used organic, 80% cacao chocolate chopped into bits)

Pre-heat the oven to 180C
In a large bowl, mix the almond meal, baking soda, cinnamon and salt together
In another bowl whisk the egg and coconut oil together with the vanilla extract and sweetener
Mix the wet and dry bowls until sticky and well combined
Gently fold in most of the nuts and chocolate chips ( sprinkle the rest on top of the cookies before they
are put in the oven)
Scoop out tablespoons of mixture and roll into balls – flatten slightly and place about 3cm apart on a
baking tray lined with a baking sheet
Press raw cookies gently with a fork, then sprinkle leftover chocolate chips and nuts)
Cook at 180C for approximately 10 minutes (for softer cookies, cook for less time)