Southern Fried Skinnyfied Episode 3

Monday, June 8, 2015 - 1:00pm
by Meg Drake

Skinny Snickerdoodle Cookies

Ingredients:

  • ¾ cup whole wheat pastry flour
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ¼ tsp cream of tarter
  • ¼ tsp heaping of baking soda
  • ¼ cup coconut palm sugar (or any sugar/stevia you’d like to use)
  • ½ tsp vanilla extract
  • 1 ½ T almond milk (or milk of choice)
  • ¼ cup grass fed butter (or butter of choice or coconut oil)
  • 1 T cinnamon
  • 1 T stevia

Directions:

  1. Preheat oven to 350
  2. Combine dry ingredients and mix very well
  3. In a separate bowl melt the butter of choice, then stir in vanilla and milk
  4. Pour dry ingredients into the wet ingredients and mix until a dough forms
  5. Form balls
  6. Roll each ball into a mixture of cinnamon and stevia
  7. Mash each ball down with the bottom of a jar
  8. Refrigerate the cookies for about 10-15 minutes
  9. Bake for 9-10 minutes. They will look underdone but will be soft. For crispier cookies bake for about 12-14 minutes.

Black Bean Brownies (Vegan)

Ingredients:

  • 1 15 oz. can of black beans, drained and rinsed
  • 2 large flax eggs (1 T flaxseed meal + 2 T water= 1 flax egg)
  • 3 T coconut oil (melted)
  • ¾ cup cocoa powder
  • ¼ tsp sea salt
  • 1 tsp vanilla extract
  • ½ cup raw sugar (I used coconut palm)
  • 1 ½ tsp baking powder
  • Optional toppings: dark chocolate chips, walnuts, etc

Directions:

  1. Preheat oven to 350
  2. Mix flax eggs and let sit for about 5 minutes
  3. Add all ingredients except toppings to a high-powered blender, like a vitamix. Make sure you have a blender where you can stir around the ingredients while pureeing everything. Batter should be very smooth and may take up to 3 minutes to be finished
  4. If the batter is too thick add a tablespoon or 2 of water. It should be the consistency of chocolate frosting.
  5. Spray an 8×8 baking dish
  6. Pour battered into dish
  7. Sprinkle toppings on top
  8. Bake for 25-30 minutes until edges start to pull away from the side of the pan
  9. Let cool for 30 minutes. The inside will be very fudgy and moist. That’s the best part!

Chocolate Avocado Truffles

Ingredients:

  • 6 oz dark chocolate
  • 1 small avocado
  • ½ tsp vanilla extract
  • pinch of salt
  • 1 T cocoa powder
  • Optional for rolling: cocoa powder, powdered sugar, coconut flakes, etc

Directions:

  1. Combine the chocolate, vanilla, 1 T of the cocoa powder, and salt over a double boiler and melt until completely smooth. I put an oven safe bowl over a pot of boiling water to do this!
  2. Mash Avocado with a fork until there are no lumps
  3. Stir avocado into the chocolate mixture
  4. Place in the fridge until set (about 30 minutes)
  5. Once the mixture is chilled and slightly firm, roll into a ball shape until smooth. This can get messy!!
  6. Roll each truffle into more cocoa powder or other toppings and keep in the refrigerator.

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