I realized that I left you hanging yesterday with my yummy baking surprise.
It was a Very Berry Tart.
Operative word, was.
It was devoured.
Although there are no photos of me eating it, I am just as guilty as Kesa.
I was probably even making that same face.
Note: the tablespoon. Guilty as charged.
I made it last night before bed and we ate it all throughout the day. It is all gone. 😦
Veggies, I apologize. I did intend to eat you today, but really who could resist this?
Very Berry Tart
From Clean Food
- 1 1/2 cups teff flour
- 1/4 teaspoon salt
- 1/2 cup maple syrup
- 1/4 cup canola oil
- 5 cups of frozen mixed berries
- 1/4 cup maple syrup
- 2 tablespoons tapioca starch
- 1 teaspoon vanilla extract
Preheat oven to 350F. Place flour, salt, syrup and oil together in a medium-sized bowl, mix until a ball of ‘dough’ forms. Spread the crust mixture into a 9″ pie pan, poke with a fork and bake for 15 minutes. While the crust is baking, heat a pot on medium-high heat. Combine berries and maple syrup together, stirring often. Once the berries defrost and become soft add the tapioca starch stirring continuously. Stir in the vanilla extract and remove from heat. Allow to cool for at least 5 minutes, then pour onto tart crust and place in the fridge to cool at least one hour, to set
I also made Double Chocolate Muffins. My own recipe. 🙂
There are no words.
Look at that gooey chocolateyness!
Double Chocolate Muffins
- 1 1/2 cups whole wheat flour
- 2/3 cup cocoa powder
- 1 tbsp + 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 tsp salt
- 1 1/2 cups applesauce
- 1/2 cup non-dairy milk (I used chocolate Almond Breeze)
- 2 teaspoons canola oil
- 2 teaspoons vanilla extract
- 1 cup non-dairy chocolate chips
Preheat oven to 350F. In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, salt and chocolate chips
In a small mixing bowl, combine the applesauce, milk, oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until just combined
Spoon the batter into lightly greased muffin pan (batter will look like chocolate mousse)
Bake for 20 minutes or until a toothpick comes out clean when you poke them.
These are best when they are still warm and the chocolate is all gooey.
Wow! There really are so many recipes and so little time!
I am not going to lie, vegetables made only a very minor appearance in my life today. Tomorrow I plan on doing better.
The problem with having this baking around is that it is so convenient to just eat. That’s what it is there for right? Even when I put it away, I know that it is still there waiting for me to eat it. Craig is taking the rest of the muffins to work and will eat them throughout the week.
I know my weaknesses.
I am off to do some power yoga!
Have a good night! 🙂
Are they sweet enough with no additional sweetner?
The chocolate chips make them pretty sweet. I haven’t made these in a long time now, but a friend of mine really loves this recipe.