*Just in case there’s any doubt, I meant that in the sense of, ”These brownies will make him/her/you declare, ”Marry Me!” and not in the sense of, “You will want to marry these brownies”–though weirder things have happened.
[What's that I see beside these squares of bliss? Could it be--?!!]
Now, I know it may seem a little odd for me to name this recipe “Marry Me Brownies” when I myself am not married (was that a collective gasp from the balcony? Sorry if you hadn’t realized that The HH and I are not technically living in wedded bliss–we just feel as if we are. Though I suppose that after almost 15 years, he may as well be my legal spouse. And besides, “Cohabitate with Me Brownies” just doesn’t have the same ring to it).
As you may recall, The HH and I met when we were both, shall I say, “mature” (I was almost 40 and he was 41), both having exited a first marriage on not-so-friendly terms. Neither one of us felt the need to revisit that same state of incarcerationball and chainacrimony matrimony any time soon.
Besides, if you’ve been reading this blog for any length of time, you already know that when it comes to love and courtship, my sweetheart is an incurable pragmatist. Left to his own devices, he would never experience a desire to buy flowers, call for a date (I was the one who asked him out), celebrate an anniversary or even buy his beloved a birthday gift each year (in fact, when my 40th birthday fell less than a month after we moved in together, he neglected to buy me a present. Suffice it to say that, had he not already unpacked all his boxes from the move, we might not have stayed together).
Luckily, though, my honey is a quick learner: these days, he never forgets to ask, ”Is this an occasion that requires a card?” before major events like anniversaries or statutory holidays, in addition to buying actual gifts.
So, back to the brownies. I figured that if a roasted chicken could prompt a proposal, then these brownies would, no doubt, achieve at least the same result–if not incite a full-fledged elopement or extemporaneous wedding ceremony. Yes, they are that good.
[Extreme Fudge Factor]
In fact, I’d say these brownies have been three years in the making. Actually, after 14–fourteen!!–batches made before I got them just right, it sort of feels like I’ve been baking them for three years. But that’s not what I meant; I meant that it’s taken me three years to create ACD-compliant brownie that is totally, entirely, completely, absolutely indistinguishable from a “real” brownie. Yes–these are real brownies!
Just like the excessively butter and egg-filled ones, you’ll find these little bars of bliss to be incredibly dense and fudgy, and–be warned–totally irresistible. With a slightly nutella-esque, intensely chocolate flavor and the perfect combination of dry, crackly top and moist, almost candy-like interior, you may just christen these the perfect chocolate confection.
Now, The HH enjoys his desserts in moderation, and he even likes brownies. However, he’s not a sweets addict like me, nor does he share my overweaning adoration of All Things Chocolate. But with these brownies, his reaction was entirely different from the way he’s reacted to any dessert before. He appeared smitten, even from his very first bite. In short order, he ooh’d and aaah’d and mmmm’d his way through the dark, decadent, delectable square.
And then, my non-romantic sweetheart surprised me with something I would never have anticipated he would do. He turned to me, his cheeks a little flushed and his eyes sparkling. His expression was very serious as he leaned over and touched me tenderly on the cheek.
He moved his face very close to mine, smiling softly, and uttered the question he has never asked before, not in the almost-15 years we’ve been together:
“So, can I have another one?”
That’s right–my honey asked for seconds! On dessert!!
Well, what else could a gal say–except, “Yes”?
“So, Mum, what’s the big deal on that question? We ask for seconds of everything, all the time!”
Suitable for the Anti-Candida Diet (ACD) Stage 3 and beyond
It’s been a while since I ate a brownie as rich, fudgy and decadent-tasting as this one. These little packets of deliciousness will be devoured in fairly short order.
NOTE: For this recipe to work, it is IMPERATIVE that you follow directions and mix ingredients in the exact order described here. Otherwise you may end up with a grainy, non-cohesive brownie (it will still taste divine, but the texture won’t be quite right and it won’t hold together well).
2 cups (10 oz or 280 g) natural hazelnuts, with skins, lightly toasted (OR use 1 cup/240 ml natural smooth hazelnut butter)
2 Tbsp (30 ml) macadamia oil (or other nut- or vegetable-based, light tasting) oil
4 prunes (dried plums), cut in quarters**–make sure they are very soft!
6 Tbsp (90 ml/60 g) unsweetened cocoa powder (get the dark one if you can find it)
about 1/2 tsp (2.5 ml) pure stevia powder (such as NuNaturals), or 80 drops (2 tsp/10 ml) plain or vanilla stevia liquid, to your taste
1/2 tsp (2.5 ml) baking powder
1/4 tsp (1 ml) baking soda
1/2 tsp (2. 5 ml) fine sea salt
6 Tbsp (90 ml) light agave nectar
5 Tbsp (75 ml) plain or vanilla rice milk
2 tsp (10 ml) pure vanilla extract
Preheat oven to 325F (170C). Line a regular loaf pan or 8-inch (20 cm) square pan with parchment, or spray with nonstick spray. (The loaf pan will yield high, thick brownies, like those in the photos; the square pan will yield flatter squares. They will both taste divine).
If using toasted nuts: In a high-speed blender, blend the hazelnuts and oil until it forms a very smooth nut butter. Continue blending until you have a pourable liquid with absolutely no signs of any pieces of nuts. Transfer the mixture to a medium bowl, cleaning out the blender container as much as possible. Set aside.
If using nut butter: Place nut butter and oil in a medium bowl and whisk until smooth. Set aside.
To the blender container, add, in order, the prunes, cocoa, stevia powder, baking powder, baking soda, salt, agave nectar, rice milk and vanilla. Blend until very smooth. It will resemble chocolate sauce for ice cream (and, in fact, feel free to use it that way). Pour the chocolate mixture into the bowl with the nut butter, taking care to clean out the blender container very well (try not to leave anything behind!).
Using a wooden spoon (a whisk is no longer strong enough at this point), stir the batter until well combined, but do not overmix. (If the oil begins to separate, don’t worry; you can blot off any excess later on, after the brownies have cooled). Spread the mixture into the prepared pan and smooth the top.
Bake 45-55 minutes (for the loaf pan) or 30-35 minutes (for the square pan), just until a knife or tester comes out barely clean when inserted in the center of the pan (it may have some moist crumbs clinging to it; that’s okay). If you prefer more cake-like brownies, continue baking until the knife comes out perfectly clean. Allow to cool completely before cutting (they will be very fragile when warm). Ideally, allow these to sit in the fridge, covered, overnight for best texture (yeah, like that’s going to happen).
May be frozen. Makes 12 large or 16 more reasonably sized brownies.
**Note: Most ACD diets do not allow prunes/dried plums. However, at this stage (over 3 years on the diet), I am beginning to re-introduce some dried fruit to my recipes. Prunes are fairly low sugar, there are only 4 in the entire recipe, and, since the recipe aleady contains agave nectar, I am okay with the prunes. If you’re not, please don’t use them! You could try 1/3 cup (80 ml) pear puree–though I haven’t tried it that way yet, I’m almost certain the texture would be different in that case.
["You know what they say about an apple a day, right, Mum?"]
Okay. . . now that you’ve all stopped laughing at the rudimentary blog badge I created above (thanks to all on Facebook who recommended Picnik. . . talk about a steep learning curve), it’s time to introduce the event!
With the SOS on hiatus until September, though, I realized that I’ll really miss having a recipe sharing event! So to tide us all over until then, I’m introducing a new weekly event on my blog: Summer Wellness Weekends! It’s my own little locale where I’ll invite you all to share recipes that you made during the previous week, ones that contain ingredients known to support good health (and of course you’re invited to participate even if it’s not summer where you are right now!).
As you probably know if you’ve read this blog for any length of time, I promote a sugar-free, gluten-free, whole foods, vegan diet. But as a Holistic Nutritionist, I know that what I eat isn’t always the healthiest option for everyone else.
So here’s what you need to know to participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP):
The event will occur once a week, starting on Thursday evenings and running until Monday evenings throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT! Any real food ingredients that are sugarfree and vegan are more than welcome–so use that maple syrup, mushrooms, nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
During the summer, it’s so easy to create healthy dishes with the abundance of fresh fruits and vegetables! And even if it’s not summer where you are, there are still loads of foods that could be considered good for your health and contain natural ingredients.
I can’t wait to see what y’all mix up!
“Sounds great, Mum! So, can I eat that apple now?”
[No Gluten, Get Happy: The easiest way to bake gluten-free is with no flour at all! How about Happy Hemp Two-Bite Brownies?]
Welcome to Day Nine of the blog event from Diane over at The Whole Gang, 30 Days to Easy Gluten-Free Living! The objective of this event is to show you all how easy it can be to eat gluten-free. And today, I’m going to talk about baking.
Baking, gluten-free.
Whew! I think my hair just got a new ‘do after the breeze that whooshed by as hoards of you ran for the exits! For those of you still here, grab a cup of tea, have a seat, and settle in as I explain why, after a lifetime of baking with wheat, I’ve come to love gluten-free baking even more.
In a nutshell, here are my five top tips to create amazing baked goods–all without stress, anxiety, or trauma (and of course, no gluten!).
[My first time using sweet rice flour (also called glutenous rice flour: Red Bean Pastry Cookies. You can, too! ]
1. Something New: Gluten Free
When I first learned that I’d have to adopt a gluten-free diet (as part of the anti-candida regime I’m following), I was more upset about having to give up baking than having to give up gluten per se. As someone who’d been baking since I was about six, I simply couldn’t imagine a life without delicious baked treats!
In Stage 2 of the diet, as soon as I was able to start incorporating flours back into my recipes, I pulled out one of my favorite recipes (I think it was a carrot loaf), and baked it up using brown rice flour in place of the all-purpose wheat. Hmmm. . . .can you say, “brick”? Or how about, “Crumbly, totally tasteless brick” at that!
It wasn’t until I realized that baking gluten-free is an entirely new endeavor that I finally began to learn about–and appreciate–gluten-free baking on its own merits. If I moved to Florida from here in Toronto (and believe me, deep in February, I’ve often thought about it), I wouldn’t expect to wear the same winter clothes over there, now, would I? Or if I started dating a new guy (no worries, HH, this is for illustration purposes only), I’d never expect him to have the same taste in wine, like the same music, or dance the same way as the previous beau, either. So why should gluten-free baking work exactly the same as glutenous baking? Once I “got” that reality, the rest was easy.
There’s no need to reinvent the wheel (or wheel of foccacia, either, for that matter). Whenever I begin a new enterprise, I first check out what the authorities in that field have done before me. I rely on their wisdom and experience to get me started. In the case of gluten-free baking, I began by using all-purpose mixes that would allow me to substitute one-for-one instead of wheat flour, and baked up several batches of my favorite sweets that way first. By using tried-and-true flour mixes, I knew that my baked goods would work and would give me a feel for what goes into an all-purpose gluten free flour mix.
What’s in an all-purpose mix? Well, to answer that question you’ll need to consider a bit more about glutenous versus gluten-free flour. Here are some key points:
i. Gluten-free flour has no gluten (duh).
Gluten is the protein in wheat that acts as “glue” to bind together the baked goods. It provides texture and holds things together. Without it, baked goods crumble and break apart like dried-out sandcastles on the beach. By combining different gluten-free flours in one mix, you help to alleviate that effect. (Another trick is to add a binder that replaces the gluten–see number 3, below).
ii. Wheat flour comes in only a few varieties, but varieties of gluten-free flour are almost endless.
In fact, this is one of the reasons I love baking gluten-free: most of us grow up used to the neutral, bland flavor of wheat in baked goods. Gluten free flours, on the other hand, are often derived from other grains that confer their own distinct taste. Amaranth and quinoa offer a sturdy, almost mineral flavor; buckwheat is earthy and nutty; teff resembles a combination of carob and cocoa; rice is mild and delicate; and so on. In addition, there are loads of non-grain gluten free flours; major categories are starches (cornstarch, tapioca, arrowroot, potato starch, etc.); bean and legume-based (chickpea, garfava, bean, soy, etc.); and nut based (coconut, almond meal, hazelnut, etc.). For a fairly comprehensive list of gluten-free grains, starches and flours, check this post.
iii. The best gluten-free baking uses a combination of flours. I know that some of you out there will disagree on this point, and certainly there are some gluten-free recipes that use only a single flour (often millet, sorghum, oat or almond, in my experience). But since gluten-free flours are so different from wheat and each is unique, I find that my best baking projects combine different flours depending on my mood, the recipe and the kind of result I seek.
For instance, muffins or quickbreads work better with more hearty flours such as quinoa, amaranth, or sorghum; light and delicate results follow when you use a greater percentage of starchy flours or mild-flavored grains like rice or millet; and sandy, chewy cookies seem to work best with a combination of all three main types of flours (grain, bean, starch). As you experiment in the kitchen and learn more about the types of flours, you’ll discover which flavors and textures you like best in your own baking.
But no one wants to waste ingredients while they’re learning, right? So for those who are just beginning, I’d recommend the following all-purpose mixes I’ve tried from some of my fellow gluten-free bloggers:
Maggie’s Bean Free Blend: I used this for a pie crust and it was fantastic–light, flaky, delicate.
As I mentioned above, gluten is the “glue” that helps to bind (and to a lesser extent, leaven) baked goods. As a result, the best gluten-free baking usually includes a binder meant to replace the gluten. The most common binder is eggs, but since I don’t use those, I add flax meal or other vegan egg replacers in my baking. Other binders include fruit purées, nut meals or flours, or nut butters (I tend to use nut butters more than meal; I also sometimes use seed butters, such as tahini or sunflower seed butter).
However, in recent years, most people also use xanthan gum, a powdery substance that you sift into your flours before you mix up your batter or dough, which creates results a lot like gluten in baked goods. You can also use guar gum. I’ve also seen recipes calling for agar agar (a vegan gelatin) as a binder as well, when xanthan gum isn’t used. As a general rule, most flour blends use about 1/2 tsp (2.5 ml) xanthan gum per cup of flour; for more sturdy baked goods such as muffins or scones, you may need to add a wee bit more (up to 1 tsp/5 ml per cup). I always use an egg replacer plus the xanthan gum; after all, glutenous recipes contain eggs and gluten, right?
[Yes, you can still have light-as-air, cakey Whoopie Pies, gluten-free!]
4. Lighten Up.
Gluten free flours tend to produce a slightly heavier product than wheat flour (another consequence of losing that gluten!). As a result, I always add a bit more leavener to my gluten-free creations than I used to with my wheat-based baked goods. If a wheat-based recipe calls for 1 tsp (5 ml) of baking powder per cup of all-purpose flour, with my gluten-free mix, I use 1-1/2 tsp (7.5 ml) instead (plus about 1/4 tsp (1 ml) extra baking soda for heavier flours). Again, you may need to experiment a bit as you go, but that’s a good rule to start.
Yes, pun intended: those of us who must eat gluten-free are already going with our guts, of course! But it’s also important to learn what works for you and your digestive system, then experiment until you find those ideal recipes. For me, too many starchy ingredients cause a recurrence of my candida symptoms, so as much as I love fluffy, feather-light cupcakes and cakes, I don’t bake too many of them these days. Luckily, I also love fudgy, dense chocolate brownies and cookies–and they have made several appearances on this blog since I went gluten-free.
[Hazelnut Melting Moments. . . a Divine Gluten-Free Cookie--and thank goodness that Chocolate is Gluten-Free! ]
5. Have Some Fun!
So that’s why I love gluten-free baking: it allows me to be inventive as I mix up something different each time. I can tailor the final flavor and texture to match the character of the particular baked good, whether light and airy or more substantial and dense. And I can benefit from the varied nutritional profiles of the different flours when I bake, instead of producing baked goods that all offer the same set of nutrients over and over in their flour.
Like any creative endeavor, cooking is never quite the same each time we do it; and the same is true of gluten-free baking. If you approach the task with a bit whimsy and a bit of adventureousness–like a playtime in the kitchen–you’ll find that gluten-free baking is fun, satisfying, and really easy, after all.
There will be a whole month of 30 Days to Easy Gluten-Free Living posts on Diane’s blog. Here’s a list of all the topics and contributors:
FIRST THINGS FIRST–A BIG “THANK YOU”: Before I get to all the “hemp in brownies” jokes (and you know that I will), I wanted to post a quick update about my absence this past week and express my thanks to all of you.
A huge, heartfelt THANK YOU to each and every one of you who commented, who emailed, who tweeted or who sent your good wishes for my dad (and me) on Facebook. I was incredibly touched by the outpouring of sympathy and all the positive energy and virtual hugs that were sent my way. I appreciate all of your support more than I can say.
And guess what? It worked! After a hellish (or should that be “Heller-ish?”) week in the hospital, my dad is now stable and was flown home to Montreal yesterday. We are waiting to hear from the doctors about whether he’ll be sent to rehab (aka convalescent home) or something else. Given that he had a heart attack followed by emergency surgery to unblock an artery (and a stent inserted in said artery), he is doing amazingly well. I will still likely be travelling back and forth between Toronto and Montreal most weekends, though, so I may not be posting quite as regularly.
But for now–we can celebrate with brownies! This is a recipe I developed before I left but never had a chance to post. Apart from the obvious associations of hemp in brownies, I’m calling these “Happy Brownies” because they represent the happy outcome after my dad’s ordeal.
And for anyone who suspects that hemp brownies are truly a throwback to the 60s, let me say, first of all, that the hemp seeds in these are the edible kind, so you are not ingesting any mind-altering chemicals whatsoever here (unless you count the flood of serotonins in the brain due to their heavenly taste); and second of all, hemp is not the same thing as hash, and of course the classic hippie confection was a hash brownie; and third of all, how the heck would I even know, because I never did manage to consume any of the latter, even in my undergrad days, because I am such a nerd that nobody ever offered me any, and hash brownies never appealed to me, anyway–I mean, why sully your chocolate with psychedelic drugs?
These ethereal little bites came about a few weeks ago when I decided to recreate a packaged product I found in the health food store. I know there are lots of blogs and websites out there attempting to reproduce other foods; for example, this site recreates restaurant meals; this one tries to recreate convenience foods; this one converts elaborate omni meals into vegan ones; and so on. While I do, occasionally, find inspiration in restaurant meals, I am not one of those people who makes a point of creating a copycat version of something I’ve eaten.
Having said that, though, I nevertheless sometimes feel the need to develop my own take on a food because (a) I just love it so much that I want it again at home; (b) I may not be able to access it in stores where I live; or (c) I am so ticked off at the price of the original item (and I know I could probably reproduce something almost the same at home) that I feel I should do so.
These hemp brownies fall into that last category. You see, there exists a grain-free, sugar-free, vegan hemp brownie already right here in Toronto, and it’s available in single serving packs at most health food stores. The other day, I was shopping at Ambrosia (I swear, they should just put out a cot in one of the aisles for me) and saw these little squares. The ingredients were almonds, hemp, agave nectar, cocoa, palm oil, soda–and that’s about it.
The brownie was really good–surprisingly fudgy, in fact–and it contained ingredients I could (at least occasionally) eat. I bought it despite the $1.99 price for a teensy, tinesy, terribly wee piece (about 2″ x 1.5″, or 5 cm x 3.8 cm). Then I went home and started playing in the kitchen.
Well, I daresay I like my version better than the original. Mine possess a dryer, slightly crispy exterior and a dense, fudgy, moist interior. The flavor intensifies and blossoms as they cool–I tried one warm (the way I used to like “regular” brownies) but it was too soft in the middle and the chocolate flavor didn’t speak loudly enough. But upon cooling, those characteristics changed entirely. The HH (the arbiter of all things healthy and GF) decided that they were as good as any brownie he’d ever tasted.
Given that I first created the recipe a few weeks ago, there remains not one of these little gems left in my refrigerator. But with the happy, healthy vibes buzzing throughout the house today, I may just have to whip up another batch in celebration of my dad’s return home. Given his age and current condition, though, I’d better not tell him they contain hemp.
Happy Hemp Two-Bite Brownies (ACD Stage 3 and beyond)
These brownies are a perfect little treat for after school, with tea, or when you want a little pick-me-up. The combination of almonds and hemp seeds provides a good hit of protein, making these a healthy indulgence.
1/4 cup (60 ml) coconut sugar
30-35 drops liquid vanilla stevia, to your taste
3 Tbsp (45 ml) water
2 tsp (10 ml) pure vanilla extract
1 Tbsp plus 1 tsp (20 ml) olive or nut oil (I used macadamia nut; walnut oil would be great in these, too)
1 cup (160 g) raw natural almonds, with skin
1/4 heaping cup (30 g) hemp seeds
2 heaping Tbsp (15 g) unsweetened cocoa powder
1/4 tsp (1 ml) baking soda
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) fine sea salt
Preheat oven to 350F (180C). Ideally, line 9 mini muffin cups with mini paper liners. If you can’t find or don’t have the liners, spray nine compartments of a mini muffin tin with nonstick spray or grease with coconut oil, then dust with cocoa. Tap out any excess cocoa by inverting the pan and tapping on the bottom of each compartment; place upright and set aside.
In a small bowl or glass measuring cup, combine the coconut sugar, vanilla, water and oil and stir to begin dissolving the sugar. Set aside.
In the bowl of a food processor, whir together the remaining ingredients until you have what looks like a powder (there should be no pieces of almond or hemp seed visible–this may take a few minutes). Add the wet ingredients and blend for a second or two, just until combined. Scrape the sides of the processor bowl if necessary.
Using a small scoop or tablespoon, divide the batter (it will be thick and sticky) evenly among the the muffin cups; they should be very full. Bake in preheated oven 15-18 minutes, until a tester comes out just clean (it’s okay if it still has a few moist crumbs clinging to it). Allow to cool 10 minutes before removing from the pan. Cool completely before consuming (if you can stand it). Makes nine two-bite brownies. May be frozen.
This recipe is linked to Amy’s Slightly Indulgent Tuesdays event, where you can find lots of other healthier recipes, too.
Why isn’t the post on this page? I’m complying with the rules of BlogHer, which state that I must post any giveaways or contests on a separate page if I didn’t purchase the items myself.
We couldn’t be more pleased with the incredible array of entries we received for this month’s SOS Kitchen Challenge on sesame seeds! As always, your creativity and versatility in the kitchen are awe-inspiring.
Thanks to everyone for participating this month. For the first time, we also offered prizes–and you definitely rose to the challenge!
The ten winners of the bags of sesame seeds are:
Saveur from The Taste Space
Megan from Maid in Alaska
Valerie from City Life Eats
Deanna from The Mommy Bowl
Noelle from Singer in the Kitchen
Andrea from Andrea’s Easy Vegan Cooking
Megha from Live to Eat
Bellwookie from B & the Boy
A-K from Swell Vegan, and
Claire from Chez Cayenne
And the winner of the $50 iHerb shopping spree is:
K from Tale of Two Vegans!
Congrats to all the winners!
TO CLAIM YOUR PRIZES, YOU MUST DO THE FOLLOWING:
Email us BEFORE this Friday, NOVEMBER 5, 2010, at soskitchenchallenge@gmail.com with your full (real) name and email address. REMEMBER, you must sign up for an account at iHerb to be eligible for the prize!
If we don’t hear from you by then, we will select new winner(s) until all prizes are awarded.
Please let us know if you’ve enjoyed the SOS Challenge with this new sponsored twist–it’s something we’re considering for future SOS Challenges, too.
We can’t wait to see what you all cook up for next month! We’re both crazy about this next ingredient, and we’re pretty sure that most of you will be, too. :) The reveal post is coming up in just a couple of days!
And here’s a bonus recipe from Tamara Ellis, for a delicious-sounding Turkish Sesame-Lentil Pate. Thanks, Tamara!
TURKISH SESAME LENTIL PATE
This is an allergy free version of a traditional Turkish delicacy called “Mercimek Koftesi”
1 cup red lentils
1 cup quinoa
1/2 cup raw sesame seeds (reserve a few for garnish)
1/4 cup currants
1 large red onion, finely minced
1/4 cup sesame oil
1/4 cup olive oil
1 TBLS cumin
2 TBLS ground corriander
1/4 cup red wine vinegar
1 tsp sea salt
1/2 cup chopped parsley (reserve a bit for garnish)
Cook the red lentils in 2 1/2 cups of salted water on low heat. When most of the water has evaporated, add the quinoa and raw sesame seeds. Continue to stir until the quinoa is cooked and the water has evaporated. Add the currants and stir once more. Cover with a lid and set this pot aside.
In a non-stick skillet, saute the minced onion in the sesame and olive oils. Add the cumin, corriander, vinegar and salt. When the onions are wilted, add the lentil-sesame-quinoa-currant mixture. Stir to incorporate. Cook over low heat until the mixture becomes doughy and starts to pull away from the edges of the pan. This takes about 10-15 minutes. When done, add most of the chopped parsley, reserving a small amount for garnish. Cover with a lid and set aside for half an hour.
The finished product should be in the shape of a cigar. Here’s an easy way to create this shape: lay a large piece of plastic wrap or waxed paper on your counter. (I think plastic wrap works better.) Spoon a “log” shape down the length of the plastic wrap. Lift both top and bottom edges (on either side of the “dough”) and shape into a log. Merely pulling on the two sides alternately will form a solid log. Cut the log into sections that are 3-4″ long and arrange on a plate. Alternately, you can just form patties by spooning the dough into the desired shape.
Once plated, drizzle with olive oil and vinegar. Top with the reserved sesame seeds and parsley. Serve at room temperature.
[And don't forget--if you're looking for other low glycemic, ACD-friendly desserts, I've got 19 of them in my new ebook, Desserts without Compromise!To see what's in the book or to order, click here.]
I do love my HH, but he is so often a conundrum to me. I mean, how is it that the guy (and most guys, really) can tell the difference between, say, a Corvette from 1974 and one from 1976 when I can’t even discriminate between a Corvette and a Porsche–from different decades? (And believe me, I’ve tried. Since the HH is such an autophile*, he’s often pointing out sports cars as they pass us on the roads, and eternally surprised that I can’t differentiate one from the other). It’s all in the details, he tells me.
In the kitchen, that same ability to differentiate between two similar but ultimately unique ingredients is a key requirement for a discerning palate. While I may suck at vehicular identification, I’ve always excelled at culinary classification.
Back in high school, for instance, I took a course called “Home Economics” (for all you young’uns, that’s what “Domestic Science” was before political correctness was invented). Our cooking teacher, Mrs. Jennings, could have been plucked from the pages of a Dickens novel. Almost six feet tall with clay-brown hair cropped tight to her head, she tended to wear stiff cotton or linen shirtdresses in varying shades of brown, black, or beige, tightly belted at the waist (well, to be honest, she didn’t actually have a waist; but the belt was sort of midway between her knees and her shoulders). With buttons just a bit too tight and the hem clinging to her knees, she’d stride through the classroom like a union leader marching at a pep rally, barking orders.
One day, she set up an impromptu quiz in the classroom: six miniature plastic cups–the type you get samples in at supermarkets–were lined up at the front of the room, each containing an opaque white liquid. ”There are many types of milk,” she told us, “and you should know the different kinds and their uses. Who would like to sample them and try to tell us what is in each cup?”
Nobody raised a hand. I was conflicted: I’d been baking since I was six, drinking milk for many years before that, and I was absolutely confident that I’d be able to identify them all. At the same time, Mrs. Jennings was, shall we say, about as approachable as an angry porcupine. Add to that the fact that we had just completed the “sewing” section of the course, and she had been none too pleased with my crooked stitching, uneven hem, and brown thread on a turquoise blouse. My mark already in jeopardy, I knew I was taking a risk.
I stretched my arm toward the ceiling. “I’ll do it,” I said. Her eyes widenened, but she motioned me over to the table.
One by one, I sipped from the samples. “This is evaporated milk,” I pronounced, swishing the thick, slightly gray liquid in my mouth. I took up the next cup. It contained a thinner, blue-tinged liquid. ”And this one skim milk.” A third: “This one is homogenized.”
One by one, I sipped from the containers, and with each sip, Mrs. Jennings’ face turned a deeper shade of crimson. By the time I had finished, she looked like she’d been hit with two overripe tomatoes, one on each cheek.
“That’s. . . very. . . good, Ricki,” she hissed through clenched teeth. “You got them all. .. correct.” She pronounced it “CO-rrrrect,” like two words, as if she were contemplating her next move between syllables. After that, she never called on me again. But she did put me in charge of Christmas cookies for our end-of-term party.
You’d think that someone with such a sensitivity to minute variations in taste and texture would likely possess a discerning palate as well, wouldn’t you? Um, nope. In the house of my childhood, we didn’t discriminate. If it was sweet, we liked it. I was equally happy with a Hershey bar, a Godiva Hazelnut Praline Chocolate Truffle, or a handful of Chipits chocolate chips. I mean, they’re all chocolate, right?
Ironically, it’s only since I changed my diet to embark on the ACD (having to eliminate pretty much all conventional treats of any kind) that I’ve truly begun to consider the quality of the ingredients I use (and even then, I still sometimes ignore that, too). When dessert is a rarity instead of a twice-a-day indulgence, you want to be sure you really, really enjoy it. And when you know that the crappy desserts you used to binge upon are the main reason you’ve been sick for 18 months (who am I kidding? I’ve been on the diet for 18 months, but the illness began long before that), you want to be sure that they are the finest quality you can get.
When I came across the inspiration for this recipe a while back, I immediately thought, “there’s no way I could make these healthy!” The original contained all the horrific sweets from my childhood: hydrogenated, sweetened peanut butter, sugar-laden chocolate chips, white flour, eggs, butter, and various other artery-hardening ingredients. Then I got to thinking: my palate may not be so discriminating, but it sure can be creative. So I decided to go for it and turn the recipe into an ACD-friendly delicacy.
This is actually a reworking of two other recipes on this site, my Bean Brownies (from way back in 2008) and the Cookie Dough filling from earlier this year. I’ve revamped each of them just enough that together, they really do constitute a new recipe. All the ingredients in these babies are, on balance, good for you–and they taste good, too. Really good.
Almost like a nanaimo bar in its tri-level structure, the brownie combines a fudgy, densely chocolate base with a slightly lighter raw chocolate chip cookie dough topping. Poured over all is a thick, bittersweet chocolate coating that’s midway between a crunchy topping and a ganache, glossy and firm yet soft enough to slice without cracking.
When I served one of these to the HH, he announced (after relishing it bite by bite and even licking the melted chocolate off his fingertips), ”These are a triumph.” Seriously, that was the word he used! He went on, ”They’re like something you’d buy in a fine European pastry shop, that dark imported chocolate you get. And you think, “oh, well, these are supposed to be like this,’ and you gobble them up.’”
Could I have asked for a better compliment? I think not.
So next time you have friends over for dinner, serve them a platter of these brownies for dessert. No matter how discering their palates (and even if they drive a 1976 Corvette), you can proffer these with pride, knowing people will never guess that they’re “healthy.”
. . . And now it’s time for a “Back-to-School Swag” Giveaway–Number Two!
I’ve just recently started experimenting with a couple more conventional low-glycemic sweeteners, and these squares make use of agave. If you’d like to read about the brand I used or win some for yourself in a giveaway, click here.
[Side note: as a member of the BlogHer ad network, I am required to place my review and giveaway on a separate page--apologies that you have to click through before you can enter the giveaway! I figured I'd offer you this awesome recipe to help mitigate the pain. ]
*no, it’s not some perverted onanistic activity, though it sounds like it. All I meant was “car-lover.”
And wouldn’t this be a perfect contribution to Amy’s Slightly Indulgent Tuesdays event? Hop on over to her blog to see what else people contributed!
Cookie Dough Topped Brownie Bars: Gluten Free, Sugar Free, Egg Free and Dairy Free (suitable for ACD Stage 3 or Maintenance)
Don’t let the long ingredient list deter you here–the brownies come together quickly since almost everything goes into the blender and blends up in just a few minutes. While they bake, you can mix up the cookie dough and chocolate topping.
For the brownie layer:
1.5 cups (360 ml) white, navy or white kidney beans, rinsed and well drained (canned beans work best for this recipe)
2 Tbsp (30 ml) unsweetened almond, soy or rice milk
2 Tbsp (30 ml) tahini (sesame paste)
3 Tbsp (45 ml) coconut oil, soft at room temperature (if it’s solid, melt before using in this recipe)
20-30 drops plain or vanilla stevia liquid, to your taste
Make the brownie: Preheat oven to 350F (180C). Line an 8 or 9 inch (20 or 22.5 cm) pan with parchment, or spray with nonstick spray.
In the bowl of a powerful blender (a food processor is not suitable for this recipe), combine the beans, milk, tahini, coconut oil, chia, Bragg’s, Xagave, coconut sugar, stevia and vanilla until velvety smooth and absolutely no lumps remain. (If using a conventional blender, you can still make it this way: blend the beans, milk, Xagave, vanilla and stevia first until perfectly smooth, blending in smaller batches if necessary. Add the tahini, coconut oil, chia and coconut sugar and blend again until well combined. Proceed as below.)
In a large bowl, sift together the sorghum flour, cocoa, baking powder, soda, sea salt and xanthan gum; whisk until everything is evenly distributed. Pour the wet mixture over the dry and stir just to combine well. Stir in the chopped chocolate or cacao nibs. Pour into the prepared pan and smooth the top.
Bake in preheated oven for 20-25 minutes, rotating the pan once about halfway through, until a tester inserted in the middle comes out clean. Cool 10 minutes, then place in freezer to hasten the cooling process while you prepare the cookie dough topping.
Make the cookie dough: In the bowl of a food processor, blend the oats, cashews, salt and cinnamon until they are the texture of cornmeal. Add remaining ingredients except cacao or chocolate and blend until you have a smooth, soft cookie dough. It should be thin enough to spread (like a frosting), yet slightly too firm to pour (don’t worry: it will thicken up overnight in the fridge as it chills). Add the cacao or chocolate and stir it in by hand.
Once the brownie is very cold, spread the cookie dough mixture on top, spreading it as evenly as possible. Pop the pan back in the freezer for 10-15 minutes to firm up.
While it chills, make the chocolate topping: in a small, heavy-bottomed pot, melt the chocolate and coconut oil. Stir in the agave and stevia and blend well. Pour the mixture over the cookie dough topping. Place the pan (uncovered) in the refrigerator until the chocolate is firm; then cover with plastic and continue to chill for at least 4 hours or overnight. Slice into squares and serve. Smile as you receive grateful praise. Makes 16-20 small squares. May be frozen.
Buy the book this week at the special introductory price of $6.95 (regular price $9.95)–or, buy both ebooks (the previously published Anti Candida Feast plus Desserts without Compromise) for just $12.95! NOTE: This introductory offer ends on August 22, 2010. After that, the regular price of $9.95 for one book or $16.95 for both books will apply.
For more details (and to buy one or both books), click here!
And now for the giveaway. . . . .
The contest is now closed. Thanks to all who entered!The contest is open until midnight, Sunday, August 22, 2010, at which time I’ll randomly choose the five winners. Open to everyone, worldwide! Yay!
Because I’m so excited to share these recipes with you, I’m giving away FIVE copies of the ebook to celebrate its launch! To enter the giveaway, simply leave a comment at the end of this post telling me which dessert appeals to you the most! For extra entries, you can follow me on twitter, “like” the Diet, Dessert and Dogs fan page , or retweet this giveaway on twitter, mention it on Facebook, or blog about it (for the last three, please link back to me, either at my twitter name, @rickiheller, or leave a comment on the FB wall, or a link to this page in your blog post). Then please come back here and leave a separate comment for each entry–I know it’s a lot of steps, but it does help me to count out the entries more easily.
After many gruelling trials (So many brownies! So much chocolate! All that taste-testing! Ah, the sacrifices I make in the name of food blogging), I’ve finally developed a recipe for fudgy, dense and delectable brownies that are grain-free, gluten-free, nut-free, dairy-free, egg-free, vegan, stevia-sweetened and ACD-friendly. Decadence never tasted so sweet!
For the recipe, a review of the NuNaturals stevia I used, and a giveaway, click here!
Update, April 28: The winners have been announced! Check this post.
First of all: Wow. I am truly bowled over by the enthusiastic response to the giveaway, and thrilled that so many of you would like my cookbook! Thanks, all, for your entries and your comments. I have been slow in responding to comments, but have read them all and will respond to any questions later today. (Oh, and the contest continues until May 15th, so if you haven’t entered yet, you still can!)
I did want to clarify one point about the recipes, though: while there ARE some gluten-free recipes in it (about 25%), the book does not include gluten free recipes exclusively. Spelt does contain some gluten–though about 30% less than wheat–and it is often suitable for people with gluten sensitivity such as myself. Most of my recipes employ spelt, barley, or oat flours (much like any of the desserts on this blog). I thought it important to mention this, in case some of you are expecting a gluten-free cookbook (that will have to be next time!)
[My typical dinner these days: raw collard rolls with bean spread; fresh tomato; green beans. No wonder there are no new recipes!]
I’m afraid I don’t have a new recipe for you all today, as much as I’d intended to post one a few days ago. After a whirlwind high school reunion last weekend in Niagara Falls, I came home to discover that the charming candida in my system was being its opportunistic self and took advantage of my slightly altered diet and shift in regular routine while away from home. Ever since I got back, I’ve been feeling sapped of energy and spending more hours in bed than Sleeping Beauty (no prince for me, though. . . unless you count Chaser licking my ear as a magical “kiss”).
(“But Mum, I have to keep licking your ear! All beauty aside, how else am I supposed to let you know it’s time for a walk?”)
My (conventional) doctor has now prescribed an oral anti-fungal medication for me, something about which I’m not at all pleased (even though it does confirm candida as a culprit), but which, it seems, is entirely necessary since virtually none of the other methods I’ve tried have worked. On the ACD site where I found my current diet, they do caution that a candida problem can never be entirely eradicated with diet alone; so I’m okay with the pills. I will see my naturopathic doctor next week, so perhaps he’ll have a new idea.
In the meantime, I am determined to continue with the regime, and have faith that it will take effect eventually, bringing about a healthy change–as it did the last time I followed this diet (for a duration of two years!! Let’s hope it doesn’t take that long this time round). The only bright spot so far is that the weight-loss lull has finally been shattered: as of this morning, I’ve lost 17 pounds (7.7 kilos) since I began the diet on March 9th (just about 8 weeks). My weight hasn’t been this low since 2003. Yowza!
[Butterscotch blondies with chocolate chips and dried cherries]
I did bake some goodies from Sweet Freedomfor the gang at the reunion, though (still can’t resist baking something for any gathering!). There were about 60 of us. And while I’m still in regular contact with my own (female) friends from that era, such as Sterlin (who flew in from England to room with me!), the Geminis, Phil, Babe, and so on, I haven’t seen any of the guys since grade eleven (the highest year of high school in Montreal). And when I did finally see them–Quel Surprise!
[Miniature orange-cranberry scones]
There were a few blank stares as I first spied some of the men, but once they introduced themselves, it was easy to spot the sixteen year-old in the forty-something faces and there were hugs all around. Within minutes, we all assumed our old, familiar camaraderie and went on to enjoy a raucous weekend with tours of the Falls, karaoke (I didn’t sing, but Sterlin and I did hop on stage as backup “dancers” for a pair who sang “Addicted to Love”), and a goodbye brunch complete with awards for everything from “Guy you’re most surprised is a parent” to “Person who brought the most photos of family” (that was Sterlin).
[Easiest Almond Cookies--grain free and gluten free]
Am I glad I went? Absolutely. I reconnected with a couple of people with whom I’d been very close in high school, and with whom I’m sure I’ll be in touch once again. And it was terrific to hear, “You haven’t changed a bit! I’d recognize you anywhere!” repeatedly, despite my own sense that I’d changed dramatically in the past 30 or so years. There’s already chatter on Facebook about the next reunion!
[Chocolate Mint Chocolate Chip Cookies]
For the next little while, my posts may be a bit less regular or more infrequent than usual, as I feel I need to concentrate a bit more diligently on regaining my physical health and equilibrium. I will still be cooking, though, and will post recipes whenever I have them! And I’ll continue to read all your blogs and comment whenever I can.
[Ultra-Fudgy Brownies]
As always, I am deeply grateful for all of you out there who read this blog and continue to provide support and comments. Because of all of you, these health issues have been made to seem manageable. Now it’s time to really kick that candida’s butt once and for all!
These hemp brownies fall into that last category. You see, there exists a grain-free, sugar-free, vegan hemp brownie already right here in Toronto, and it’s available in single serving packs at most health food stores. The other day, I was shopping at 
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