Wednesday, January 26, 2011

Bittersweet Chocolate Tart

Blaming the long nights of January for my chocolate cravings. This tart came out so rich that cured them all - such a treat!

Makes 8 servings. Preheat oven at 350 F.

For the base:
In a bowl, mix together:
- 1 & 1/4 cup dark rye flour
- 1/4 cup butter
- 1 tbsp agave syrup
Add 3-4 tbsp ice cold water and mix into a dough.
Shape dough into a ball and place in the middle of a tart pan.
Stretch the dough to match the tart pan shape by pressing it firmly with your fingers.
Set aside.

For the filling:
In a large bowl, add in this order and mix well:
- 2 whole eggs
- 1/2 cup agave syrup
- pure vanilla extract
- 1/2 cup plain yogurt (Balkan style)
- 8 oz unsweetened chocolate chips  (melted).

Pour the chocolate mixture into the tart shell and bake for ~ 35-40 minute until set. Let cool before cutting.
Nutrients per 1 of the 8 servings: Calories: 352, Total Fat: 17.2g, Saturated Fat: 8.9g, Saturated Fat: 0g, Cholesterol: 70mg, Sodium: 36mg, Total Carb: 48.9g, Dietary Fiber: 3.1g, Sugars: 15.6g, Protein: 6.1g
Vitamin A: 7%, Vitamin C: 1%, Calcium: 4%, Iron: 8%

Sunday, January 23, 2011

Raspberry Sauce

Combine in a saucepan:
- 1 bag frozen raspberries (600g)
- 1/2 cup agave syrup
- pure vanilla extract
Bring to a boil, then simmer, stirring often, until a thick consistency is reached (keep in mind the sauce will thicken further as it cools).
Use a fine sieve to strain and remove the seeds.

One bag (~600 g) frozen raspberries yields 1 cup of sauce.

 The sauce is amazing over ice cream, souffl├ęs, pies, puddings, and so on. Here's today over a slice of my Upside Down Pear Cake

If any sauce left - can be refrigerated for up to 2 weeks.

Wednesday, January 19, 2011

Citrus and Dates Squares

Makes 16 squares that instantly satisfy any stubborn sweet tooth. And any sour tooth. And any sweet&sour tooth.

Preheat oven at 350 F.

In a large bowl mix together:
- 1 whole egg
- 1/3 cup vegetable oil
- 3/4 cup agave syrup
- pure vanilla extract
- juice from 1 orange and 2 lemons
- 4 Medjool dates finely chopped

In a medium bowl mix:
- 2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda

Add dry ingredients to liquid mixture and mix well. Do not over mix.
Pour batter into a 9 inch square baking pan lined with parchment paper.
Bake for 30 minutes. Let cool before cutting into squares.

Nutrients per 1 of 16 pieces: Calories: 150, Total Fat: 4.9g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 13mg, Sodium: 5mg, Total Carbs: 26g, Dietary Fiber: 2.2g, Sugars: 4.4g, Proteins: 2.6g
Vitamin A: 1%, Vitamin C: 6%, Calcium: 1%, Iron: 4%

Monday, January 17, 2011

Banana Muffins with Dried Apricots

For 12 muffins:

Preheat oven at 350 F. Line a 12 muffin pan with paper liners.

In a large bowl add the following, mixing well after each addition:

- 1 whole egg
- 1/4 cup agave syrup
- pure vanilla extract
- 1/3 cup vegetable oil
- 1 1/2 cup whole wheat flour (pre mixed with 1 tsp baking powder & 1 tsp baking soda)
- 3 ripe bananas (pureed)
- 5 dried apricots, finely chopped

Do not overmix! Scoop the batter into the prepared muffin pan and bake for ~ 25 minutes. 

Nutrients per 1 of the 12 muffins: Calories: 165, Total Fat: 6.6g, Saturated Fat: 0.9g, Trans Fat: 0g, Cholesterol: 18mg, Sodium: 7mg, Total Carbs: 25.1g, Dietary Fiber: 2.8g, Sugars: 5.2g, Protein: 2.9g
Vitamin A: 5%, Vitamin C: 5%, Calcium: 1%, Iron: 5%

Sunday, January 9, 2011

Dried Apricots and Dates Oat Bars

Morning energy and flavor!

Preheat oven at 325 F.
In a large bowl, add together, mixing after each addition:
- 1/2 cup butter (melted)
- 1/2 cup agave syrup
- pure vanilla extract
- cinnamon
- 3 cups rolled oats (old fashion, not quick or instant)

When well combined, fold in:
- 1/3 cup dried apricots (~ 6 pieces) finely chopped
- 1/3 cup dates (~ 4 Medjool dates) finely chopped
Transfer the mixture in a 9 inch square pan lined with parchment paper. Press down firmly against the bottom of the pan (with your hand or using the side/bottom of a cup).
Bake for ~ 30 minute, until golden.
Cool completely in pan or on wire rack before cutting into bars.

Nutrients per 1 of the 20 bars: Calories: 115, Total Fat: 5.2g, Saturated Fat: 2.9g, Trans Fat: 0g, Cholesterol: 12mg, Sodium: 2mg, Total Carbs: 16.7g, Dietary Fiber: 1.3g, Sugars: 4g, Protein: 1.6g
Vitamin A: 3%, Vitamin C: 1%, Calcium: 1%, Iron: 2%

Thursday, January 6, 2011

Peanut Butter Loaf with Chocolate Chips

Nothing makes one feel more at home after trading the Canadian snow for Texan sun over the winter holidays than the smell of fresh baked loaf. Peanut butter loaf. With chocolate chips.

Super easy to make, yields 20 slices.

Preheat oven at 350 F.
In a large bowl, add the ingredients in this order, mixing well after each addition:
- 1/3 cup (organic) smooth peanut butter
- 1/3 cup agave syrup
- 1 1/2 cup buttermilk
- pure vanilla extract
- 1 3/4 cup  whole wheat flour
- 1 tsp baking powder

Mix until smooth. Fold in 1/2 cup unsweetened (or semi-sweet organic) chocolate chips.
Pour batter into a parchment paper lined loaf pan and cook for 50-60 min, until the top is golden-brown.
Nutrients per 1 of the 20 slices: Calories: 111, Total Fat: 4.2g, Saturated Fat: 1.7g, Trans Fat: 0g, Cholesterol: 1mg, Sodium: 6mg, Total Carbs: 16.9g, Dietary Fiber: 1.9g, Sugars: 4.2g, Protein: 3.4g
Calcium 3%, Iron: 5%

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