Both my freezer and my picture files are overflowing, which can only mean one thing –
I’m an excellent hoarder it’s time for my next Lately: Kitchen Creations. December (chocolate) Edition.
Even though I frequently show you what I’ve made, and therefore what I’m eating, in my What I Ate Wednesday and Week In Review posts, I like to make these posts to roundup all the new recipes I’ve made in the last month, show anything I did not get a chance to show you in a previous post, give a bit more of a review and explain if they were or any changes I made to the recipe. You’ve seen some of them before, but what’s not to like about a bit of extra food porn?
Even though this is December, I’m definitely not stock piling you with all Christmas recipes. The goal for this month was just to get out of my food rut and stock my freezer once again with tasty, healthy treats to satisfy my my mind, body and soul. If that meant chocolate, so be it. I’ll leave the traditional festive treats to family friends and mama tablespoon when I go home. So without furder ado, this month’s top of the top:
Sarah’s Quinoa Chocolate Chip Apple Crumble (gluten free)
Served with cappuccino flavored yogurt
This baby is made with quinoa and oats. Quinoa and oats!! (and almond flour). Its sweetened with apple and chocolate chips. There’s literally not one ingredient in here that you wouldn’t feel awesome about. It could totally double as dessert or breakfast – which are truly my favorite kinds of recipes – though I, personally, stuck straight to the breakfast option. As Sarah says, you could omit the chocolate chips….. but….. I really don’t think that’s an option. I loved it served with yogurt, but served with ice cream for dessert would have also been divine.
And while I’m at it….
Sarah’s Wild Blueberry Sweet Potato Bread (works excellently with gluten free flour blend)
At the risk of embarrassing myself, I apparently went on quite a bucketlisttummy kick this month. I marked down her sweet potato blueberry bread as soon as I saw it and, you guys, this was one of the best loaves I’ve made. It reminded me of Meg’s acorn squash strawberry bread, which is still at the top of my favorite loaves list. So, lesson here is that apparently the squash family is the golden key to quick breads. WAY better – to me – than pumpkin or banana. They make the loaf extra moist and sort of dense, but still really light and pillowy. She uses greek yogurt, coconut sugar and oat flour to make the texture just all sorts of magical.
Lindsay’s Chocolate Peanut Butter Dough Balls (vegan, gluten free)
Oh hey since I had some leftover mashed up sweet potato…
THESE guys – which originally are intended to be “balls” – are made with sweet potato, peanut flour and oats. I made mine into more of a cookie shape rather than balls (I don’t know, I’m not really a balls person. I get more satisfaction from a cookie shape. Anyone else? ) So instead of coating the ball with the icing, I made a little icing top instead (and I subbed half the batch with white chocolate…. yum). But in spite of these little changes I made, the ingredients all remained the same and they worked out splendidly! Chia seeds give them a little chew, sweet potato makes them nice and moist (and give you some hidden veggie action), and I mean, chocolate and peanut flour just make these guys a no brainer. Sooooo healthy!
Peppermint Mocha Bread from katalysthealthblog (gluten free)
You’ve seen and heard about this bread a few times now, and not just from me. I’m pretty sure its making its rounds around the entire blog-o-sphere. But Kat’s mocha peppermint bread really is as good as it looks. Gluten free, yet moist, and actually – not overly sweet (besides maybe the topping if you choose to keep with the chocolate chip + candy cane decor as I did). Its a banana bread at its origin, but with a deep cocoa and subtle coffee hint. This was maybe the first loaf I’ve made where I chose not to slather it with anything. Again – it may look like dessert but it was chocolate for breakfast, baby.
Unbaked Cookie Dough Bars from Chocolate Covered Katie (gluten free, vegan)
These were good. They are made of a base of chickpeas and oats, with nut butter and maple syrup. I could have used mine a little sweeter, and I would recommend letting them thaw really well before eating them. I tend to love things straight out of the freezer, but learned that these don’t really fit that category of freezer treats. But, still super tasty, fun to make, fun to give people who have never had beans in their baking, and healthy to boot. And, more chocolate.
My freezer is a happy freezer when it gets filled with trays like this.
Unbaked cookie dough bar, meet crispy chocolate peanut butter bark
Kristy’s Paleo Pumpkin Bread
Okay, I made this bread way over a month ago, but apparently I didn’t include it in my previous roundup!! That is a shame and just won’t do. Because I lovvved this bread. There are so many coconut flour recipes out there which use like, 12 eggs, and there are so many almond flour recipes out there which use like, 2 cups of almond flour. I ain’t got the farm of chicken nor the money for either of that! Almond flour is expensive! But, I do know I love what it does to baking so try to find ways to use is sparingly. This bread not only uses a respectable amount of eggs, but also uses only 1/2 of each coconut and almond flour. It uses a whole whopping cup of pumpkin, plus some applesauce and coconut oil, and comes out this incredible pillowy texture – one which I’ve never quite experienced before. Like soft clouds of melting velvet.
I should really do food reviews.
And just because I made one more meal of these babies, I have to share it one more time….
Sarah’s Tumeric Zucchini Salmon Patties
Served with homemade dill mayo, dill pickle, and carrot fries
You’ve seen these guys enjoyed two different ways so far, but there was one more that I had to share: Plain old burger style. I did not have breadcrumbs when I made these so I used 1/2 cup rolled oats instead and it worked perfectly. After squeezing out some moisture before flattening them into the pan, they stayed together better than most homemade patties. Sturdiness is a requirement for me and burgers, and these guys had it. The addition of zucchini and turmeric just make you feel all sorts of good for what you are giving your body.
Zucchini Double Chocolate Baked Oats
And now time for a NEW recipe! Of mine!
I told you guys that I’d share this recipe win of mine, and so here it is. All these chocolate breakfast cravings have been hitting me HARD, but thanks to some chocolate loaves (as seen above) and this epically successful oatmeal bake recipe I managed to throw together, those cravings haven’t stood a chance. #crushed. This single serve baked oatmeal is super moist (as I like them), sweet, and deeply rich in cocoa flavor, all while boasting a whole 1/2 cup zucchini. Getting your veggies AND cocoa in first thing. That’s the way.
Chocolate Zucchini Baked Oats plus a months worth of winning recipes, and lots of chocolate! #chocolateforbreakfast #goodeats #recipes #healthyeats Click To Tweet
I hope this gives you a few new recipes to put on your “must make” list, or at least has made you go grab a piece of chocolate to accompany your breakfast.
What’s a favorite recipe you’ve made recently?
Are you a chocolate for breakfast fan?