Eat Well, Feel Well: #tofuinmypie

Chocolate Fudge Pie

Hello beautiful people!  I was going to wait a bit before I posted this, however, I was feeling down in the dumps and did not want to stare at my endless lecture notes any longer... Yay Finals week.

So instead of studying yesterday, I made a chocolate fudge pie with it's main ingredient being TOFU!

Whatttttttt?  Yes, Tofu!  And you know what it tastes great!

Recipes by Oh she Glows and Chocolate Covered Katie

Crust: for 1 9-inch 

3/4 cup raw almonds

1/4 cup coconut oil (melted)

3 tbsp Maple Syrup

1/4 tsp fine grain sea salt

1/2 cup Oat Flour

1 cup Rolled Oats

*Tip:  Read the instructions before you go ahead and begin mixing everything together...... =)

Filling: 

12.3oz Firm Tofu (I may try medium firm next time so it's more mousse like)

1 1/2 tsp Cocoa Powder

1 tsp Vanilla Extract

2 tbsp Almond Milk

Pinch of salt

1 and 1/3 cup of Chocolate Chips

1/3 cup Coconut Flakes**

1 tsp Coconut Extract**

**I wanted some coconut flavour.  Definitely need to increase both amounts next time.

Preheat oven to 350F.

Lighty grease your 9 -inch pie dish with coconut oil.  Put the almonds into the food processor and grind until a flour forms.  Ad the coconut oil, maple syrup,salt, and oat FLOUR and grind until a dough forms.  Pulse in the Rolled oats so there's still texture to the crust. 

The dough should be sticky.  Put the dough evenly over the base of the pie dish.  Beginning at the center, press the dough firmly into the dish, slowly moving outward and upward.  Push hard enough that it will stick together.  Poke holes with a fork so that air can escape when you bake this.

Bake for 10-13 minutes, until golden brown and you smell them almonds.  Cool for 20 minutes.

That block...

Melt the chocolate with a double boiler or microwave.

Till it's silky smooth. 

Put everything except the coconut flakes into the food processor and bend until smooth.  Pour the mixture into a bowl and fold in the coconut flakes.   

Put the mixture into the pie crust and chill in the refrigerator!  

Delicious!  You won't even know there's tofu in it. 

Garnish with fruits, yogurt, peanut butter or red bean!  The possibilities are endless!

For those who are feeling down at the moment, smile!  Keep it positive and do not fret over trivial things... which is what I will try to do. 

Enjoy!

Eat Well, Feel Well: #kimbits

Almond Butter Cookie Dough Bites

My infamous "Kimbits"!  These are an absolute hit and one of my personal favourites (as I am munching on one as I'm typing this).  I took a chance and decided to do a baking demonstration for a school presentation and I used these!  Everyone LOVED them!  If you are an avid cookie dough lover such as myself, these are definitely for you!

Recipe: Adapted from the Oh She Glows Cookbook

Makes approximately 14

1 1/2 cup Rolled Oats (ground up into a flour)

2 Tbsp Coconut Oil (Melted)

2 Tbsp Almond Butter (Smooth or Crunchy... I used crunchy)

1/4 cup maple syrup (or other liquid sweetener)

1 tsp Vanilla

1/2 cup Almond Flour (ground up whole almonds)

1/4 tsp sea salt

2 Tbsp Mini Dark Chocolate Chips (I used dairy free)

In a food processor, blend oats until it is turned into a powder flour like consistency.  Set aside. 

Again, in the food processor grind up your rolled oats into a flour powder like consistency.  Then add everything into the food processor except for the chocolate chips.  

Grind it all together until it is combined.

Put the mixture into a bowl and fold (stir in) the chocolate chips with a spatula.  With a scoop, or just use two spoons.  Scoop it up and put it onto a plate lined with parchment paper.  Then roll them into balls and set them in the freezer for 5-10 minutes.

Enjoy!  Leave the rest in a freezer bag in the freezer for a quick grab and go snack! 

Or top off a mug cake with one ;).

Enjoy!

Eat Well, Feel Well: #chchchchiadonut

Chia Donuts!

One of my favourite go to snacks without the guilt ;).  I recently started my practicum placement at a lovely facility and I wanted to essentially kill two birds with one stone.  Have an excuse to bake more healthy creations and blog about it; now I can give it to people rather then finishing it all myself.

This lovely recipe is from the Oh She Glows book!

Yields 6

For the Donuts:

3/4 cup Oat Flour (I ground up rolled oats in the food processor)

1/2 cup Chia Seeds

1 1/2 tsp Baking Powder

1/4 tsp Fine-Grain Sea Salt

1/4 tsp Ground Cinnamon

1/3 cup Maple Syrup or other liquid sweetener

1/3 cup Almond Milk (any milk; I used Coconut Milk)

1 tsp Vanilla Extract

Preheat the oven to 300F.  Lightly grease a donut pan with some baking spray.  Set aside.

I was making 3 separate batches because I only had one donut pan :(.  

In a large bowl, combine oat flour, chia seeds, baking powder, salt and cinnamon.

Add your maple syrup, milk and vanilla and stir until well combined.  The batter will be runny, that is just fine!

Spoon the batter into the donut pan, filling each to the top.

Bake for 20-22 minutes until firm to the touch.  You can also use the toothpick test.

Cashew Cream:

*So if you want to drizzle it on I would use 1/2 cup of cashews that were soaked over night (or if you're in a time crunch, soak them in boiling water for 2 hours) and blend it with 1/4 cup of water and you can get the nice lines.

However, I was not sure who would like it or not so I made a more solid Cashew Cream that they could spread on top themselves!

3/4 cup Soaked Cashews

Approx 2/3 cup Water (gradually add until it's at your desired consistency)

1 Tbsp Coconut Oil

Blend everything together!  This made a lot so I would probably half this next time!

|They were a hit!  Hope you give these little guys a try.

Enjoy!

Eat Well, Feel Well: #zucchinilicious

Zucchini Coconut Flour Bread

I've always wanted to try zucchini bread and I stumbled upon yet again a recipe on Detoxinista's website.  CHECK IT OUT!  It's a fantabulous website.

I love how it looks like meat loaf but trust me, it is far from being so.

Detoxinista's Paleo Coconut Flour Zucchini Bread

Yields 1 loaf or 12 muffins!

3/4 cup coconut flour

6 eggs at ROOM temperature

1.2 cup pure maple syrup

1/4 cup melted coconut oil

1 tsp vanilla extract

1 tsp ground cinnamon

1/4 tsp ground nut meg (I used fresh grated :])

3/4 tsp baking soda

1 1/2 cups shredded zucchini, tightly packed

Preheat oven to 350F and grease a loaf pan and line it with parchment paper.  If you are making muffins, line a muffin tin with baking cups.

In a large bowl, combine the coconut flour, eggs, maple syrup, coconut oil, vanilla, cinnamon, nutmeg and baking soda and mix using a whisk.  The batter will be thick like a cake batter.  

 Stir in the shredded zucchini 

Scoop the batter into the loaf pan and level the top with a spatula or divide the batter evenly into 12 lined muffin cups.  Bake the loaf for 45-50 minutes until golden and firm on top.  For the muffins bake for 25-30 minutes.  Let the loaf cool for 15 minutes before removing it from the pan.  Transfer to a wire rack and cool completely.

This loaf is super moist!  For best shelf life, store it in the fridge in an airtight container for up to a week.  Trust me it won't last that long.

Slathered some almond butter, greek yogurt and blueberries on top.

Enjoy!