These whole wheat brownies with chia seeds and pistachios are perfect for you sweet-and-salty chocolate lovers! And you don’t have to feel guilty since they are also made with whole grains and fiber-rich chia seeds. If you like even more salt to your sweet, you can sprinkle a little kosher salt on top before you pop them in the oven. The feel of these brownies are more cake-like than fudge-like. They have just the right texture , and are perfect served with a glass of icy cold milk! Continue reading Whole Wheat Brownies with Chia Seeds and Pistachios
This is truly a decadent chocolate cake! The added bonus? It includes yummy, nutritious ingredients such as quinoa, lucuma, and chia seeds. No one will ever guess that this indulgent dessert is loaded with a dose of wholesomeness, too. We were invited to a pot luck meal last year where everyone was supposed to bring a “healthy dish”. We brought this chocolate quinoa cake and people gave us grief about not complying with the request for healthy items only. They were extremely surprised to find out that the cake was made primarily of quinoa and that most of the ingredients are nutritious. Continue reading Chocolate Quinoa Cake with Lucuma
We planted blueberry bushes in the backyard several years ago and are so thankful we did! Around late June or early July each year we enjoy watching the berries ripen on the bushes and seeing the shear weight of the berries pull each branch out and down toward the ground. This Blueberry Cobbler with Flax and Chia recipe is beyond simple and makes great use of all of the blueberries weighing down those bushes outside. Continue reading Blueberry Cobbler with Flax and Chia
- 1 stick organic salted butter, melted and cooled
- 3/4 cup soft white wheat berries (or use 1 cup whole wheat flour)
- 1/4 cup organic flax seed
- 1 cup brown sugar
- 1 organic egg
- 2 tsp vanilla
- 4 TBSP organic maple syrup
- 1/4 tsp natural salt
- 1/2 tsp aluminum free baking soda
- 1/4 organic baking powder
- 1/4 cup of dark chocolate chips (optional)
- Preheat the oven to 350 degrees F.
- Grind the wheat into flour in your Nutrimill
- Grind the flax seed.
- In a large bowl, combine the flour, flax seed, salt, baking powder, and baking soda
- In a separate bowl, whisk the egg and vanilla together.
- Continue to whisk the egg mixture while adding the maple syrup and and the melted butter.
- Add the brown sugar to the wet ingredients while stirring to dissolve the sugar crystals.
- Pour the wet ingredients into the dry ingredients and mix to fully incorporate.
- (Stir in chocolate chips at this time if desired)
- Spread the batter into a greased 8 or 9 inch round pie pan or Pyrex dish.
- Bake for 25-30 minutes or until the center is firm to the touch and the edges are golden brown.
This dish has been a favorite of our family for years. It gets a little something extra from the vanilla, maple, and spice. It is also heavy on the topping, which is always a winner at our house! The fruit layer is just the right combination of tart and sweet, while the “crisp” layer is exactly what a sweet and crispy layer should be. Continue reading Apple Cranberry Crisp with Vanilla, Maple, and Spice
- 1 cup of hard white wheat
- 2 cups of soft white wheat
- 2 cups packed brown sugar
- 1/2 cup baking cocoa
- 1-1/4 teaspoons salt
- 1 teaspoon non-aluminum baking powder
- 1 teaspoon baking soda
- 2 eggs
- Whole 23 ounce jar of apple sauce
- 1-3/4 cups whole milk
- 2 TBSP olive oil
- 1 TBSP teaspoons Pure Vanilla Extract
- 1-1/4 cups semisweet chocolate chips
- Grind the 1 cup of hard white and 2 cups of soft white. (Use it all…don’t worry about measuring it after it’s ground)
- In a large bowl, combine the flours, brown sugar, cocoa, salt, baking powder and baking soda. In another bowl, whisk the egg whites, egg, applesauce, milk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in chocolate chips.
- Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.