Chocolate Zucchini Brownies

And oh lala! The zucchini makes these brownies lusciously moist. Plus the added nutritional benefit. The original recipe is from Fabulessly Frugal.

I modified by reducing the sugar by half, using coconut oil and spelt flour and changed up the frosting.

 

Chocolate Zucchini Brownies
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Chocolate Zucchini Brownies
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Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 350 degrees. Brush a 9 x 9 baking pan wth coconut oil or expeller-pressed canola oil.
  2. In a medium saucepan over medium low heat, combine oil, chocolate chips, and cocoa, stirring occasionally, until chips are melted and mixture is smooth. Remove from heat and whisk in the sugar.
  3. Add eggs and vanilla, and whisk until combined. Stir in zucchini.
  4. Fold in flour, baking soda, and salt, until batter is well-combined, but don't over mix.
  5. Spread batter into prepared pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  6. While the brownies bake, melt together the chocolate and coconut oil
  7. When the brownies come out of the oven, pour chocolate/coconut oil on and spread it evenly over the top. Cool for 5-10 minutes, then lift foil to remove brownies from pan, cut into pieces, and serve.
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Healthy Pumpkin Waffles

Pumpkins generally seem to be relegated to Thanksgiving pies. But pumpkins are nutrient-rich and add lovely flavor and texture to food. I’ve learned to keep a can or two of organic pumpkin puree (making sure to check label lists pumpkin as the only ingredient) in my pantry.

Pumpkin gives a nutritious start to the day in breakfast. I use pumpkin puree (homemade or canned) in oatmeal, breakfast breads (muffins and loafs) and pancakes/waffles.

Add some defrosted berries on top for extra yumminess and nutrition.

Or mash fresh fruit (berries, mango, peach) into a  couple of tablespoons of cream cheese, sweeten with some honey and make waffle “sammies” (one of my favorite concepts from Weelicious), a waffle sandwich cut into four for little hands to hold. Makes a wonderful breakfast-on-the-go (using frozen waffles popped quickly into the toaster), a fun school lunch or afternoon snack.

 

Pumpkin Waffles
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Servings
12 4-inch waffles
Servings
12 4-inch waffles
Pumpkin Waffles
Print Recipe
Servings
12 4-inch waffles
Servings
12 4-inch waffles
Ingredients
Adjust servings: 4-inch waffles
Units:
Instructions
  1. Preheat waffle iron.
  2. Sift first 7 ingredients into a bowl.
  3. In a separate bowl whisk the remaining ingredients.
  4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
  5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
Recipe Notes

Serve with maple syrup or make into sandwiches using cream cheese and whatever other fillings you desire.

Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

Source:

Weelicious: Pumpkin Waffles

 

 

 

 

Source:

Weelicious: Pumpkin Weelicious: Pumpkin Waffles

http://weelicious.com/2010/01/14/pumpkin-waffles/

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Sweet Potato Pancakes

This is one of my favorite pancake recipes, delicious and leaves the belly feeling full and happy. Whenever I have sweet potato on my weekly menu (either to roast or cook stovetop), I add an extra sweet potato to have for these pancakes or for Sweet Potato Oatmeal. If I’m not going to use it immediately, I freeze the puree. You can also use butternut squash or pumpkin puree (canned is fine) instead.

Sweet potatoes
Sweet Potato Pancakes
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Servings
4
Servings
4
Sweet potatoes
Sweet Potato Pancakes
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Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
  2. In a separate bowl, whisk together the remaining ingredients.
  3. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
  4. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  5. Flip the pancakes and cook for one minute longer.
  6. Top with homemade cranberry sauce, pureed mixed berries or pear compote
Recipe Notes

Serve with maple syrup and chopped nuts on top.

Weelicious: Sweet Potato Pancakes

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Carrot Apple Muffins

Loaded with carrots, apples, pecans and raisins these muffins fill the belly and get the day off to a good nutritious start.

They can also convert from breakfast food to a teatime delight with cream cheese icing and coconut sprinkled on top. Simply mix 2–4 tablespoons of cream cheese with half that amount (1–2 tablespoons) of plain Greek yogurt, 1/2 teaspoon of vanilla and just enough sugar to suit your taste.

carrot muffins
Carrot Apple Muffins
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18 muffins
carrot muffins
Carrot Apple Muffins
Print Recipe
18 muffins
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat oven to 350°F. Oil eighteen 1/2-cup muffin cups.
  2. Into a large bowl sift together flour, baking soda, cardamom, and salt and whisk in sugar.
  3. Coarsely shred enough carrots to measure 2 cups and chop pecans. Add shredded carrots and pecans to flour mixture with raisins and coconut and toss well.
  4. In a bowl whisk together eggs, brown sugar, oil, applesauce and vanilla. Core apple and coarsely shred. Stir shredded apple into egg mixture. Add to flour mixture, stirring until batter is just combined well.
  5. Divide batter among muffin cups, filling them three-fourths full, and bake in middle of oven until puffed and a tester comes out clean, 15 to 20 minutes.
Recipe Notes

Instead of spelt flour, use 1 cup whole-wheat flour and 1 cup white flour.

I like using spelt flour because it is more nutritious than white (wheat) flour, but is also light whereas whole-wheat flour makes the muffins dense.

 

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