My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Category Archives: Sweet Treats

Lavender & Apricot Energy Balls

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To kickstart the Spring we SHOULD BE having, I made lavender & apricot energy balls. When things head on down to glooms-ville I just pop one of these dainty little bad boys into my mouth and suddenly Spring happens. It’s magical.

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1/2 cup whole, raw almonds
2 tbsp coconut oil
1/2 tsp vanilla
10 – 15 dried apricots
1 tbsp dried lavender
2 tbsp dried coconut + more for coating

1. In a food processor, put all ingredients and pulse until mixture comes together. Using 1 tablespoon scoops, roll mixture into balls and coat in desiccated coconut. Freeze, or keep in the fridge if you will be eating them faster. I like them extra cold. 🙂

 

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Gluten Free Chocolate Fudge Brownies

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Ahhhhhh holiday baking. It overwhelms me. Just like finals…

Naturally, come stress and exams… sickness falls upon me. What better cure than brownies… especially if they are gluten free? But you would never know…

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Perfect crackly top, ooey-gooey center. Trust. On the real.

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It IS heaven.

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8oz semisweet chocolate
2oz unsweetened chocolate
1 cup butter
1 tbsp vanilla
2 cups granulated sugar
4 eggs
1 cup all purpose gluten free flour
1/4 tsp salt

1. In a double boiler, melt both chocolates and butter until smooth and no longer lumpy. Set aside to cool for 10 minutes.
2. Preheat oven to 350 degrees. Grease a 9″x9″ brownie pan and line with parchment paper, leaving an overhang.
3. Once chocolate/butter mixture is cool, mix in the sugar and vanilla.
4. Add eggs one at a time, incorporating fully after each addition.
5. Stir in flour and salt.
6. Pour into prepared brownie pan, level the top and bake for 30-40 minutes until a toothpick inserted into the center comes out almost dry, with a few wet crumbs still attached. Allow to cool completely in the pan before removing. Cut however large you’d like!
I cut it into four squares, then diagonally across into triangles. I then cut those triangles in half. 🙂

Gluten Free Everything Cookies

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I must have eaten like, half the bowl of batter on this one. It was THAT good. Not to mention it has pretty much all of my favourite snacks. Dried cranberries, nuts, chocolate chips. Pretty awesome. You won’t eat just one, that is a guarantee.

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I won’t waste too much of your time. Let’s get straight to the good stuff.

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MAKES ABOUT 35 COOKIES

1/2 cup butter (softened)
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tbsp whole milk
1 tsp vanilla
1 cup gluten free all purpose flour (to make my flour mix I do 1 bag Bob’s red mill all purpose gluten free flour + 1 bag of sweet sorghum flour + 1 bag brown rice flour – use in a 1:1 ratio with regular flour)
1 cup large flake oats
1/2 tsp baking soda
1/2 tsp gluten free baking powder
1/4 tsp ground ginger
pinch salt
1/2 cup unsweetened, shredded coconut
1/2 cup slivered almonds
1/2 cup dried cranberries
1/2 cup semi sweet chocolate chips
1/4 cup roasted, unsalted pumpkin seeds
1/4 cup roasted, unsalted sunflower seeds

1. In a large bowl, beat together butter and both sugars until combined and fluffy.
2. Beat in egg until combined. Add vanilla and milk.
3. In a separate, medium sized bowl, combine flour, oats, baking powder, baking soda, ginger and salt. In a separate small bowl, combine coconut, almonds, cranberries, chocolate chips, pumpkin and sunflower seeds.
4. In small additions, beat the flour mixture into the butter mixture. Fold in nut mixture.
5. Preheat oven to 350 degrees. Line 2 baking trays with parchment or SILPATs. Drop 1 tbsp balls, offsetting in rows of 2 and 3, leaving 2 inches in between each cookie (they spread). Bake for 12-15 minutes until golden brown. Let cool on pan for 5 minutes before transferring cookies to cooling rack to cool completely.

Layered Chocolate Bark with Candied Orange Peel, Pistachios & Cranberries

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This stuff is like crack. No – I’m not talking about the kind of crack our mayor (Rob Ford) is smoking. This is the good stuff.

To start the process first off – we need to make some awesome-tastic candied orange peel. I was skeptical – but upon tasting – it really is candy so just make it, okay?

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1 large orange (I used 3 clementines because I didn’t have an orange on hand – works just the same)
2 cups sugar (divided into 1 1/2 cups, and 1/2 cup)
1 1/2 cups water

1. Cut peel on each orange into vertical segments. Try to remove the peel in one piece on the way down (including white pith). Cut into 1/4-inch-wide strips. Cook in large pot of boiling water 15 minutes. Drain, rinse, and drain again.
2. Bring 1 1/2 cups sugar and 1 1/2 cups water to boil in medium saucepan over medium heat, stirring to dissolve the sugar. Add orange peels. Return to boil. Reduce heat and simmer until the peel is very soft, about 45 minutes. Drain.
3. On a baking tray lined with parchment, toss the orange peels with the remaining 1/2 cup sugar. On a piece of aluminum foil, remove each piece from the sugar and lay to dry out a little bit. **YOU WILL NOT BE USING ALL THE CANDIED ORANGE PEEL FOR THE BARK – IT FREEZES VERY WELL!**
4. Once dried out and hardened, take as much as desired for the bark and chop approximately the size of dried cranberries. No one like a giant bite of candied orange peel. (Well some of us don’t…)
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And now on to the chocolate.
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I went all out for this one. For 5 bucks at the Bulk Barn… why not take it that extra step? We all know and love regular chocolate bark (if you don’t, just get out), so adding in that layer of white chocolate really just takes bark to a whole new level of chocolatey joy. Not to mention it looks way prettier and people WILL flock to you asking for it. Like birds. I know so.
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6 oz semi sweet chocolate, chopped
6 oz white chocolate, chopped
1/4 cup dried cranberries
1/4 cup shelled, raw pistachios, roughly chopped
1/8 – 1/4 cup chopped candied orange peel

1. Line a 8″ x 8″ brownie pan with parchment (I like to spray the pan a little with cooking spray to help the parchment stick).
2. Using a double boiler, melt the semi sweet chocolate. Pour into the bottom of the brownie pan. Place in the freezer.
3. Using the same bowl (or a different one, I used the same one – **NOTE: MAKE SURE YOU WASH AND DRY THE BOWL EXTREMELY WELL BEFORE REUSING IT**, melt the white chocolate. Remove the pan from the freezer and spread the white chocolate over top of the semi sweet chocolate. Sprinkle all toppings over top and gently press them into the chocolate. Place into the freezer to set (doesn’t take long, 20 minutes maybe to be certain).
4. Once set, remove from the pan, and cut into whatever sized pieces you like! I trimmed the edges first, it looks nicer.

Flourless Peanut Butter Toffee Chocolate Chip Cookies

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Peanut butter is a gift from the Gods. And if you’re allergic to peanuts…. well…. I don’t really have words for how awful that must be to not be able to experience the world of peanut butter. I’m sorry, it’s cruel, I know that, but…. oh well. Someone recently asked me what my favourite food was and naturally the first thing I thought of was peanut butter….

Is that weird? Usually people name a particular dish or country’s cuisine. Nope. Not me. Apparently my favourite food is peanut butter. Hands down.

1 cup creamy peanut butter
1 cup dark brown sugar
1 large egg
1 tablespoon vanilla extract
1 teaspoon baking soda
1/2 cup toffee bits
1/2 cup semi sweet chocolate chips

1. Using an electric mixer, combine peanut butter, brown sugar, egg, vanilla, and beat on medium-high speed until well-combined and the sugar is fully incorporated.
2. Add in baking soda. Mix until combined.
3. Add skor bits and chocolate chips, folding by hand. DO NOT OVERMIX.
4. Line baking tray with parchment or a SILPAT, place 2 tbsp dough in palm of hand and roll into a ball. Place cookies 2″ apart on the tray. Gently wrap in plastic wrap and chill for at least 2 hours.
5. Preheat oven to 350 degrees, take plastic wrap off. Bake for 8 minutes, remove and flatten out the cookies with a fork (I crosshatched – also may stick to fork so you may want to wet the fork in between presses). Place back in the oven for 3-5 more minutes until desired texture. **LET COOL COMPLETELY ON THE TRAY BEFORE DIGGING IN – THEY WILL FALL APART IF YOU DO NOT LET THEM COOL**

Maple Balsamic Roasted Plums with Honey Basil Greek Yogurt

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Chef school really takes the wind out of you. I didn’t realize how much hard work being in a kitchen environment really is. Those steel toed boots are really getting the best of my feet. Having that said: a healthy, deliciously fancy dessert recipe was absolutely necessary this week. I like the Greek yogurt to be cold and not room temperature. It makes the plums taste better I swear.

2 plums, halved and cored
1 tbsp butter, melted
2 tbsp maple syrup
1 tbsp balsamic vinegar
1/4 tsp cinnamon
3/4 cup plain, non fat greek yogurt
1 tbsp honey
1/2 tbsp chopped basil

1. Preheat oven to 400 degrees.
2. In a small bowl, whisk melted butter, maple syrup, balsamic vinegar and cinnamon.
3. Pour into a small brownie pan (I used 8×8), roll the plums in it and then place cut side down.
4. Roast for about 20 minutes. **Makes sure you’re checking on them, they burn quickly**
5. While the plums are roasting, mix together greek yogurt, basil and honey. Place back into the fridge until ready to serve.
6. In a ramekin or small bowl, place the yogurt mixture in one half and the plums in the other. Spoon some balsamic mixture over everything and enjoy your gourmet dessert in less than half an hour!

Raw Chocolate Almond Fudge

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Leanne Vogel of Healthful Pursuit has inspired me to try Kombucha every day as a solution to my digestive problems. My body reacts to food so quickly with bloating, gas, and a general uncomfortable feeling. Why must this be a thing tummy? Can’t you just be normal? Regardless, Kombucha is definitely helping and with the incredible discount off Rise Kombucha (although my favourite is GT Dave’s) I get from work – there isn’t a reason not to. I’ve also found that Kombucha serves as an amazing hangover cure. The last thing your body needs the morning after is a dose of caffeine to further dehydrate your system. Next time try a refreshing, fizzy bottle of probiotic joy. You won’t regret it, I promise.

On to the good stuff.

Chocolate.

Raw.

Goodness.

I never knew you could even make chocolate fudge without anything bad for you. I was wrong. I took to google to teach me the ways of raw fudge and there are so many interesting ways to make it with fun, simple ingredients.

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The good thing about this recipe is that the fudge never fully hardens, it remains nice and soft even though it is put into the freezer. Thus, remaining as fudge and not solidifying into regular raw chocolate.  But beware: if you don’t like rich, dark chocolate… this is NOT for you. Oh boy it is sinful.

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1/2 cup melted coconut oil
1/4 cup almond butter
1/2 cup cacao powder
1/2 cup pure maple syrup
1 tbsp vanilla extract
pinch of himalayan pink salt
3/4 cup almonds, chopped

1. Using electric beaters, beat together coconut oil and almond butter until thoroughly combined.
2. Add cacao and beat again until fully combined.
3. Add maple syrup, vanilla, and salt. Beat until smooth.
4. Fold in chopped almonds.
5. Line a brownie pan (I used 9×9 but you can use whatever you like, really) with parchment on all sides, pour chocolate mixture into the pan and freeze for at least 2 hours before removing and slicing.

 

And with this I leave you the perfect song to listen to while you indulge in your raw chocolate almond fudge.