My Fat Heart

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

Tag Archives: dessert

Extreme Smoothie Roundup!

5

I know I’ve been a tad MIA for a few months and I will just blame that on the accessibility of taking iPhone photos.

So quick, so easy. No photoshop.

Then a friend suggested I simply take all of my iPhone photos (really just meant for instagram) and post them in one giant smoothie roundup (because my instagram has taken a turn into smoothie-land).

I make a new kind of smoothie for myself for breakfast everyday and it really is the only breakfast that keeps me sufficiently full. Considering I can sneak in some boosters – chia seeds, hemp, spinach, kale, dates. It really is the best. Who needs to digest things fully from the start when you can jump start the process and make it easier on your body? AND there are 8000 combinations. Infinite, one might say, ENDLESS even. Yes. Endless smoothie creations. Sign me up. So let us begin, shall we?
2014-05-01 12.00.511 Banana
1 cup Strawberries
3 Dates
1 tbsp Chia seeds
3/4 cup Almond Milk
1 tbsp Almond Butter
ice

2014-05-04 12.02.071 Banana
1 cup Pineapple
1 tbsp Hemp seeds
1 tbsp Chia seeds
3/4 cup Orange juice
1 tbsp Almond Butter
1 tbsp Raw Honey
Ice

2014-05-03 11.01.22

1 Banana
1 cup Strawberries
1/2 cup Orange Juice
1 tbsp Raw Honey
1 tsp Cinnamon
1 tbsp Chia Seeds
Ice

2014-05-10 11.56.22

1 Banana
1/2 cup Strawberries
1/2 cup Pineapple
1/2 cup Kale
1″ cube Ginger, chopped
1 tbsp Raw Honey
1 tbsp Chia Seeds
1 tbsp Ground Flax
1 tbsp Hemp Seeds
1/2 cup Coconut Water
1/2 cup Orange Juice
Ice

2014-05-13 13.12.16

1 Banana
3 Dates
2 tbsp Tahini
1/2 tsp Cardamom
3/4 cup Almond Milk
Ice

2014-05-11 12.13.24

1 Banana
1/2 cup Pineapple
1/2 Pear
1/2 cup Spinach
1/2 Lime, juiced
1 tbsp Hemp Seeds
1  tbsp Raw Honey
1/2 cup Orange Juice
1/4 Cup Coconut Water
1″ cube Ginger, chopped
Ice

2014-05-09 12.01.14

1 Banana
1 cup Raspberries
1 tbsp Raw Honey
1/2 cup Orange Juice
1 tsp Cinnamon
1 tbsp Chia Seeds
Ice

2014-05-23 11.27.581 Banana
1 tbsp Cacao Powder
1 tbsp Peanut Butter
1 tbsp Raw Honey
3/4 cup Almond Milk
1 tbsp Hemp Seeds
Ice

 

So there you have it. My life as one giant smoothie. Cheers!

Gluten Free Chocolate Fudge Brownies

0

DSC_0029-text

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…

DSC_0003

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

DSC_0012

It IS heaven.

DSC_0018

DSC_0027

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. ūüôā

Gluten Free Everything Cookies

1

DSC_0039-text

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.

DSC_0017

DSC_0037

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

DSC_0034

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

2

DSC_0029-text

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?

DSC_0003
DSC_0020

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…)
DSC_0023
And now on to the chocolate.
DSC_0006
DSC_0013
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.
DSC_0025
DSC_0046
DSC_0045
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

0

2013-11-02 22.17.27

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**

Raw Chocolate Almond Fudge

0

DSC_0013-text

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.

DSC_0014

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.

DSC_0034

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.

 

 

Raw Hazelnut Brownies

2

DSC_0031-type

Who else gets excited at the idea of RAW food? I definitely do. I love when I can recreate a sweet treat (God knows I have a massive sweet tooth), while still incorporating amazing nutritional benefits and never sacrificing delicious chocolatey flavour. Ladies, when it’s that time of the month these little squares will definitely come in handy.

DSC_0035

I can remember back in early high school and middle school, I was going to Burger King and A&W every day after school, eating a cheeseburger and fries as a snack. Without a care in the world, still slightly prepubescent, a stick figure. I thought… how could this ever catch up to me? If I could go back in time and tell my 14 year old self to stop gorging on fatty, processed foods and nom hard on some baby carrots and fresh fruit. I would be doing myself the greatest favour I could ever do for myself. Looking at my diet now and the effects my 14 year old self’s diet would have on my body… it would be tremendous. Not only do I notice it right away in my belly, I would be greasy, my face would break out, I would literally be sick to my stomach the moment after eating it. 14 year old Casey…. how could you have been so bad to your body????

DSC_0027

DSC_0010

These “brownies” literally taste like a fudgey, raw bar made of¬†Nutella¬† I honestly almost ate the entire bowl before¬†refrigerating¬†it. There is just something about chocolate and hazelnuts. Add some coconut in there, maybe some cinnamon and vanilla. I’m drooling at the thought of it.

DSC_0030

Brownies:
1 1/2 cups hazelnuts
1/2 cup raw cacao powder (or you can use unsweetened cocoa powder)
1/3 cup unsweetened dried coconut
1 1/2 tsp cinnamon
1/2 tsp pure vanilla extract
2 cups pitted medjool dates (soaked in hot water for a few minutes to soften)

Topping:
1/2 cup hazelnuts
1/4 cup unsweetened dried coconut
2 tsp coconut oil, melted

1. In a food processor, pulse hazelnuts, coconut, cacao, and cinnamon until finely ground.
2. Drain the dates well, and add to mixture. Pulse until evenly combined and blended. Add vanilla and pulse to combine.
3. Line a 9″x9″ brownie pan with parchment leaving an overhang on two sides for easy removal. Press brownie¬†mixture¬†into prepared pan.
4. In food processor, pulse together coconut oil, hazelnuts, and coconut. Top brownies and refrigerate for at least 1 hour. Remove and cut into 16 squares.