These Healthy Rice Krispy Treats have become one of my favorite healthy snacks, especially because they remind me so much of my childhood. Made with rice cereal, oats, peanut butter, coconut oil, date syrup, dried coconut, and sunflower seeds. How to Make Healthy Rice Krispy […]
Category: Gluten Free
Quick and easy Chocolate Almond Butter Balls. Made with oats, sun warrior vegan chocolate powder, almond butter, dates, and milk. One of the easiest snacks you will ever prepare. Hey guys! So it is been a while since I posted my last recipe. But life […]
This moist and fudgy Double Chocolate Zucchini Bread makes the perfect afternoon snack whenever you are in need of a chocolate fix. Made with whole wheat flour, zucchini, cacao, and chocolate chips make it the perfect indulgence.
I love zucchini, in fact, it is one of my favorites vegetables, so it is pretty common for me to incorporate it to my salads, main dishes or soups. My favorite recipe is to make Spiralized Zucchini Noodles with tomato sauce and ground turkey, but up until this recipe I had never use it for baking.
Now that I have a toddler at home I try to sneak as many vegetables as possible into his meals. So I decided why not give it a try and add it to my Double Chocolate Zucchini Bread Recipe. I have to confess I was pretty surprised with the result the zucchini does not only add a healthy factor to the bread, but it also helps to make it moist.
How to Make the Perfect Zucchini Bread
The key to making the perfect zucchini bread is to shred the zucchini for this use you can use any grater. I use Oxo Grater and Spiralizer since it comes with plenty of accesories, but any would work just fine.
Once you have finely shredded the zucchini use a paper towel to remove some of the water before mixing it up with the rest of the ingredients.
If you are wondering if you can taste the zucchini on this recipe, rest assured that the only way of knowing this bread has zucchini is if you actually where the one who prepared it. Both the flavor and the texture of the shredded zucchini melt into the bread, creating the perfect texture and sweetness.
Double Chocolate Zucchini Bread
- 1 1/4 cup oat flour
- 1/4 cup cacao powder
- 1/2 tsp baking powder
- 1/2 tsp baking salt
- 1 banana
- 1 cup grated zucchini
- 1/2 cup nut milk
- 1 egg
- 1/4 cup coconut oil
- 1 tbsp vanilla extract
- 1/4 cup chocolate chips
- Preheat the oven to 350 F. In the meantime Grease a 9×5 loaf pan and set aside. Add all the dry ingredients, except the chocolate chips to a big bowl and mix until well combined. On a separate bowl add all the wet ingredients and mix. Transfer the wet ingredients into the dry and mix until you get a batter. Bake for 30-35 minutes or until a skewer inserted into the center comes out clean and easily.Let cool in the pan for 10 minutes before removing from the pan.
Healthy Chocolate Peanut Butter Cups with no refined sugar! Made with dark chocolate, peanut butter and coconut oil for a quick, easy no bake treat! I made these Copycat Reese’s Chocolate Peanut Butter Cups as a gift for my husband who loves Reeses. But of […]
These No Flour Sweet Potato Brownies are the perfect sweet treat for anyone who is trying to stay away from grains or just trying to eat healthier. Best of all they are super easy to make and you only need 5 ingredients. I made this […]
This Healthy Ice Cream Cookie Sandwich is the perfect creamy, cold, dairy treat for the summer. The cookies are made with almond flour, cacao, almond butter and other wholesome ingredients.
It is beginning to look a lot like summer! Despite it is only March (late March to be fair) the weather is finally getting warmer and people are so eager to be outside that you can see all the parks and streets beginning to get crowded with adults, kids and of course dogs! In order to celebrate this beautiful weather, I decided to make some delicious frozen treats. and what could be better thhan a Healthy Ice Cream Sandwich?
It looked so decadent and delicious that it was very hard not to have a bite while I was taking the photos. The best part of all, is that they are made with real, good for you ingredients so you can enjoy the whole sandwich with no guilt at all!
The cookies are paleo and keto friendly since I used almond flour and monk fruit to make them. They are actually not that sweet (you can add more sweetness if you like your cookies extra sweet) but the ice cream compensates for this.
For the ice cream, I used So Delicious Dairy Free Butter Pecan, which BTW is one of my favorite flavors. Other good option for these cookies would be there Salted Caramel Cluster. But what I really like about the Butter Pecan is that it has chunks of pecan which gives the sandwich a great twist.
These Healthy Ice Cream Sandwiches were literally gone in one day! Remember to tag me @marianadiezcoach when you make them or leave a comment below!
Healthy Ice Cream Sandwich
- 3/4 cup almond flour
- 3 tbsp cacao
- 1 tbsp gelatin
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/4 cup butter room temperature
- 1 tbsp monk fruit
- 1 egg
- 1 tsp vanilla extract
- 1/4 cup peanut butter
- 1/4 cup chocolate chips
- 1/2 cup so delicious pecan praline ice cream
- Preheat the oven to 350°F and line one baking sheet with parchment paper. In a medium bowl, whisk together the almond flour, cacao, gelatin, baking soda, and salt.In a large bowl, beat the butter, peanut butter, and sweetener with an electric mixer until well-combined. Beat in the egg and vanilla extract, then beat in the almond flour mixture until the dough comes together. Stir in the chocolate chunks.Roll the dough into 1-inch balls and use a fork to press the cookies down. Bake for 12 minutes, until the cookies have spread and puffed up a bit. They will still be very soft to the touch. Remove from the oven and let cool completely on the pan.Allow the cookies to be completely cool before you add the ice cream. Then using an ice cream scooper add one ball of ice cream to one cookies and press with another cookie. Refirgerate for at least 1 hour before serving.
This Sweet Potato Bread is perfect for breakfast or snack. Made with almond flour, eggs, and other wholesome ingredients. It is for sure going to become one of your favorite recipes! I decided to make this delicious Sweet Potato Bread for one and only reason. […]
Upgrade your traditional banana bread with this Healthy Banana Bread Recipe. Made with oat flour, banana, pecans, and cinnamon. You will never miss dessert again! I love banana bread, well I love everything banana! My favorite smoothie since ever has, of course, bananas (check the […]
This Raspberry Gluten Free Tart is made with almond and oat flour for a perfect gluten-free dessert.
A couple of weeks ago a friend invited us to her house for a demo cooking. I love this type of invitations since I enjoy a lot more having dinner with friends at someone’s house rather than a restaurant. Don’t get me wrong I love trying new restaurants and returning to old favorites but I feel that when you go to a friends house or invite them other you get to enjoy them a lot more rather than a restaurant where most of the times are louder and you don’t have as much privacy.
Anyway, I wasn’t sure what could I bring to a demo cooking. I asked my friend and she said she didn’t need anything so I decided to bring a dessert since you can never have too much dessert.
I made this raspberry gluten-free tart with Bob’s Red Mill almond and gluten-free oat flour, honey, baking powder, salt, and coconut oil. The coconut oil is the last thing you want to add since you will be using your fingers to mix it until you get coarse crumbs and the mixture holds together when pressed. Remember to save 1/2 cup of the crumbs for the topping.
For the filling, I combined the raspberry with honey and tapioca starch, but any berry would work. I only had raspberries on my fridge but I think this tart would work great with mix berries.
Love berries? Check out these recipes:
Raspberry Gluten Free Tart
For the crust
- 1 cup almond flour
- 1 cup oat flour
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tbsp coconut oil (solid)
For the Filling
- 1 pint raspberries
- 1 tbsp maple syrup
- 1 tbsp corn starch
- Preheat the oven to 350°F and lightly grease 3 small tart pans. Add raspberries, maple syrup, and corn starch to a medium bowl and toss until coated. Set aside. Add the almond flour, oats, maple syrup, baking powder, and salt to a different bowl and whisk until combined. Add the coconut oil and use your fingers to work it in until coarse crumbs form and the mixture holds together when pressed.Remove 1/4 cup of the crumbs for the topping and pour the remaining crumbs into the prepared tart pan. Press the dough evenly into the pan. Pour the raspberries over the crust. Bake for 40-45 minutes or until the edges are lightly brown.
This Paleo Cauliflower Rice makes a great low carb, grain free alternative for rice. Made with cauliflower, roasted sweet potatoes and kale makes a great side dish that pairs nicely with meat, fish or tofu. As someone who has studied nutrition for over 8 years […]