So summer is coming to a close (actually, it’s officially gone tonight at 10:30).
And, although that is very sad (no more shorts and tees. nights by the bonfire, drinking fruity drinks by the pool), it means that fall is here and we can get back to our routines.
Autumn has always been a time that brings everyone back to routines – exactly what summer is NOT about. But, that lackadaisical, “fly-by-the-seat-of-your-pants” attitude some of us have during the summer months brings on a whole slew of problems…being less stressed about cleaning the house means lots of apologizing to your company, drinking a bit more than usual (’cause summer is all about parties, right?) and losing track of healthy eating means gaining a few more pounds. And, even thought we think that summer brings healthy goodies like local fruits and veggies, lighter fare like salads and less homey, heavy foods like stews and casseroles, we tend to eat with reckless abandon because we have less rigidity with our schedules.
Or…maybe that’s just me.
I ate a lot this summer…a girl has to test her recipes, no?
Oooor, this is just one giant excuse to eat with reckless abandon (I think I like reckless abandon!). But, now I need to get my tail back into “healthy mode” and reign in the bad habits.
Let’s start with this…ooey, gooey, chocolaty little nuggets that are vegan and gluten free!
People say a girl can dream…but I think I just made your dreams come true!!
1 flax egg (3 tbsp flax mixed with 2 tbsp water)
1/2 c grated zucchini
1/3 c beets (if you are using fresh, peel, cut and boil them until tender…if you are using canned, use as is)
1 cup water
2 tsp vanilla
1/4 c canola oil
1/4 c applesauce
3/4 c cocoa powder
1 c coconut flour
1/2 tsp salt
1 tsp baking soda
1 c coconut sugar (or you can use regular sugar…it’s just more refined)
1/2 c chocolate chips (or carob)
1 tbsp canola oil
1. Mix your flax egg together and set aside for about 5 minutes
2. Mix all the dry ingredients in a bowl; sift it into another bowl…
…either use a sifter (I bought this cool old one at an antique store) or you can just put it through a fine strainer (or if you don’t have either, just use a whisk to break up any lumps).
3. In a blender, mix all the wet ingredients together (including the flax egg); add it to your dry mix and blend together to form a batter.
4. Put batter into a greased 9X13 pan (make your life easier and line it with parchment too) and bake at 350 for about 25-30 minutes.
5. Take the brownies out of the pan (either invert it onto a cutting board or lift the parchment right out of the pan). You can either cut it into squares and rolls them into truffle shapes or use a small scooper like this to make balls.
6. In a small dish, melt the chocolate chips with the oil and stir until smooth. Put the chocolate mix into a Ziploc bag and push to the corner. Snip a very tiny hole and squeeze out the chocolate in squiggles to cover the top.
And, there you have it.
Chocolate balls that are good for your tummy and your waistline. Vegan, gluten free, and refined sugar free (if you use carob)…
See, I told you…dreams do come true!!