My Favorite Chocolate Madeleines

Do you LOVE chocolate cake? I have yet to meet someone who doesn’t.  And I get a TON of requests for vegan and gluten free chocolate cakes or pastries that taste the same as traditional cakes, so I went on a quest to create the chocolate vegan gluten free madeleines of my dreams. And voilà here they are. 

Really! These are delicious and so easy to make. They are like that little black dress that you can dress up or down. The texture is just perfect. I developed this recipe for one of my favorite brands: Flexipan for their launch of their new line of Silpat molds they made exclusively for Williams Sonoma (they are beautiful and very functional). Thanks to Flexipan by Demarle for sponsoring the molds for this recipe. 

This recipe is a perfect example of how important a well balanced recipe is: and how great baking is all about proportions. Plus this chocolate glaze is the bomb! And it’s a timeless recipe I learned from one of my favorite Pastry Chefs: Sarah Kosikowski from Valrhona. 

Save this glaze recipe because it is the perfect back pocket recipe and you can have it made beforehand. It is life changing. 

Chocolate glaze:

134 gr 75 % chocolate, chopped (use the best quality such as Valrhona)

41 gr avocado oil

11 gr cacao nibs

In a glass bowl: melt chocolate in a microwave, add the oil and cocoa nibs and mix well. Use warm

 

MY FAVORITE CHOCOLATE MADELEINES
 
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Soft, moist, tender madeleines that are seriously divine! Plus they are vegan and gluten free and low in sugar!
Author:
Recipe type: Dessert
Serves: 16 large
Ingredients
  • 135 gr my gluten free flour blend (see recipe bellow)
  • 30 gr red cocoa (I love Santa Barbara Chocolate!)
  • ½ cup organic cane sugar/ or coconut sugar
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon)
  • ½ teaspoon fine sea salt
  • ⅔ cup almond milk, unsweetened
  • 1 teaspoon vanilla
  • 1 tablespoon coconut yogurt, unsweetened
  • 1 tablespoon applesauce, unsweetened (I made my own in Thermomix using Granny Smith apples
  • 2 tablespoons coconut oil, melted (or avocado oil)
  • 1 teaspoon apple cider vinegar
Method
  1. Preheat oven to 350 F. Put a Madeleine Silpat mold onto a perforated tray. In a bowl, sift flour, cocoa, baking soda and salt. Add sugar, mix. Add almond milk, vanilla, apple sauce yogurt, oil and vinegar. Mix with a whisk by hand until integrated. Put the batter into a pastry bag fill the madeleine mold ⅔ -¾ full. Bake until a toothpick comes out clean aprox 15 mins depends on your oven. Remove and un mold. Let cool. Freeze madeleines and decorate with Chocolate Glaze
Notes
My all purpose gluten-free flour
672 gr glutinous rice flour: buy in oriental stores
672 gr whole grain flour: (Bobs Red Mill brand preferably)
672 gr white rice flour: (Bobs Red Mill brand preferred)
2 ½ teaspoons xanthan gum
Mix well all the flours in a bowl with a balloon whisk, store the flours in a closed container in a dry, cool and dark place preferably. Use what recipe calls for

HEALTHY CONDENSED MILK

Paleo, vegan, keto, healthy?

Even more than that I believe 95% of the time that health tastes better. I know that is hard to envision and taste but ever since I can remember healthier ingredients and wholesome products have always tasted better, not to mention that they make me feel better. And being such a FOODIE that is a big claim. Because I do savor the world: ALL THE TIME. I honestly have met few foodies like me.

And sometimes I wake up dreaming about a recipe like this one! I literally dreamt about it..  formula and all.. So I had to make it ASAP. Which I did because when you follow your gut magic happens ALWAYS. Plus I am loving my Thermomix and using it for everything because it makes life easier and I can multitask more and I only need one appliance. If you haven’t gotten on the Thermomix band wagon you are missing out! It has been called a GENIUS FOOD PROCESSOR by Dr Oz, the next frontier of cutting edge technology.  Which I kind of saw coming 13 years ago since I bought my first.

So if you cook and bake you need a Thermomix ASAP! Get yours here: and when you add it to your cart be sure to select the 6 month interest free option with PayPal

 

HEALTHY CONDENSED MILK
 
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Healthy condensed milk! So perfect! Just 3 ingredients. So simple! Vegan, Paleo, Keto, Low Carb, no added sugar.
Author:
Recipe type: Dessert
Serves: 1 cup
Ingredients
  • 2 cups coconut milk powder I used Enature brand (you can buy a dairy free vegan creamer powder also: just check the ingredient list so that there are no funky ingredients) most can be found on Amazon
  • 1 cup water
  • ½ teaspoon vanilla
  • 2 generous pinches of Maldon Salt or any flaky sea salt
Method
  1. Sift coconut milk, put in a Thermomix and add water, salt and vanilla and mix at medium low speed. Cook at 80 C until thick. Put in a sterilized Mason Jar. Alternatively you can make this in a stainless steel pot and mix at medium heat. But making it in your Thermomix is so much easier, faster and you can almost forget about it while you do something else.

PALEO BANANA GRANOLA BREAD

Have you guys seen the banana granola bread trending on Instagram lately? It’s quite a thing.. So many have jumped on the band wagon of combining timeless breakfast comfort foods.

I had seen so many photos and posts and made a few recipes from other bloggers which I didn’t love. So when Graceland Fruit  (the dried fruit experts since 1973) asked me to make a recipe for them using their new amazing NO sugar added cranberries which I love, I was beyond excited! Of course I had so many ideas and endless applications!

I suggested this breakfast banana bread and they loved the idea. I am so happy that we now have whole soft no sugar added cranberries. I literally have dreamed about this since 2001 when I first discovered Graceland Fruit via Maricu in Mexico City. My first healthy recipes always incorporated dried fruit and back then the only options available had added sugars. Having hypoglycemia means I really try to limit added sugars. So I am thrilled that we now have an option and stay tuned because more no added sugar fruits are coming and they also have a line of organic dried fruits! To buy these fruits check out their website.

So after making MULTIPLE banana breads in my life .. I am sure you have also, I pulled my best #paleo banana bread and adapted it to add Graceland Fruit cranberries and also made another version because why not? A good recipe always leads to another great recipe!

This banana bread is moist, not too sweet, and most of all the texture is really spongy and light, you would never guess it’s: paleo which by definition means: gluten free, grain free, dairy free and also low in natural sweeteners. I love this recipe because you can make: muffins, donuts, cakes and even savarins. This is a sponsored blog post and all opinions are my own. Thank you all for supporting the brands I love!

Huge thanks to Graceland Fruit for featuring my story on their  side kick profile!

 

PALEO BANANA GRANOLA BREAD
 
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My go to #paleo banana bread with granola. So simple and a total crowd pleaser. I have made it many times for events, networking and people love it!
Author:
Recipe type: Dessert
Serves: 3 small or 1 large
Ingredients
  • 2 large eggs I love and use Vital Farms pasture raised organic
  • ½ teaspon vanilla extract such as Nielsen Massey
  • 3 medium ripe bananas, pureed (1 cup)
  • ⅓ cup maple syrup
  • ½ cup avocado oil
  • ¼ cup Stir Sweetener
  • ½ cup arrowroot (60 gr)
  • 1 cup (110 gr) almond flour
  • 58 gr cassava flour I love Ottos Cassava Flour
  • ½ teaspoon Himalayan pink sea salt
  • 1 teaspoon baking soda I used and love Bobs Red Mill
  • ⅓ -1/2 cup Graceland Fruit no added sugar cranberries
  • ¼ cup pistachios I love Trader Joes
  • Topping:
  • ⅓-1/2 cup cashew butter my favorite is Georgia Grinders
  • ½ cup aprox Paleo Coconut Cashew Granola from Purely Elizabeth
Method
  1. Pre heat oven to 350 F, grease and line a large loaf pan (or 3 small loaf pans) with paper. In a large bowl: whisk all the wet ingredients: banana, oil, maple syrup, Stir sweetener mix with a whisk. In another bowl: sift all the dry ingredients: flours, salt and baking soda. Add to wet ingredients and add half of the cranberries, use a plastic spatula to finish mixing. Pour batter into prepared pan. Sprinkle the rest of the cranberries and pistachios on top.
  2. Bake for aprox 45 mins (for large pans) or about 20 mins for mini loaf pans or until a toothpick comes out clean. You may need to lower the baking temperature to 340 F so it doesn’t over brown.
  3. Let cool, unmold. Cool completely. Glaze with cashew butter, and top with the granola.

BEST PALEO LOW CARB SCONES

After weeks of not baking or being very active on my creative content because:

  1. My Dad has been frail (his diabetes has been so difficult and has taken a toll on his life and on our family), as I write this today is #Americandiabetesalertday, Diabetes is a matter near and dear to my heart because I have dealt with my Dad’s illness and seen first hand how devastating and how life consuming it is.
  2. I was feeling stuck trying to be a jack of all trades and being a rockstar at it all whilst looking madly for a house for my Baking School here in Austin and at the same time trying to set up my healthy baking classes through Airbnb experiences which just launched in Austin! Whoohooo.. Still figuring that part out. But hey imperfect action is what entrepreneurship is all about right? And consistency is key.

Anyway back to these scones! When Bulletproof reached out to me a few months ago and asked me to develop 4 Bulletproof friendly pastries for them I was beyond honored, challenged and grateful! One of my wellness heroes is Dave Asprey and I listen to his podcast every week. I am a raving fan of his Bulletproof lifestyle, bars, ingredients and supplements. When I made these scones I remember the feeling of complete bliss and utter satisfaction of having created a recipe that not only was Bulletproof friendly (gluten free, dairy free, low glycemic, grain free and compliant with the Bulletproof road map (something you need to look into). When you read about it you’ll see that there are literally very few flours and sweeteners to bake with and the ones that are BP friendly have a scientific reason why: all ingredients are the healthiest to give you the most energy and what I call high performance foods.

I am thrilled to be a consultant for Thermomix and have been using and loving my cooking food processor for 13 years! I highly recommend it for everything: from making these scones to making pizza sauce.


Best Paleo Low Carb Scones
 
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Paleo low carb scones, crispy on the outside, moist inside. I developed this recipe for Bulletproof (not a sponsored post, thanks Bulletproof for the ingredients for this recipe!). The perfect balance of paleo flours makes these scones just like traditional ones, you will love the texture! I love baking with Lakanto Sweetener to create low carb pastries.
Author:
Recipe type: Dessert
Serves: 8 large
Ingredients
  • 1 ½ cups blanched almond flour (165 gr)
  • ½ cup coconut flour (47 gr)
  • ½ cup arrowroot flour (70 gr)
  • ¼ - ⅓ cup Lakanto Classic sweetener (depends on how sweet you want them, I used ¼ cup)
  • ½ cup Bulletproof ghee, cold, in pieces (sub for ¼ cup refined coconut oil + ¼ cup palm shortening for a vegan option)
  • ½ - ⅔ cup coconut yogurt such as Coyo brand as needed (or sub for cold coconut cream from a can/ thick part only)
  • 2 tablespoons organic flax seeds freshly ground (grind these in a coffee grinder) we don’t recommend you buy flax meal it’s not Bulletproof friendly, you can substitute for the same amount of Bulletproof Collagen!
  • 1 tablespoon aluminum and gluten free baking powder such as Rumford
  • 2 teaspoons vanilla extract or 1 teaspoon vanilla paste
  • 1 teaspoon fine sea salt
  • ½ cup currants or Bulletproof chocolate chopped into chunks or blueberries or cranberries
  • Zest of 1 Meyer lemon
Method
  1. Preheat oven to 350 F.
  2. In your food processor (I used my Thermomix) incorporate the flours, sweetener, lemon zest, and dry ingredients. Then add cold ghee and process until crumbly (check that your butter looks like lentils) remove mixture from food processor and put into a large bowl: add currants and add the coconut yogurt (small amount first) combine just until integrated. Don’t over mix.
  3. Line a baking tray with Silpat or Silpain or parchment paper. Put the dough onto the baking tray and form into a round ball, press down to form a 2″ high round loaf. Cut into 8 slices and shape nicely formed triangles: freeze for 30 mins, brush with extra coconut cream, then bake in a preheated oven at 350 F for 5 minutes until golden brown. Lower temperature to 340 F until baked through (they must be crunchy on the surface and moist inside) total temperature takes about 20 min.
  4. Notes: you can make ½ recipe just use half all the ingredients.
Nutrition Information
Serving size: 8

 

THE BEST GLUTEN FREE BANANA BREAD

I am so excited to share this timeless banana bread (or cake) recipe with you all!

We all love banana bread, (well almost all) and everyone has their own claim to fame recipe. When Tim, the CEO of Maskal Teff and I began talking about pastries made with teff, he was keen on a family banana bread  with walnuts that his wife makes at home, so that got me inspired to fulfill his foodie dreams.
So I became obsessed with creating a gluten free ancient grain banana bread and started baking batch after batch to create a recipe that highlighted the power horse benefits of Teff. The goal was to develop a cake with a high inclusion of Teff that resulted in a moist cake without using complicated flours (no starches, no high glycemic flours, no gums either). I am a practical baker and I have always believed that the best recipe is the one you immediately want to bake and even sell.

The best part of this recipe is that you can get all the ingredients in the supermarket and make a cake that really stands out as a timeless banana bread.

I started to explore more of how teff flours worked in baking (in a high inclusion), and since I had already baked some previous recipes with teff (granola, brownies, vanilla cake),  I knew through trial and error that this was not an easy task. Texture is such an important part in baking and even more so in healthy baking. There are 2 types of teff grains: ivory and brown: I personally love the Ivory flour most as it is easier to combine.   So here is the secret tip of this recipe: (bring out your notebook!) I saw a banana bread recipe shared by Elissa Goodman where she combined equal parts of quinoa flour with almond flour and I thought just by reading the recipe what a brilliant idea! So I went and bought quinoa flour (I honestly could not remember the taste and texture of baking with it).  I have been using sooo many ingredients  lately.  I made the recipe as is and did not like the taste of quinoa flour: it tasted like a moldy closet… but the recipe was a good start and I did love the idea behind it so I intuitively remembered my go to squash recipe (my version of Gjelina’s) and I recalled that a student made it with banana so I started playing with the flours and sweeteners like I do in my test kitchen. So here is the gold mine: don’t use teff 100 %  it’s not a flour that can be used 1:1 meaning you can’t substitute 100 % of your regular flour with teff: it just doesn’t bake that well an tends to be grainy and dry your baked goods when you don’t balance it out with moist ingredients and I discovered through reading recipes online and comparing teff to quinoa (they bake similarly) that if you use half teff and half almond flour it works amazingly well, the texture is very smooth and it binds so well teff needs moisture and almond flour is the binding agent here. So the PRO tip here is substitute the flour in your recipes using ½ teff flour and ½ almond flour. No need to add gums or fillers!
This cake only gets better with time!

For those of you who are new to Teff (move over quinoa!) Teff is the new quinoa: it is the smallest grain in the world and it’s a perfect vegan protein. Teff adds a very interesting nuttyness to your recipes and it’s very versatile, once you start using it you will start opening your creative mind and discovering inventive ways to incorporate it into your life.  When I have breakfast I look for great sources of fiber, protein, manganese, iron and calcium and teff is a nutritious power horse.  

This is a sponsored recipe and all opinions are mine.

 

 

Don’t you just love this Vintage Nordic Ware Celtic Knot pan?

I owned one years ago, I sold it to pay for pastry school and really missed it! I had a hunch to post a photo to see if any of my neighbors had one they didn’t want and since I have been on an “ask and you shall receive” quest I did and my dear neighbor Mary responded and we swapped her cake pan for my signature trail mix cookies! A win/ win! So here is the banana bread with my favorite superfood spreads from Sarais Spreads: maca almond butter, and the chocolate date spread from The Date Lady.

 

 

4.8 from 9 reviews
THE BEST GLUTEN FREE BANANA BREAD
 
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Author:
Serves: 1 9 inch cake, 1 mini loaf
Ingredients
  • INGREDIENTS: MAKES: 1 9x5-inch loaf + a mini loaf - serves 8-12
  • ¾ cup Maskal Teff Ivory flour (90 gr)
  • ¾ cup blanched almond flour (114 gr)
  • 1 ½ tsp baking powder such as Rumford (at high altitude use half)
  • ½ tsp baking soda (at high altitude use half)
  • 1 tbsp ground Ceylon cinnamon (optional)
  • ¾ teaspoon fine sea salt
  • 1 cup Stir Sweetener
  • ½ cup extra virgin olive oil (I love California Every Day Olive Oil)
  • ½ cup avocado oil Primal Kitchen
  • 1 cup banana puree aprox 3 ripe bananas
  • 3 eggs
  • ¾ cup toasted chopped walnuts or toasted pecans or chocolate chunks
  • Powdered coconut milk to sprinkle over the cake
  • Or almond butter or chocolate date spread from The Date Lady
Method
  1. METHOD:
  2. Preheat the oven to 340˚F (this cake, like most cakes made with purees take way longer to bake and need to bake at a lower temperature, if you bake it at 350 F it will brown too much and get very dry and crusty on the outside and wet inside).
  3. Generously butter a 9x5-inch loaf pan + 1 mini loaf. Or you can make this in a Bundt pan or large savarin (which looks like a large donut).
  4. Whisk (or sift) together the flours, baking powder, baking soda, spices, and salt in a medium bowl. In a large bowl, whisk together the sweeteners, oils, banana purée, and eggs. Add the dry ingredients to the bowl with the wet ingredients and whisk until just combined. (Adding the dry ingredients to the wet ingredients helps to prevent little dry pockets in the bottom of the bowl.) Fold in the chopped chocolate or nuts if desired.
  5. Pour the batter into the prepared pans and bake for 70 to 90 minutes for the larger pan (15 -20 mins for the smaller please note time depends on your pan + oven) or until a skewer inserted in the center of the cake comes out clean. Let the cake cool in its pan on a wire rack for 20 minutes. Run an icing spatula or a thin knife carefully around the edges, and invert the cake from the pan. Re-invert the cake so that it is right-side-up and let cool on the rack for another 20 minutes. Transfer to a serving plate.
  6. Notes: you can sprinkle the bread before baking with a mixture of: pumpkin seeds, sunflower seeds, cacao nibs, chopped pecans, walnuts and almonds

 

CHEWY HEALTHY BROWNIES – BETTER THAN BOXED BROWNIES

These brownies are amazing!

You know when you hit a pot of gold? That is what I felt creating these from scratch. I wanted to develop a chewy (better than boxed brownie) that has a crackly top and is wholesome and #lowsugar, using only premium ingredients.

I literally made hundreds of brownie recipes to develop these.

Note: These brownies are about 1 inch thick, I suggest you get the ⅛ baking tray which is lovely to bake with you can find it on Amazon.

 

5.0 from 2 reviews
GLUTEN FREE DOUBLE CHOCOLATE PECAN BROWNIES
 
Author:
Serves: 12 small or 9 large
Ingredients
  • 95 gr organic coconut oil, melted and warm
  • 1 cup STIR Sweetener or coconut sugar
  • 5 tablespoons/ 40 gr raw cacao powder (I love Viva Naturals) or dutch process European cocoa such as Republica Del Cacao (I personally love using half raw cacao and half dutch process cocoa
  • ½ teaspoon fine sea salt
  • 2 teaspoons or 10 gr vanilla
  • 1 ½ eggs, pasture raised, organic (to do this crack an egg, mix well and use only half and add the other whole egg/ the total weight is 83 gr
  • 53 gr Gluten Free Flour (see my recipe below) or use spelt flour if you are not #glutenfree
  • ¼ cup 71% chocolate, chopped (I love and use Republica del Cacao) you could also use pecans or toasted walnuts
  • Pinch of Maldon Salt to sprinkle on top
Method
  1. Lightly grease an ⅛ baking tray or an 8 inch square brownie pan with parchment paper.
  2. Pre-heat oven to 345 F.
  3. Melt oil in microwave or in a pot. Pour into a large bowl, add Stir Sweetener, mix with a whisk by hand (mixture will look very dry and crumbly (don’t worry). Add egg + vanilla, mix well. Add sifted cocoa or cacao with salt and flour. Mix until combined. Batter will be quite thick. With a rubber spatula fold in half of the chocolate chunks (reserve the rest to sprinkle on top). Put batter onto the prepared tray. With an offset metal spatula level the surface. Sprinkle the rest of the chocolate and sprinkle the Maldon Salt on top.
  4. Bake for about 15 mins (in convection oven/ normal ovens take a bit longer and please note: baking times vary depending on your oven, pan, cocoa or flour used), check with a toothpick: it should come out with a moist crumb, never dry or too wet. Note: brownies will set as they cool.
  5. Remove from oven and cool for 1 hour.
  6. Remove brownies from pan by lifting the paper.
  7. Cut into 9 or 12 pieces with a sharp chef's knife or serrated knife.
  8. Brownies keep stored in a plastic container such as a recycled washed salad container for about 3 days optimally. Or freeze for longer shelf life.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch