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 brown rice 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 SHORTBREAD

Who doesn’t  love Alison Roman’s Salted Butter Chocolate Chip Shortbread that went viral on the web. I mean every baker made that recipe! #bakergoals right? Find her recipe on her new book Dinning In which also became a Best Seller. Then I was also inspired by the famous Capello’s cookies and wanted to merge those 2 ideas together in this recipe. Watch my YouTube video on how to make this recipe. I adapted these cookies from Yummy Mummy Kitchen. 

Paleo Shortbread
 
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This Paleo Shortbread is amazing! So simple and made with the best ingredients. I love the endless applications and it makes the best edible cookie dough! Recipe adapted lightly from Yummy Mummy Kitchen
Author:
Recipe type: Dessert
Serves: 12 cookies
Ingredients
  • 2 cups almond flour (220 gr) I suggest you scale this amount
  • 2 tablespoons arrowroot flour (no substitutions)
  • 1 teaspoon baking soda (at high altitude use ½ teaspoon) I love Bobs Red Mill
  • ¼ teaspoon himalayan sea salt
  • 5 tablespoons melted refined coconut oil (sub half of the oil for cashew butter and you have a great cookie dough also)
  • 3 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
  • ½ cup GUITTARD dark chocolate CHIPS 63 % (Just use these trust me)
  • Maldon Salt or Jacobsen salt flakes to sprinkle on top
Method
  1. In a medium bowl, whisk together the almond flour, arrowroot, baking soda, and sea salt. Make a well in the middle. Add the melted coconut oil, syrup, and vanilla extract. With a
  2. rubber spatula or wooden spoon, stir the wet ingredients into the dry ingredients until completely combined. The mixture will be crumbly but should stick together when pressed between your fingers.
  3. Place the dough onto a sheet of plastic wrap and form a log with your hands. Wrap tightly in the plastic and place in the freezer for 20 minutes to firm. Preheat the oven to 350 degrees F.
  4. Unwrap the dough and cut into ¼-1/2″ thick slices. Place on a perforated cookie sheet lined with parchment or a Silpat. Bake for aprox 8-11 minutes, or until lightly golden brown.
  5. Remove from tray and let cool on a perforated tray.
  6. Store in a recycled salad container (the ones that have washed spinach) at room temperature for about 4 days.

THE BEST WHOLESOME CHOCOLATE CHIP COOKIES EVER

Seriously. I am NOT exaggerating. We all have a claim to fame recipe for sure. But really I have made many and have gone through my fair share of chocolate chip cookie recipe testing for bakeries and for my personal classes,  even for Starbucks Mexico. I always dreamed of a “killer” chocolate chip cookie that I could eat. I imagined the chewy but crispy texture and the perfect balance of sweetener, salt, chocolate.. And I was challenged by the fact that these had to be: gluten free, vegan and low sugar. My sister says I was born savoring the world: and every day this makes more sense to me.

So to make a LONG story short and not dwell into too much information or details and get straight to the recipe/ the way I like blogs to be. I have not been eating gluten, sugar or dairy (or at least striving to) due to my psoriasis and a leaky gut I developed after my hip replacement and so many  antibiotics. Did you know that a leaky gut is connected to auto inmune disorders? I have been seeing the documentary called Betrayal which I highly recommend.

This inspired me to create more gut friendly recipes: gluten free, (some grain free) dairy free, vegan, low sugar, soy free for so many people who are have auto inmune disorders, have food allergies or have gut problems.

After 10 recipe trials, a lot of wasted premium ingredients, so many greasy and flat cookies thrown into the garbage, major baking frustration (the kind that does not let me sleep). I was determined to nail this recipe no matter what. More than a craving this was and is my ultimate obsession. And after my Bday trip to NYC last week (and tasting Levain Bakery’s cookies: which sadly were not my favorite at all: way too sweet and I felt terrible after eating just a small piece) I came home and rushed to my test kitchen to challenge the satus quo. I hope you’ll love them as much as I do: because I do believe this recipe is worth GOLD. I couldn’t stop taking photos and really feel ready for my cook book!!

Also please forgive my delay in updating this blog! I spent literally 21 months traveling to almost 30 cities: teaching over 3,000 bakers from NYC to Cancun: and doing all the logistics of the classes by myself! A MAJOR project. So after that intensity and having 2 websites: I made some huge decisions. 1. I closed my group on Facebook (that took soo much time out of my baking) 2. I decided to change ALL this website (new website coming in 2017) and I will have only an English website and focus all my energy into a blog that is consistent and strong 3. I hired a PR firm and we are working on my healthy baking school and a few projects that I am so excited about. 4. I began working with the new sweetener featured in this recipe that I am IN LOVE with: it’s so easy to use, bakes so well, has NO after taste, is naturally sweet, has a great shelf life and is low glycemic.

So these killer chocolate chip cookies  are made with Stir Sweetener a coconut sugar blend which I like because it has 37% fewer calories than sugar, has a gram of prebiotic fiber per serving, is a 1:1 replacement for sugar, is suitable for diabetics and tastes so much better than any sweetener I have used in 23 years.

Stay tuned for more exciting recipes!

This recipe was inspired and adapted a ton from the original chocolate chip recipe from Leila Arcieri, CEO of Stir Sweetener.

THE BEST WHOLESOME CHOCOLATE CHIP COOKIES EVER!
 
Author:
Serves: 8
Ingredients
  • 1 cup of my gluten free flour: (mix: ½ cup gf oat flour, ¼ cup brown rice flour, ⅛ cup millet flour + ⅛ cup Bobs Red Mill all purpose flour (blue label only)
  • ¼ teaspoon baking soda (at high altitude: use ⅛ teaspoon)
  • ½ teaspoon fine sea salt
  • 80 grams organic coconut oil (do not melt/ use the oil in it's firm stage)
  • 1 cup  Stir Sweetener (made with coconut sugar + fiber)
  • 1 flax egg: mix tablespoon (8 grams) freshly ground golden flax seeds) + 3 tablespoons warm water: mix until a thick paste
  • 1 teaspoon vanilla paste (such as Nielsen Massey) or vanilla extract
  • 80 gr 71 % chocolate chopped into chunks (I love and use Republica del Cacao or if you want to lower the glycemic index: I love the 85 % from Milkboy Swiss chocolate
  • Maldon Salt to sprinkle on top (just a few flakes per cookie)
Method
  1. Prepare cookie dough preferably several hours before (please don't skip this stage so that cookies can hydrate, and maintain their shape when baking, if not they will expand!).
  2. In a small bowl: whisk: flours, salt and baking soda.
  3. In a bowl: mix coconut oil, Stir Sweetener, flax egg, vanilla with a whisk by hand. Add the flour and mix until combined. Add the chocolate and mix well. Shape cookies with a #24 scoop and place onto a lined cookie tray with Silpat (I use a half sheet perforated baking tray/ it bakes better, faster). Place cookies with enough space in between. Do not flatten. Freeze for 1 hour or refrigerate for at least 4 hours, alternatively you can shape cookies into balls (with this scoop) and put into ziplock bag) and freeze or chill over night then bake as is the next day.
  4. Bake in a preheated oven (convection preferably) at 345 F (170 C).
  5. Bake for aprox 8-10 mins it will depend on your oven, baking sheet, how thick the cookies are, and how chewy/ crispy you want them. Remember: they will continue to bake as they cool on the baking tray. So you can test one out to see the exact time. I like mine chewy and believe these must be so. Cookies must be golden, soft in the middle, crispy on the outside edges.
  6. Remove from oven and let cool for about 10 mins on the tray. Remove cookies with a cookie spatula and if you take out the Silpat your perforated tray becomes a cooling rack! Let cool completely and then store in a cookie tin or a recycled salad container (you know the one in the Supermarkets that has pre washed spinach). Cookies will keep very well up to 4 days optimally at room temperature. Enjoy!!! Please let me know when you make them!
Notes
Share the love and spread the word!
Happy Thanksgiving friends! Love you all!

 

MEXICAN WEDDING COOKIES

Mexican wedding cakes or cookies are one of Mexico’s famous baked goods..Here is my Noble version. I love them and this was one of my most shared recipes (289 times) on my Facebook page because they are so simple to make, comforting and a crowd pleaser. One of those recipes that can’t go wrong. You can adapt them and make them as you can see: vegan and gluten free also.

Feel free to swap the pecans for walnuts or almonds. You can experiment adding spices or orange or lemon zest as well. I would love to hear about your baking and how you like this recipe. Please share your ideas or questions in the comments (below recipe).

4.0 from 1 reviews
MEXICAN WEDDING COOKIES
 
Author:
Serves: 60
Ingredients
  • 200 gr European style unsalted butter such as Plugra, President, Kerry Gold or any grass fed butter (you can also use a vegan butter option)
  • 100 gr Swerve Sweetener Confectioner’s Style Sugar (this is my healthy sweetener of choice, please read about it on the FAQ)
  • 2 teaspoons/ 10 gr vanilla (you can also use a vanilla bean or vanilla powder / use 1 teaspoon or 1 vanilla bean scrape the seeds)
  • 300 gr whole spelt flour (for the gluten free option use any good GF flour such as Bobs Red Mill 1:1 or gluten free flour of choice
  • ¼ teaspoon/ 1 gr fine sea salt
  • 130 gr finely chopped pecans/ you can process in a food processor or Thermomix (it should not be ground fine)
  • To decorate: Swerve Sweetener Confectioner’s Style Sugar about 2 cups
Method
  1. Line 2 half sheet baking pans with Silpats. Preheat oven to 340 F.
  2. In a Kitchen Aid mixer with a paddle attachment cream butter and sweetener with vanilla and salt until blended and soft.
  3. Add the pecans, flour and mix until combined and an even dough is formed. With your hands shape cookies into balls of aprox 10 -11 gr each.
  4. Place on baking tray leaving enough space. Note: cookies made with certain gf flours might spread a bit more.
  5. Bake until barely very lightly golden.
  6. Remove from oven, let cool completely. Put cookies onto a tray with paper towels, to drain excess fat.
  7. Put cookies on a bowl with Swerve Sweetener Confectioner’s Style Sugar and coat evenly.
  8. Store cookies in a cookie jar or cookie tin or plastic containers (I recycle my pre washed salad containers, these are excellent storage containers for baked goods).

 

THE BEST VEGAN BROWNIES

I am a brownie fan all the way. I grew up baking all the cookies and bars from my Mom’s battered Joy of Cooking when I was seven. Brownies have really fascinated me ever since. Oh the chemistry of baking! And what a pleasure for an alchemist like me. The role of ingredients has always been connected to my love for exploring and my detective strike (my Mom used to say I was Sherlock Holmes because I found out everything). I found this recipe online (I apologize as I cannot recall the author and I looked all over). Pistachios are my Lebanese background touch.

Being on a gluten free diet has really helped me explore new options and open new paths as adversity always does. The main thing about brownies is this: they must be chewy not like fudge, not insanely chocolaty and by no means cakey!!! And chewy they are. And yes they do need the maple syrup, I have tried everything else and it just does not do it. A note: maple syrup is a great baking sweetener and better than sugar but still high in fructose, so eat sparingly and if you are diabetic or hypoglycemic please take note: and eat a small piece and really watch what you eat every day. I can enjoy a small piece once in a while after lunch when I want a special treat but do this responsibly. And like Tony Robbins says its what you do on regular basis that counts.

PISTACHIO BROWNIES
 
Author:
Serves: 9
Ingredients
  • ¾ cup Gluten Free oat flour such as Bobs Red Mill/ you can also put gluten free oats into a Vitamix and blend very well until you have a fine flour (72 gr)
  • ½ cup raw cacao or cocoa (If you use cacao it’s healthier, cocoa gives a darker color) 43 gr
  • 3 Tablespoons tapioca starch (In the US its the same: I use Bobs Red Mill) 24 gr
  • ½ or 2 gr  teaspoon fine sea salt or Maldon Salt (my favorite!!)
  • ½ Cup 70 % chocolate cut into pieces such as Valhrona or Guittard or Cacao Barry (80 gr)
  • 1 Cup maple syrup grade A
  • ¾ cup coconut butter not coconut oil (believe me I tried it and it gets way too oily) I use creamed coconut by Let’s Do Organic which you can find on Amazon, Central Market, Whole Foods/ it is exactly 1 package 200 gr/ put 30 seconds in microwave then really mix well
  • ¼ cup + 2 tablespoons toasted or normal almond butter/ 98 gr (make sure it is fluid not too thick)
  • 7 Gr Vanilla extract
  • ⅓ cup unsalted pistachios chopped or pecans or hazelnuts
  • Maldon salt to sprinkle on top/ about ½ teaspoon/ optional
Method
  1. Grease and line the bottom of a 9" brownie pan with parchment paper.
  2. Preheat oven to 350 F.  Sift oat flour, salt, cacao and tapioca.
  3. In another bowl: mix coconut butter, almond butter, maple syrup and vanilla. Add dry ingredients to wet, stir to combine with a whisk by hand. Fold in chocolate and pour batter into prepared pan. Add pistachios on top and sprinkle Maldon Salt.
  4. Bake for approximately 25 mins until toothpick comes out with fairly moist consistent crumb, but not wet. It will set as it cools.
  5. Remove and cool for at least 4 hrs cut into 9 pieces. Whatever you do don’t cut too soon these really need to rest and the texture matures.
Notes
Don’t use a higher percentage chocolate as they will get too dense. Brownies keep for approximately 3 days in perfect conditions/ store in a recycled store bought salad container. Don’t refrigerate, but you can freeze them.