Healthy Chocolate Oatmeal Cookies

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Since I started this blog, I had several people ask me for healthy baking ideas. Why? I have no clue—a balanced diet or something. Originally I was not excited to pursue this, I would rather be baking sinful, melt-in-your-mouth brownies. But I decided to look into treats that wouldn’t show up on your bathroom scale. I began on pinterest and quickly found TheSkinnyFork.com, a blog with these wonderful cookies. I altered the recipe a bit, but not much; the credit really should go to Amanda Plott, for creating these magical morsels. They are lactose free, oil free, egg free, gluten free and DELICIOUS! I was concerned that you would taste the applesauce, but you definitely can’t. This is probably my new favourite recipe.

 Ingredients:

2 Ripe Bananas, Mashed

1/3 cup Reduced Fat Nut Butter (Almond, Cashew, or Peanut Butter)

2/3 cup Unsweetened Applesauce

1 tbsp. Honey

1 tsp. Vanilla

1/2 tsp. Salt

1/2 tsp. Cinnamon

Dash of Ground Cloves

Dash of Ground Nutmeg

1 1/2 cup Quick or Old Fashioned Oats (Can use gluten free oats)

1/4 cup Unsalted Cashews, Peanuts, Pecans, or Walnuts

1/3 cup Semi Sweet Chocolate Chips

1/4 cup Reduced Fat Unsweetened Shredded Coconut

Directions:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix together the bananas, nut butter, applesauce, honey, vanilla, and spices.  Add in the oats, nuts, chocolate chips, and coconut; stir until well combined.

Scoop rounded 2 tbsp. of the cookie dough onto baking sheet, leaving an inch or two between each and flatten slightly. Place a few more chocolate chips on top of each cookie. Bake for 20-30 minutes and allow to cool. Store in air-tight container.

Approximate Nutritional Values
Servings: 18 • Size: 1 Cookie • Calories: 99.3 • Fat: 5.1 g • Carb: 12.3 g • Fiber: 1.6 g • Protein: 2.9 g • Sugar: 4.4 g • Sodium: 91.1 mg

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Carrot Cake Anyone?

I’m thrilled to start blogging. I figured I would start with one of my favourite recipes that I have been making for years, carrot cake. I originally got the recipe from the cookbook, Clueless in the Kitchen, by Evelyn Raab; however, I adapted it to be gluten free. My seven-year-old sister helped me make the cake. Although I think I could have frosted the cake better, it turned out well. And it tasted great. My brother-in-law told me he couldn’t even tell it is was gluten free.

I hope you enjoy it!

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All the ingredients (except xanthan gum).

Gluten Free Carrot Cake with Cream Cheese Icing

1 cup White Rice Flour

¾ cup Brown Rice Flour

¼ cup Tapioca Starch

½ tsp Xanthan Gum

2 tsp Baking Powder

1½ tsp Baking Soda

2 tsp Cinnamon

2 cups Sugar

1 cup Vegetable Oil

4 Eggs

2 cups Grated Carrots

1 cup Canned Crushed Pineapple, Drained

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We got a little messy with the carrots. 

Preheat oven to 350° F. Grease two 8-inch cake pans. In a medium bowl, stir together brown rice flour, white rice flour, tapioca starch, xanthan gum, baking powder, baking soda, and cinnamon. In a large bowl, combine sugar, oil, and eggs, beating until smooth. Add the flour mixture to the egg mixture and stir. Blend the crushed pineapples in food processor or blender. Then add the carrots and crushed pineapple to batter. Mix well. Pour half the prepared batter into each pan. Bake for 35 minutes, or until a toothpick in the middle comes out clean.

Remove cake from the pan and let it cool thoroughly.

If you were curious, xanthan gum works in place of the gluten, making the cake stick together better. It is available at most grocery stores in the Gluten Free section. 

 

Cinnamon Cream Cheese Icing

1/2 cup Softened Unsalted Butter

1 cup Softened Cream Cheese

3 cups Icing Sugar

2 tsp Vanilla Extract 

2 tsp Cinnamon

 

In a medium bowl, beat together all ingredients until fluffy and smooth. An electric mixer is really useful here. If the consistency is too runny, add more icing sugar. It should be thick and stick to your spoon.

Frost the cake once it is entirely cool.

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Finished product.

Note: If you want to make this cake with regular wheat flour, you can. Just omit the first four ingredients (flours, starch, and gum) and use two cups of all purpose flour. 

Let me know what you think in the comments!