UPDATE: This picture won in the desserts category in Bob’s Red Mill contest.
Wowzers, this week has flown by so quickly! Perhaps it has to do with waking up so early the past 3 days. My gym changed the morning hours from 8am to 6am so that people that have to work can have their workout. Seeing that this was the first week, I have to say I have been LOVING it! It has somewhat been painful because I have been a bad girl and not been going to bed as early as I should be, but I have STILL been getting up early. Maybe if I had several bed sets around the house then I would be forced to go to bed sooner. I all has to be backwards for me. 🙂 What has been my incentive? I picked up a friend twice this week! She decided to join the gym with me because the time was perfect for her. I am so happy.
Today was my third 6am workout with a weight class that was super wonderful. I can’t believe the amount of energy I have and how much more time I have in the mornings to make breakfast and pack lunches for Ryan and me. All good.
This morning I had a GREEN MONSTER smoothie 10 minutes after my workout. I used the last of my spinach and made the following:
- 2 cups packed spinach
- a pint of golden raspberries
- 1 banana
- 1/2 cup water
- 1/4 cup coconut milk
- flaxseed oil
- protein powder
I feel reenergized and ready to take on today. After 2 weeks of a hectic schedule and inconsistent working out, this week has been a dream. Everything is feeling better on me too! Such a plus!
This week I worked on a new recipe / creation that I was very pleased with that made use of some leftover pumpkin puree. Tis the season to use this delicious vegetable and I have to say that I tend to use it in the most popular ways. A NEW way of used pumpkin puree has been in smoothies, which I have not tried yet.
I decided to continue along the lines of chocolate and brownies. Seeing that I had already made a perfect vegan brownie courtesy of Ricki from her dessert cookbook, Sweet Freedom, I decided to createmy own gluten-free vegan brownie. Have I mentioned that gluten-free baking is scary for a newbie? Well, I decided to be brave and try my hands at a seasonal brownie.
I used Bob’s Red Mill All-Purpose Gluten-free Flour instead of using separate gluten-free flours so in a way I stay a bit safe. I sweetened my brownies with maple syrup and dark chocolate and added vegan chocolate chips. The combination was SO GOOD! I feel like these brownies got a lot more moist as each day passed, ironically enough. They were perfect with a cup of almond milk or with coffee.
Even though I plan to tinker with the recipe even more, I thought they were good enough to share. ENjoy!
Double Chocolate Pumpkin Brownies
makes 9 brownies50 grams (1.75 ounces) dark chocolate squares
2 Tablespoons Tropical Traditions coconut oil
1/2 cup peanut butter
1/2 cup pumpkin puree
1/2 cup maple syrup
2 Tablespoons flax seed meal
6 Tablespoons warm water
1 teaspoon vanilla extract
1 cup Bob’s Red Mill Gluten-Free All-Purpose Flour (or regular flour)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 cup vegan chocolate chips
Preheat oven to 350 degree and spray a 9×9 dish with coconut spray (or other spray)
Melt down chocolate, peanut butter, coconut oil over a water bath. (Use a glass dish and place over a pot of hot water)
In separate bowl, mix flax seed meal and warm together and whisk until “eggy” consistency.
Add the maple syrup, pumpkin puree and vanilla extract to the flax seed mixture.
In another separate bowl, mix the flour, baking powder and the cinnamon. Sit mixture into wet ingredients and fold until well mixed.
Add chocolate chips.
Bake for 30 minutes.