Dark Chocolate Raspeberry Chia Tart

 

DARK CHOCOLATE RASPBERRY CHIA TART

I made a chocolate chia pudding awhile ago that my husband freaked out over and it got me thinking how I could evolve that recipe into a delicious tart.  This will not disappoint!!  This is for all those dark chocolate lovers out there and the raspberries just fancied it up in this beautiful way and added a lovely sweetness to the tart.  This is really easy to make actually and just requires a few simple steps.  It holds very well in the refrigerator for at least 5-6 days and I think it screams holiday!  It would actually be a perfect addition to any party for those seeking a healthier option for dessert!  This tart is actually full of protein too from the chia and collagen from the vital proteins.  This could easily be adapted to be vegan too if you had a vegan collagen substitution (I personally do not know of one) but you need something to help the dark chocolate chia pudding to set up which is what the collagen helps do.  Also, if you do not have a tart pan do not worry, simply use a brownie pan.

No matter whether you use a tart pan or a brownie pan, if you’ve followed my recipes for awhile you know that I feel the most important part is the gathering.  Food can be such a beautiful way we extend our love for one another so my hope is that you make this and enjoy it with someone who is dear to your heart.  Chef’s note: please scroll down on the recipe so you have all the ingredients as I broke the ingredients and method into steps so the recipe would be easier to follow.

EQUIPMENT

Tart pan or brownie pan

Double boiler or 2 sauce pans

Measuring cups

Measuring spoons

Spatula

Parchment paper

Food processor

INGREDIENTS – STEP ONE

For Crust:

1 cup of raw or roasted unsalted almonds

2 packages of gluten free oatmeal’s or 3/4 cup oatmeal

1/4 cup unsweetned cocoa powder 

2 tbs unrefined coconut oil

5 large medjool dates 

Pinch of sea salt 

1 tsp real vanilla extract

1/8 cup filtered water 

METHOD

Cut your parchment paper into a circle the size of your tart pan or a rectangle for the size of your brownie pan.  Then set the tart pan aside briefly.  Take your food processor and add almonds, oatmeal, cocoa powder, coconut oil, medjool dates, sea salt and vanilla extract.   Pulse until it begins to form into a nice dough.  Then add water and pulse till ingredients are fully combined and it forms a nice dough that sticks together.  Once fully combined, take the dough and use your hands to press the dough evenly throughout the tart pan.

INGREDIENTS – STEP TWO 

For Chocolate Chia Center:

2- 3.5 oz dark chocolate 70% or higher 85% (I used green & blacks 70%)

1 can full fat coconut milk

2 tbs real maple syrup

Pinch of sea salt

1 1/2 tsp real vanilla extract 

1/2 cup chia seeds 

2 scoops of collagen peptides @vitalproteins

METHOD

Take a double boiler or two pots placed inside of each other. Fill the bottom pot with water then place the other pot on top. Add the chocolate and break into pieces.  Place the heat on your stove top to medium and let the chocolate melt. Once the chocolate is melted remove the bottom pot that had water in it and place to the side.  Now take your pot with the melted chocolate and add the coconut milk then place back on the burner placing the heat on your stove top to medium. Use a fork or whisk to combine the melted chocolate with the coconut milk.  Once fully combined, now add maple syrup, sea salt, vanilla extract, chia seeds and collagen peptides.  Use a spatula to fully combine all the ingredients and scrape the sides of the pot and continue to cook on the stove for 2 minutes.  Remove from heat then pour immediately over the crust.  Now top with fresh raspberries.  Chill in the refrigerator or rest at room temperature for 2 hours till the chocolate center firms up.  I highly recommend storing it in the refrigerator though as it really gives it this wonderful texture that reminds me of a delicious chocolate truffle.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit.  Thank you!

Gluten Free Oatmeal Pumpkin Cherry Chocolate Chip Cookies

GLUTEN FREE OATMEAL PUMPKIN CHERRY CHOCOLATE CHIP COOKIES

I made these cookies with my daughter not too long ago and she absolutely loved them.  They are so easy to do, super quick to make and most importantly absolutely delicious.  Sometimes we have them as an afternoon snack but they also can be used as a breakfast cookie or even preworkout or post workout fuel!  They are super versatile too as the dried fruit can be adjusted or even left out.  I personally love mine with a hot cup of tea in the late day when I’m feeling snacky.  This is a super fun project with kiddos too as the ingredients are super simple and kids love measuring and adding the different ingredients into the bowls.  It such a great way to connect with them if you don’t mind your kitchen getting a little messy.  They also make fantastic meal prep for the week and store well in an airtight Pyrex glass container for several days.

EQUIPMENT

Measuring cups

Measuring spoons

Large mixing bowl

2 Cookie sheets

INGREDIENTS 

2 local organic eggs 

1 tbs real organic vanilla extract

2 tbs grassfed clarified ghee

1 tsp cinnamon

3 tbs real maple syrup 

1/2 of a can organic pumpkin purée 

1 tsp sea salt

1 1/2 cups gluten free flour Pamela’s baking mix (chef’s note: if you are not using Pamela’s flour please add 1 tsp of baking powder)  

4 packages qia gluten free oatmeal cinnamon pumpkin seed or the equivalent of 2 cups of gluten free oatmeal 

2 tbs sweetened naturally organic dried cherries 

2/3 cup 70% dark  chocolate chips 

METHOD

Preheat oven to 350.

In a large bowl combine eggs, vanilla extract, ghee, cinnamon and maple syrup.  Now add pumpkin purée, sea salt then add the gluten free flour and oatmeal. Combined with a fork then add the cherries and dark chocolate chips.  Using a large spoon, scoop cookie dough onto greased cookie sheets or parchment paper lined cookie sheets . Bake at 350 for approx. 20-25 minutes till golden brown.  Yields approx. 18 cookies.  Enjoy!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Seasonal Holiday Chocolate Bark

SEASONAL HOLIDAY CHOCOLATE BARK

Call me crazy, but this is my favorite time of year.  I absolutely love the holiday season.  The smells, the lights, the Christmas tree, the wild and excited kiddos.  I know one day they will not be this age and so I really try to cherish each year that we still have where they are so ever present in the magic of the holidays.  We have certain traditions, certain foods that we come back to year after year and this holiday bark is one of them.  It makes the most fabulous gift and is so easy to do too!  It is especially fun to do with kiddos and the options are honestly endless.  You can use whatever chocolate you like (milk chocolate, white chocolate, dark chocolate) and add whatever nuts, dried fruit, pretzels, crushed candy canes for peppermint bark!  You can go super gourmet such as black pepper, dried apricots and lemon zest or pistachio, sea salt with dried cherries just to name a few!

It is really hard to mess this recipe up not to mention everyone who receives it will absolutely love it.  People really appreciate homemade gifts because you’ve made them with your own hands.  You took the time to slow down a bit and make something from the heart.  I think there the best gifts anyway.  Most importantly though, I really believe the holidays are about finding ways to gather and connect.  Food and the traditions around food and the holidays can be such a beautiful way to bring people together.  If this recipe can do just that, then I’ve done my job.

 

EQUIPMENT:

Double boiler or pots of equal size

Measuring cups

Measuring spoons

Rubber spatula

Parchment paper

9 by 13 inch brownie or cake pan

Large sharp knife

INGREDIENTS:

5-6 3.5 oz Chocolate Bars (I like Green & Blacks 70% & 85% dark chocolate bars) broken into pieces

1 tbs unrefined coconut oil

2 tsp sea salt

1 cup dried and sweetened cranberreis

1 cup roasted almonds

1/2 pistachios

METHOD:

First take your brownie or cake pan and line it with parchment paper, then set it aside.  Take a double boiler or pots of equal size and place water in the bottom pot, then place the other pot directly on top.  Add the pieces of chocolate along with the coconut oil and place your stove top to medium heat.  As chocolate begins to melt, reduce the heat to low.  Once the chocolate is completely melted,  use your rubber spatula to pour the melted chocolate into your parchment lined pan making sure the chocolate is evenly distributed.  Sprinkle the chocolate with the sea salt evenly then follow with the dried cranberries, almonds and pistachios or whatever you are adding to your bark.  I like to let my chocolate set up overnight but you can quicken the process by placing your chocolate in the freezer for 1-2 hours till it becomes firm (just watch it closely so it does not freeze).  Once firm, remove the chocolate with the parchment paper out of the pan.  Take a sharp knife and cut the chocolate bark into “bark like” pieces.  Once all the chocolate has been cut, you can store the bark in an airtight glass container such as a Pyrex.  It will keep well for at least 7-10 days at room temperature or you can store it in the refrigerator.   Assemble them when your ready into gifts by placing two to three pieces of bark in a clear cookie bag, then tie with a pretty ribbon.  They make the most lovely gifts!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Vegan Dark Chocolate Energy Bliss Bars

GLUTEN FREE VEGAN DARK CHOCOLATE ENERGY BLISS BARS

There are a lot of energy bars, fitness bars, on the go bars, you name it there are lots of bars lol!  I personally like to make my own because I know what is going into them.  It also allows you to control the sugar, sodium levels and keep them simple without any added preservatives or extra ingredients we really don’t need as they aren’t great for our gut health either.

I think what I really love about these most though is how easy they are to do plus the versatility.  The nut butter can be switched to peanut butter, sunflower butter, almond butter just to name a few and they can be topped with goji berries, crushed nuts or whatever you fancy.  These are really nice as an afternoon pick me up with a big cup of tea or as a dessert.  You can also cut them into any size you like.  If you want, they can be cut into smaller individual bite size bars or a bit larger for more granola bar size.  You get to choose so that’s the fun part!  I hope you enjoy them as much as I do for sure.  I really love the extra crunch of the cacao nibs in these and they give you a little subtle energy boost too!  We could all use a little of that!

TOOLS:

Square baking pan 9 by 9

Parchment Paper

Measuring Spoons

Measuring Cups

Food Processor

Spatula

Double Boiler or Two Equal Sized Small Pots

Sharp Knife

INGREDIENTS:

Bottom Crust:

12 dates pitted deglet or medjool dates 

1/2 cup hot water for soaking dates 

2 cups gluten free oatmeal (I like Qia oatmeal)

Pinch of sea salt

2 tbs cacao nibs 

2 tbs flax seeds (optional)

1/2 cup cashew butter or nut butter of your choice 

1 tsp real vanilla extract 

3 tbs reserved date water

Second Layer:

2/3 cup cashew butter or nut butter of your choice 

2 tbs cacao nibs (optional) for added crunch

Top Layer for chocolate coating:

1 cup dark chocolate chips 

1 tbs coconut oil 

Pinch of sea salt (optional)

2 tbs cacao nibs (optional)

METHOD:

Take a small bowl and add pitted dates then add hot water.  Set aside and let soak for 10 minutes.  While the dates are soaking, take your food processor and add oatmeal, sea salt cocoa nibs, flax seeds, cashew butter and vanilla extract.  Now remove dates from the water, making sure to save the date water.  Add the softened pitted dates.  Pulse the food processor till the ingredients become a sticky dough then add the reserved date water and continue to pulse a little more till all the ingredients are fully combined and a nice dough has formed.  Take your baking pan and line with parchment paper, then use a spatula and add dough.  Use your spatula first, then your hands by pressing to evenly distribute the dough thoroughly though the pan making approximately a 1 inch bottom.

Once you have the bottom layer down, now use a spatula and smooth the second nut butter layer over the dough.  You can sprinkle as well with cacao nibs for extra crunch.  Then set aside briefly while you make the top chocolate layer.

Take a double boiler or two equal sized pots and place them inside of each other.  Fill the bottom pot with water then place the second pot on top.  Add the dark chocolate chips along with the coconut oil then place your heat on your stove top to medium.  Chocolate will begin to melt.  Once fully melted, use a spatula once again and pour over the nut butter layer.  Evenly smooth the chocolate over the top till fully covered.  Sprinkle with another layer of cacao nibs and a touch of sea salt to add extra flavor and crunch.  It is optional but makes this really special.  Then place in the freezer for at least one hour till the bars are firm and chocolate is solid.

Once firm, take a very sharp knife and cut into indivual bars.  These can be stored in an airtight glass container like a Pyrex in your refrigator for up to 7 days or some like to keep these in the freezer.  Yum!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

It is world vegan day today and it go me thinking about delicious vegan recipe ideas!  Even if your not a vegan, these are so yummy and even my kids surprisingly loved these wholesome bowls.  I really believe we all could benefit from eating at least 2-3 plant based meals during the week and dishes like this are a fun way to do it.  They are super versatile as you can add whatever sauté veggies or roasted veggies you love.  I made vegan rice bowls and piled it high with sautéed purple cabbage, mushrooms and kale along with some sliced avocado but there are endless options.  You could serve these meatballs over pasta or with sweet potatoes, squash, regular roasted potatoes or make falafel sandwiches or pita sandwiches and then pile high with these meatballs.  This fantastic red pepper sauce can also be used in a variety of ways.  It is lovely as a dressing for just about any veggie, salad or even over tofu.

Vegan Cannellini and Garbanzo Bean Meatballs with a Roasted Red Pepper Sauce

Tools:

Measuring Spoons

Measuring Cups

Food Processor

Parchment Paper

Cookie Sheet

Large Sauté Pan

Ingredients:

For Meatballs:

2 tbs olive oil

1 1/2 onions peeled and sliced

4 cloves garlic peeled and minced

Pinch of sea salt

Freshly ground black pepper 

1 tsp cumin

1 tsp chili powder

1 tsp dried oregano 

2 tbs fresh cilantro washed and minced 

1 can cannellini beans drained and rinsed

1 can garbanzo beans drained and rinsed 

Reserve 1/4 cup of the onion, garlic mixture once cooked for red pepper sauce 

For Red Pepper Sauce:

Juice of one lemon

Pinch of sea salt

Freshly ground black pepper 

2 tbs Fresh cilantro washed 

1/4 cup of the remaining sautéed onions and garlic 

2/3 cup avocado mayonnaise 

2 large roasted red peppers 

2 tbs tahini 

1 small ripe avocado with pit removed and flesh scooped out 

Method:

Preheat oven to 375

Take a large sauté pan and add olive oil then place heat on your stove top to medium.  Then add onions, garlic, sea salt, black pepper, cumin, chili powder, oregano, and fresh cilantro.  Sauté approximately 10 minutes till onions are translucent and all of the flavors come together.  Set aside briefly.  Empty the cannellini beans and garbanzo beans into your food processor.  Now add the onion and garlic mixture into the food processor along with the beans.  Pulse continually till it forms a thick paste.  Line your cookie sheet with parchment paper then use an ice cream scoop or large spoon and form individual meatballs.  This recipe will make approximately one dozen.   Chef’s note:  the c0nsistency of the meatballs will be sticky.  Bake in the oven at 375 for 30-35 minutes till the meatballs are golden brown.  Turn the oven off and let meatballs rest the oven to stay warm while you make the red pepper sauce.

Using your food processor, add lemon juice, sea salt, black pepper, fresh cilantro, remaining sautéed onions and garlic, avocado mayo, roasted red peppers, tahini and avocado.  Pulse until the sauce runs smooth and all of the ingredients come together.  I like to leave it in the food processor and pulse it one last time before I serve it over my vegan bowls.

Assemble the bowls whatever way you like over cooked rice, roasted potatoes, etc. and along with whatever your favorite veggies are then drizzle with this fabulous red pepper sauce.  Super delicious and makes fabulous leftovers and meal preparation for the week!

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Oxoxoxo Chef Emery

Hi there! The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!

Gluten Free Seasonal Apple Tart

Happy Fall!  I really love everything about this time of year.  The cool temps, crunchy leaves, the smell of the air, pumpkins and yes apples!!  Lately, I’ve been slicing apples and sprinkling them with cinnamon and a squeeze of lemon as an afternoon snack.  My kiddos absolutely love it too and it is so simple and yet absolutely delicious!  With all these beautiful seasonal apples in abundance right now, this morning it got me thinking about recipe ideas as the holiday season approaches that are easy, delicious and yet don’t require a lot of time and are also healthier!

I whipped up this easy tart this morning and it turned out really nicely and would be fabulous as dessert with a scoop of vanilla ice cream, a dollop of whipped cream or on it’s own with a cup of tea in the afternoon.  This also can be easily adapted to be vegan simply by adjusting the butter to a vegan option like miyokos kitchen cultured vegan butter.  The fruit can also be adjusted throughout the seasons for example fresh peaches or plums in summer.  I think it is important for a good recipe to have versatility so enjoy!

Gluten Free Seasonal Apple Tart

 

Tools:

Measuring Cups

Measuring Spoons

Tart Pan or 9 inch Cake Pan

Food Processor

Parchement Paper

Ingredients:

For Tart Dough:

2 cups gluten free oatmeal (I like Qia Oatmeal)

1 tsp ceylon cinnamon 

1 tsp sea salt

1 stick cultured grass fed butter cut into pieces

1 cup gluten free flour (I prefer Pamela’s Gluten Free flour)

1/4 cup real maple syrup 

For Apple Topping:

4 large honey crisp apples peeled, cored and sliced thinly  

1 tsp ceylon cinnamon 

1 tsp sea salt

1 tsp fresh nutmeg grated or ground nutmeg 

1 lemon juiced 

1/2 cup real maple syrup 

Method:  

Take a piece of parchment and cut into a round circle that is the same size as your tart or cake pan.  Then lay into the bottom of your pan.  Ideally use a food processor like a cuisinart (chef tip: fork and bowl can also be used if you do not have a food processor to combine all the above ingredients) and add oatmeal, cinnamon, sea salt, butter, gluten free flour and maple syrup.  Pulse in your food processor till it forms into a dough.  Once it forms into a dough, remove from food processor and use your fingers and press into your cake pan or tart pan approx. into a 1 inch layer.  Set aside briefly while you make the apple topping.

Now take apples and peel them, cut the cores out and slice them thinly.  Add sliced apples to a large bowl, then add cinnamon, sea salt, nutmeg, lemon juice and maple syrup.  Roll the apples and combine all the ingredients well.  If your short on time just pour the apples over the tart dough or if you have more time arrange in a fan like circular manner like the picture below.  Place on a cookie sheet and bake at 375 for 45 minutes till golden brown.  Once baked cool on a wire rack.

 

For more delicious every day recipes, my new cookbook EmPowerful can be ordered here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me on social media on Facebook at Chef Emery or on Instagram @chef_emery !

Wishing everyone a safe and happy holiday season! Oxoxoxo Chef Emery

Oaty Gluten Free Lemon Blueberry Bars

 

I woke up this morning craving blueberries and whenever my body does this, it is generally because there is some vitamin or nutrient that my body is seeking.  In Maine, our delicious local blueberry season runs through the month of August but for us it doesn’t end there.  For those of us who know what’s good for us, we freeze these babies in copious amounts so we can enjoy them all season long for a myriad of uses.  You can use regular blueberries for this recipe as well but if you can get your hands on some wild blueberries, I would go for it!  I know Trader Joe’s carries them in their frozen section.

I sweetened these naturally and made them gluten free but regular flour can also be used.  They are super versatile too as you really can add whatever fruit you are in the mood for.  Apples would be fabulous this time of year and peaches in summer so feel free to adapt this recipe and use it all season long.  I really enjoy this kind of treat in the afternoon with a cup of tea right before I have to get the kiddos of the bus.  It’s a little slice of heaven and me time just before the craziness of homework, after school activities and the rush of getting dinner on the table.

Oaty Gluten Free Lemon Blueberry Bars

Tools:

Mixing Bowls

Measuring Cups and Spoons

8 by 8 Baking Pan

Food Processor (optional)

Medium Sauce Pan

Parchment Paper

Ingredients:

3 cups frozen organic wild maine blueberries frozen or thawed.  Regular blueberries can also be used 

Juice of one lemon

Pinch of sea salt 

3 tbs nongmo corn starch 

1/2 cup real maple syrup 

1 tsp ceylon cinnamon 

For Crumble Top and Base:

1 1/2 sticks of cultured butter cut into 1 inch pieces  (I love organic valley cultured pastured butter)

1 1/2 cups Gluten Free Pamela’s Baking Flour (please add 1 tsp baking soda if NOT using Pamela’s flour)

2 cups gluten free oats (I love Qia oatmeal by Nature’s Path)  

2 tbs flax seed (optional)

Pinch of sea salt

1 tsp ceylon cinnamon 

1/2 cup real maple syrup 

Method:

Preheat oven to 350

Place blueberries, lemon juice, sea salt, corn starch, maple syrup and cinnamon in a medium size sauce pan and bring to a boil then reduce to low heat.  Cook approx. for 15 minutes till blueberries are tender and mixture thickens.  Once nice and thick, let cool while you make your crumble.

Place butter, gluten free flour, oats, flax seed, sea salt, cinnamon and maple syrup into your food processor (this can also be done by hand with a fork if you do not have a food processor) pulse till dough comes together.  Then take an 8 by 8 square brownie pan and line with parchment paper.  Take part of the dough and lay in the bottom of the pan evenly distributing for a 1 inch layer. Now use a spatula and pour blueberry mixture over the dough.  Once you’ve layered the blueberries over the bottom, take the rest of the dough and crumble over the top of the blueberries to make a crumble topping.  Bake at 350 for 40-45 minutes till golden brown. Remove from oven and let cool completely (this is an important step otherwise it will be difficult for them to set up and slice).  Once cooled slice into individual bars.  These can be stored in an airtight Pyrex glass container in your fridge for up to 5-7 days.  

What more delicious recipes like this?  My new cookbook “Empowerful” can be purchased on amazon.  Link below:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book#customerReviews

Here are also links to the products I used above that I love:

Gluten Free Flour:

http://www.pamelasproducts.com/products/baking-mixes/pamelas-baking-pancake-mix/

Cultured Pasture Butter:

https://www.organicvalley.coop/products/butter/pasture-butter/pasture-butter-cultured-1-lb-4-quarters/?gclid=EAIaIQobChMI-J7Rnv-c3gIVCNbACh3jkwChEAAYASAAEgLY4_D_BwE

Gluten Free Oatmeal:

https://www.naturespath.com/en-us/products/qia/creamy-coconut-oatmeal/

 

Enjoy and if you loved this recipe, please tag me on your favorite social media channels like facebook and instagram!

Chef Emery

Instagram: Chef_Emery

https://chefemery.com

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Dark Chocolate Zucchini Muffins

Gluten Free Dark Chocolate Zuchini Muffins

It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went!  Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school.  I have to say I actually always love this time of year because it is like a reset that almost feels like a new year.  Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced.  I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.

This recipe is so easy, quick and makes wonderful meal prep for the week.  I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce!  Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it.  All you garden growers know what I’m taking about!  We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please!  I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe.  It is a great excuse to to eat chocolate and hey get your veggies too!  The recipe is very easy to follow and is really delcious and moist.  I hope you enjoy it as much as our family does!

Equipment

One large bowl

One medium bowl

Measuring spoons and cups

A one dozen muffin tin

Ingredients

3 eggs

3 tbs extra virgin olive oil

2 tbs unrefined coconut oil, melted

1 tsp real vanilla extract

1/2 cup real maple syrup

1 cup buttermilk or unsweetened non dairy milk such as almond or hemp

2 cups zucchini, washed then shredded (press excess water out with a towel)

2 cups gluten free baking flour, I used Pamelas  http://www.pamelasproducts.com

Chef’s Note * If using alternative flour, please add 1 tsp of baking powder

1 tsp Ceylon cinnamon

3/4 cup unsweetened cocoa powder

1 tsp sea salt

2 tbs Dark Chocolate Chips

Method

Preheat your oven to 375

Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk.  Use a fork or spatula to fully combine then add shredded zucchini.  Fold the zucchini in till fully combined, then set mixture aside briefly.  

In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt.  Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in.  Now add the chocolate chips and fold them through the batter.  Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin.  Use a large spoon to add the batter to the muffin tin.  Bake at 375 for approx 30-35 minutes.  Yields approx 1 dozen.

Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!

Oxoxoxo

-Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins

Gluten Free Blueberry Cornmeal Oatmeal Crunch Muffins 

Up here in Maine, we wait all year for the bounty of local maine blueberry season.  We literally freeze them by the boat loads to stock up for winter so we can enjoy these delicious berries all season long.  If your not familiar with these special berries, they are incredibly small and delicate yet so sweet and flavorful.  My daughter especially likes to eat them in the morning on their own.  I personally love them in smoothies, tarts, breads, salads and you guessed it muffins!

This muffin recipe is so quick, easy and will not disappoint!  The sunflower seeds add this extra fabulous crunch and they are bursting with blueberry flavor.  I particularly love them as a snack on the go or for breakfast and they are next level toasted in your toaster oven with a touch of cultured grass fed butter https://www.organicvalley.coop

or smear of almond or cashew butter https://onceagainnutbutter.com

Serves 4-6 ( Makes 1 dozen muffins)

Equipment:

A One Dozen Muffin Tin

Two Large Mixing Bowl

One Small Mixing Bowl

Measuring Cups

Measuring Spoons

A Wooden Spoon or Fork for Mixing

The Method:

3 eggs

3 tbs extra virgin olive oil

Pinch of sea salt

1 tsp vanilla extract @simpleorganicfoods

3 tbs unsweetened coconut yogurt @so_delicious http://sodeliciousdairyfree.com

1/2 cup real maple syrup

2 cups gluten free oats (I love qia by @naturespathorganic ) https://www.naturespath.com/en-us/

1 tsp Ceylon cinnamon

1 tsp baking powder

1 cup cornmeal #nongmo

2 cups wild Maine blueberries

1/2 cup raw shelled sunflower seeds (optional)

1 tbs coconut oil for greasing muffin tin

Take a large bowl and add eggs, olive oil, sea salt, vanilla extract, coconut yogurt, and maple syrup. Whisk well then set aside briefly. Take a small bowl and add oatmeal, cinnamon, baking powder, cornmeal and toss well with a fork then add to wet mixture combining well.  Now add blueberries and sunflower seeds (if using). Grease a one dozen muffin tin and add batter. Bake at 350 for 35-40 minutes till golden brown. Remove and cool. Serve with cultured butter, nut butter or simply on its own.  I love to cut one in half and reheat in my toaster oven for a grilled effect!

Tag your recipes #chefemery and for more great recipes like this, order my new cookbook “Empowerful” available now at Amazon and Amazon books.

Order here:

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1533423204&sr=1-1-catcorr&keywords=empowerful+cookbook

Enjoy from my kitchen to yours!!  Please follow me on instagram at chef_emery and if you loved this recipe please share it on facebook and instagram.

oxoxo

Chef Emery

Vegan Dark Chocolate “Almond Joys”

 

 

VEGAN DARK CHOCOLATE ALMOND JOYS

I absolutely love this time of year.  It really inspires me to think of creative ways to make treats that are absolutely delicious but good for you too!  I grew up loving this traditional candy bar as a child but as Rose-Marie Swift recently said, “We live in a world where chemicals are gods and naturals are ridiculed.” It got me thinking about how I could make a delicious version of the traditional “Almond Joy” favorite without all the extra ingredients that we don’t need.  I love how this recipe turned out because they are not too sweet and are the perfect combination of crunchy almonds, coconut flakes, sea salt and chocolate.

There are a little tricky to make because of the cocoa butter but if you have the patience,  they are well worth it and I think your up for the challenge.  I’ve been really enjoying one of these babies with a hot cup of tea in the afternoon and it really hits the spot!  I can’t wait for you to try them too.

EQUIPMENT

Parchment paper

A double boiler or two pots of equal size

8 by 8 by 2” baking pan

Measuring cups

Measuring spoons

Rubber Spatula

Sharp knife

INGREDIENTS 

2 cups organic cocoa butter

Pinch of sea salt

1 tsp vanilla extract

2 cups unsweetened shredded organic coconut flakes

3 tbs organic real maple syrup

5 to 6 of your favorite dark chocolate bars for melting

16 organic almonds

METHOD

Take a double boiler or two pots of the same size.  Place water in the pot that will be on the bottom, then place the other pot on top.  Add the cocoa butter and place heat on medium.  The cocoa butter will begin to melt slowly.  As it is melting, add a pinch of sea salt and the vanilla extract.  Once the cocoa butter is completely melted, add the coconut flakes, maple syrup and stir with a spoon till all the ingredients are fully combined.  Take a 8 by 8 by 2″ pan and line it with parchment paper.  Take the coconut, cocoa butter mixture and press it into the bottom of the pan evenly so that fills the whole pan.  Place it in the freezer for 30 minutes till the mixture becomes nice and firm.

While the mixture is getting firm, clean your double boiler or two pots and now once again place water in the pot on the bottom.  Place the other pot on top and add the chocolate, then place the heat on medium.  Let the chocolate completely melt. Then set aside.

Once the coconut, cocoa butter mixture is hard, remove it from the refrigerator.  Lift it carefully out of the pan keeping the parchment paper on the back.  Use a sharp knife and cut them into rectangular bars.  This recipe made 8 bars.  Place 2 almonds on top of each bar.

 

Now lets get to the tricky part because you need to work quickly because the melted chocolate will start to melt the cocoa butter in the bars!  Place a clean piece of parchment paper down next to your melted chocolate, then also have a spoon ready for your melted chocolate.  Use a spatula and place one of the rectangular bars at a time onto the spatula then very gently place it into the melted chocolate using a spoon to pour the chocolate over the top of the bar so that it is fully covered with chocolate. Then let is rest on the parchment paper and repeat till you’ve done this with all the bars.    I like to sprinkle additional sea salt on each bar but this is a preference.  Now quickly slide the parchment paper onto a firm flat surface like a cookie sheet and then place into your refrigerator and let chill for 30 minutes till hard.

Once hard, remove from refrigerator and use a sharp knife to cut around each one so that they are in nicely shaped rectangular bars.  Now use a firm spatula and remove each bar from parchment paper and store in an airtight glass container with a top in your refrigerator or at room temperature.  These will last in the refrigerator for at least 9-10 days and at room temperature for 5-7 days.

For more easy, delicious recipes like this, my new cookbook Empowerful can be ordered at the below link.  It makes a great holiday gift too!!!

https://www.amazon.com/EmPowerful-Finding-Empowerment-Everyday-Connection/dp/1978475969/ref=sr_1_1?s=books&ie=UTF8&qid=1535032588&sr=1-1&keywords=Empowerful+book

If you enjoy my recipes, I would love to see your pictures and creations! Please tag me and your favorite recipes on social media on Facebook at Chef Emery or on Instagram @chef_emery

Happy Holidays from my kitchen to yours!

Oxoxoxo Chef Emery

Please note: The photos of this recipe and content above are copyright protected.

Please do not use my photos without prior written permission. Please do not copy this recipe and share it on your own site. If you wish to tell people about this recipe, please provide a link back to the recipe here on my blog rather than copying the recipe. If you make significant changes to a recipe, you are welcome to rewrite it in your own unique words and provide a link back here for credit. Thank you!❤️