Posts Tagged ‘chocolate chip’

I like starting the day with something sweet (who doesn’t?). But eating double fudge brownies for breakfast every day would be expensive for my wardrobe ūüėČ So I tried to find something that is:

a. Gluten free (so the guilt would be split between more people)

b. Protein based, instead of carb based (healthy!) and

c. With chocolate, because of course.

So I tried out this recipe from Elana’s Pantry¬†(doubled, with the addition of chocolate chips, because of course)

The advantages: This is gluten free. It has only almond meal, so it’s pretty healthy. It is¬†also immensely satisfying, so perfect as a breakfast food. And it looks great!



The disadvantage: The taste. Wait! Don’t go away! It doesn’t taste bad as such. It just tastes different. Almond meal has a pronounced (but not bad) aftertaste that takes some getting used to. I personally liked it and ate it with joy. Investigator liked it with the chocolate chips. Insightful and Independent wouldn’t touch it. *Sigh*

In any case, I’m thinking of substituting one cup of almond flour with chickpea flour, which surprisingly has no taste at all (odd, isn’t it?) in the hope of cutting down the unfamiliar taste. I’ll let¬†you know how it goes!

Ingredients for the adventurous:

  • 200 gr¬†almond flour
  • 4¬†eggs
  • 2 tbsp honey
  • 1/2 teaspoon baking soda
  • 1¬†teaspoon¬†apple cider vinegar
  • 1 tablespoon vanilla extract
  • about 1/2 cup chocolate chips
  1. Preheat oven to 180¬†¬įC
  2. In a medium bowl, combine chocolate chips, almond flour and baking soda
  3. In a large bowl combine eggs, vanilla, honey and vinegar
  4. Stir dry ingredients into wet, mixing until combined
  5. Transfer to a loaf pan
  6. Bake for 35-40 minutes, until toothpick comes out clean. If top becomes too brown, cover in aluminium foil.
  7. Let cool in pan and eat!

Bon Apetit!

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To get good gluten free cakes and muffins, it’s usually necessary to whip the whites and yolks separately and then fold together. This gives it the fluffiness that the gluten would give it otherwise. That usually works, but it gets tedious. However, here is a recipe where you just throw everything together and bake. And it’s dee-licious!




1 cup Tami gluten-free flour
1 packet instant vanilla pudding (80 gr)
1/2 cup brown sugar
4 eggs
1 tsp baking powder
180 ml vegetable oil
chocolate chips (optional)

Just a little closer...

Just a little closer…

Preheat oven to 160¬įC. Mix everything together. Place into muffin cups. Bake for 10-15 minutes until brown and toothpick comes out clean. Let cool and eat!

Got it!

Got it!

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Next Passover installment: Passover chocolate chip cookies. These came out delectable enough that I’ll be making them during the year as well. They’re based on ground almonds and potato flour, and thus have a higher nutritional value than regular chocolate chip cookies.

2 eggs
1 1/4 cups brown sugar
2 packets vanilla sugar (total 20 gr)
400 gr finely ground almonds
1 cup potato flour
1/2 package chocolate chips (150 gr)

Beat eggs and sugar together. Add rest of ingredients and mix. Put in freezer for 20 minutes so the dough won’t be as sticky. Create small balls (about the size of a walnut in the shell). Preheat oven to 160¬†¬įC. Set dough balls on baking paper. Press down with a wet fork. Bake for 8-10 minutes, until edges are lightly browned. Middle will look uncooked, that’s OK! If you wait till they look cooked through the cookies will cool down hard. These cookies don’t spread in the oven, so no need for more than 1 cm spacing when flat.

You can also try skipping the freezer step and using two spoons to place the dough on the baking paper. However, because the cookies don’t spread much you will get interesting shaped cookies ūüôā If anyone tries it please let me know if it turned out OK.



Edit: I completely forgot to add oil when writing hte recipe, and I baked a second batch based on this recipe – without the oil. It turned out much better and less heavy, the almonds have enough natural oil of their own. So this is an oil-free recipe ūüôā

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I posted before about my basic chocolate oil cake. Now I present the vanilla chocolate chip cake – no eggs, no dairy, no margarine. And universally approved.



1/2 cup spelt flour
1 1/4 cups all purpose flour (I’ve used up to only spelt flour, it still comes out great, just more dense)
1/2 cup dark brown sugar
One heaped teaspoon baking powder
Pinch salt
1/2 cup chocolate chips or to taste
1 cup water
1/2 cup vegetable oil
1 tbsp vanilla (I like a lot, a tsp is fine too)

Preheat oven to 160 degrees.
Sift flour into a mixing bowl. Add sugar, salt and baking powder. Add chocolate chips and mix.


All dry ingredients mixed

Add water, oil and vanilla and mix until combined. Pour into 25×25 cm baking dish.


Before baking

Bake for 25-30 minutes or until toothpick comes out clean.


wait until I take a photograph!


still some left here...

Bon apetit!

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I had persimmons that needed using up, so I¬†thought¬†of making persimmon muffins (because¬†frankly¬†the time I tried to make persimmon cake it wasn’t very popular). My middle son, on the other hand, insisted on¬†chocolate¬†chip muffins, without persimmons. So I decided¬†to¬†do half and half: The same muffins, but in half with persimmon¬†pur√©e¬†and the other half with¬†yoghurt. Instead of looking for¬†yoghurt¬†muffins (of which I actually have some good recipes) or persimmon recipes (which I don’t) I took the recipe of¬†the¬†apple bites I made before, which were excellent, and put¬†yoghurt or persimmon¬†pur√©e¬†instead of the applesauce. Of course, I also added¬†chocolate¬†chips for my son ūüėČ

The results were awesome!

As persimmon¬†pur√©e¬†is very sweet, I put a little less sugar in the persimmon muffins; and the chocolate chips there were rather pointless (but don’t tell him that!). The¬†yoghurt¬†muffins were also¬†excellent¬†and¬†there¬†the¬†chocolate¬†chips really hit the spot.

In short – perfection in both halves ūüôā

Here are both halves of the recipe, 8 muffins each (2 tbsp per muffin):

Yoghurt chocolate chip

1/2 cup brown sugar
1/6 cup canola oil
2/3 cups white unsweetened yoghurt
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/2 tsp vanilla
chocolate chips to taste


1/3 cup brown sugar
1/6 cup canola oil
2/3 cups puréed persimmon
1/2 cup spelt flour
1/2 cup white flour
3/4 tsp baking powder
1/4 tsp cinnamon
1 pinch tsp ground nutmeg

In both cases, mix wet ingredients together, then mix dry ingredients in a separate bowl, then mix both until just combined. Spoon into muffin pan until 2/3 height. Bake in a preheated oven at 180¬įC for 15-20 minutes or until toothpick comes out clean.

The dividing line

The dividing line – left are slightly more orange than right

Bon Apetit!

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My youngest is crazy about the computer. He literally won’t leave it alone. We lock it with a password but he still tried to play with it (I give him another 6 months to figure out the password. And if he doesn’t, my eldest certainly will. And what will we do then? Ahhh, the problems of raising intelligent children ūüėõ you have to really run just to keep one step ahead…)

Unfortunately, if he tries to play with it too much he ends up shutting down the computer by mistake. And then we don’t turn it on until he’s asleep or even the next day, so he’ll learn.¬†And that presented me with a problem: I wanted to make muffins. The computer was closed. My laptop was at work. My husband (who also has a laptop) wasn’t home. How do I get a muffin recipe?

And then I remembered my large collection of cookbooks. Since I discovered the joy of recipes via the internet, with reviews and stars and all, I don’t use my collection much. But surely I have there somewhere a recipe for muffins?

In the end I took a carrot cake recipe and tweaked it a bit for carrot chocolate-chip muffins. The results were so good that I’ve already made them again since, and my kids love them. There’s something to be said for cookbooks after all…

Ingredients (based on the Carrot Cake recipe from “Sweet Dreams” of Ronnie Venezia)

1 cup spelt flour (originally all purpose flour)
1 tsp baking soda
1/4 tsp salt (I put a pinch)
2 eggs
3/4 cup dark brown sugar
1/2 cup oil
1 tbsp vanilla essence
1 tsp cinnamon
1/2 tsp ground nutmeg
1 1/2 cups shredded carrot (about 2-3 large carrots)
1/2 cup chocolate chips or chopped walnuts
water if necessary

Preheat oven to 180¬įC.¬† The original recipe begins by specifying “beat the eggs and oil until pale yellow and frothy…” but I basically ignored that and used the basic muffin method: mix all wet ingredients together; mix the dry ones in a separate bowl; mix the two bowls until just combined. If too dry than add some water. Spoon into muffin tins or cupcakes. Bake for 20 minutes or until a toothpick in the center comes out clean. Bon Apetit!

Carrot Muffins. There were 14 here a minute ago...?

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My little one (3 years old) visited a friend and ate there some chocolate chip cookies. He said “I want to make with you¬†chocolate¬†chip cookies just like at my friend’s!”. “I said, “Sure”, but thought ¬†– no way. I don’t make just¬†chocolate¬†chip cookies. Let’s try and put some oatmeal in them! (Yep, that’s how I think all the time. My husband is slowly¬†wearing¬†down under the pressure ūüôā I actually got him to eat a few).

They turned out great!

Ingredients (based loosely on this recipe)

2 cups  oatmeal
1 cup spelt flour
3/4 cups white flour (I ran out whole wheat flour)
3/4 cup brown sugar
1 tsp. baking powder
pinch salt
1 egg
1/2 cup oil
1/2 cup milk
Chocolate chips, about 1/2 cup or to taste
Water if it’s too dry

Mix all dry ingredients together. In a seperate bowl, mix wet ingredients. Combine the two until everything is moistened (add water if necessary). Put by tablespoonfuls on a baking sheet. Flatten with a wet fork (it does not spread). bake at 190¬įC for 15 minutes until the edges are brown and looks cooked at the center (though it will still be soft in the center). Keep in a box for at long as it lasts ūüôā

oatmeal chocolate chip cookies

Bon Apetit!

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Yesterday I tried two culinary experiments that didn’t work out so well.

The first one was baked pear chips. I saw in my food magazine that you can make nice snacks by slicing pears (whole with skin and seeds) dipping in sugar and baking at 180C, and waiting till it cools and hardens. It looked really tasty and I had a slightly over-ripe pear, so I tried it. My first batch (with sugar) turned out nauseously sweet. The second batch without sugar, either burned or became like cooked pear – tasty, but not what I was looking for. Next time I’ll try baking at a lower temperature for longer, and see if that’s better. Maybe to

get something crisp I’ll need some oil as well? Hmm…

The second was trying to change my granola bars to peanut-butter granola bars. (Ironic, as the original recipe is “nut-free granola bars”). I assumed adding a few tablespoons of peanut butter would be all it took. The result was extremely dry and crumbly. Oh well, I got peanut-butter granola for my yoghurt.

Today I offered the yoghurt and granola to my kids. My eldest (4 years, how the time flies… ūüôā ) ate it with relish. My 2-yo ate about half and quit (I noticed he doesn’t like lumps in his yogurt), and I didn’t even get to eat mine as by then the kids were tired and difficult. I was left with 1 1/2 yoghurts and granola. By the time the kids went to sleep, I was seriously in need of some comfort food and didn’t really feel like yoghurt with soggy granola. The solution? Chocolate chip yoghurt muffins!

I used a combination of this recipe and this recipe (nice blog, by the way! I loved the snow!). I needed the combination because I needed something with a lot of yogurt, and I wanted whole wheat, but I also wanted oil instead of margarine or butter. The result is brought before you:

1 cup whole wheat flour
1/2 cup white flour
1 tsp baking soda
1 tsp baking powder (After a few bitter muffins, I’m very wary of using only baking soda in my recipes)
1/2 cup brown sugar
(or a 1/4 cup if you like, but I was looking for comfort food ūüôā )
1/2 cup chocolate chips

225 gr white unsweetened yoghurt
1 egg
1/4 cup vegetable oil
1 tsp vanilla extract

Mix dry ingredients in one bowl and the wet in other. Stir together until just moistened. Bake in preheated oven at 170 C for 15 minutes or until toothpick comes out clean.

I ate four at once! ūüė≥

mmm... chocolate chips...


Love food - Don't waste!

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