Soft chocolate avocado cookies (gf)

Avocado&chocolate cookies

I know that it sounds weird,but it does work. Really! Soft  cookies with the addition off the nutritious avocado and the richness of chocolate. My daughter and I loved them,my husband on the other hand was quiet skeptical and he didn’t want to try in the beginning. “Avocado is for guacamole,not for cookies!” I’m pretty much sure,he wasn’t the only one!

Well.. You can’t make a decision until you give it a try! And finally he did… He was so surprised that chocolate and avocado go well together, and you don’t taste the avocado. Finally,he got convinced.

That reminds me of the chocolate avocado mousse I made while ago.

I found the recipe from an exceptional blog,and I fell in love with these cookies! Of course,I couldn’t help myself and I made couple of changes.

INGREDIENTS:

  • 1 Medium Ripe Avocado
  • 5 tbs Honey
  • 1 Egg
  • 1 tsp Vanilla Extract
  • ½ cup Almond Butter
  • ½ cup Cocoa Powder
  • ¼ cup Chocolate Chips
  • Zest from one orange

INSTRUCTIONS:

Preheat your oven to 350 and prepare a baking sheet with parchment.

Cream together the avocado and honey until smooth. Then add the egg and mix until no lumps remain.
Next add the almond  butter and orange zest and slowly add the Cocoa Powder 2 tbs at a time. If the mixture looks too sticky, leave 1 or 2 tbs out. You want the consistency to be smooth just like the peanut butter.
Stir in the Chocolate Chips by hand and put the mixture in a plastic sandwich bag. Cut a hole the size of a nickle in one corner and squeeze out 1 inch rounds onto the parchment.
Bake for 10-12 minutes or until the middle of the cookies look set.

avocado chocolate cookies

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Cashew and white chocolate almond cookies (gf)

almond cookies

 

There is always an excuse for baking some cookies. Whether is Easter, Christmas,Mother’s Day or summertime I,personally always find an excuse to make something sweet,a cake,cookies or doughnuts,to company my morning coffee. Nobody wants to begin his/her day with a plain coffee and an empty stomach!

Fragrant,soft and nutty,these cookies are simply gorgeous! The white chocolate flirting with the cashews and the floral notes of orange come along. I’m telling you,these cookies are out of this world scrumptious! My picky daughter ate them with her milk and she loved them! So simple to make and a great way to make your little ones help you. Besides, what’s baking without a messy kitchen?

 

almond cookies2

Ingredients:

  • 3 cups almond flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup vegetable oil
  • 1/4 cup maple syrup
  • 1 whole egg
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1/2 cup white chocolate
  • 1/2 cup cashews,toasted and chopped
  • 1 teaspoon orange zest

 

INSTRUCTIONS:

  1. Preheat oven at 375 F.Line two baking sheets with parchment paper.
  2. Combine almond flour,baking soda and sea salt and set aside.
  3. Mix vegetable oil and maple syrup in a mixer until creamy but not fully incorporated, about 5 minutes.
  4. Add whole egg,egg whites,orange zest and vanilla extract,mix for 2 more minutes.
  5. Slowly add dry ingredients to egg mixture and mix for 1 minute.
  6. Add white chocolate chips and toasted cashews and mix with a spoon until well combined.
  7. Place large rounded tablespoons onto prepared baking sheets,about 1 inch apart. Flatten slightly,to 1-inch thickness. Bake until set and golden, about 15 minutes.

 

almond cookies 4


Strawberry upside down pistachio cakes (gf)

 

Some of the goods I got from my vacation in Greece, was organic,non-GMO( luckily,Greek seeds are not GMO yet!),raw pistachios. There is a huge pistachio production in Greece. The aroma and the taste are so unique and delicate,certainly that differentiate from the other type of nuts.

Did you ever had a whole bunch of ingredients,of what seems to be,unlikely ingredients,that surprisingly work perfectly together?That’s what happened to me,few weeks ago. A pound of pistachios and a can of strawberry pie filling were still sitting on the pantry and starring at me. It didn’t take long before I realize it was about time to marry those to and make something otherworldly and mess worthy!

Truth is,I’ve never EVER used can of pie filling. I bought it,just because..No reason why! I know I’m not the only one buying things from the super market you were not thinking about! I put lemons in the party as well. I love lemons,and their acidic and bright flavor would definitely level up the cake.

As a base for my cake,I used the same from Toblerone cakes . Airy,fluffy and moist with the beautiful caramelized strawberries on top and the fragrant lemon.

 

 

pistachio cake with strawberry tiopping

INGREDIENTS:

  • 2 large eggs
  • 1/2 cup granulated sugar
  • 3/4 cup olive oil
  • 1 cup plain yogurt
  • zest and juice of a lemon
  • 1 cup rice flour
  • 1/2 cup corn starch
  • 1 cup pistachio,finely ground
  • 1 tbsp baking powder
  • pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 can cherry pie filling

DIRECTIONS:

Heat the oven at 350 F.
Put your cupcake liners in your cupcake tin.
In a medium bowl,whisk with a hand mixer,the eggs and sugar until becomes pale and creamy.
Add the olive oil,the yogurt,vanilla extract,zest and juice and whisk again.
Add the rice flour,corn starch,ground pistachios,salt and baking powder,until thoroughly incorporated.
Add a tablespoon of cherry pie filling in each well of the muffin tin.Fill up 2/3 of the tins and bake for 15-20 minutes.
Let them cool down an flip the muffin tin.

 

pistachio cake