LilliPop Girl

Category: Collations

  • Chocolate hazelnut biscotti

    Chocolate hazelnut biscotti

    In the holiday season, I love to make cookies to offer as a gift or to eat after cross-country skiing. I wanted to make biscotti for a long time and I found the inspiration of the recipe on the new yorker site smittenkitchen, adapted from a recipe from the New York Time. These biscotti are very rich in cocoa,  crisp and do not contain added fat!

    Makes about 50-60 biscotti

    Ingredients:

    • 2 cups unbleached flour
    • 1/2 cup hazelnuts
    • 1/2 cup Dutch-style cocoa powder
    • Pinch of salt
    • 1/2 teaspoon baking soda
    • 3/4 teaspoon baking powder
    • 1/2 teaspoon vanilla extract
    • 4 eggs
    • 3/4 cups sugar

    Directions: 

    1. Preheat oven to 350 ° F
    2. If your hazelnuts are raw, toast them in the oven on baking sheet about 10-15 minutes, stay closely to avoid burning them.
    3. In a bowl, combine flour, cocoa, salt, baking powder and baking soda.
    4. In another bowl, beat the eggs lightly, then remove 2 tablespoons and keep for later. With the electric mixer, beat the remaining eggs with the sugar and vanilla until they are mixed. Stir in flour mixture with a spoon.
    5. Divide the dough in half and place one portion on a well-floured work surface. With hands, spread the dough into a rectangle shape. Spread half the hazelnuts on the dough and squeeze them into the surface. Fold the dough in half and squeeze well. Spread over a baking sheet covered with parchment paper. Repeat with the remaining dough. Brush the tops with reserved egg.
    6. Put in the oven and cook about 20 minutes, until firm to the touch. Let cool for five minutes and cut into half-inch (1-2 cm) thick slices. Turn the biscotti on their cut sides and put them back in the oven for another 15 to 20 minutes, until they are crisp and dry. Allow to cool completely before serving.
  • Plum Muffins Recipe

    Plum Muffins Recipe

    It’s already the end of this wonderful summer 2016 and markets abound fruits and vegetables. After cooking the plum compote, here are fluffy muffins, filled with pieces of plums. Hard to eat just one! I have used in my recipe 1/3 cup sugar with about 1 large tablespoon of orange marmalade and I dusted the top of golden cane sugar. You can adjust sugar to taste, but the almost candied plums in muffin also add a sweet taste.

    Ingredients:

    • 1 1/3 unbleached flour
    • 2 tsp baking powder
    • a pinch of salt
    • 3 tbs of ground flaxseed
    • 2 eggs
    • 1/3 -1/2 cup sugar
    • 1/4 cup olive oil
    • 1 tsp  vanilla extract
    • 1/4 cups of milk
    • About 3-4 larges plums pitted and diced

    Directions:

    1. Preheat oven to 180°C (350°F).
    2. In a bowl, mix flour, salt, flax seeds and baking powder.
    3. In a medium bowl, beat eggs with sugar and add oil, milk, vanilla.
    4. Pour in the dry ingredients. Stir gently and add the pieces of plums.
    5. Spoon batter into silicone molds with a spoon. Sprinkle golden cane sugar to taste (optional).
    6. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Apricot And Date Oat Bars

    Apricot And Date Oat Bars

    Easy and quick to make, gluten and refined sugar-free, these granola bars are full of flavor and nutrients. A very good alternative to sugary cereal or oatmeal for a breakfast change.

    Ingredients: 

    • 2 cups quick cooking rolled oats
    • 3 ripe bananas
    • 1/3 cup dried apricots sulphite-free
    • 1/3 cup pitted dates
    • 1/3 cup unsweetened shredded coconut
    • 1 teaspoon vanilla extract
    • 1 pinch of cinnamon
    • 2 tablespoon of chia seeds

    Directions:

    1. In a food processor, pulse the oats until they are ground into a powder-like consistency.
    2. In a bowl, mash banana until smooth and add all the ingredients. Stir until well combined.
    3. Pour the batter into a line square dish with parchment paper. Using the back of a spoon, press evenly into pan.
    4. Bake for 25 to 30 minutes or until golden. Cool completely. Cut into small bars. Serve.
  • Dark Chocolate Ginger Pear Muffins

    Dark Chocolate Ginger Pear Muffins

    The pear and chocolate go so well together! Here is a recipe for muffins full of pears and chocolate, with a little touch of ginger. Whether for breakfast with a smoothie or snack, I ‘m sure you will love these muffins.

    Ingredients:

    • 1 3/4 cup unbleached flour
    • 1/2 tsp ground ginger
    • 1 pinch of salt
    • 1 1/2 tsp baking powder
    • 1/3 cup dark chocolate chips or coarsely chopped bittersweet chocolate
    • 2 ripe pears, peeled and diced
    • 2 eggs
    • 1/2 cup organic cane sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup vegetable oil
    • 1/3 cup milk

    Directions:

    1. Preheat oven to 180 ° C (350 °F).
    2. In a medium bowl, whisk together the flour, baking powder, ginger, and salt. In a separate bowl, whisk together the oil, eggs, sugar, milk and vanilla.
    3. Pour in the dry ingredients. Stir gently and add the pears.
    4. Spoon batter into silicone molds with a spoon.
    5. Bake in center of oven for 20 to 25 minutes or until a toothpick comes out clean.
  • Chocolate Energy Bites

    Chocolate Energy Bites

    These chocolate no-bake energy bites taste just like a cookie, although they are full of protein and naturally sweetened.

    Yield: about 16 bites

    Ingredients:

    • 1 cup almond
    • 2 cups pitted dates
    • 1/4 cup unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 2 tablespoon chopped bittersweet chocolate chips (optional)

    Directions:

    1. Halve the dates to ensure that it does not remain pits ( I always find one or two pits in a bag of pitted dates ) .
    2. Soak dates in a bowl of water for about 10-15 minutes, then drain well.
    3. In a food processor, grind the almonds until crumbly. Add all other ingredients and grind until the formation of a paste.
    4. Pour into a bowl and place in the freezer for about 15 minutes so the dough is less sticky. In a plate, roll into 1-inch balls and coat with coconut, toasted sesame seeds or cocoa. Keep refrigerate or freeze.
  • Chocolate Covered Cashews

    Chocolate Covered Cashews

    J’aurais voulu faire une meilleure photo, car c’est tellement bon des cajous enrobées de chocolat…en plus d’être très rapide à faire!

    Ingrédients:

    • 1 1/4 tasse de noix de cajou cru non salées (sac 1 kg Bassé au Costco)
    • 1/3 de tasse de pépites de chocolat mi-amer
    • un peu de noix de coco non sucrée (facultatif)

    Directions:

    1. Dans une poêle, faire chauffer à feux doux-moyen les cajous pour les rôtir (avec un peu de noix ce coco si désiré), environ 10 minutes, en remuant de temps en temps. Attention de ne pas les brûler. Vous pouvez aussi les mettre sur une plaque au four à 350 F.
    2. Dans un bain-marie, faire fondre le chocolat et retirer le bol du bain-marie.
    3. Ajouter les cajous dans le bol de chocolat fondu et bien mélanger.
    4. Verser et étendre sur une assiette recouverte de papier parchemin ou ciré. Vous pouvez saupoudrer un peu de sel de mer au goût. Mettre au réfrigérateur pour quelques heures. Briser en morceaux et déguster!
  • Cranberry Applesauce Muffins

    Cranberry Applesauce Muffins

    Ingredients:

    • 1 cup unsweetened applesauce
    • 1/3 cup vegetable oil
    • 1 eggs, beaten
    • 2 cups all-purpose or whole wheat flour
    • 1/2 cup white sugar
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1 cup fresh or frozen cranberries, chopped
    • 1/2 cup pecans or macadamia nuts, chopped

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper or sillicone liners.
    2. In a small bowl, mix together applesauce, oil and egg. Fold in cranberries and pecans. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened.
    3. Spoon into muffin cups, 2/3 full. Sprinkle with sugar (optional).
    4. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.
  • Soft Molasses Cookies

    Soft Molasses Cookies

    Hmm, good soft molasses cookies. I would write healthy cookies, but as almost all the recipes in this blog, they are low in fat and sugar! A comforting snack during our long winter months.

    Ingredients:

    • 1 egg
    • 1/4 cup butter (or coconut oil to try)
    • 1/2 cup molasses
    • 2 tablespoons maple syrup (optional)
    • 1 tablespoon ground ginger (or less depending on your taste)
    • 1 pinch of salt
    • 1/4 cup milk
    • 1/4 cup raisins
    • 2 cup unbleached flour
    • 2 teaspoons of baking powder

    Directions:

    1. Preheat oven to 350 F.
    2. In a medium bowl, beat with an electric mixer the first 8 ingredients by adding one by one in order.
    3. Add and mix the flour and baking powder until well blended.
    4. Spoon cookie on a plate lined with parchment paper.
    5. Bake for about 15 minutes and remove from cookie sheet to cooling rack.
  • Black Olive and Feta Cheese Muffins

    Black Olive and Feta Cheese Muffins

    These savory muffins make a great accompaniment to soups and salads. Feta and olives are salty, no need to add salt to this recipe.

    Servings : 8 to 10 muffins

    Ingredients:

    • 2 cups unbleached flour
    • 1 tablespoon baking powder
    • pepper to taste
    • 2 eggs
    • 3 tablespoons extra virgin olive oil
    • 1 cup milk
    • 3/4 cup crumbled feta cheese
    • 1/4 cup pitted black olives, chopped
    • some chopped fresh basil or thyme or fresh oregano

    Directions

    1. Preheat oven to 350 F
    2. In a bowl, combine the flour and baking powder.
    3. In another bowl, lightly beat eggs, add oil, milk, feta, olives and herbs.
    4. Pour in the dry ingredients. Stir gently.
    5. Spoon batter into silicone molds with a spoon.
    6. Bake in center of preheated oven at 180 ° C ( 350 ° F) for 20 to 25 minutes.
  • Ancient Grains Goji Berry and Orange Muffins

    Ancient Grains Goji Berry and Orange Muffins

    Perfect muffins for breakfast or a snack, full of fiber and antioxidants.

    Ingredients:

    • 1 1/2 cups unbleached flour or flour Kamut
    • 1 cup mixture of old grains (oats, rye, barley, spelled, millet, flax seeds, quinoa …)
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1 teaspoon baking soda
    • a pinch of salt
    •  cinnamon
    • 1/3 cup olive or canola oil
    • 1 egg
    • 1/2 cup plus 3/4 cup pure orange juice
    • 1/3 cup goji berry, dates or dried cranberries

    Directions:

    1. Soak the old grains mix in 3/4 cup orange juice for 20-30 minutes.
    2. Preheat oven to 375 F.
    3. In a bowl, combine flour, salt, sugar, cinnamon, baking powder, baking soda.
    4. In another bowl, combine egg, oil and 1/2 cup orange juice. Add the soaked grains in this mixture with goji berries or cranberries.
    5. Add the dry mixture and stir to moisten. Divide the dough in silicone or paper muffin cups. Bake for 20 to 25 minutes or until done. Cool on a wire rack.

     

  • Coconut and banana bread

    Coconut and banana bread

    A nutritious and healthy banana bread for lunch. The banana flavor will be more pronounced if you use very ripe bananas.

    Ingredients:

    • 1 ½ cups unbleached all purpose flour
    • 1 tsp baking powder
    • Pinch of salt
    • 1 ¼ cup mashed ripe banana with a fork ( 3-4 bananas)
    • ½ cup coconut milk or almond milk with coconut
    • 1/3 cup coconut oil or unsalted butter, softened
    • 1/3 cup sugar
    • 3 tablespoons maple syrup
    • 1 egg
    • 1 tsp vanilla extract
    • 1/3 cup chopped pecans
    • 1/3 cup of unsweetened shredded coconut

    Directions:

    1. Place rack in center of oven. Preheat oven to 350 ° F. Line with parchment paper loaf pan 23 x 13 cm (9 x 5 inches) with a capacity of 1.5 liters (6 cups) .
    2. In a bowl , combine flour, salt , nuts, baking powder.
    3. In another bowl, mix bananas, coconut milk or almond coconut milk.
    4. In a third bowl, cream the butter or coconut oil and sugar with an electric mixer. Add egg, vanilla and mix until the mixture is smooth. At low speed, add the dry ingredients alternately with the banana mixture.
    5. Pour into the loaf pan. Bake about 1 hour or until a toothpick inserted in the center of the dough comes out clean.
    6. Let cool on a wire rack before removing from pan.
  • Cranberry Oatmeal Cookies

    Cranberry Oatmeal Cookies

    Servings : 10 to 12 cookies

    Ingredients:

    • 1 cup quick-cooking oats
    • 3/4 cup unbleached flour
    • 1/2 teaspoon baking powder
    • 1 pinch of salt
    • a little ground cinnamon to taste
    • 1 tablespoon of chia seeds and /or ground flaxseed
    • 1/4 cup dried cranberries
    • 1/4 cup chopped walnuts
    • 1 teaspoon vanilla extract
    • 1/3 cup brown sugar
    • 1/4 cup melted coconut oil  or olive oil
    • 1 banana

    Directions:

    1. Preheat oven to 350 F.
    2. In a bowl, combine oats, flour, salt, baking powder, cinnamon, chia seeds, cranberries, walnuts.
    3. In another bowl, mix the sugar, oil, vanilla and banana with a blender until the banana is pureed.
    4. Add liquid to dry ingredients, mix and form biscuits with a spoon. Place on a baking sheet lined with parchment paper and bake for 12-15 minutes, until lightly browned.

     

  • Chocolate and chia pudding

    Chocolate and chia pudding

    A nutritious snack, vegetarian, paleo and gluten free. The chia seed is rich in fiber, protein, omega-3, calcium, phosphorus and manganese.

    Ingredients:

    • 1 cup chocolate almond milk (I like the Silk True Almond)
    • 3 tablespoons of chia seeds

    Directions:

    1. Sprinkle chia seeds in a bowl with the almond milk and stir to prevent the seeds clump.
    2. Leave chia seeds absorb the liquid for about 40 minutes, or until the pudding is the consistency of tapioca. Stir occasionally as needed.
    3. Cover, refrigerate and serve.
    4. For a smooth texture, refrigerate for about 8 hours, then blend with a high-powered blender like the Vitamix. Garnish with coconut or dark chocolate chips.
  • Frozen banana bites

    Frozen banana bites

    A super easy dessert to make, perfect for cooling off in the summer and will be appreciated by young and old alike! You can also coat with chopped nuts, a little sea salt or other toppings.

    Ingredients:

    • 2-3 bananas
    • 3/4 cup chocolate drops 70%
    • unsweetened coconut

    Directions:

    1. Slice the bananas into pieces of about 2 cm and place on waxed paper. Place in freezer for 30 to 60 minutes.
    2. In a double boiler, melt the chocolate. Dip each piece of banana in chocolate and sprinkle coconut quickly before the chocolate solidifies.
    3. Return to the freezer at least 30 minutes before serving!
  • Black Bean Brownies

    Black Bean Brownies

    A rather strange recipe at first, but you will quickly forget that these brownies contain legumes. Ideal for people intolerant to gluten or for athletes who want a snack rich in complex carbohydrates, protein and fiber.

    Ingredients:

    • 1 can black beans, rinsed and drained
    • 2 eggs
    • 1/2 cup cocoa
    • 1/2 cup sugar
    • 3 tablespoons melted coconut oil
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking powder
    • some chocolate chips or chopped nuts

    Directions:

    1. Preheat oven to 350 ° F (180 ° C). Line a square baking pan with parchment paper.
    2. Using a hand blender or food processor, grind all ingredients (except chocolate chips and nuts) until smooth.
    3. Pour the mixture into the pan and sprinkle with chocolate chips and/or chopped nuts. Bake 20 to 25 minutes.