Avocado Chocolate Mousse Bars

I love using avocados in smoothies and chocolate pudding. They add such wonderful creaminess and are full of healthy fat, potassium, Vitamin E, and B-vitamins.

Check out Barb at A Life in Balance for my newest recipe. It’s a scrumptious no bake dessert bar fit for a special occasion.

Avocado Chocolate Mousse Bars

Avocado Chocolate Mousse Bars

Multi-Seed Carob Breakfast Cookies

These cookies are filled with goodness. I think that they taste even better the next day.

Multi-Seed Carob Breakfast Cookies

Multi-Seed Carob Breakfast Cookies

Yield: 8 large breakfast cookies

Cook: 15 to 20 minutes

1 tbsp. ground flaxseed

½ cup unsweetened applesauce

¼ cup maple syrup

½ tsp. vanilla

½ cup GF rolled oats

1 cup ground oats (I grind whole GF rolled oats in my Magic bullet)

1 cup almond meal (I grind whole almonds in my Magic bullet)

2 tbsp. sunflower seeds

3 tbsp. hemp hearts

2 tbsp. sesame seeds

1 tbsp. pumpkin seeds

2 tbsp. goji berries

1 tsp. baking powder

½ tsp. cinnamon

¼ tsp. sea salt

2 tbsp. carob powder

Preheat oven to 350 F. Line cookie sheet with parchment paper.

Mix flaxseed with applesauce and set aside for 5 minutes. Mix in maple syrup and vanilla.

In large bowl, mix the rest of the ingredients together. Add the applesauce mixture and mix until well combined.

Drop batter by tablespoons onto prepared cookie sheet. Bake for 15 to 20 minutes. Makes 8 large cookies.

Note:

  • Honey or coconut nectar can be used instead of maple syrup.

Featured at Make Your Own Monday , Motivation Monday

I Was Featured On Adventures In Mindful Living

This post is linked to Gluten-Free Recipe Round-Up , Make Your Own Monday , Melt in Your Mouth Monday ,  Mindful Mommy Monday , Mostly Homemade Monday , Motivation Monday , Natural Living Monday , Fat Tuesday Gluten Free Tuesday ,  Slightly Indulgent Tuesday , Tasteful TuesdayTuned-In Tuesday ,  Allergy Free Wednesday , Gluten-Free Wednesdays , Healthy 2Day Wednesdays , Real Food Wednesday , Waste Not Want Not Wednesday ,  Wellness Wednesday , Tasty Traditions , Simple Lives Thursday , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday ,  Foodie Friday ,  Healing With Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays ,  Let’s Get Real Friday , Natural Family Friday , Real Food Fridays , Simple Meals Friday , Unprocessed Fridays , Wellness Weekend ,  Whole Food Fridays

Lovely Ladies LinkyMixitup

Miz Helen’s Country CottageFrom The Farm Blog Hop

The Jenny Evolution

Quinoa Chocolate Streusel Muffins

Quinoa Chocolate Streusel Muffins

This is a somewhat dense muffin. It has a nice sweetness to it and with the streusel on top, it is a muffin that is fitting for a special occasion.

Quinoa Chocolate Streusel Muffins

Yield: 12 muffins

Cook: 20 to 25 minutes

1 cup cooked quinoa

1 cup unsweetened applesauce

2 tbsp. chia seed, ground

3 tbsp. coconut oil, melted

1/4 cup maple syrup

2 tbsp. coconut sugar

1 cup almond milk

1 tsp. vanilla

1/2 cup brown rice flour

1/2 cup sorghum flour

2 tbsp. teff flour

3 tbsp. ground flaxseed

1/3 cup cacao

1 tsp. sea salt

4 tsp. baking powder

1/3 cup unsweetened coconut

1/3 cup sunflower seeds

2 tbsp. raw cacao nibs (optional)

Streusel Topping:

1 tbsp. unsweetened coconut

1 tbsp. coconut sugar

2 tbsp. quinoa flakes

1 tbsp. coconut oil

Preheat oven to 375 degrees F.

Lightly grease 12 muffin cups, or line with muffin papers.

Mix ground chia seeds with almond milk. Set aside.

Measure into food processor: cooked quinoa, applesauce, melted coconut oil, maple syrup, coconut sugar and vanilla. Mix for about 30 seconds. Add chia seed / milk mixture and mix for an additional 30 seconds. Set aside.

In a medium sized mixing bowl, mix together brown rice flour, sorghum flour, teff flour, ground flaxseed, cacao, salt, baking powder, coconut, sunflower seeds and cacao nibs.

Add the quinoa mixture to the dry ingredients. Stir together until just combined.

Fill muffin cups to the top.

Bake in preheated oven for 20 to 25 minutes or until toothpick comes out clean. Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Notes:

  • Coconut sugar (or coconut crystals) is produced from the sap of the flower buds of the coconut tree. It is low glycemic and is a great substitute for refined white or brown sugar. It has a caramel-like taste and is full of nutrients.
  • Raw cacao nibs are broken up pieces of the cacao bean. Full of antioxidants and  minerals.

Featured at Slightly Indulgent Tuesday

 

This post is linked to Gluten-Free Recipe Round-Up , Better Mom Mondays , Homestead Barn Hop , Make Your Own Monday , Melt in Your Mouth Monday , Mindful Mummy Monday , Mostly Homemade Monday , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesday ,  Tuned-in Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Gluten-Free Wednesdays , Healthy 2day Wednesdays , Real Food Wednesday Waste Not, Want Not Wednesday , Wellness Wednesday ,  Hearthfelt Hopes , Simple Lives Thursday , Tasty Traditions , Thank Your Body Thursday , Allergy Free Lunchbox Love , Fight Back Friday , Foodie Friday , Healing with Food Friday , Healthy Vegan Friday , Let’s Get Fresh Fridays ,  Natural Family Friday , Simple Meals Friday ,  Unprocessed Fridays , Wellness Weekend

Easy Green Mama

The Jenny Evolution