Vegan Zucchini Double Chocolate Brownies

October 11th, 2018 | Posted by Milana in Dessert | Recipes - (0 Comments)

INGREDIENTS:

3 cups shredded zucchini (on the smallest side of the box grater), do not drain

2 cups flour (I used half white Whole wheat and half unbleached all purpose)

1/2 cup sugar ( I use organic evaporated cane sugar or coconut sugar) (if you like brownies a little sweeter you may add an additional 1/2 cup but it will alter the nutritional content)

1-1/2 tsp baking soda

1/2 cup avocado oil (or any neutral oil)

1/2 cup unsweetened cocoa powder (I used special dark cocoa

1/2 tsp salt

1 Tbsp vanilla extract

1-1/4 cups vegan chocolate chips (save some for topping)

DIRECTIONS:

Heat oven to 350F. Prepare a 9×13 baking pan line with parchment paper greased with cooking spray.

In a large bowl shred your zucchini. Add the rest of the ingredients and stir with a spatula until well combined.

Pour into pan evenly and top with remaining chocolate chips. Bake for 25-35 min until tester comes out clean and not wet. Some crumbs is fine on the tester as long as it’s not wet with batter.

Let stand for 20 min. Serve warm or room temperature. Enjoy.

*original recipe adapted from I am baker.

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Eggplant Fries

October 10th, 2018 | Posted by Milana in Appetizers | Recipes - (2 Comments)

These were such a big hit!!! We consumed these in literally 5 minutes! That’s how yummy they turned out. Now I’ll be making these once a week. They’re the perfect healthy alternative for the original spud favorite and a huge upgrade to the zucchini fries….that is…if you love eggplant more than zucchini. If you make these, please leave some feedback letting me know your thoughts on this recipe. Thank you for stopping by. Happy baking!

INGREDIENTS:

1 large eggplant, sliced 1/4 inch thick and then sliced into 1/4″ sticks

2 egg whites, slightly beaten

2/3 cup whole wheat plain bread crumbs

3 Tbsp grated Parmesan

3/4 tsp dried ground garlic

1/2 tsp ground turmeric

1/4 tsp finely ground black pepper

1/4 tsp sea salt

1 Tbsp Olive Oil

Cooking spray

Parchment paper

INSTRUCTIONS:

Heat oven to 450F. Line a large baking sheet with parchment paper greased with cooking spray.

In a large bowl mixture eggplant sticks with salt and oil. In a small bowls have your egg whites ready for dredging and in another bowl mix the bread crumbs with Parmesan, turmeric and pepper.

Using one stick at a time, dredge into egg whites first and then roll into the crumb mixture and onto the baking sheet leaving bout an inch of space in between each stick. Spray some more cooking spray on top and bake for 10 min and then flip and bake additional 5 min. Serve hot. Enjoy.

Serves: 4

Serving size: 1/4 of the recipe

**original recipe adapted from Gina at www.Skinnytaste.com.

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