Gluten-Free Spiced Zucchini Bread

Gluten-Free Spiced Zucchini Bread, from The Free People Blog

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Chocolate Ricotta Mousse

Martha Stewart’s Chocolate Ricotta Mousse

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Mango Coconut Ice Cream

Mango Coconut Ice Cream from thekitchn.com

 

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Fudge Brownie Chocolate Protein Bars

Fudge Brownie Chocolate Protein Bars, from Chocolate-Covered Katie

I make my own protein bars.  I have a hard time finding any that are free of wheat, whey, high-glycemic sweeteners, and artificial sweeteners (all things I try to avoid for various reasons), so I just make my own with my favorite vegan protein powder, and have never been disappointed.  These bars get an extra protein punch from a black bean base (don’t cringe–remember the DELICIOUS black bean brownies?), and are fudgy, rich, and a great pick-me-up.

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Protein Bars

Protein Bars, from About.com

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Angry Birds Apple

Angry Birds Apple, from Chow Vegan

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Chocolate Chia Pudding

 

Chocolate Chia Pudding, adapted from Food & Wine  magazine

I added a few tablespoons of cocoa powder to this recipe to create a chocolate version of this virtuous dessert!  Or snack.  Or breakfast.

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Black Bean Brownies

 

Black Bean Brownies

Brownies with…beans??  Yes, believe it. And they are DELICIOUS.  Black beans make these a gluten-free and protein- and fiber-packed dessert or snack  you can feel good about, with zero “beany” flavor.  Oh, and you can make them a in a blender, so they are super easy.

2 cups black beans (rinsed if canned)
3 eggs
1/3 cup cocoa powder
1/3 cup oil, coconut, grapeseed, or canola oil
1/2 cup honey or agave nectar
1/2 tsp. baking soda
1/2 tsp. sea salt
1/2 cup chocolate chips or chopped nuts (optional)

Preheat oven to 350. Oil an 8×8 pan. Place all ingredients except chocolate chips in a  food processor or blender. Blend till well mixed. Stir in chocolate chips. Spread into pan and bake for 30 minutes.

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Baked Oatmeal Muffins

Baked Oatmeal Muffins from Sugar-Free Mom

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Flourless Walnut-Honey Batons

Flourless Walnut-Honey Batons

A little different from my flourless chocolate cookies, these batons are based on ground walnuts for their structure–and are held together with only a bit of honey.  That’s it!

I read this idea in a Washington Post Food section chat a few years ago–try it with your favorite kind of nuts, and in different shapes:

Try this flourless “cookie” that’s about as minimalist as you can get. Grind walnuts as finely as possible to just before they turn into paste. Empty into a bowl. Add spoonfuls of honey with a clean spoon, mixing with a different spoon, until the mixture becomes moldable. Add a tiny pinch of salt to taste. Put parchment on a cookie pan. Mold the dough into little bars and bake at low temperature (300 degrees) until done to your liking. 

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