By Debbie Scally, TSI Office Guru
Over the years, Valentine’s Day has meant many different things to me – as a kid watching my Dad buy roses and chocolates for my Mum, and later a teenager receiving romantic offerings from a fidgety self-conscious boy who fancied himself in love, I had no idea that Valentine’s Day would come to represent so much more than romance.
As a college girl, I discovered the fun of celebrating with friends, sharing treats and fun conversations. As a young mother, I found love in making treats with my children and sharing them together as a family. Now that those young children are grown women, my fun is in mailing them surprises in a box, treats to enjoy with their friends and loved ones at school. These days, in the quiet of an empty nest, I have come to appreciate the simple pleasure of a cup of tea and a delicious treat all for myself!
In this nostalgic mood, remembering so many past Valentine’s celebrations, I thought I would share some of our favorite recipes with you, so that you can make some memories, too.
The great thing about these treats is that they are all gluten and dairy free, absolutely delicious, and easy to make at home!
Today we will explore three treats:
Sweet potato brownies
Chocolate quinoa muffins
Chocolate truffles
Sweet Potato Brownies
First up is an old favorite – our sweet potato brownies, an all-time favorite with kids and adults alike. This sophisticated dark chocolate desert is perfect for an after-dinner pick me up, an any-time snack or a nutritious breakfast. The best part is that it freezes extremely well and stays fresh in the fridge for up to a week in a container with a tight lid.
Sweet potato brownies
Makes one 9×13 tray
3 large sweet potatoes (5 cups mashed)
4 eggs (if you want to avoid eggs, use 3 tablespoons of ground chia seed mixed with ¾ cups hot water and mix well)
½ cup melted coconut oil
2/3 cup maple syrup, honey or agave
1 tsp vanilla extract
1 cup coconut flour
10 tablespoons cocoa powder
½ tsp baking soda
pinch of salt
1 cup walnuts or pecans (if you want to avoid nuts, use cocoa nibs for crunch)
parchment paper
Preheat oven to 350 degrees. Bake or boil sweet potatoes. Remove and discard peel and place the potatoes in a large bowl. Add eggs (or chia), melted coconut oil, sweeteners and vanilla. Mix well with handheld mixer. Add coconut flour, cocoa powder, baking soda and salt. Mix well and add sweetener or more cocoa powder to taste. Stir in chopped nuts.
Line a 9×13 pan with parchment paper. Pour the brownie batter into the pan and smooth the top with a spatula. Bake for 45-60 minutes until the top cracks and a toothpick inserted into the center of the brownies comes out clean. Let cool completely before slicing. Sprinkle with cocoa powder for decoration (adds a bit more cocoa flavor that is a little bit bitter).
Store in the fridge in a container with a tight lid for up to seven days or freeze in small containers to enjoy later.
Chocolate Quinoa Muffins
Chocolate Quinoa Muffins
Makes 12 muffins
2/3 cup dry quinoa
1 1/3 cup water
1/3 cup coconut milk
4 eggs
1 teaspoon vanilla
3/4 cup coconut oil
1 cup maple syrup
1 cup unsweetened cocoa powder
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Equipment: food processor
Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water. Cover, reduce to simmer and cook for 10 minutes or until the quinoa is fluffy and has absorbed all the water. Turn off heat and leave covered saucepan on burner for another 10 minutes. Fluff with fork and allow the quinoa to cool completely. You can put it uncovered in the fridge to cool as well. This should yield about 2 cups of cooked quinoa.
Once the quinoa is cooked, preheat the oven to 350 degrees F. Line one muffin tin with regular-sized cupcake liners (12 liners).
In a food processor, combine the milk, eggs, and vanilla. Blend until combined. Add 4 cups of cold cooked quinoa and the melted coconut oil and continue to blend until smooth.
Dump in the maple syrup, cocoa, baking powder, baking soda and salt. Blend well to combine.
Pour directly into the liners, evenly distributing the batter between the 12 liners.
Bake in the center of the oven for approximately 30 minutes. Test the cupcakes for doneness with a toothpick, which should come out mostly clean. There will be some traces of chocolate on the toothpick.
Remove from the pan and allow the muffins cool completely on a rack or enjoy them warm. Can keep outside the fridge for approximately three days, in an airtight container with a tight lid. Refrigerate or freeze for longer storage.
Chocolate Truffles
A wonderful Valentine’s Day treat that is so easy to make! This paleo truffle is from our friends at Nom Nom Paleo, a fantastic resource for all types of recipes that are low-carb, low-sugar and super delicious. You can get the recipe and detailed instructions with photos, right from their website: Nom Nom Chocolate Truffles – Nom Nom Paleo®
Enjoy and have a wonderful Valentine’s Day!
