Tag Archive for 'agave syrup'

Mysterious Brownies

Looking at the title, you might wonder if you should even consider reading this post. How can brownies be mysterious, if all it takes is flour, butter, sugar, eggs and chocolate to make them. It really doesn’t get much more straight forward.  To my excuse, I am in a state of frantic pre-holiday chaos and with my brain crammed with to-do-lists, I had to come up with something quick, and this was it. The title actually does fit the brownies quite well, since they got a few untypical ingredients that are best not mentioned when it comes to picky eaters. I assure you however, that no one will ever be able to tell what exactly they are and these brownies will be devoured in no time. There’s no way you can detect the pumpkin (even if you want to) and my family thinks they are just delicious. Guilt free snacking at it’s best!

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Chocolate Zucchini Muffins

This one is for all my friends in the Northern Hemisphere, who are currently inundated with zucchinis and need help finding new ways to reduce their supply. Zucchinis have long been a staple in baked goods such as delicious zucchini bread, but the combination with chocolate is fairly new – at least to me. I made them 6 months ago for the first time and no one in my family could tell they had zucchini in it, which is a good thing. They are much more open to bananas and cranberries. I have made them ever since and get a total kick out of the surprise on people’s faces when they find out that they are loaded with vegetables, whole grains, olive oil and agave syrup. I admit, the combination sounds a bit scary and way too healthy for a treat like a muffin. But that’s what I am here for, to find new ways to combine the tasty with the healthy and make it delicious. I used agave syrup as a sweetener, which has a neutral taste and won’t give you the sugar high you will get from regular sugar. I packed in 2 medium zucchinis, grating them extra fine in the food processor and squeezing out the liquid with my hands. The flour is once again spelt and buckwheat, but any other will do without the need for adjustment. I used extra virgin olive oil, which might come as a bit of a surprise to you, but it’s my favorite oil and I try and use it whenever I include vegetables in my baking. You won’t notice the taste difference, I promise! Right at the end, I couldn’t resist and added 3.5 oz. of 70% chocolate, chopped into small pieces. Heaven!

Makes 12

Ingredients

2 small to medium zucchinis, finely grated and some excess liquid squeezed out

1 bar (100g or 3.5 oz.) of good quality 70% chocolate, cut into small pieces or a generous 1/2 cup dark chocolate chips

Dry Ingredients

  • 1 cup whole spelt flour
  • 1 cup white spelt flour
  • 1/2 cup buckwheat flour
  • 1/2 cup good quality cocoa powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Wet Ingredients

  • 2 eggs
  • 1/2 cup olive oil
  • 1/2 cup + 1 tablespoon agave nectar
  • 1 teaspoon vanilla extract
  • 1/3 cup buttermilk

Method

Preheat oven to 350 F (180 C).

In medium bowl, sift together dry ingredients.

In large mixing bowl, mix together wet ingredients.

Add half of dry ingredients to wet mix and gently combine. Mix in grated zucchini and stir until incorporated. Add chocolate. Gently fold in remaining half of dry ingredients. Don’t overmix!

Divide batter into 12 muffin cups and bake for 25 minutes.