muddy footsteps

Banana Nut Pancakes (Gluten-Free, Dairy Free)

Posted in Uncategorized by nicolejanaye on July 24, 2013

ImageSo this unique combination of avocado and banana has been on my mind lately. Just a small addition of cocoa powder will transfer these few ingredients into a healthy and simple chocolate pudding. The only thing is I’m not supposed to have chocolate anymore, of any kind. Yes…very depressing. 

 

But as I was scrolling through my instagram feed this morning I found a post about banana nut cookies with an avocado/banana base. This coincidence stopped me in my tracks and I decided to test them out right away. The result was a light and airy cake that matches perfectly with a dab of butter and a drizzle of honey on top. 

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Banana Nut Pancakes

Preheat oven to 275

  • 2 bananas; mashed
  • 1/2 avocado; mashed
  • 1/3-1/4 cup of honey
  • 1 TBS vanilla bean paste
  • 2/3 cup gluten free flour
  • 1/4 cup pecans; chopped
  • 2 1/2 tsp baking soda
  • 1/2 tsp cinnamon

1. Mix the wet ingredients.

2. Mix the dry ingredients, and add to the wet.

3. Fold in the pecans.

4. Spoon the batter onto a parchment paper covered baking sheet and bake for 7-10 minutes.

5. Remove from the oven and let sit for 2-3 minutes. Top with a slab of butter and drizzle of honey.

Enjoy!

Triple Chocolate Cake Truffles

Posted in Dessert, Food & Recipes, gluten-free, Paleo by nicolejanaye on November 14, 2012

I’m still sitting here at my table, slightly shocked on the outcome of these truffles. I mean, I expected them to taste good, but I didn’t realize the potential these puppies had and how good they really turned out.

I found this recipe while scrolling through the blog of Civilized Caveman . If you haven’t checked out George’s blog yet, make sure to do so because not only does he feature some mouth-watering treats and dishes, but they’re fairly easy to replicate and the quality of ingredients he showcases are incredible. He posts a large spectrum of recipes from sweet treats to smoked meats so you’ll definitely be able to find something on his site that you’ll want to make yourself.

Jenni from The Urban Poser made a guest appearance on George’s blog, and I’m so happy that she did. Just from the quick glance it took me to look at the photos of these triple chocolate truffles,I was instantly hooked! She took a unique spin with her recipe and added a little kick of chipotle. I love mixing up the flavor combinations to give the original recipe more flare. Today I decided to stick with the basics and take her recipe and make triple chocolate truffles with a variety of toppings.

Definitely make sure to check out both of their blogs and test out some of their delicious recipes. In the meantime, head to your kitchen and whip up a batch of these truffles. You won’t regret it.

Triple Chocolate Cake Truffles

(recipe from The Urban Poser)

Ingredients

Chocolate Cake

  • 1/2 cup coconut flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 5 eggs
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 cup enjoy life chocolate chips (set aside for later)
Chocolate Ganache
  • 1/3 cup coconut oil, liquefied
  • 1/3 cup cocoa powder
  • 1/4 cup raw honey
  • 2 tablespoons coconut milk

Dipping Chocolate

Directions

 Chocolate Cake

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine the dry ingredients together.
  3. In a larger bowl, combine the wet ingredients.
  4. Using a mixer on medium-speed, mix the dry ingredients into the wet. Mix until completely combined and no lumps remain.
  5. Pour into a greased, 7 x 10 (or 8 in. squared) pan.
  6. Bake at 350 degrees for 25 min or till the cake springs back when gently pressed.
  7. Cool slightly. Break the cake into crumbs and cool completely before adding the ganache.
Chocolate Ganache
  1. In a small bowl, combine the oil, cocoa and honey.
  2. Using a whisk or a mixer, beat the ingredients till well combined and there are no lumps of cocoa left.
  3. Add the coconut milk and continue beating till the ganache becomes thick, smooth and glossy.
Assembly
  1. Mix the ganache and chocolate chips into the cake crumbs. Combine well.
  2. Using your hands or a rounded tablespoon, scoop out dough and form into 1-1½ inch round balls.
  3. Set on a parchment covered cookie sheet and place in the freezer for 10-15 minutes to firm up..
  4. Prepare the Dipping Chocolate while the cake balls are chilling. *Instructions below
  5. Once the truffles have been cooled and firmed, drop them into your dipping chocolate, completely coating all parts of the truffle.
  6. Remove the truffles from the chocolate sauce with a fork, holding and lightly tapping the fork against the bowl to remove excess chocolate.
  7. Dip, sprinkle, coat, or roll your coated truffles into a variety of toppings. I used crushed walnuts, chia seeds, cocoa powder, and sea salt.
  8. Stick back into the freezer for 10-15 minutes then dig in!
Dipping Chocolate
  1. Add chocolate chips into a microwave safe bowl and microwave for 30 seconds. Remove, stir, and replace back into the microwave for an additional 20 seconds. Repeat until the chocolate chips are just about melted.
  2. Add coconut oil to the chocolate chips and mix until completely combined, glossy, and smooth texture has been achieved.

Thanks again to Jenni for this amazing recipe. It’s much simpler to make then the long list of ingredients and directions seems to show. I’ve already had a few requests for these to be christmas presents. How does a peppermint truffle with crushed candy canes sound?! But before I jump into such holiday spirits, I’m going to try Banana Walnut truffles with a salted caramel coating. Sound like you might be interested in this future recipe?

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Butternut Squash Fall Waffles

Posted in Breakfast, coffee, Food & Recipes, gluten-free, Health/Nutrition, Paleo, Protein by nicolejanaye on November 13, 2012

My alarm was set for 6:50 am, workout clothes laid neatly on the floor, and my body was warm and cozy deeply hidden amongst a mountain of blankets. My intentions for the morning were to rise and sweat my tush off at the gym. The stair master has been my choice of cardio equipment for the past few days since I re-introduced the kindle fire back into my life. I loaded up Netflix and Hulu Plus onto this godsend of a gadget and it has me completely consumed and distracted while I torch away calories and build up sweat puddles on those endlessly revolving steps.

The alarm goes off. I’m one of those rare breeds that doesn’t prefer to smash down the snooze button and I don’t have the need for my alarm clock to sound like a fire engine five inches from my face. However, today was a different story and I wasn’t ready to get up and get moving. I’ve been busting my booty, literally, in the gym and outside everyday and this was just my body telling me that I needed rest. I decided to sleep in, have a relaxing morning, and make a comforting breakfast.I burried my way back into the sheets and shut my eyes for what seemed to be another hour. Soon enough fall aromas were going to be perfuming my kitchen and creeping their way throughout the remainder of the house.  

Butternut Squash Fall Waffles

These waffles are perfect to share between you and your significant other on a cold and quiet morning. A sprinkle of nuts, a handful of dried fruit, and a ladle of maple syrup on top will be enough  to give yourself a foodgasm. Their fall flavors are the perfect match to a steaming, hot cup of coffee.

Ingredients

  • 1/4 cup coconut flour
  • 1 cup roasted butternut squash
  • 1/2 cup pecans (optional: sauté pecans in a little bit of coconut oil prior to mixing with batter. It will bring out the flavors in the nut)
  • 1/2 cup raisins
  • 1 egg + 2 whites
  • 4 tablespoons almond milk
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • pinch of sea salt
  • coconut oil/butter (to lubricate the waffle maker)

Directions

  1. Combine all ingredients, except for pecans, raisins, and coconut oil/butter, into mixer and mix until thoroughly combined. The temperature of your kitchen could change the consistency slightly. Adjust the coconut flour and/or almond milk to suit the desired consistency. You want your batter to be thick, but a little liquidy. If it’s too thick, add more milk. If it’s too thin, add more flour.
  2. Add pecans and raisins to the batter and continue mixing just until combined.
  3. Heat your waffle maker and lubricate with coconut oil/butter.
  4. Add batter to maker and cook until done.
  5. Serve warm, flooded with toppings, and right alongside a mug of your favorite morning beverage.

Topping options: Pure maple syrup, Walden Farms syrup, coconut flakes, chocolate chips, nuts (pecans, walnuts, almonds, cashews), nut butter, coconut butter, powdered sugar…

Also, I finally made the switch from the url of muddyfootsteps.wordpress.com to muddyfootsteps.com . It’s easier to access, remember, and hopefully share with your friends and family. To make reading my blog posts and having access to new recipes easier, subscribe to my blog and you will receive an email each time I make a new post.