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Beyond the Plate – Holiday Baking (Episode 2) – 10/29/20

By November 25, 2020 December 15th, 2020 Beyond the Plate, Recipes

We are what we eat, but we are more than what we eat. Being healthy is not hard. I want to show you how baking can fit your life, especially as the holiday season has officially started.

By the end of the year (or start of next), I typically hear friends and family tell me: “I exercise so I can eat what I want” or “I was so good till xxxx.”, but there’s no reason we need to treat our health like it’s an event or end the year with regrets. Just because something comes up, it does not mean we need to abandon our progress. At the end of the day how many holidays will we get to enjoy. If we indulge in those yummy baked goodies typical of the holidays over and over every year, do we expect it to get better? You see it really comes down to mindset… that essentially will get you to see transformation. 

Let’s approach holiday baking as our friend, not our enemy. What I mean by that is we don’t have to throw all caution to the wind just because the holidays are here. When we find ourselves overwhelmed, we tend to crave comfort foods, but there’s no reason why we can’t have delicious baked treats that you’ll feel good about serving to your family or bringing to gatherings during the holidays!

In the second episode of Beyond the Plate, I show you how to make my Chocolate Zucchini Bread and other goodies as the holidays approach. Trust me when I say these healthier treats will tickle your tastebuds and your friends and family will be begging you for the recipes! Watch the replay here.

 

 

 

 

 

 

 

Enjoy,

Peta Cohen signature
P.S. For more baking recipes, check out this blog post.
P.P.S. To view the episode schedule for Beyond the Plate through the rest of the year, click here.


 

(L) Blueberry Cobbler; (R) Carrot Zucchini Bread

 

 

 

 

 

 

 

 

Chocolate Zucchini Bread

Ingredients
1 ½ cups almond flour
¼ cup raw cacao powder
1 teaspoon baking soda
¼ cup safflower oil OR coconut oil, melted
½ cup monk fruit sugar
2 large eggs
1 teaspoon vanilla extract
1 medium-large zucchini finely shredded (1-3/4 –2 cups gently packed, water squeezed out between paper towels)
⅓ cup dark chocolate chips

Instructions

  1. Preheat oven to 350 F and line a medium loaf pan with parchment paper.
  2. In a medium bowl, combine the almond flour, cocoa powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk together the oil, monk fruit sugar, eggs and vanilla until well combined and smooth.
  4. Add the dry ingredients to the wet until just moistened, fold in the shredded zucchini, then the chocolate chips.
  5. Transfer batter to the parchment lined loaf pan and bake until a toothpick inserted near the center comes out clean, 25-30 minutes.
  6. Remove from the oven and cool on a wire rack for 10-15 minutes, then gently remove the loaf by holding both sides of the parchment paper and continue to cool completely to room temperature on the wire rack before slicing.
  7. Store leftovers in the refrigerator for up to 5 days.

Fun Fact
Zucchini adds the wonderful texture and moistness, and helps bulk up this goody with a boost of nutrition too!


Blueberry Cobbler

Ingredients
Filling
4 cups organic blueberries (fresh or frozen)
1 tsp lemon zest
1/3 cup monk fruit sugar
1½ tsp tapioca flour
3 tablespoons organic butter

Batter
½ cup almond flour
½ cup tapioca flour
1/4 cup monk fruit sugar (adjust to taste)
2 tsp baking powder
3½ tablespoons of milk
(oat or any nut milk)
3½ tablespoons of organic butter or coconut butter, melted
1 tsp vanilla
¼ tsp Salt

Instructions

  1. Preheat oven to 350 F.
  2. Coat a baking dish with butter or coconut oil cooking spray.
  3. Grease bottom of baking dish with 3 tablespoons of butter.
  4. In a bowl, combine the blueberries, lemon zest, monk fruit sugar and tapioca flour, then place in the prepared baking dish.
  5. In another bowl, combine almond flour, tapioca flour, monk fruit sugar, baking powder, melted butter, milk, vanilla, and salt.
  6. Drop by the spoonful over the berry mixture.

Paleo Carrot Zucchini Coconut Flour Bread

Ingredients
8 large eggs, room temperature
1½ cups grated carrot
1½ cups grated zucchini (press liquid out
½ cup organic butter or coconut butter, melted
¼ cup chia flour or grind chia seeds in a coffee grinder
¼ cup coconut flour
¼ cup hemp seeds
¼ tsp baking powder, aluminum free
*½ – 1 tablespoon dried basil
*½ – 1 tablespoon dried parsley
Himalayan or Celtic salt and fresh ground black pepper to taste

NOTE
*Amount of herbs suggested can be adjusted to your taste. Add onion or garlic powder ifdesired.

Instructions

  1. Pre-heat oven to 375 degrees F or 350 F for a convection oven.
  2. Line a 6×12″ baking pan with parchment paper.
  3. Beat eggs.
  4. Melt the butter or coconut butter over medium heat.
  5. Combine all other ingredients in a mixing bowl.
  6. Add the melted butter or coconut butter.
  7. Mix thoroughly with a spatula.
  8. Add the beaten eggs.
  9. Mix thoroughly with a spatula.
  10. Allow bread to settle for a few minutes then pour into baking dish.
  11. Bake for about 30 – 40 minutes or until the surface begins to golden and the bread is cooked through.

Serving Suggestions

  1. Slice the bread in half in half horizontally, cover with grated non-dairy cheese and fresh sliced Roma or Beefsteak tomatoes. Gently heat in the oven till the cheese is melted.
  2. Serve with a large side salad, loaded with grilled vegetables and other Market Basket treats.