Holy deliciousness, no?!
Today, I got my bake on. Inspired by not having a working oven, vita-mix or food processor the last three months, I decided to bake. When I bake, I healthy bake. I don’t like using white sugar, white flour, wheat in general, dairy or buckets of vegetable oil in my finished products. Unless I’m working or creating something for an event I don’t generally bake for myself. I got desserted out when I was working at the restaurant. Naturally because I was the pastry girl. I love sweets, but when I’m around them all day I CANNOT HELP MYSELF. As far as bad habits go, I’d like to think I would be grazer rather than a binger… but when I bake, I binge. Show me a bowl of cream cheese frosting, and wa-bam! Tablespoon here, tablespoon there, and already I’ve consumed 500+ calories. It’s disgusting. Cue decision of NOT WANTING TO BE A PASTRY CHEF. A gourmet, healthy baker a la Bethenny Frankel? Maybe. Owning my own bakery and hiring someone to do the dirty work for me, a la Angela? Sure. But I hope to never touch refined, processed sweets with my own fingers again. (Ah, yes, culinary school.) Dammit.
When I choose to bake, I cut back on my other meals that day. I eat lots of veggies and protein so I feel full, and not full of sweets. Binging on raw dough on the occasion will not kill you, so I accept the fact that I’ll consume a little bit more on these days, but I make up for it in my eating plans the next day or two.
Today I made Bekah original recipes! *Applause*
Pumpkin Chocolate Chip Cookies. The BeekEats! Way.
If only that were my bowl of oats. Mwahahaha. Yum.
Just a smidge of the dough that was consumed. :/ A little bit of QC? Success.
They turned out so good!
BeekEats! Pumpkin Chocolate Chip Cookies:
Recipe adapted from Bethenny Frankel from her book, Naturally Thin.
- 1 1/2 cups oat flour
- 3/4 cup rolled oats
- 1/2 t each of baking powder, and baking soda
- 1/3 cup chocolate chips
- 1/2 cup total of honey+maple syrup (depends on how much maple flavor you like)
- 1/3 cup hemp milk
- 1/2 cup canned pumpkin puree
- 1 t vanilla extract
- 11/2 t cinnamon
Mix dry, mix wet, mix together! Bake at 350 degrees for 12 minutes. That simple.
I also tried a new experiment of chocolate granola! It could use a few more test runs, but what’s a girl to do with so much crack chocolate granola on hand? I’d eat it all.
I’d use this on top chocolate protein greek yogurt, mocha oats, choco-java smoothie, or even pumpkin cocoa pancakes. Or just plain!
BeekEats! Chocolate Granola:
- 3 cups rolled oats
- 3 T cocoa
- 1/2 cup walnut halves/pieces
- 1 t cinnamon
- 2 t instant espresso powder
- 1/2 cup total honey+maple syrup heated on stove top
- 1/4 cup shredded coconut
- 1/3 cup chocolate chips or carob chips
I mix all the dry ingredients except coconut and chocolate chips. I pour the heated syrup over the oats, and mix well. Bake at 350 degrees for 25-30 minutes, mixing up the granola half way. I add the coconut with 10 minutes to go. I add the chocolate after it’s finished in the oven! Let cool, it’s hot!
On top of those recipes, I tried out this gal’s raw vegan chocolate chip cookie dough As if granola and pumpkin cookies weren’t enough. Let me tell you, this recipe TASTES LIKE COOKIE DOUGH. I give it a holy yum!, on the scale of ‘wow, that’s gross’ to ‘holy yum’. Naturally. I put em in my freezer for a go to chocolate fix.