vanilla extract – Des Chocolatines http://deschocolatines.com/ Sun, 20 Feb 2022 09:43:16 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://deschocolatines.com/wp-content/uploads/2021/11/des.png vanilla extract – Des Chocolatines http://deschocolatines.com/ 32 32 best chocolate chip muffin recipe https://deschocolatines.com/best-chocolate-chip-muffin-recipe/ Fri, 28 Jan 2022 19:29:00 +0000 https://deschocolatines.com/best-chocolate-chip-muffin-recipe/ They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft […]]]>

They say there’s nothing better than a hot chocolate chip cookie fresh out of the oven. Enter the chocolate chip muffin. Freshly baked, these muffins are perfection and all you need to start your day right: a perfect crispy top that will burst right away (the right way to eat a muffin) and a soft middle that makes them stand up.

What type of sugar?

We used both granulated sugar and light brown sugar in our recipe to really mimic the taste of a chocolate chip cookie. The brown sugar adds a nice caramel flavor and the hint of molasses gives it the taste of your favorite old-fashioned bakery. If you really want to taste that deep caramel flavor, you can use dark brown sugar instead of light.

Melted or softened butter?

We wanted a light and fluffy muffin, so we opted for softened butter. Melted butter will give you a much denser, more fudgy muffin that would still be amazing!

What type of chocolate chips can I use?

We’re calling for semi-sweet here, but you can use whatever you have on hand, whatever makes you happiest. White chocolate, milk chocolate or chocolate bar will all be delicious.

Can I add more mix-ins?

Absoutely! Add chopped walnuts or pecans, coconut flakes or chopped bananas, it would all be delicious! If you like nuts, you might also want to check out Banana Nut Muffins and Carrot Cake Muffins. You can also sprinkle coarse sugar for a crunchy topping, like in our Browned Butter Bran Muffins.

Can I prepare them in advance?

Yes! Some bakers swear by resting their dough overnight before baking for an even more amazing muffin. If you end up cooking more than you can finish, store them at room temperature for 1-2 days in an airtight container or place them in a resealable bag in the freezer for longer storage.

Have you tried these? Let us know what you think in the comments below!

Editor’s note: The introduction to this recipe was updated on January 28, 2022 to include more information.

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Yields:

16

Preparation time:

0

hours

ten

minutes

Total time:

0

hours

45

minutes

1/2 tsp.

(1 stick) softened butter

1/4 tsp.

packed brown sugar

1 C.

pure vanilla extract

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  1. Preheat the oven to 350° and line two muffin tins with cases. In a large bowl, combine flour, salt, baking powder and baking soda.
  2. In another large bowl, using a hand mixer, beat the butter and sugars together until light and fluffy. Add the egg and beat until combined, then add the vanilla. Add half of the dry ingredients to the wet ingredients and mix until just combined, then add the milk and mix until combined. Add the rest of the dry ingredients and mix until combined, then stir in the chocolate chips.
  3. Divide the batter evenly into the muffin cups and bake until a toothpick inserted in the middle comes out clean, 20 to 23 minutes.

Parker Feierbach

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Delish: Eat like every day is the weekend

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Recipe: vegan cherry and dark chocolate cakes by Jordan Rondel https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Sat, 15 Jan 2022 16:00:00 +0000 https://deschocolatines.com/recipe-vegan-cherry-and-dark-chocolate-cakes-by-jordan-rondel/ Jordan Puck This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand. These cakes are a one-bowl wonder and are so easy to make. You can turn this recipe into a single cake if you prefer, and you can […]]]>
This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

Jordan Puck

This versatile recipe can be made into a single large cake if you prefer, and you can use any type of fruit you have on hand.

These cakes are a one-bowl wonder and are so easy to make.

You can turn this recipe into a single cake if you prefer, and you can use any type of fruit you like, but I especially love the combination of dark chocolate and cherries.

If using cherries, you can use fresh pitted cherries, frozen and unthawed, or jarred and drained.

READ MORE:
* Recipe: Sesame Seed Crackers from Jordan Rondel
* Cinnamon Orange Shortbread Wedges with Orange Blossom Frosting
* Caker’s halva, milk chocolate, grilled hazelnut cake
* Recipe: Cake with lemon, olive oil and tarragon from the Caker

Preparation time: 10 minutes

Cooking time: 30 minutes

Ready on time: 1h10

Makes: 10 large cupcakes

Ingredients

For the cake:

200 g spelled or all-purpose white flour

150g soft brown, light muscovado or coconut sugar

100g ground almonds

2 teaspoons baking powder

pinch of sea salt

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup light olive oil

150g cherries

100 g dark chocolate chips, 70% cocoa

For dusting:

2 tablespoons processed Dutch cocoa powder

Method:

Preheat the oven to 170°C in convection. Grease or place muffin papers in 10 holes of a large cupcake/muffin tray.

In the bowl of an electric mixer, combine the flour, sugar, ground almonds, baking powder and salt.

Gradually add the milk, vanilla and oil.

Fold in cherries and chocolate chips by hand.

Divide the batter evenly among the 10 holes.

Bake for about 30 minutes or until the pastry is golden brown, springy to the touch, and a knife inserted in the center comes out clean.

Allow cakes to cool for 10 minutes before unmolding onto a cooling rack.

Once the cakes have completely cooled, sprinkle with cocoa powder using a fine sieve.

Serve at room temperature.

Refrigerate in an airtight container for up to 3 days.

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Raspberry and white chocolate muffins [Vegan] https://deschocolatines.com/raspberry-and-white-chocolate-muffins-vegan/ Wed, 05 Jan 2022 15:01:36 +0000 https://deschocolatines.com/raspberry-and-white-chocolate-muffins-vegan/ We all need a convenient, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to make and simple enough for older children to make on their own. These are […]]]>

We all need a convenient, quick and easy muffin recipe. This recipe has a sweet vanilla muffin base and includes raspberries and white chocolate, a flavor combination that all of our kids love. The recipe is easy for little hands to make and simple enough for older children to make on their own. These are particularly popular with children because the muffin is delicious, light and still slightly sticky when cooked.

Reproduced with permission from The Plant-Based Family Cookbook by Claire Swift and Sarah Biagetti, Page Street Publishing Co. 2021. Photo credit: Claire Swift

Raspberry and white chocolate muffins [Vegan]

Ingredients

  • 2 cups (250 g) all-purpose flour (use gluten-free flour if needed and add a teaspoon of xanthan gum)
  • 2 1/2 teaspoons (11 g) baking powder
  • 1 cup (200 g) extra fine golden caster sugar
  • 1/2 cup (130 ml) sunflower oil or other neutral oil
  • 3/4 cup (180 ml) unsweetened plant-based milk
  • 2 teaspoons (10ml) vanilla extract
  • 1 1/4 cups (150 g) fresh or frozen raspberries
  • 7 oz (200 g) vegan white chocolate chips or chopped chocolate

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Preperation

  1. Preheat the oven to 400°F/200°C (180°C convection) and line a muffin pan with 12 muffin papers.
  2. In a large bowl, combine flour, baking powder and sugar.
  3. In a separate bowl, whisk together the sunflower oil, vegetable milk and vanilla extract.
  4. Pour the frozen raspberries and white chocolate into the flour mixture and mix. Make a well in the center of the dry mixture, pour in the wet ingredients and mix. Be careful not to overmix; it’s okay if there are a few small floury bits.
  5. Divide the mixture evenly among the muffin papers, filling them three-quarters full. Place the muffin tin in the center of the oven and bake for 35 minutes, until golden brown. For even browning, bake the muffins for 20 minutes then rotate the pan for the last 15 minutes. Check if the muffins are cooked through by inserting a toothpick or skewer; it will come out clean when ready.
  6. Take the muffin tin out of the oven and place it on a cooling rack for 15 minutes. Then remove the muffins to the wire rack to cool completely.
  7. Store in an airtight container for up to 3 days.

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A Chocolate Cookie Recipe Without Eggs For Lazy Weekend Baking https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Sat, 23 Oct 2021 07:00:00 +0000 https://deschocolatines.com/a-chocolate-cookie-recipe-without-eggs-for-lazy-weekend-baking/ Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety. But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s […]]]>

Chocolate chip cookies win every match they face. Even during Christmas cookie season, they’re favorites 78% of the time in one-on-one showdowns with sugar cookies, brownies, or any other variety.

But in the world of chocolate chip cookies, there are several camps. Some are debating whether supplements such as nuts or oatmeal belong. And let’s not forget the all-important crisp versus soft debate.

Read also | Vanilla course for the cooking season

Now a gorgeous new cookbook from one of the world’s best bakers devotes an entire section to these options. Dorie Greenspan has already written 13 books mainly devoted to sweets; she has won several James Beard awards and received the Order of Agricultural Merit from the French government for her outstanding culinary writings.

Cooking with Dorie: sweet, savory and simplee ($ 35; Mariner Books) includes approximately 150 recipes. There is a chapter devoted to large and small cakes and another to pies, pies and cobblers for all seasons.

Six of the recipes in the book are specifically aimed at chocolate chip cookies, including a maple bacon version of Mary Dodd and a “World Peace Cookies 2.0”, as well as the classic.

The caramel chocolate chip cookies aren’t technically in the dedicated section, but Greenspan thinks they deserve a place there. Because they contain chunks of chocolate and nuts, “that means they could rightly be called chocolate chip cookies, although perhaps those who lived briefly in France,” she writes.

In fact, Greenspan places these treats in the Chocolate Chip Cookie Hall of Fame. On the one hand, they satisfy almost all categories: the treats, shaped like a mini pie, have the crisp edges of a buttery and crumbly shortbread as well as a tender texture in the center, with pieces of melted chocolate. “Like so many of my favorite recipes, it’s a surprise,” Greenspan said in a phone interview. She notes that despite the cookie’s name, there is no caramel in the recipe.

Read also | Let’s make cakes with ghee and garam masala

She gets that cookie synergy by baking the dough in muffin tins, which means it can be crispy against the sides of the hot pan. “The butter and sugar almost caramelize, you get bonus flavors. Ordinary ingredients made extraordinary, ”she says. Her recipe includes nuts, but these are optional – chocolate fans can add more chunks to the mixture instead.

Greenspan notes that while chocolate chip cookies are by no means seasonal, they are well suited for this time of year. On the one hand, their caramel-flavored echoes fall. On the other hand, they are slice and bake cookies. As people begin to welcome others into their homes and the entertainment season arrives, it helps to have logs of cookie dough ready in a freezer. “Home cooking was a necessity during the pandemic,” says Greenspan. But the audience was limited. “Now is a fun time for bakers. We cook to share. And we have more people to share with.

The following recipe is adapted from Cooking with Dorie: sweet, savory and simple by Dorie Greenspan. Tester’s Note: You might be tempted to use a baking sheet, but hopefully you won’t, the texture is really better in muffin tins.

Biscuits with chocolate and caramel pieces
Makes 24 cookies

2 sticks (8 oz.) Unsalted butter, cut into pieces, at room temperature
Half a cup of sugar
Half a cup of icing sugar
Half a teaspoon of fine sea salt
1 teaspoon of pure vanilla extract
2 cups all-purpose flour
Large chunks of half a cup of dark or milk chocolate or large chips
About half a cup of coarsely chopped walnuts, toasted or not, or more pieces of chocolate

In a large bowl, beat butter, both sugars and salt together on medium speed until creamy, about 2 minutes. Beat the vanilla. Add the flour all at once. Beat a few times, until the risk of flying the flour has passed, then beat on low speed until the flour is almost completely incorporated. Don’t beat too much, you want the mixture to be more lumpy than smooth. Add the chocolate and nuts and incorporate using a flexible spatula.

Knead the dough if necessary so that it comes together. Divide it in half and shape each piece into a 6 inch long log; they will be barely 2 inches in diameter. Wrap each log in plastic and refrigerate until firm, at least 2 hours. (Logs can be refrigerated for 3 days or frozen for 2 months.)

Preheat the oven to 350F. Butter a muffin pan, two if you have them. Score a log at ½ inch intervals, then slice it into slices with a chef’s knife, cutting sharply through the chips. Place each puck in a muffin pan. Bake for 20 to 22 minutes, until cookies are golden around the edges and slightly soft in the center. Let the cookies stand for 3 minutes, then gently remove each one with the tip of a table knife and let cool on a wire rack. Let the pan cool, then repeat with the remaining log. Serve cookies warm or at room temperature.

Read also | The science of baking a cake

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Pumpkin Chocolate Muffins [Vegan] – A green planet https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ Mon, 27 Sep 2021 11:47:13 +0000 https://deschocolatines.com/pumpkin-chocolate-muffins-vegan-a-green-planet/ These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat. Pumpkin Chocolate Muffins [Vegan] Ingredients 1 3/4 cups all-purpose flour 1 1/2 teaspoon baking soda 1/2 tablespoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/8 teaspoon ground […]]]>

These vegan chocolate pumpkin muffins are the essence of fall baking! The spicy pumpkin swirls around layers of chewy chocolate for the ultimate fall treat.

Pumpkin Chocolate Muffins [Vegan]

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoon baking soda
  • 1/2 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon of salt
  • 3/4 cup mashed pumpkin
  • 3/4 cup powdered sugar
  • 1/4 cup light brown sugar
  • 1/2 cup plant-based yogurt
  • 1/2 cup melted vegan butter
  • 1 teaspoon of vanilla extract
  • 1/4 cup cocoa powder

Preperation

  1. Preheat the oven to 350 ° F. Butter a muffin tin or line with muffin tins.
  2. Sift together the flour, baking powder, spices and salt. Put aside.
  3. Combine pumpkin puree with powdered sugar and light brown sugar in a large bowl. Whisk to combine. Add the yogurt, vegan butter and vanilla extract and whisk until well combined.
  4. Add the dry ingredients and mix until just combined. Do not over mix.
  5. Pour half the batter into a second bowl and add the cocoa powder.
  6. Pour the pumpkin and cocoa nibs into the muffin pan, alternating between the doughs until cups are ¾ full.
  7. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean.
  8. Lift onto a wire rack and let cool completely.



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Pumpkin Chocolate Bread Recipe by The Daily Meal Contributors https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/#respond Sun, 12 Sep 2021 07:00:00 +0000 https://deschocolatines.com/pumpkin-chocolate-bread-recipe-by-the-daily-meal-contributors/ Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan. 2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix. Step […]]]>

Step 1: Preheat oven to 350 F. Butter and flour a 9 x 5 inch non-stick loaf pan.

2nd step: In a mixing bowl, combine 1 3/4 cups unbleached all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 1/2 teaspoon of pie spice pumpkin and 1/2 teaspoon of salt. Mix.

Step 3: With an electric mixer, beat 1/2 cup unsalted butter until softened. Add 1 1/4 cups of sugar and continue beating. Add 3 eggs and beat until combined.

Step 4: Add 1 cup canned pumpkin, 1 teaspoon vanilla extract and the flour mixture, beating just until combined.

Step 5: In a double boiler over medium-high heat, melt 4 ounces of semi-sweet or sweet and sour chocolate (cut into pieces). Heat until completely melted, about 5 minutes. (Or melt in a glass bowl in the microwave for about 1 1/2 to 2 minutes, or until completely melted and smooth).

Step 6: Pour half of the dough into the bread pan. Drop half spoonfuls of the chocolate mixture on top of the dough, then swirl the chocolate into the dough with a wooden skewer. Repeat with the rest of the batter and chocolate, making sure to mix the chocolate well into the pumpkin.

Step 7: Bake bread for about 1 hour or until a toothpick comes out clean in the center. Let the bread cool for at least 15 minutes, then turn it over on a wire rack. Serve sliced ​​warm or at room temperature.

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Chocolate banana muffins recipe https://deschocolatines.com/chocolate-banana-muffins-recipe/ Mon, 23 Aug 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-banana-muffins-recipe/ IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and […]]]>

IIf you’re looking for a quick, easy, and healthy baked treat, this may be your answer. They have a rich chocolatey flavor, but the banana flavor reveals its healthy qualities. The building blocks of these cakes are not just butter and sugar, but bananas, sweet potatoes, yogurt, olive oil, and baked quinoa. Cooked quinoa and grated sweet potato provide substance, softness and sweetness, essential for a good muffin but also so good for you. Quinoa provides protein and essential amino acids, sweet potato provides vitamin A, and they both provide a good portion of fiber. A treat for you, your children, your friends and your family.

Preparation time: 20 minutes | Cooking time: 20 minutes

MAKES

10 muffins

INGREDIENTS

  • 100 g dark chocolate (70% cocoa), cut into pieces
  • 130g plain flour
  • 30g cocoa powder
  • 100 g soft brown sugar
  • 2 teaspoons of baking powder
  • 1 ripe banana, chopped
  • 30g of plain yogurt
  • 50 ml light olive oil
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 100g of cooked quinoa
  • 50 g finely grated sweet potato
  • Runny honey, for icing (optional)

METHOD

  1. Preheat the oven to 220C / 200C hot air / Gas 7. Prepare a muffin tin either by greasing or by filling 10 holes with paper cups.
  2. Pour the chocolate into a bowl with the flour, cocoa, sugar, baking powder and mix.
  3. Combine banana, yogurt, oil, egg, vanilla and quinoa until smooth, then add to a bowl with the sweet potato.
  4. Mix wet and dry ingredients with a wooden spoon until just combined, then divide between paper cups or holes in muffin tins.
  5. Bake for five minutes, then reduce oven temperature to 170C / 150C hot air / gas 3 and bake for another 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  6. If desired, brush the tops with honey while they are still a little hot. Best eaten fresh, but kept in an airtight container, it will last up to five days.

Recipe from Good to Eat by David Atherton (Hodder & Stoughton, £ 25). Order your copy from Telegraphic bookstore

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Chocolate Cookies with Nutella Recipe https://deschocolatines.com/chocolate-cookies-with-nutella-recipe/ Sat, 31 Jul 2021 07:00:00 +0000 https://deschocolatines.com/chocolate-cookies-with-nutella-recipe/ ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t […]]]>

ohOur original two-chocolate cookie with a sticky Nutella center. This recipe is so versatile: you can leave it plain or stuff it with any chocolate spread you like. Reheat the cookies for 30 seconds in the microwave on full power once cool, or better yet, enjoy them warm out of the oven. These cookies don’t last very long in our bakery – our team also brings them home most of the time!

Preparation time: 2 hours 30 minutes, freezing included | Cooking time: 15 minutes

MAKES

12

INGREDIENTS

  • 12 tablespoons of Nutella
  • 250 g unsalted butter
  • 125g of caster sugar
  • 175 g light and soft brown sugar
  • 2 eggs + 1 egg yolk
  • 550g plain flour
  • 50g cocoa powder
  • 10g of cornstarch
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ½ teaspoon of salt
  • 500 g of milk chocolate chips, plus a supplement for the tops
  • 1 teaspoon of vanilla extract

METHOD

  1. Place 12 tablespoons of Nutella on a lined baking sheet and place in the freezer for a few hours until frozen. These will be the toppings for the cookies; the frost prevents them from escaping.
  2. Preheat the oven to 220C / 200C Hot air / Gas 7.
  3. Place the butter in a blender (or use a hand-held electric whisk) and mix on medium speed until smooth and light in color.
  4. Add the two sugars, eggs and egg yolk and beat together until blended.
  5. Add the rest of the ingredients and mix everything together.
  6. Weigh the cookie dough into 12 portions of 150 g each and form balls.
  7. Divide each ball in half and squeeze a ball of frozen Nutella in the middle. Press the two halves again and roll them into a firm ball.
  8. Place the balls on the lined baking sheets and flatten them slightly. Add chocolate chips on top of cookies.
  9. Bake in preheated oven for 12 minutes. (If you are cooking in batches, put them in the refrigerator until they are ready to be cooked.) Let cool on the trays.

Recipe from Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes by Lauren and Rachel Finch (DK, £ 20), available at The telegraphic bookstore

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Recipe: Let These Chocolate Banana Muffins Sweeten Your Monday https://deschocolatines.com/recipe-let-these-chocolate-banana-muffins-sweeten-your-monday/ Mon, 24 May 2021 07:00:00 +0000 https://deschocolatines.com/recipe-let-these-chocolate-banana-muffins-sweeten-your-monday/ Vegan dishes are loaded with the benefits of a plant-based diet, including lower risks of sudden death, cardiovascular infection, and dementia-related death compared to those who consume less plant protein. According to a study published in the “Journal of the American College of Nutrition”, it was found that a low fat vegan diet has better […]]]>

Vegan dishes are loaded with the benefits of a plant-based diet, including lower risks of sudden death, cardiovascular infection, and dementia-related death compared to those who consume less plant protein. According to a study published in the “Journal of the American College of Nutrition”, it was found that a low fat vegan diet has better results for weight, body composition, insulin sensitivity and blood levels. cholesterol compared to a Mediterranean diet.

On that note, we decide to sweeten our Monday blues with not only a healthy treat but also vegan thanks to a chocolate banana muffin recipe we recently stumbled upon. Do you have dark brown or mushy bananas in your kitchen?

Turn them into a healthy and delicious treat like these unprecedented and decadent banana chocolate muffins that are egg-free, vegan, dairy-free and loaded with immense health benefits. Check out the recipe here:

Ingredients:

3 medium sized bananas

2 teaspoons of powdered flax seeds

1 tablespoon of oil

2 tablespoons of jaggery powder

1/2 cup whole wheat flour

1/4 cup quick rolled oats

3 tablespoons of unsweetened cocoa

1 tablespoon of corn flour

1/4 teaspoon of salt

1/2 teaspoon vanilla extract

1/2 teaspoon of baking powder

1/4 teaspoon baking soda

For toppings – quick oats, chia seeds and dark chocolate chips

Method:

Add the bananas to a bowl and with a fork, mash them. Add the jaggery and oil and beat well. Stir in the ground flax seeds and let the mixture sit for about 10 minutes until it thickens slightly. Now add the rest of the ingredients (except the toppings) and mix gently until combined.

Transfer the batter to a muffin pan lined with parchment paper, add the toppings and bake in a preheated 180 ° C / 350 ° F oven for 25 minutes. Let cool and enjoy!

(Recipe: Divya Jadhav, Instagram / tabu_tinku_foodies)

Advantages:

Bananas, whether mashed or not, help reduce stress levels as they are high in potassium which is an essential mineral needed to regulate water balance, acidity level, and blood pressure. Flax seeds improve digestive health, lower blood pressure and bad cholesterol, may be beneficial for people with diabetes, and also lower cancer risk.

The molasses content of jaggery makes it more nutritious because this nutritious byproduct of the sugar making process is removed during the manufacture of refined sugar. Jaggery is rich in vitamins and minerals, is an excellent immune booster, acts as a shield against health problems such as coughs and colds, and improves digestive health, prevention of anemia, liver detoxification and improvement. of immune function.

Oats are gluten-free instead, they have more protein and fiber than regular flour. Besides being high in antioxidants and incredibly nutritious, oats can improve blood sugar control, lower cholesterol levels, and protect LDL cholesterol from damage.

Its soluble beta-glucan fibers aid digestion, keep the stomach full, ward off the feeling of hunger while keeping a full stomach. Hence, they are suitable for weight loss.

On the other hand, chia seeds are packed with cell-protective antioxidants, provide a massive amount of nutrients with very few calories, and are a good source of minerals like calcium. They help prevent constipation by providing insoluble fiber which together with the protein content helps in weight loss.

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Jennifer Garner’s Pain au Chocolat Recipe is an “Extra Cozy” Winter Breakfast https://deschocolatines.com/jennifer-garners-pain-au-chocolat-recipe-is-an-extra-cozy-winter-breakfast/ Wed, 23 Dec 2020 08:00:00 +0000 https://deschocolatines.com/jennifer-garners-pain-au-chocolat-recipe-is-an-extra-cozy-winter-breakfast/ Jennifer Garner loves to cook for her children. And one of her favorite recipes is Rose Beranbaum’s Chocolate Chip Bread. During a December 2018 episode of her Pretend Cooking Show On IGTV, Garner explained the stages of decadent bread, describing it as an “extra cozy” treat his kids love to have before school during the […]]]>

Jennifer Garner loves to cook for her children. And one of her favorite recipes is Rose Beranbaum’s Chocolate Chip Bread. During a December 2018 episode of her Pretend Cooking Show On IGTV, Garner explained the stages of decadent bread, describing it as an “extra cozy” treat his kids love to have before school during the winter months.

Jennifer Garner | Frazer Harrison / Getty Images

Jennifer Garner’s “Pretend Cooking Show” Explores Famous Chefs’ Recipes

Garner’s self-taught kitchen series on IGTV is a perfect showcase of his original personality. The mom of three shares her favorite recipes in the videos, which often include dishes from her friend Ina Garten.

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