SoM TIPS LIFESTYLE Hidden Zucchini Chocolate Loaf BY DOROTHY FRANIEL | SoM PARENT This is the best recipe from cooks.com for a moist chocolate cake that packs well for lunches.
Mom’s Survival Cookies BY KARIN TREIBERG | SoM PARENT I thought I would share a popular recipe in our household where we deal with a child that cannot eat gluten, dairy, egg, or refined sugars (you can imagine the challenges). This recipe was adapted from an amalgamation of various recipes in an attempt to come close to recreating a cookie that had been a favourite prior to the food restrictions. It ends up being a great one to take to school events as it is very allergen friendly. INGREDIENTS: 1 1/2 cups gluten free all purpose flour 1 cup gluten free rolled oats 1/2 cup maple sugar or coconut sugar 1 teaspoon kosher salt
INGREDIENTS: 2 eggs
1/2 teaspoon baking soda
1 cup vegetable oil
1/3 cup sunflower butter
1 cup water
1/4 cup hot espresso
2 cups white sugar (I use a bit less)
1 1/2 cups of vegan dark chocolate chips
2 cups grated raw zucchini
1 cup chopped dates
3 teaspoon vanilla
1/2 cup pumpkin seeds
3 teaspoon cinnamon
1/4 cup sunflower seeds
3 cups flour 1 teaspoon nutmeg or pumpkin pie spice
DIRECTIONS: 1. Preheat the oven to 350 degrees. Prepare two baking sheets with parchment.
1 teaspoon baking soda
2. In a large bowl combine all of the dry ingredients.
1 teaspoon baking powder
3. In the bowl of a standing mixer fitted with a paddle attachment combine the coconut oil and sunflower butter.
1 teaspoon salt
1/3 cup cocoa 2 cups semi-sweet chocolate chips (optional) DIRECTIONS: 1. Beat eggs, then add sugar, oil, zucchini, vanilla and water. Mix sifted dry ingredients into first mixture. Add chocolate chips. 2. Bake at 325°F for 1 hour. I tell my picky kids this is chocolate chip cake, and they don’t even know the zucchini is hidden within. Great to send for snacks in their lunches. 3. Yield: 2 loaves or a 9x13 pan. z pg. 6
1/2 cup coconut oil
4. Add the dry ingredients and the hot coffee and combine until fluffy. 5. On low speed add in the chocolate, dates and seeds and mix well. 6. Scoop cookie dough, making balls by hand and place onto prepared sheet pans leaving a few inches between them. Bake for 16-18 minutes until golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. These also freeze well. z NOVEMBER 2017 ISSUE