100 g) 225 g whole grain rye flour 225 white wheat flour (or bread flour) 2 tablespoons of roasted rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your flour's absorbance - if you flour absorbs less water, add less water in the beginning, it is easy to add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60
g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted rye malt at hand, substitute it for cocoa powder but make sure you add some (appr.
For the chocolate filling: 200
g chocolate chunks (I used Valrhona Dulcey 32 %, but you can go with any one you like!)
Add 100
g chocolate and whizz for a minute to break up the chocolate.
-- 75 g almond — 75 g hazelnut — 150
g chocolate (70 % cocoa content)-- 125 g soft butter — 50 g cane sugar — 3 organic eggs, separating the white parts from the yolks — pinch of salt — 1 vanilla bean, split and seeded (this wasn't in the recipe I added as an extra)
180 g unsalted butter 150
g chocolate, coarsely chopped 1 1/2 cup (90 g) all - purpose flour 2 tbsp cornstarch 1/2 tsp baking powder 1/2 tsp salt 1 cup (200 g) sugar 4 eggs 1tsp vanilla extract
Not exact matches
I had about 750
g (one potato) and the brownie never got firm as a brownie, more like a firmer
chocolate pudding.
This is a heady confection of milk and white Belgium
chocolate, along with some orange - tinted, pumpkin - pie flavoured
chocolate that
gest (melted and) marbled in.
(250
g)(1 1/4 cups) high quality dark
chocolate 6 oz.
Orange Cardamom Hazelnut Dark
Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a
Chocolate Florentines (gluten free) 1/2 cup (65
g) hazelnuts 1 1/2 cup (120
g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35
g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30
g) sorghum flour 3 tablespoons (30
g) sweet rice flour 2 tablespoons (18
g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150
g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark
chocolate (make sure to use certified gluten free if that is a
chocolate (make sure to use certified gluten free if that is a concern)
150
g (1 cup) raisins 6 tablespoons white or dark rum (or orange juice) 200
g (1 1/2 cups) roasted hazelnuts, ground (or any other nut) 100
g (3.5 oz) good quality dark
chocolate (or rice milk
chocolate)
192
g all purpose flour 301.5
g granulated sugar 128
g unsweetened cocoa powder 1.5 tsp baking soda 1.5 tsp baking powder 1 tsp salt 2 eggs at room temp 6 US fluid ounces buttermilk 2 US fluid ounces plain Greek yogurt 4 US fluid ounces canola oil 1 tbsp vanilla extract 6 us fluid ounces brewed coffee, hot 118.3
g semi-sweet
chocolate
Their ice cream bars found ME one day when I was walking down the frozen aisle — normally I eat Greek yogurt sweetened with stevia for dessert to get the extra protein and skip out on the sugar, but the creamy and delicious ENLIGHTENED Ice Cream makes a sensible treat — each flavor (think Fudge, Coffee,
Chocolate Peanut Butter Swirl) has under 100 calories and just 3 -5
g sugar and 7 — 8
g protein.
sea salt 250
g (1 pkg) PASCHA
chocolate chips
I had 6 beautiful muffins just as yours by mixing: 150
g oatmeal mixed very fine 2 teasp baking powder a sprinkle of salt 150
g dates 25
g lavender honey 3 drops almond essence 5
g coconut oil 1 egg 150
g soy yoghurt (otherwise it was too dry 1 table sp almond milk not sweetened mini chunks black
chocolate with stevia
Topping Fresh berries and fruits Liquorice powder Cocoa nibs
Chocolate Seeds, nuts and nut butter Fresh mint Roasted coconut
Chocolate Granola Raspberry mash (150
g raspberries mashed with 1 tsp coconut sugar + 1/2 tsp vanilla)
In our study, we found that habitual
chocolate users performed better in all cognitive tests and had significantly reduced risk for poor test performance in most tests, whereas the mean intake of
chocolate among users was as little as < 8
g / d.
Moreover, a maximum beneficial effect on cognitive performance was gained at a mean intake of
chocolate of ∼ 10
g / d.
For the pie: 1/2 cup firm silken tofu, at room temperature 3/4 cup sugar 1.5 oz bittersweet
chocolate, melted and cooled 1 tsp vanilla 2T cocoa powder 1T Ener -
G 1/4 cup warm water
It does contain a decent amount of protein (8.6
g) and fibre (5
g) but also a lot of sugar, in the form of rice syrup, dates,
chocolate chips, glucose syrup and barley malt.
1/2 cup (1 stick) Earth Balance, softened 1 cup granulated sugar 1/2 cup natural peanut butter (smooth or crunchy) 1 Ener -
G egg 1T ground flaxseed + 3T warm water 1 cup whole wheat pastry flour 1/3 cup cocoa powder 1 tsp baking powder 1/2 tsp baking soda Pinch of salt 1/2 cup peanut butter and / or
chocolate chips
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16
g dry yeast or one cube (42
g) of fresh yeast) 125
g warm water 450 (works for me)-500
g water 85
g molasses 62
g apple cider vinegar 50
g butter 28
g dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100
g whole wheat flour 375
g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385
g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120
g bran 10
g carraway 3
g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14
g salt
My drizzled
chocolate was pretty ugly (I've never been good at «pretty» food), and dipping them probably would have been easier, but they taste amazing and the macros on them are pretty much where I wanted them (165 cal, 4 net carbs, 13.5
g fat and 6.5
g protein for each ball).
Now break 100
g of softened cream cheese and add in 100
g of melted semi-sweet
chocolate.
Remaining ingredients 100
g dark
chocolate (min 70 %) 300
g — 400
g strawberries (rinsed, top removed and cut in halves)
Break up a 100
g bar of white
chocolate into a microwave safe bowl or use white
chocolate chips.
2 cups (284
g) all - purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks; 227
g) unsalted butter, room temperature 1 1/2 cups (297
g) granulated sugar 1/4 cup (50
g) packed brown sugar 1 large egg 1 1/2 teaspoons pure vanilla extract 2 tablespoons water 6 ounces (170
g) bittersweet
chocolate, chopped into bite - size pieces averaging 1/2 inch
For more sophisticated friends and relatives make this Nutella from 350
g milk and 150
g bittersweet (70 % cocoa content)
chocolate.
Chocolate - berry treat: Melt 100 g Green and Black's organic dark chocolate (or similar dk chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut a
Chocolate - berry treat: Melt 100
g Green and Black's organic dark
chocolate (or similar dk chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut a
chocolate (or similar dk
chocolate) and stir in 50 g quality dried fruit (berries are my favourite) and 50 g roughly chopped nuts (pecan and walnut a
chocolate) and stir in 50
g quality dried fruit (berries are my favourite) and 50
g roughly chopped nuts (pecan and walnut are good).
Wet ingredients 3 eggs 1 cup / 240 ml full - fat coconut milk 2/3 cup / 160 ml maple syrup 2/3 cup / 160 ml cold - pressed olive oil 100
g 75 % dark
chocolate (of your choice), coarsely chopped
10 fresh soft medjool - like dates, pitted 75
g 85 % dark
chocolate, coarsely chopped 30 (about 25
g) raw almonds 3 organic egg whites 1 tbsp extra virgin coconut oil or organic butter, room temperature 200
g shredded coconut, unsweetened
Filling 1 1/2 cups / 200
g cooked black beans (equivalent to 1 can drained and rinsed beans) 5 dates, pitted 1 tbsp coconut oil 2 shots / 1/4 cup / 60 ml strong coffee 1/3 cup / 80 ml plant milk of choice (like rice, oat, soy or almond milk) 3,5 oz / 100
g dark
chocolate (70 %)
Per cookie (w / shortening and 1 cup
chocolate chips): 147 calories, 7.5
g fat (2.5
g sat), 19
g carbs,.7
g fiber, 1
g protein.
almond milk (room temperature) 50
g of your favourite
chocolate
* The first industrially manufactured
chocolate in the world with delicious taste and 45 % fewer calories and reduced fat compared with regular dark
chocolate with energy value of 546 kcal / 100
g, fat 35,8
g / 100
g on average ** ** For dark
chocolate, 299 kcal per 100
g
* The first industrially manufactured
chocolate in the world with delicious taste and 45 % fewer calories and reduced fat compared with regular dark
chocolate with energy value of 546 kcal / 100
g, fat 35,8
g / 100
g on average
Ingredients Cakes: 80
g (2.8 oz) dark
chocolate chopped 160 ml (2/3 cup) hot strong espresso coffee 35
g (rounded 1/4 cup) coc...
2 tbsp cocoa powder 250
g (4 1/2 dl; 2 cups minus 1 1/2 tbsp) all - purpose flour 1 tbsp baking powder 1/2 tsp baking soda 1/4 tsp fine sea salt 2 eggs 175
g (2 dl; 3/4 cup plus 2 tbsp) granulated sugar 2 1/2 dl (1 cup) buttermilk 180
g bittersweet
chocolate (70 % cocoa), melted & cooled 90
g bittersweet
chocolate (70 % cocoa), roughly chopped 115
g (1 stick) unsalted butter, melted & cooled to room temperature flaked sea salt, to sprinkle on top optional: dried flowers, to sprinkle on top
90
g unsalted butter, softened 70
g confectioner's sugar 4 eggs, yolks and whites separated 90
g dark
chocolate, melted in bain - marie 90
g all - purpose flour, sifted 70
g caster sugar
150
g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200
g cherry jam or cherry preserve, with no added sugar 30
g coconut oil, to be melted 40
g pure cocoa butter, to be melted 200
g fairtrade dark
chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100
g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
2 large eggs 3 tbsp sugar pinch of salt 450
g whole milk ricotta 3 tbsp sour cream 100
g white
chocolate zest of a lemon juice of 1/2 lemon 2 tbsp almond flour
NUTRITIONAL COMPARISON (per donut) Traditional
Chocolate Covered Cake Donut = 327 calories, 33.2 carbs, 1.3
g fiber «Healthified» Cake Donut = 217 calories, 7.4 carbs, 4.2
g fiber
I made some changes, up to 360
g of
chocolate, and reduced amount of cream to just less than 300 ml.
Serves: 6 (6 truffles per person) Nutrition: 186 calories, 11.6
g fat (8.1
g saturated fat), 3 mg sodium, 24.1
g carbs, 2.8
g fiber, 1.8
g sugar, 2.9
g protein (calculated 6 servings and with vegan
chocolate chips)
200
g fair trade dark
chocolate (70 % cacao) 90
g quinoa flour a pinch of whole sea salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115
g rice malt syrup 55
g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50
g hazelnut butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured and unsweetened
Nutrition per serving: 362 calories, 15
g fat, 2.7
g saturated fat, 7
g fiber, 13
g sugar, 10
g protein (calculated with unsweetened vanilla almond milk and 1 Tbsp each of almond butter and dark
chocolate chips)
Serves: 2 Nutrition: 301 calories, 23.8
g fat, 17.1
g saturated fat, 15 mg sodium, 25.3
g carbs, 8.1
g fiber, 13.5
g sugar, 4.3
g protein (calculated with no protein powder and Trader Joe's Low - Fat
Chocolate Cookies)
1/2 cup / 3.5 oz / 90
g turbinado sugar 6 ounces / 170
g bittersweet
chocolate 2 cups / 8.5 oz / 245
g whole wheat pastry flour 1 teaspoon baking soda 4 1/2 teaspoons ground ginger 1/2 teaspoon fine grain sea salt 1/2 cup / 4 oz / 113
g unsalted butter 1/4 cup / 2 oz / 60 ml unsulphured molasses
Ingredients: 3/4 cup (100
g) almond meal 2 Tbsp coconut sugar or other natural sugar 3 Tbsp extra virgin coconut oil, melted 200 ml almond milk 2 (3.5 oz / 100
g each) soy - free dark
chocolate bars 3 cartons (6 oz / 170
g each) of So Delicious Greek almond or coconut milk yogurt 1/3 cup (50
g) coconut sugar or other natural sugar 1/3 cup (55
g) gluten - free flour or rice flour 1 carton of raspberries for garnish Powdered sugar for dusting (optional)
-LSB-...]
Chocolate Walnut Quinoa Cookies (6.2
g protein) You can count on quinoa flakes to offer a wholesome, protein - rich base for these -LSB-...]
Pumpkin Cookies 1/2 cup non-hydrogenated vegetable shortening 2 cups sugar 2 tsp molasses 2 tsp vanilla extract 1 1/2 cups pumpkin puree 4 1/2 cups all - purpose flour 1 tablespoon Ener -
G egg replacer 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/4 teaspoon cinnamon Dairy - free
chocolate chips (optional)