masa harina cornbread

I used to always make cornbread with cornmeal…as I’m sure 99% of you out there do. But through a happy accident, we ended up with a massive bag of masa harina, and the thought of making tortillas was a bit intimidating. Maybe another day.

By substituting the masa harina, I was afraid it would make the cornbread too dense, because it was just ever so slightly coarser than the flour. I was SO WRONG! It made the cornbread so fluffy soft, but crumbly at the same time. And still full of buttery corn flavor! I’m a believer.

Also, some quick google searching revealed that masa harina is better for digestion of vitamins and nutrients or something…through the nixtamalization process? I’ll need to do more research on that one, but for now, this new way of making cornbread is an excellent way to use up that bag of masa.

Masa Harina Cornbread

1/4 cup butter (1/2 stick)
1 cup milk
1 large egg
1 tsp of vinegar

1 1/4 cups masa harina (may also use cornmeal)
1 cup all-purpose flour
1/2 cup sugar
1 T baking powder
1 tsp baking soda
1/2 teaspoon salt

Heat the oven to 400°F. Spray the bottom and sides of an 8-inch square pan or 9-inch round cake pan with the cooking spray.

In a medium bowl, combine the masa harina, flour, sugar, baking powder, baking soda, and salt.

In a medium saucepan (or in the microwave), heat the butter over low heat until melted.

In a large bowl, beat the melted butter, milk, egg, and vinegar with a fork or wire whisk until well mixed.

Bake 20 to 25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Serve warm.

Adapted from Betty

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lightened up raw brownie bites

http://www.eatgood4life.com/bake-cookie-dough-balls/

1/2 cup oats
1/2 cup almonds
6 medjool dates
1/4 cup cocoa
1/8 tsp salt
1/2 scraped vanilla bean
2 tbsp water

1/2 cup oats
1 cup dates
3/4 cup almonds + walnuts
1/3 cup cocoa
salt
1/4 cup coconut flakes
1 tsp vanilla
1 tablespoon water

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healthy plum dark chocolate truffles

Healthy Chocolate Truffles

2/3 cup (5 oz = about 14) dried plums
1/2 cup chopped dark chocolate
optional: 1-3 tablespoons honey

In a medium bowl, add the prunes. Pour over 1 cup of boiling water, and let sit for 20 minutes.

Drain the water, and then blend the prunes in a high-speed blender until pureed (the Blendtec blender jar works perfectly!). Alternatively, you can mash the prunes with a fork very well.

Melt the chocolate in the microwave in 15 second intervals, stirring in-between. Stir/blend it into the prunes. Add the honey now if you are choosing to use it.

Roll the mixture into 12 balls, and roll in cocoa powder before serving (optional).

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chocolate hazelnut mousse cake (v)

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I made these ages ago, and the photos are kind of lackluster. But this space has been quiet, and it needs a little something.

This is like those creamy vegan cheesecakes, and it tastes like a chocolatey nutella-covered strawberry.

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healthy homemade peanut butter patties (TAGALONGS)

Healthy Homemade Peanut Butter Patties! AKA TAGALONGS :)

I totally meant to post these back when it was Girl Scout cookie season…but clearly it is now many months past that.

Healthy Homemade Peanut Butter Patties! AKA TAGALONGS :)

You can thank my stupid school taking over my life (my go-to excuse).

Anyway, these cookies are as phenomenal as they look. These are everything you love about peanut butter patties but way better! Everything is better when it’s homemade and healthy. This I know.

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sweet potato brownies (paleo)

sweet potato browniesThese are nothing short of amazing.

Seriously, the amount of self-restraint I need for these is ridiculous.

I know you probably have a hard time believing that since the pictures aren’t the most enticing, but if you’ve tried any of PaleOMG’s recipes before, you know her recipes aren’t something to joke around about. Trust me and make these brownies.

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chewy peanut butter cookies (made with peanut flour)

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Basically, I found myself with a bag of peanut flour and not a clue how to use it.

This cookie recipe was on the side of the bag. After modifying it to make a smaller batch and to use coconut sugar as a more natural sweetener, I definitely think it’s a recipe worth coming back to again and again. It’s still the only use I’ve found for the peanut flour, but I’m not too mad about it.

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