So, onto to today's Green-less post:
Remember my Strawberry Microwave Bake? Well, you should, because I just posted it a few days ago. And... I already have a fantastic recreation. This time, with chocolate!
*I'm still not sure which I like better, so try out both and let me know.
Chocolate Microwave Bake
Calories: Around 120 or 130 calories
- 2 Tbsp oatmeal (10 grams)
- 1 Tbsp unbleached flour (7 grams)
- 1 Tbsp cocoa powder
- 1/4 tsp baking powder (I used sodium-free)
- 1 1/2 Tbsp egg beaters (20 grams)
- 1 Tbsp unsweetened applesauce (20 grams)
- 1 tsp unsweetened strawberry jam (6 grams)
- 1 extra large strawberry (40 grams)
- Carob chips (optional... I tried them tonight and it was awesome!)
- Combine dry ingredients in small bowl. Add the wet ingredients and stir until combined.
- Chop up the strawberry and mix it into the batter.
- Either spray a separate microwave-safe bowl or place the previous container directly into the microwave.
- Cook on 80% for 30 seconds. Cover and cook for 45 seconds at 80%.
*Note: Microwave times vary a lot based on age and watt power. These times won't work for everyone. You will need to try this out a few times before you get the times and power right. For my original bake I cooked it for a total of 60 seconds, but after 60 seconds with this recipe it was still a little gooey so I cooked it for another 15 seconds.
This chocolate bake is slightly moister than my strawberry bake, and has almost a chocolate pudding texture in the center if you don't cook it long enough (see note above). At 60 seconds I would imagine that it would be similar to a molten lava cake, and at 90 seconds more like a muffin. Thus, 75 was the perfect medium.
For this version I topped it with chocolate frosting. Sugar-free chocolate frosting that is, whose recipe I am pleased to present below:
Chocolate-Date Frosting (Sugar-Free)
1/4 cup dates (40 grams)
3 Tbsp water + more as needed
1 Tbsp cornstarch (or other thickener)
almond milk (optional)
1. Place dates in a microwave safe bowl and fill with water. Cover and microwave for 2 minutes to replicate "soaking" time.
Put dates and the remaining liquid in a food processor and blend until smooth.
Now, obviously chocolate is not all that I've been eating (although I wish that were socially acceptable). Here is my WIAW for March 7, 2012:
More buckwheat pancakes, because I just can't get enough of them!
|I used frozen raspberries in these.|
Ground turkey patty on homemade (gluten-free) brown bread. Sides of lettuce and almonds.
Quesadilla made with a gluten-free tortilla.... SAY WHAT? That's right. The gorgeous tortilla-looking food below is actually gluten-free, and based on my buckwheat pancake recipe. To make the tortilla version, just add another 2 tbsp of almond milk. Spread out with a spoon to the desired size. Then just follow my instructions for my healthy quesadilla found here. This quesadilla in particular contains grilled chicken, sliced peppers, 1 tbsp tomato puree and 1 tbsp fat free shredded cheese. Then I dipped in fat free sour cream. Yumm-o!
|Hey! There's GREEN in the background. Does that count? Maybe...|