Healthy Living Recipes
Bakery Manager Michael Menard: I find great pleasure in baking in the warmth of my kitchen in the cold winter months, and these three recipes are some of my favorites (and always great to make and give as gifts). The ginger molasses cookies are a perfect treat to enjoy with a mug of hot chocolate on a lazy day while the snow falls outside. The chocolate brownies, an oft-requested recipe from the Kripalu Cafe, are so rich you would never suspect they’re made without butter and eggs. And lastly, as I began trying to incorporate more raw fruits, vegetables, nuts, and seeds into my personal diet over the past year, I came up with the raw chocolate mousse cake recipe—a nice treat without any processed flours or sugars. I hope there’s something here for you and your family and friends to enjoy this holiday season!
Ginger Molasses Cookies
5 ounces butter
1 cup sucanat (unrefined cane sugar)
²⁄3 cup molasses
3¼ cups all-purpose flour
¾ teaspoon ginger
½ tablespoon cinnamon
¼ teaspoon salt
2 teaspoons baking soda
2 tablespoons water
The process for these cookies is a little different than that of your typical cookies. First, cream butter and sucanat in a mixer. Then add the molasses. Add all of the dry ingredients, and lastly add the eggs and water. With an ice-cream scoop, place cookies onto a baking sheet lined with parchment paper. Do not press down. Bake for 19 minutes at 350 degrees.
Organic Vegan Chocolate Brownies
In one bowl, combine the following ingredients:
¾ cup oat flour
1½ cups brown sugar
½ cup organic chocolate chips
½ cup whole spelt flour
1¼ cups cocoa powder
Pinch of baking powder
Pinch of salt
Set bowl aside.
In another bowl, combine the following:
½ cup pumpkin puree
½ cup maple syrup
½ cup sunflower oil
3 tablespoons vanilla
Add the wet ingredients to the dry ingredients and mix with a spoon. Grease a cookie pan. Spread brownie mixture evenly, and bake for 25–30 minutes at 350 degrees. Enjoy!
Raw Organic Chocolate Mousse Pie
For this recipe, you will need a food processor. Making the mousse pie takes no time at all, but the only thing to remember is to soak your 3 cups of cashews at least an hour before you are ready to put this recipe together.
For the crust:
Process 1½ cups dry cashews and ¼ cup of dates until crumbly. Spread the mixture over a pie pan and press down to form the crust. Set aside.
Combine all the following ingredients in a food processor and blend until smooth:
3 cups soaked cashews
¾ cup water
¾ cup honey
¾ cup coconut oil (just warm enough to be liquid)
4 tablespoons raw cocoa powder
1 teaspoon vanilla extract
Pour contents into the pie crust and refrigerate until it becomes solid. Easy and delicious.
Find more delicious and nutritious recipes in Kripalu Recipes.