Double Chocolate Spelt Chip Cookies

Personally, I don't bake a lot of cookies, (doesn't mean, that I don't like to eat them :), but recently I promised them to someone who usually gets them out of the box... For this very reason I baked something special, tasty, that will convince the person to not buy them from the box anymore. 
The home baked, from scratch cookies are the only ones worthy to add few calories from time to time ;).
 Presented today double chocolate spelt chip cookies are probably the best chocolate cookies we have ever eaten, crispy outside and slightly moist inside.

 Ingredients for approximately 16 -18 cookies:

 
250 g spelt flour
170 g butter at room temperature
85 g of brown, unrefined sugar
50 g dark chocolate chips
2 tsp pure cocoa
2 tsp pure vanilla essence
2 tsp tapioca*
1 egg, organic
1 tsp baking soda (preferably less than more)
1/2 tsp sea salt

 Directions:

Mix together flour, tapioca, baking soda and salt. In another dish, beat butter with sugar, then add vanilla and egg. Combine together dry and wet ingredients and mix in the chocolate chips. Place a baking parchment paper on baking sheet and spoon the dough on it. Preheat oven to 180°C, and bake for 10 to 12 minutes. Transfer them to drying rack and leave to cool.

* Can replace with potato flour or corn starch

The recipe was inspired by a sweetkitchen.

Chocolate Sorbet with Rum

Chocolate lovers it's something for you, very chocolaty. More than that, it has only few ingredients, is quick to make and is healthy. Because I added rum, sorbet never hardened to stone, so it's easy to scoop it out.
 
Ingredients for about 1 liter sorbet:

800 ml of water 
220 g liquid, pure honey (I used organic) 
170 g chocolate, 85%, crushed 
 75 g cocoa (I used organic) 
1/2 tsp pure vanilla essence
 Pinch of sea salt

In addition:
 

6o ml gold rum (optional)*
 
Directions:

Dissolve chocolate in water bath, then add all the remaining ingredients and mix well. Then pour into a glass container, let it cool (if you use rum, add at this point) and refrigerate for several hours. After this time, wring sorbet in accordance with the manufacturer's ice cream maker. Ready sorbet pour into a container and put into the freezer for a few hours, or overnight.

 * Rum prevents hardening of the ice cream / sorbet
 
Recipe inspired by David Lebovitz

Cinnamon Almonds - Cocoa Butter

Another recipes for butter/cream. Because of the cocoa addition, the almond butter, which has liquid consistency - thickened, and its chocolate flavor caused that the butter became too bitter. To solve both "problems" I added maple syrup. Almond-chocolate butter is ideal to spread over fruits (apple, pear, banana) 

or rice, spelt, and corn cakes.

Ingredients for 800 g jar:

 

800 g almonds, unpeeled
4 tbsp cocoa, organic

3 - 4 tbsp maple syrup, organic
3 - 4 tsp cinnamon

Directions:

Preheat oven to 150°C/300°F. Spread almonds over the baking form, sprinkle with cinnamon and put in the oven for about 20 minutes.After this time, hot almonds, put into a blender with letter "S" shape blade. Blend for 3 - 5 minutes, stopping form time to time and scrubbing down the almonds form the mixing bowl. At the end of blending, add the cocoa. Pour into jars (I used two) and store in a cool, dark place. Don't refrigerate.

Recipe was created in my head and comes from my heart

Flourless Brownies

Few ingredients and healthy, mistake-free and flour-less brownies are ready.

Ingredients for 4 tartlets:

200 g natural yogurt
100g jam (unsweetened) or apple sauce*
60 g spelt bran
50 ml almond milk
50 g brown sugar
35 g cocoa, organic
1 egg, large, organic
1 teaspoon baking powder, organic
Pinch of sea salt

In addition:
Ground almond to decor

 
Directions:

Place all ingredients in the bowl of the food processor, and blend. Cover tartlets forms with baking parchment paper and pour the cake mixture into it. Place in preheated to 200°C/400°F oven and bake for 20 - 25 minutes (to dry stick). Wait for 15 minutes, remove from the forms and cut into triangles.

* used homemade apple jam/sauce

Recipe found on Facebok