first we want to say hello new readers!! welcome to the crazy, fun, unpredictable, always changing blog run by us, lori and michelle.
our parents came for a short visit a few weekends ago and through our Instagram life we highlighted our chocolate chip cookie recipe again, which we enjoyed with the folks.
Gluten-free chocolate chip cookie cake made with buckwheat.
and for the frosting we whipped up a chocolate avocado creamy frosting again low in sugar. we love using avocados as a base for frosting! it is perfect, always makes such an easy and and super healthy frosting in no time!
classy work station, haha check out the sauerkraut fermenting away in the background
Chocolate chip cookie cake. Vegan. Gluten-free.
- 1 cup buckwheat groats that have been ground into flour
- 3/4 cup almond meal
- 1/4 cup coconut flour (or could do almond meal or more flour)
- 1 1/2 teaspoons baking soda
- 1/4 cup flax meal
- 2 tablespoons maple syrup
- 1/3 cup sugar (or coconut sugar or xylitol)
- 1 cup pumpkin puree (or applesauce, yogurt, sweet potato puree)
- 1/2 cup chocolate chips (we use Enjoy Life chocolate chips)
- 1/2 cup to 3/4 cup water (or almond milk)
Dairy-free low sugar chocolate avocado frosting:
- 1 avocado
- 2 tablespoons coconut oil
- 2-3 tbsp cocoa powder
- splash of vanilla
- a drops of liquid stevia to taste
Pre-heat your oven at 350 degrees.
Place all ingredients into a bowl and stir together. Slowly add in the water.
Bake in a 8 inch (or 9 in) circle pan in a 350 degree oven for about 20 mins.
sorry for the not so great pictures, we took all of these on our iphones at night. and had horrible lighting.
to be honest we were not sure if the recipe would come out, plus it was a last minute dessert decision. we were not sure if we wanted to share it on the blog, but since we all liked it so much and so many of you wanted to see the recipe. we decided to share despite the horrible pictures.
as you can see everyone seemed to enjoy the buckwheat cookie cake
the cake itself has some texture due to the buckwheat and almonds since we did not use flours. and it is not sweet! the frosting is the key to completing the cake. you can use any frosting you prefer, just for us
there were some leftovers that Lori and I happily enjoyed the next day (side note: this is the one time we had grains in a few weeks, we are still trying to eat as grain free as we can, but not stressing if we have some. going with the flow of life)
even had some of the cookie cake as a pre-workout snack
not our average pre-workout snack, but it was fun. plus it was that good.
loved every bite of this cookie cake. especially with that frosting!
Does anyone have fun plans this weekend? Anyone else like using avocados for frosting? What is your go to frosting?
Have a great Friday!