Clean Chocolate Chip Cookies

Ingredients:
2 MASHED bananas (squeeze those suckers good!)
1/4 cup of coconut oil
1/4 cup of agave nectar
1/2 tsp of vanilla extract
1 cup of rolled oats
2/3 cups of brown rice flour (this was tricky for someone who doesn't have that measurement cup)
1/4 tsp of baking soda
1/2 cup of unsweetened shredded cocounut
1/2 tsp of sea salt
as many chocolate chips as you want, 1/4 cup or more. I don't use chocolate chips sparingly.... I packed those suckers in.

1. Preheat oven to 350 degrees!
2. Im medium bowl, combine mashed bananas, oil, agave nectar, and vanilla extract. Blend well!
3. In another medium bowl combine dry ingredients: rolled oats, flour, baking soda, coconut and sea salt.
4. Combine the two bowls together and then add chocolate chips.

Do NOT make big cookies, keep em small so that they cook through all the way. No need to roll them or anything, just drop onto the cookie sheet and pop in the oven for 8-9 mins if you have electric oven and 14 mins in a gas oven. I know that my oven cooks at lightning speed so I kept a close watch and took them out 8 mins later. Use your baking judgement ladies.

Makes about 1 1/2 dozen cookies or so, but I think I got almost 25 outta it!

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Chocolate Zucchini Cake

So who said that veggies and chocolate don't go together? Because my taste buds would say otherwise!! The recipe posted below is a little different then the original one I found from http://www.speedbumpkitchen.com BUT just as good, the only reason it's different was because I already had these items in my house. All in all, it's ridiculously good and I know what I will be making for the holidays!
So without further ado, here is your Chocolate Zucchini Cake:

Chocolate Zucchini Cake

2 1/2 cups wheat flour

1/4 cup cocoa powder

1 t. baking soda

1 t. baking powder

1/2 t. salt

1/4 t. cinnamon

1/8 t. cloves

3/4 cups almond milk

1 t. vinegar

1 t. vanilla

1 stick dairy-free margarine if possible

1 3/4 cups organic sugar

1/2 cup coconut oil

2 cups shredded zucchini

1/2 cup chocolate chips

1.) Preheat oven to 325.

2.) Whisk the flour, cocoa, baking soda, baking powder, salt and spices in a large mixing bowl.

3.) Mix the almond milk, vinegar and vanilla together in a small bowl to thicken.

4.) Beat the margarine and sugar together until fluffy, add the oil and thickened soymilk. Beat well.

5.) Pour the wet ingredients into the dry ingredients and blend gently with a spatula. Don't beat.

6.) Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in.

7.) Scoop into a 9 x 13 pan and bake for 45 minutes.

8.) Cake is done when a toothpick inserted into the center comes out pretty clean. 

9.) Cool before adding frosting.

Chocolate Icing 

(comes together quickly, you can make while the cakes is cooling.)

1/2 stick dairy-free margarine

2 T. cocoa powder

3 T. almond milk

1/2 t. vanilla OR agave nectar if you are out!

1 1/2 cup powdered sugar

1.) In a medium saucepan, bring the margarine, cocoa, almond milk and vanilla to a boil. 

2.) Remove from the heat and add the powdered sugar and whisk until all the sugar is blended in.

3.) Pour over top of the nearly cooled chocolate cake.

Bon Appetite! 

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