For the Love of Almond Extract and Coconut Oil…A Carrot Bread Recipe

During the past summer, I fell in love with almond extract and coconut oil. I used them in just about everything I baked.

Because I had a lot of carrots to use up, I tinkered quite a bit with a zucchini bread recipe and came up with this carrot bread recipe, which I found pleasing.

carrot bread recipe

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Whole Wheat Brownies

My sister sent me this recipe via text message. That’s how simple it is!

whole wheat brownie

Whole Wheat Brownies

½ cup butter
3 oz. baking chocolate (or 6 tablespoons powdered cocoa + 3 tablespoons oil)
½ cup honey

½ cup real maple syrup
2 eggs
½ cup whole wheat flour
1/8 teaspoon salt
½ teaspoon vanilla

Combine butter, chocolate (cocoa + oil), and honey. Melt in saucepan on stovetop or in bowl in microwave.

Add maple syrup, eggs, flour, salt, and vanilla to melted mixture.

Pour mixture into buttered square pan. Bake at 350° F until top is set, usually between 15 and 20 minutes.

Note: A knife inserted into brownies will NOT come out clean.

Chocolate Chip Cookies 1

chocolate chip cookies

The Challenge

To make more interesting and healthy chocolate chip cookies!

How I Did It

I altered a common chocolate chip recipe by:

  • substituting raw honey for white sugar and brown sugar
  • substituting quinoa flour for white flour
  • substituting orange extract for vanilla extract
  • adding ground flaxseed
  • reducing the baking temperature to accommodate the raw honey substitution

The differences between the ingredients in the two recipes are marked in bold below.

(A future post will present the substitution formulas for ingredients such as quinoa flour and raw honey.)

Note: This recipe was prepared at an elevation of 4,495 feet, so you if you live at a much higher or much lower elevation, you may have to adjust the recipe for elevation. (Hmm. A future post may also address elevation adjustments for recipes.)

The Renaissanced Recipe

2 1/4 cups quinoa flour
1 teaspoon, scant, baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
1 cup raw honey
1 teaspoon orange extract
2 eggs
2 cups (12-ounce package) chocolate chips
1 cup chopped walnuts

Combine flour, baking soda and salt in small bowl. Beat butter, honey, and orange extract in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in chocolate chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

The Original Recipe

Note: This is the Nestle Toll House Chocolate Chip Cookie recipe printed on the package of semi-sweet chocolate chips.

2 1/4 cups all-purpose [white] flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels [chocolate chips]
1 cup chopped nuts

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.