Spiral Veggie Dessert

Happy Almost Fall Fit Divas

I Know Pumpkin is whats HOT right now but I wanted to give you new idea for that grab and go breakfast or I prefer this Diva Delight as a mid day sweet tooth snack or even an after dinner sweet tooth satisfier.

I created these goodies for last week’s Simply Diva-licious cooking class. My theme was spiral veggies so I created an appetizer, main and dessert using veggies as my base and you would have never guessed.

I am getting more requests for those who are gluten intolerant and vegan lately.  SO my goal is to have both options available.    Like I always say, no 2 bodies are the same.  SO do YOU and what feels best.  Below: the BEST EVER Zucchini Chocolate Muffins

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Zucchini Chocolate Muffins

Vegan & Gluten Free 

First of all I am pretty darn impressed that I was able to recreate this zucchini bread classic as both gluten-free and vegan AND as a lighter version.

I still giggle when I see women try to choose the gluten-free option or vegan option and they think all the calories disappear 😳😆

In fact most gluten-free muffins or bars or cookies usually go up in fat and calories to balance out the taste and texture.

I pulled out 1/2 the fat and replaced with applesauce and reduced the sugar.  Coconut sugar by the way tastes and smells amazing.  I have not tried it since making this new creation.

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main meal & dessert options

Keep it Simple

If I am creating a recipe..(which is hard for me to do since I never measure properly! haha) I try to keep it as simple as possible. The recipe below literally took me 10 minutes to prepare and 15 to bake.

You can either make 12 regular or 20-22 mini muffins.

Recipe Time

Gluten Free & Vegan Zucchini Cocoa Muffins

Let’s take super fresh ingredients and turn them into a yummy sweet treat for a breakfast on the go or mid day snack. I lowered the fat and sugar so it’s a win win!

INGREDIENTS: 

Wet:

 

  • 3/4 cup non dairy milk , such as almond milk or coconut
  • 1/3 cup coconut sugar
  • 2 tbsp coconut oil (make sure its melted)
  • ½ cup unsweetened applesauce
  • 1 tsp vanilla extract

 

Dry:

 

  • 1 1/2 cups gluten-free flour  (rice flour)
  • ¼ cup cocoa
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp spices like cinnamon , optional
  • 1 cup shredded zucchini , squeezed between paper towels to remove excess moisture (I bought zucchini already spiraled and then chopped) Time Savor
  • 1/3 cup chocolate chips (found diary free at Whole Foods)

 

DIRECTIONS:

  1. Preheat oven to 365 deg F, Spray muffin tins.  Mix non dairy milk and rest of the wet ingredients until well combined.
  2. Fold in the zucchini. Add the dry ingredients and mix to make a thick muffin like batter. Fold in the chocolate chips (and 1/4 cup chopped nuts if using).
  3. Pour into prepared pan. Sprinkle a tiny bit of coconut sugar on top.
  4. Bake at 365  for 15  minutes or until a toothpick comes out almost clean from the center. (baking time will depend on the moisture content of the zucchini and what pan you use.

Variation:

Add 1/4 cup shredded coconut to the dry. The coconut adds a darker caramelized color and amazing flavor to the bread. Or you can add ¼ cup walnuts

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Try something new and Diva-lish this week.  Even if it’s a new fruit or spice or yogurt!

Variety is the SPICE to a GOOD LIFE

Any Question?  ASK

Ciao,

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For more visit my website at  www.BellaDivaFitness.com  

Follow me on Instagram & Facebook

Laura DalSanto  | BellaDiva Fitness  | laura@belladivafitness.com

 

 

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