Chocolate Brownie Spelt Vegan Pancakes

 

 This post was created in partnership with One Degree Organic Foods. All opinions are our own. 

When I was young and idealistic, I used to be anti-business. Like anti all business. News about large corporations having unethical labor practices made my teenage self decide that all businesses were decidedly evil. On top of that, businesses tried to sell you things you didn’t want. Again, bad. What I didn’t realize was that business can be a force for good and an agent of positive change. Just like individual people, businesses can have morals and ethics. They can provide valuable products that people want and need, and care about their producers and suppliers. Businesses can be mission-driven.

Working in the food industry, Alex and I get the pleasure of interacting with a new wave of businesses that are mission-driven, working to positive change in the food system. One Degree Organics is one of those companies. From the first time I spoke with Sondra, the daughter of the founders, I could see that this was a business based on mission and values. She’s a new mom and at the time our son Larson was just a few months old, so we chatted about the joy of being mamas to little boys.

Sondra shared about her family’s business, and how their goal is to bring food straight from a farm to your table so there’s only one degree of separation between you and person who grew your food (like a farmer’s market). You also can learn the story of the family farmers who grow every ingredient in every product through a QR code on the package. All of One Degree’s products are sprouted, traceable, organic, and non-GMO project verified. An incredible amount of care goes into all of their products (sprouted grain flours, cereals, breads, and granolas), and it was easy to see the passion that drives this company forward.

In looking through their product offerings, I was drawn to the sprouted spelt flour. Why bake with spelt flour? Alex and I love baking and cooking with whole grains. However, we’ve found using whole wheat flour can make things very dense and almost bitter tasting. We did a little research on spelt flour and found that it’s a great alternative for whole grain baking. Here’s what we found:

• Spelt flour is a whole grain flour that has a sweet, nutty flavor versus the bitterness of whole wheat flour
• Spelt flour keeps the texture of your baked goods fluffy and soft and won’t weigh them down
• Since spelt flour has a fair amount of gluten-forming proteins, it works well as an all-purpose flour substitute in baking. You can use up to 100% in less-structured baked goods like these pancakes (and 50% in muffins and breads). Compare this to the substitution ratio for whole wheat flour, which is typically 25%.
• The spelt flour we worked with here is a sprouted spelt flour. Sprouted flours are less processed than the typical flour, have increased nutritional benefits, and are more easily digestible.

And now, the recipe. To use this whole grain flour, we worked up a healthy pancake recipe: vegan pancakes made with 100% spelt flour. I wanted these vegan pancakes to be something special, so I settled on a chocolate flavor. They’re lightly sweet, made with maple syrup and cocoa powder. The resulting pancakes were so chewy and fugdy that we settled on the name “chocolate brownie”, though beware: they’re not nearly as sweet as a brownie, since who wants a sugar bomb for breakfast? (Maybe some of you reading, but not me.) Make sure to drizzle with maple syrup, since it adds a final twinge of sweetness. And the spelt flour? It adds a subtle, nutty flavor that we’ll continue to use in recipes to come. It’s fantastic for baking with whole grains since it can be subbed 50% to 100%, and has added nutritional value.

For the topping, another specialty: coconut bacon. It’s simple to whip up directly before the pancakes, or make it a few days before and store it in the freezer. The smoky, salty, crunchy topping against the chewy pancakes is spot-on: but they’re nearly as good simply dotted with fresh raspberries and drizzled with maple syrup.

So that’s mission-based business at it’s finest. You can look for One Degree Organics products in a store near you. Also, they’ve got lovely, creative Instagram feed.

Looking for a healthy pancake recipe?

If you’re looking for a healthy pancake recipe, here are a few more to options:

• Lemon Poppy Seed Oat Pancakes {Gluten-free}
• Pumpkin Pancakes with Maple Mascarpone {Gluten-free}
• Banana Pancakes (these would work well with a substitution of spelt flour!)

Did you make this recipe?

If you make these chocolate brownie spelt vegan pancakes, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks and @onedegreeorganics.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free. For gluten-free, see some of the gluten-free options above under “More healthy pancake recipes”.

This chocolate brownie spelt vegan pancakes recipe is sponsored by the One Degree Organic Foods. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!

Chocolate Brownie Spelt Vegan Pancakes

 

Print

by: a Couple Cooks

Serves: 8 to 10 large pancakes

What You Need

• For the pancakes
• 1½ cups One Degree organic sprouted spelt flour
• ½ cup Dutch process powder
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt
• 1½ cups almond milk
• ¼ cup plus 2 tablespoons maple syrup
• ¼ cup coconut oil, melted and cooled
• 2 teaspoons vanilla extract
• Vegetable oil, for cooking
• For the topping
• Maple syrup, for drizzling
• ½ recipe coconut bacon
• 6 ounces raspberries

What To Do

1. If using, make the coconut bacon.
2. Whisk together the spelt flour, baking powder, cocoa powder, cinnamon and kosher salt together in a large bowl until combined. Add the almond milk, maple syrup, coconut oil and vanilla. Mix with a wooden spoon until just combined.
3. Heat a large griddle over medium-low heat and coat it with a bit of vegetable oil. Drop ¼ cup measures of the batter into the pan. After a few minutes when bubbles start to appear and the underside is crisp, flip the pancakes over very carefully. Take extra care when flipping since the batter is slightly less elastic than a typical pancake. Cook the other side until crisp, then remove from the pan and place on a plate covered with a towel. Repeat with the remainder of the batter, adding a splash of almond milk if it becomes too thick (we've had to do this consistently when making the recipe).
4. Serve with a drizzle of maple syrup, and coconut bacon and raspberries if desired.

Notes

Inspired by The First Mess

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The Last Diet You Will Ever Pay for and Fail Again

STRAWBERRY RHUBARB CRUMBLE with ALMOND GRANOLA

Rhubarb is my new best friend, but it has not always been this way. I've got a wonderful memory of a particularly delicious strawberry rhubarb pie from my childhood, but beyond that my relationship with this lustrous red-stemmed plant (although many varieties aren't super red) was greatly lacking... until this season.

It started in Ireland. My host and I had the fortune of picking up some fresh rhubarb from her sister's garden. She then simply cooked it in some sugar and water and that was that. I ate it with almond yogurt, cinnamon and rolled oats for breakfast and I was blown away. I had forgotten how incredible rhubarb is: the tartness, the freshness, the sweetness, the colour! Following that, once I was home, a friend made me a wonderful raw dessert plate involving a crepe, cashew cream, and vanilla-marinated rhubarb, among other things. Once again: taste buds were blown away. Since then, I have had rhubarb on my mind and my mind on rhubarb.

CONTINUE READING...

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10 Easy Recipes for Kids (that Adults Like Too)

Having kids is life changing. At least, that’s what everyone has been telling us. We’ve seen friends and siblings go through it, and heard advice from sage grandparents. For years Alex and I have been waiting to see how our family would be born. And this past February, miracle baby Larson came into our lives. Since then we’ve been getting a lot of questions: both about our lives as parents and whether we’ll start to share more recipes for kids. In the spirit of covering both, here’s an update on life with a baby after 4 months, plus a few of our favorite easy recipes for kids.

A few of the questions we’re asked about life with kids:

• How are your lives different now? It wasn’t that we felt as if something were missing before he arrived, but now that Larson is here we have a new sort of joy, fulfillment, and focus. It’s hard to describe in words how joyful it is to be around this little man; it feels incredibly right, in a way we didn’t expect. We’ve also made more space in our lives for family: less work, more family time. This new rhythm feels a lot more sustainable than our previous attempt at balance.
• What is Larson like? This is our first time living with a baby, but we are pretty sure we lucked out. Larson is generally very relaxed and super smiley. Of course he has his moments, but typically he only gets whiny when he’s hungry or dirty. Most people who meet him in person remark about how chill he is, or how his eyes seem to look deep into your soul (ha!). Currently he’s fascinated with books and music. Since we already have so much in common, I can’t get enough of him! He’s a truly special person to be around.
• What’s the most unexpected thing about parenting? It might sound odd, but I expected to be a lot more sleep deprived! Because we adopted, Larson is formula-fed, which made it easy for Alex and I to share feedings, and easier for Larson to eat more at one time and gain weight faster. He’s also a great sleeper, so with those factors combined, sleep hasn’t been nearly as bad as we expected.
• What products do you love? We’re trying the minimalist parent approach and so far, so good. We have a short list of things we’ve come to enjoy; let us know if that’s a topic you’re interested in and we’ll figure out a way to get the information to you.
• How did Larson come into your life? It’s a very long story! A good recap is over on the Feel Good Effect Podcast; I happened to chat with host Robyn Downs on how we got here in an episode released this week. Listen over on Real Food Whole Life, or search for “Feel Good Effect” in your podcast app or iTunes.

Now, for the recipes! We also tend to get the question, do you have any easy recipes for kids? Here are 10 easy recipes for kids from our collection. Here, easy means simplest of the simple, yet at the same time tasty enough for adults.

1. Vegetable Hummus Tortilla Rollups

It couldn’t be much easier than chopping vegetables, spreading a tortilla with hummus, and rolling it up! It’s completely customizable based on the vegetables you have on hand, and the novelty of eating something in a rollup (or pinwheel) is hard to beat. In addition to a killer snack, if you’re looking for dinner ideas for kids, this also might be an option for little ones. To us, easy recipes for kids should also work for adults as well; this one doubles as a tasty party appetizer.

{Vegetarian, vegan. GF with GF tortillas.}

2. Simplest Creamy Tomato Soup with Star Toasts

This tomato soup recipe the simplest way we’ve found to make tomato soup from scratch. We’re pretty picky about canned tomato soup and haven’t found a brand we love. So, this homemade tomato soup fits the bill. It’s made creamy using cashews instead of dairy–and who wouldn’t love star toasts alongside? As an adult, I’m still gaga over star-shaped foods.

{Vegetarian, vegan. For GF, use gluten-free bread.}

3. Pita Pizzas

A few more substantial dinner ideas for kids: pita pizzas! Instead of springing for carry out, pita pizzas can be made in the same amount of time and are healthier and cheaper. This one features tomatoes and goat cheese, but if your kids aren’t into those flavors, try these Roasted Red Pepper Pita Pizzas instead. Or, use the same method with toppings of your choice and a purchased marinara sauce.

{Vegetarian. GF with GF pita and vegan with vegan cheese. As a note, we’ve been trying a few vegan cheeses lately that are actually decent subs!}

4. Greek Quesadillas

Another in the dinner ideas for kids category! A Mexican and Mediterranean fusion, this one’s an old favorite of ours. You might scare some kids away with the black olives, so customize the vegetables for your audience.

{Vegetarian. GF with gluten-free tortillas and vegan with vegan cheese. See vegan cheese note above. We’ve also found that quesadillas can be made with hummus instead of cheese as a tasty substitute!}

5. Cinnamon Yogurt Fruit Dip

Let’s move on to dips, shall we? Dips are an instant easy recipes for kids, since they’re quick to put together and easy finger foods. This cinnamon yogurt dip is a naturally sweet, healthy dip that is supremely simple but tastes novel.

{Vegetarian, gluten-free}

6. Healthy Greek Yogurt Ranch Dip

 Another yogurt dip, this one’s savory and made without the standard packaged seasonings! It’s all natural, simple to whip up, and incredibly tasty.

{Vegetarian, gluten-free}

7. Very Verde Dip

If you follow us, you’ve probably seen us post about this dip. We’ve had people call it “life changing” and beg for us to make it. It’s a hit with the kiddos too.

{Vegetarian, gluten-free, vegan}

8. Dark Chocolate Hummus

Here’s another dip we love to share because it’s just that good! The kids in our life love this healthy, naturally sweet chocolate dip for pretzels, apple slices, and berries.

{Vegetarian, gluten-free, vegan}

9. Bliss Bites

This is our most well-loved recipe. It’s basically a homemade Reese’s peanut butter cup filled with oats, and it would be a great project with kids! Keep them in the freezer or refrigerator and nibble all week long.

{Vegetarian, gluten-free, vegan}

10. Chocolate Peanut Butter Mousse

This one’s just 4 ingredients, with a secret ingredient that will keep taste-testers guessing. Some kiddos might be wary of the mystery ingredient, so make sure picky eaters try it first (or, that they never know!).

{Vegetarian, gluten-free, vegan}

Did you make this recipe?

If you make any of these easy recipes for kids, we’d love to hear how they turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

More ideas?

Do you have other recommendations for easy recipes for kids that are tried and true for your family? Please let us know in the comments.

A Couple Cooks - Recipes for Healthy & Whole Living

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Veggie Burger with Tart Cherry Salsa

This post was created in partnership with Cherry Marketing Institute. All opinions are our own.

There’s nothing like having a child to make you value family. Alex and my son Larson is just 3 months, but in that time he’s drawn us inexplicably closer to our extended family as we teach him the joys of grandparents, aunts, uncles, and cousins.

About grandparents: I never got to meet my maternal grandfather. He passed when my mother was at the tender age of 8, from a heart attack. I’ve always wondered what he was like, and how our family would have been different had he been around. Would he have been a mentor figure to me? Did he like to laugh? Tell stories? Eat leisurely dinners with family al fresco? My mother always told me she never envisioned making it past 35, since her dad didn’t make it that far. Luckily my mom is happy and healthy today, but it makes me think: what can Alex and I do to make sure we’re here to enjoy the future with Larson and his children?

Of course we can’t change the future or avoid catastrophe, but what we can do is cherish our health. Though we don’t have full control, we can take steps towards ensuring our bodies will be nourished, strong, and full of energy.

Since my grandfather’s death in 1961, cardiovascular disease still remains the number 1 killer of both men and women in North America. At the same time, changes in diet and exercise can go a long way in helping to keep your heart healthy.

This recipe is inspired by heart health. It’s full of nourishing vegetables and features tart cherries, since researchers have found that Montmorency tart cherries may provide a number of cardiovascular benefits. Why tart cherries? The health benefits come primarily from anthocyanins, a type of antioxidant found in brightly colored fruits and vegetables. Studies indicate that Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce inflammation and improve belly fat: all factors specifically linked to heart disease risk.

This veggie burger with zesty tart cherry salsa we created as a delicious way to foster your health. If you’re a regular meat eater, remember that a veggie burger is not a hamburger! Think of them as a veggie-filled sandwich, that happens to be burger shaped, savory, and delicious. This veggie burger is full of flavor and also stays together on the bun. They take a bit of time to make, but are absolutely worth it and leftovers save well. The tart cherry salsa is fantastic: lightly sweet and ultra tangy. It would also work wonderfully over fish, and leftovers from the recipe are perfect with tortilla chips. We paired the burger with a modest slather of spicy mayo, which is the perfect texture contrast to the salsa and burger.

More with tart cherries

Montmorency tart cherries have been linked to several health benefits; and lucky for us, they’re incredibly delicious! We love them by the handful–and here are a few more recipes featuring this tasty fruit:

• Tart Cherry Post Workout Protein Bowl
• Tart Cherry Chai Chia Jam
• Chocolate Cherry Milkshakes

Did you make this recipe?

If you make this veggie burger with tart cherry salsa recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.

This recipe is…

Vegetarian, vegan, plant-based, dairy-free, naturally sweet, and refined sugar-free. For gluten-free: Use a gluten-free English muffin or bun, and gluten-free flour in the burger.

This veggie burger with tart cherry salsa recipe is sponsored by the Cherry Marketing Institute. Product opinions are our own. Thank you for supporting the sponsors of A Couple Cooks!

Veggie Burger with Tart Cherry Salsa

 

Print

by: a Couple Cooks

Serves: 4

What You Need

• For the burgers
• 15-ounce can chickpeas (1½ cups cooked)
• 2 tablespoons sesame seeds
• 1 large carrot
• ½ red onion
• 3 garlic cloves
• ½ cup cilantro leaves (or parsley)
• 6 tablespoons flour of any type (gluten-free if necessary)
• ¾ teaspoon cumin
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 tablespoons grapeseed or vegetable oil (for frying)
• For the salsa
• 1 cup dried Montmorency tart cherries
• 2 tablespoons maple syrup
• 6 tablespoons lime juice (2 limes)
• 1 cup chopped yellow bell pepper
• 1 large jalapeno chile pepper
• ½ cup minced red onion
• ½ cup chopped fresh cilantro, loosely packed
• ¼ teaspoon kosher salt
• For serving
• ¼ cup vegan mayonnaise
• 2 teaspoons Mexican hot sauce
• 4 whole grain English muffins

What To Do

1. Preheat oven to 375°F.
2. Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. Scrape the mixture into a bowl.
3. Cut the carrot into rough chunks and peel the red onion and cut into chunks. Peel the garlic. Place the carrot, onion, garlic, and cilantro in the bowl of the food processor; pulse until finely ground. Scrape the vegetables into the bowl with the chickpeas.
4. Stir in the flour, cumin, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on plate.
5. In an ovenproof frying pan, heat 3 tablespoons oil over medium heat. Place the patties in the pan, cover, and fry them about 4 to 5 minutes until golden brown, then flip and fry for another 4 to 5 minutes until browned, turning down the heat as necessary. Place the pan in the oven and bake the patties for 15 minutes. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.
6. Meanwhile, roughly chop the tart cherries. Place them in a bowl with the lime juice and maple. Chop the bell pepper. Remove the seeds and ribs, and mince the jalapeno pepper (taking care when handling). Mince the red onion. Finely chop the cilantro. Add all ingredients the bowl and stir to combine. Let stand at room temperature until serving.
7. Mix together the mayonnaise and hot sauce. Toast the English muffins.
8. To serve, place each burger on an English muffin, and spread the top of the muffin with spicy mayo. Top with tart cherry salsa and serve. Eat any leftover salsa with chips.

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