Devour Me.

Good Morning, Lusty Ones!

I've missed you.

Someone's been busy,

and it's gotten very hot in the kitchen...

Breakfast at Maison Marie.

Breakfast at Maison Marie.

Well, yes...but...mostly I've been working on Reader Request Recipes,

and some of them are quite naughty.

I'm talking to you, @ColorsInClouds.

Girl, you dished up some serious culinary devilish-ness! 

The Lady asked for a healthy chocolate peanut butter muffin.

(Oh yes she did.)

And baby, I have made Kitchen Magic.

Stars above, these are so intense...

Oooey-gooey, insanely rich and thick, erupting with voluptuous waves of chocolate,

I dare you to keep your mind out of the gutter while these caress your throat...

Can't you just  taste  them?

Can't you just taste them?

The Devil Made Me Do It Muffins

  • 1/2 C organic unrefined coconut oil
  • 1/2 C pure maple syrup
  • 3/4 C natural peanut butter 
  • 1/2 C organic gluten free baking mix or garbanzo flour
  • 4 "eggs" (flax meal + water)
  • 1/2 teaspoon baking soda
  • chocolate syrup (see below.)

Preheat your oven to 350F.

First, make the flax "eggs" by combining 1 Tbsp ground flaxseed with 3 Tbsp pure water per egg. So, for this one, mix 4 Tbsp flax with 12 Tbsps of water. Whisk it hard, then set it aside.

Next, we're going for that chocolate sauce. Oh, yes...

  • ¼ cup organic cacao powder (Sacred Chocolate has the One.)

  • ¼ cup water

  • 2 tbsp maple syrup 

  • 1 tbsp water

  • 1 tbsp organic cornstarch

Combine cornstarch with 2 tbsp of water and set aside. Whisk cacao powder and water together, then stir in maple syrup and cornstarch mixture. Gently bring it all to a boil over medium heat, stirring frequently until the sauce thickens to desired consistency. Add more syrup if necessary. If it becomes too thick, thin it out with a little unsweetened almond milk, but you do want this a little thick as it will melt when the muffins cook. You can keep this warm on the stove while you make the muffin batter. (And hey, you can use a store bought jar of organic chocolate sauce if it's really clean, as in no sugar, dairy or additives.)

Note: You can totally use agave syrup here, I'm just not a fan of it. But it will taste fine. 

Ok, next, In a sauce pan, gently melt the coconut oil and maple syrup together. Whisk in the peanut butter and the flour until it is smooth. Now whisk in the eggs and baking soda. Spoon the mixture into a greased (olive oil spread with a paper towel works well) muffin pan, filling each halfway only. Drop 1 tsp of chocolate syrup into the center of each muffin, then add the remaining batter on top, like this:

On the right are the halfway-full ones, on the left, how they should look when they go into the oven.

On the right are the halfway-full ones, on the left, how they should look when they go into the oven.

Get them in the oven. make sure to place a baking sheet beneath the muffin pan to catch any chocolate that drips over.

(Ok, so I might have been a little generous with the chocolate insides...they kinda ooze out a bit when they bake...but isn't that the point?)

Bake them about 30 minutes, until the tops are golden. A note on flours: the garbanzo flour is super-rich and moist, making the muffin a little more lush, as well as protein heaven. If you fancy a drier, lighter muffin, go for the all-purpose gluten free baking flour.

Either way, they are OUTRAGEOUS!

Thank you ever so, my darling Lauren, for this opportunity to expand my kitchen prowess...

I'm going to bite you next.

xxx Alise

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Donnez-moi du pain!

Oh, the agony of gluten free, sometimes...

What I would do for a crusty end of baguette, 

torn lustily, devoured with passion,

dripping with olive oil,

kissed by sea salt...

Forbidden pleasures in Montmartre

Forbidden pleasures in Montmartre

My loves, I am working on a gluten-free, vegan baguette for you! 

OUI!

There is, quite literally, no decent bread alternative on the market. Anywhere.

Commercial gluten free breads make me sad.

They’re frosted over in the the health food store,

packed with creepy ingredients.

But...they’re there.

Tempting with their promise of culinary prowess.

It’s hard to resist their charms,

but be strong, Pretty Ones.

They will disappoint.

And,

I am almost there...

While you wait so patiently,

I have a tasty little surprise for you.

A twist on a beloved Mediterranean staple. This one most closely resembles the  Sicilian panelle, though variations on this are found throughout the region, from Morocco to Israel.

This is so simple and tasty, I cannot wait for you to try!

Cheeky Ceci Pane

  • 3.5 C chilled pure water
  • 1 tsp Celtic salt
  • 2-3 C garbanzo flour 
  • Organic unrefined coconut oil for cooking

Mix the water and salt in a bowl. Gradually add the flour-don’t make lumps-whisking constantly. You’ve gotta get a good wrist action going here...

Remember that scene in Audrey’s “Sabrina”...the one where she’s at cooking school in Paris, and trying so hard, and her instructor tells her “Eeets all in the rheeezst?”

Like that.

It should look this way:

Refrigerate this for 1/2 hour.

Melt coconut oil in a large skillet (or, better still, a big griddle) on a medium heat, then drop small ladle-fulls of batter into the heated oil.

It’s kind of a cross between making a pancake and a crepe. You can thin the batter by using only the two cups of garbanzo flour, or make them thicker using all three. Experiment! Make teeny little round ones, or large, tortilla sized! Cook them for about 4 minutes per side. Add oil as you need it.

Cool these as you are cooking them on a plate. They will become crispy as they cool, even more so if you allow them to get really brown, and use a little less oil.

Or, if you want to use them as more of a wrap, keep them moist by putting them in a lidded container as soon as they cool.

This is so purrfect with sliced avocado and a few red pepper flakes, or dijon mustard and sliced tomato, with your salads, or toasted with a bit of preserves, with hummus or tapenade, or just as they are!

Try the larger ones as a salad wrap, filled with dark greens, crunchy veggies, and a drizzle of lemon.

Lots of protein and luscious beauty fats in here-enjoy them, Kittens!

(Speaking of, my cat Pedro loves these. Just a thought...)

SO GOOD!

Heavenly variations:

1 Tbsp garam masala + 1 tsp curry powder

Zest of 1 orange + 1 Tbsp fennel seeds

 

I'm ready to dive into these right now...

C'mon over!

xxx Alise

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