Slow Cooker Brownies
(Makes 32 brownies)

Ingredients
1 cup whole wheat pastry flour
½ cup cocoa powder, unsweetened
1-1/2 teaspoon baking powder
½ cup apple sauce, unsweetened
2 medium, ripe bananas, mashed
1 cup honey
4 egg whites
6 ounces unsweetened Baker’s Chocolate (6 squares)
1 tablespoon coconut oil
½ cup walnuts (optional)
Olive oil in an oil sprayer

Directions
Step 1 – Line the bottom of your slow cooker with parchment by placing the slow cooker liner on a piece of parchment, drawing a line around the base and cutting out. After inserting the liner, spray the entire inside with an oil sprayer.

Step 2 – In a large mixing bowl, blend the flour, cocoa powder and baking soda with a whisk.

Step 3 – In the microwave (microwave safe bowl), melt the Baker’s chocolate for 2 minutes, and then in 30 second intervals, stirring between each one until the chocolate is melted. Stir the oil into the chocolate.

Step 4 – In a separate large mixing bowl, blend the apple sauce, mashed bananas, honey, egg whites, and melted chocolate.

Step 5 – Combine well with the whisk. Pour into slow cooker liner and cook for 4 hours. A knife inserted into the middle should pull out clean. If not, continue to cook without the lid for an additional 1/2 hour. To remove, run a knife around the edge of the liner and flip upside down onto a clean surface. The brownie should slide right out. Allow to cool. Slice and serve.

Time: 4-4-1/2 hours
Temp: Low
Required slow cooker size: 4 quarts (for width, not depth)

Nutritional Data (does not include walnuts)
Serving size: 1 brownie

Calories: 89
Total Fat: 3 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 30 mg
Carbohydrates: 16 g
Dietary Fiber: 2 g
Sugars: 10 g
Protein: 2 g

Clean Eating Chocolate Molten Cake
(Makes 4 servings)

Ingredients
Olive oil in an oil sprayer
1/4 cup unsweetened cocoa powder
1/3 cup agave
3 Tbsp. unsweetened applesauce
2 Tbsp. olive oil
2 egg whites
1/2 cup white whole wheat pastry flour
2 tsp. vanilla extract

Directions:

Step 1 – Preheat oven to 400 degrees F.

Step 2 – Spray 4 (4 oz – these are really tiny, I used one larger ramekin) ramekins with a very light coat of olive oil.

Step 3 – In a large mixing bowl, mix together all of your wet ingredients (agave, applesauce, olive oil, egg whites, and vanilla).

Step 4 – Whisk in your cocoa, and finally your flour. Blend well. You don’t want lumps (or at least, very few of them).

Step 5 – Pour your cake mix into your ramekin(s), and place on a cookie sheet. Slide into the oven and bake for about 15 minutes.

Nutritional Content
1 serving = 1/4 recipe, baked

Calories: 193
Total Fat: 10 gm
Saturated Fats: 3 gm
Trans Fats: 0 gm
Cholesterol: 0 gm
Sodium: 33 mg
Carbohydrates: 29 gm
Dietary fiber: 9 gm
Sugars: 6 gm
Protein: 8 gm
Estimated Glycemic Load: 9

Note: The nice thing about this cake, is that once the sided have baked, you can turn the ramekin over onto a plate (yes, even just out of the oven), and check to see if you have too much liquid in the middle or if it’s baked enough. If you still have too much liquid, simply put the cake back into the ramekin, and bake longer, in 2 minute increments, until you get it just right. The original recipe said to bake it for 9 minutes, but I found that to be far to short in the larger ramekin. The cake was almost raw after just 9 minutes. A lot depends on your oven too, so be willing to keep an eye on this one.

Eat and Enjoy!

Banana & Peanut Butter Flaxseed Cookies

Serves: 28
Makes: Makes 28 cookies
Hands-on time: 15 minutes
Total time: 25-30 minutes

INGREDIENTS:

• 2 cups whole-wheat pastry flour
• 2 tbsp ground flaxseed
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 medium banana, mashed
• 3/4 cup pure maple syrup
• 1 cup unsalted natural peanut butter
• 2 tsp pure vanilla
• 1/4 cup mini dark chocolate chips, optional

INSTRUCTIONS:

1. Preheat oven to 350°F. Line a large baking sheet with parchment paper.
2. In a medium bowl, combine flour, flaxseed, baking soda and salt. Set aside.
3. In a large bowl, mash banana with a fork. Stir in maple syrup, peanut butter and vanilla until well combined.
4. Add flour mixture to banana mixture, stirring just to combine; do not over-mix. Fold in chocolate chips, if desired. Drop dough by rounded tablespoons onto baking sheet. Bake for 10 to 12 minutes, until lightly browned. Transfer sheet to a wire rack to cool slightly, about 2 minutes. Remove cookies from sheet and let cool directly on rack.

Nutrients per cookie:
Calories: 115
Total Fat: 5 g
Sat. Fat: 0.5 g
Carbs: 15 g
Fiber: 2 g
Sugars: 6 g
Protein: 3 g
Sodium: 80 mg
Cholesterol: 0 mg