It feels like it has only been a minute since I posted last weekend, yet a week has gone by. I can’t believe it went by so fast.
It was raining earlier this week (after I bragged about how it was so sunny during the weekend) so my week started very gloomy but I am looking forward to this weekend.
I had a work related function recently and we were served with an assortment of delicious cake that I couldn’t resist but take a picture. I was all over that chocolate in middle row and oh, also those cookies in the back.
Other than the cakes above, I am really trying to cut down on my sugar intake (well, at least during the week when my days are really long) so I can maintain my energy throughout the day.
Instead of reaching for sweets, candies and pastries that I (fortunately? unfortunately?) have easy access to for an afternoon snack, I bring snacks from home that are healthier.
The folks at Larabar recently sent me an assortment of snack bars to sample. I have been enjoying them this week.
I packed a Larabar and a huge apple every day this week. I ate my snacks below with a big mug of tea
It’s a satisfying way to take a break and eat my snacks in the afternoon.
My favorite flavors are…(surprise, surprise) Coconut Cream Pie and Chocolate Coconut! I love the taste, the texture and that it’s only mildly sweet.
I’ve also been enjoying this sugar free Chocolate Pumpkin cake. It’s a recipe from Alex’s blog, Spoonful of Sugar Free.
Who says pumpkin is only for fall? I use it year round for baking and for oatmeal mix-ins.
This recipe makes 4 muffins and it’s supposed to serve one. I really enjoyed eating this after dinner with a sweet cinnamon tea.
I like the taste of dark chocolate but I know that not everyone loves dark chocolate. I would suggest adding some sort of sweetener to the recipe if you want it to taste sweet.
Grain Free Chocolate Cake for One
- 1 egg
- 1/4 cup cocoa powder (I used Hershey’s Dark chocolate powder.
- 2 Tablespoons of canned pumpkin ( you can also use sweet potato or butternut squash)
- splash of vanilla extract
- 1/8 teaspoon baking powder
- Optional: 100% dark chocolate bar ( I used Bakers unsweetened baking chocolate}
Preheat oven to 375 degrees. Mix all of the above ingredients together. Then add a splash of water until it reaches the consistency of a thick pudding.
Pour batter into a mini bread pan or a muffin tin (It makes about 4 muffins). If using, chop the 100% dark chocolate bar over the top of the batter. Bake in the oven for about 15-20 minutes, or until a toothpick comes out clean.
I ate the chocolate muffin with coconut butter on top. The actual cake is moist right out of the oven, but the leftovers should be kept in a sealed container to avoid then from turning dry.
This satisfies my chocolate craving without having it being over loaded with sugar.
Do you like dark chocolate? What kind of chocolate do you prefer?