Dessert doesn't always have to be over-the-top decadent. Especially after a long holiday season of packing in the sugary sweets, we appreciate restrained desserts that celebrate their lighter side. That doesn't mean that they aren't delicious, as proved by your recipes for everything from pumpkin packed cupcakes to vegan chocolate mousse.
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Just because these rye muffins are a pretty healthy way to start your day doesn't mean they aren't delicious. They have a soft crumb and a warm, toasted oat flavor accented by molasses and raisins.
I remember the first time I had quinoa because it appeared, in all places, in my college dining hall. When I asked a woman who worked there if the quin-o-a was vegetarian (which I was at the time) she laughed in my face.
I didn't really know what to expect from a Chocolate Chickpea Cake recipe. Would it be at all like a cake? Would we miss the flour and the fat? The verdict: Score one for the health nuts, gluten-avoiders, and curious bakers of the world. This is one tasty cake.
The VitaMuffins were light, fluffy, and still a bit warm. While the chocolate taste was slightly undermined by the flavor of whole-wheat flour (the first ingredient listed), the sprinkling of chocolate chips on top added an extra fudge wallop that was so creamy, melted, and delicious, I didn't even miss the frosting.