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    Fire Cider Blog — Desserts

    Bronzies–Like your average brownie, but better!

    We all love to get down with a plate of brownies every now and again, right? Here's a recipe from Fire Cider co-owner Amy Huebner that utilizes African Bronze Honey, an amazing honey from the African Bronze Honey Project (which we use in our Fire Cider African Bronze variety). We are grateful for the opportunity to partner with this organization and love to shout them out whenever we get the chance!

    This recipe is an adaptation of  "Double Fudge Brownies" from Whole Grain Baking King Arthur Flour Cookbook, Copyright 2006

    Bronzies Recipe

    makes about 20 brownies

    Equipment:

    • 10 x 7 glass pan or equivalent, buttered

    Ingredients:

    • 1 cup unsalted butter
    • 1/2 cup African Bronze Honey–you can buy this on our website here or directly from the African Bronze Honey Project site
    • Vanilla Stevia to desired sweetness (about 4 dropperfuls)
    • 6 tablespoons coconut flour
    • 3/4 cup Dutch process cocoa powder
    • 1 teaspoon espresso powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • optional: 1-2 cups chocolate chips or walnuts

    Method:

    Preheat oven to 350 degrees F.

    Melt the butter in a sauce pan over low heat. Add honey, stirring to combine completely. Remove from heat.

    In a bowl, combine dry ingredients: coconut flour, cocoa powder, espresso powder, baking soda, and salt. Stir into the butter and honey mixture.

    Once the mixture is cool enough to touch/not cook the eggs (about body temp or lower), mix in the 4 eggs, vanilla extract, and stevia to taste. Stir to fully combine.

    Add chocolate chips or walnuts, if using. Adjust for honey/sweetness.

    Spread the batter evenly into the prepared pan and bake for about 20-25 minutes. A knife in the center should come out clean, with the edges and center set. Let cool completely before cutting and eating!

    Slice those Bronzies; we're ready to indulge!

    Sweet & Easy Peanut Butter Banana Muffins

    My sister Elise sent me this recipe she found on Thirty Handmade Days for muffins that you can whip up in a blender or food processor. A 'one bowl', super easy recipe for naturally sweet, protein packed treats? Yes, please!  

    No flour or sugar required, this is an awesome way to transform over-ripe bananas. I tend to have a few in my freezer...and a few on the counter, too! And while I love my grandmother's banana bread recipe, I don't always have the time to make it. My oven takes longer to heat up to 400 degrees than it does to make this batter, grease and fill the tins AND do the dishes! When you make these for the second time in a week, know that it's OK to double the recipe. Happy baking!

    image courtesy of 30 Handmade Days

     Mique's blender muffins are small, flavorful and gluten free!

     Ingredients:
    • 1 cup organic peanut butter
    • 2 large eggs
    • 2 medium sized very ripe bananas
    • ½ teaspoon baking soda
    • 1 teaspoon vanilla
    • 2 tablespoons organic honey (optional, but I added it!)
    • Optional toppings of choice: coconut, raisins, walnuts, you get the idea!
    Method:

    Preheat oven to 400 degrees.

    Place ingredients in the blender (or use a wand blender/bowl or food processor) and blend until well mixed.

    Pour batter into muffin tin greased with coconut oil.

    Add a variety of toppings (if using) into each muffin spot and stir.

    Cooking time varies- 9 minutes for regular muffins, 8 minutes for mini muffins.

    Rich Chocolate Brownies - Vegan, Gluten Free and Full of Beans?!

    I know it may seem odd to make brownies with beans, but once you do, you may never go back to the less healthy wheat-based version. Beans are a mildly flavored super food, and they mix really well with chocolate! The beans add a lot of great creamy texture, fiber and moisture that you just can't get from wheat flour. And they make the impossible possible- a vegan version of a dessert traditionally made with eggs. I bet you if you make these and ask your taste testers what they think, not one will guess that beans are involved!

    Here are a few options with the ingredients in this simple recipe:

    For gluten-free vegan brownies: sweeten with maple syrup (or a combination of syrup and stevia, if you want to cut down on the sugar content) and leave out the egg. You'll get fudge-y chocolate brownies that melt in your mouth.

    I like using honey and a little stevia to sweeten- we have some African Bronze Honey, and its floral flavor goes so nicely with the dark chocolate.

    Add an egg for a little more richness and a brownie that is a bit less crumbly. I honestly didn't notice much of a difference and preferred the first egg-less batch to the second batch with the egg.

    For the dark chocolate chips – you can get a chocolate bar sweetened with stevia like I did if you want to keep the health quotient high and the sugar content low. These look and taste like rich chocolate brownies but are healthy enough to eat as a mid-day snack.

    Ingredients:
    • 1 1/2 cups black beans (equals one 15-oz can, rinsed thoroughly and well-drained) 

    • 2 tablespoon cocoa powder 

    • 2 heaping teaspoons coconut flour

    • 1/2 cup almond flour

    • 1/4 teaspoon salt

    • 1/3 -1/2 cup pure maple syrup (or honey, but not for strict vegans) 

    • 1/4 cup coconut oil

    • 2 teaspoon pure vanilla extract

    • 1/2 teaspoon baking powder

    • 1/2 to 2/3 cup chocolate chips 

    • Optional- 1 egg (not vegan!)

    Method:
    Preheat oven to 350 F and grease an 8x8 baking pan.

    Combine all ingredients except the chocolate chips in a food processor, and blend until completely smooth. I let mine run in the food processor for a minute, scraped down the sides, let it run for another couple of minutes, repeating until the batter looked really smooth.

    Stir in the chips, then pour into a greased 8×8 pan.

    Optional: Sprinkle extra chocolate chips (and/or walnuts!) over the top before you bake them.

    Cook the brownies 15-19 minutes, then let them cool for at least 10 minutes before trying to cut. Makes 9 brownies.

    Original Recipe by Chocolate Covered Katie!

    Ultimate Molten Chocolate Cake

    I am in love with this flourless chocolate cake recipe from Food52 by Sarah Jampel — it's a super-rich dark chocolate cake with an amazingly light texture and a molten top layer of lava-like chocolate. Yes, you read correctly, this cake frosts itself. Can your chocolate cake do that?! Sure, it's delightful with the addition of fresh berries and whipped cream, but this cake can stand all on its own.

    The list of ingredients is short and sweet – but not too sweet – with that richness from the chocolate and butter, there's no need to add much else. I made a few minor changes to Sarah's recipe, swapping out sugar for honey, and halving the amount. I also added a bit of cream of tartar to the egg whites, so they whip up without the sugar.  

    With so few ingredients, this cake is really all about the magic of baking — separating the eggs and putting them back together, and adding chocolate along the way. You make a fluffy, soupy mess and turn it into divine chocolate cake. You will need a few hours — to assemble, bake, cool and bake again, and it's well worth the time.

    Here's a photo of the finished cake, from Food52 photographer Julia Gartland, as mine was eaten completely before I thought to take a photo. It really was that good!

    photo from Food52 photographer Julia Gartland

    Ingredients for one 9-inch cake:
    • 1/2 pound bittersweet or semisweet chocolate, coarsely chopped
    • 1/2 pound (2 sticks) unsalted butter
    • 3/4 cup unsweetened cocoa powder
    • pinch salt
    • large eggs, separated
    • 3/4 cup raw honey or more to taste (I'd use no more than 1 cup total)
    • 1/2 teaspoon cream of tartar

    Sarah's Method:

    Preheat the oven to 350° F. Butter a 9-inch springform pan and line the bottom with parchment paper. Butter the paper.   

    In a large saucepan over low heat, melt the chopped chocolate and the butter. Add the cocoa powder and a pinch of salt. Whisk until smooth. Set aside.

    In the bowl of a stand mixer or in a medium bowl using an electric mixer, beat the egg yolks with all the honey until pale and light, about 3 minutes. Set aside.

    In another bowl, using clean beaters, beat the egg whites and cream of tartar until the whites are firm and glossy.

    Fold the chocolate into the egg yolk mixture until barely combined. Fold in the egg whites just until no white streaks remain.  

    Spoon 2 cups of the batter into a measuring cup and refrigerate—this will become your chocolate lava topping.

    Scrape the remaining batter into the prepared pan and smooth the top with a spatula. Bake for 25 minutes, or until the cake is puffed and a toothpick inserted in the center comes out clean.

    Cool the cake completely on a wire rack. Don't panic if the sides of your cake has pulled away from the pan and the center is a bit sunken. This is a crater into which you will pull the reserved batter. At this point, you can cover the cake and refrigerate for up to 2 days.

    Remove the belt/girdle of the completely cool springform pan and spread the reserved cake batter over the top of the cake (it will be thick, so be gentle), leaving a 1-inch border around the edge. Refrigerate the cake for at least 1 hour.

    Preheat the oven to 400° F. Bake the cake for 10 to 15 minutes, or until a thin crust forms on top and the batter is soft and creamy beneath the crust.

    Let the cake cool for 10 minutes, then cut into wedges and serve warm. To store, cover the cooled cake in plastic wrap and keep in the refrigerator for up to 3 days. The pudding-like top will become delightfully mousse-y.

    A Better Chocolate Chip Cookie

    I love cookies. I will admit to having eaten entire batches not long after baking them, while forgoing other, more nutritious foods. Not many of us are immune to the sweet, crunchy, chewy qualities of a great cookie, or ten. However, I’ve read in more than a few places that wheat and sugar (aka the building blocks of most cookie recipes) can be more addictive than cocaine and cause intense cravings, among other negative side effects. Google ‘sugar and cocaine’ or ‘wheat as an opiate’ if you don’t believe me!

    Maybe you, like me, have already noticed how awful you feel after eating too much sugar or wheat-based junk foods. The foods we consume are strong substances, that can support our health or not. With all the extras that this season brings, it's as important as ever to be aware of what we consume. I'm not going to suggest that you skip all baked goods this month, or quit them all together because that's an entirely unreasonable request.

    Instead, try what I’ve been doing and switch up your ingredients- use almond, coconut and/or oat flour in place of wheat. Try some sweeteners that have health benefits like raw honey, molasses and stevia, a natural, calorie-free, plant based sweetener. With a little effort, you can bake a healthier cookie. One that you won’t regret eating an entire batch of, if that’s your style.

    These Better Chocolate Chip Cookies are a modification (just a few changes) to the Almond Joy Oatmeal Cookie on runningwithspoons.com (because you can't eat with scissors) by Amanda, a health coach. There's minimal added sugars and plenty of sweet flavor from coconut flakes, dark chocolate chips, honey and pecans. By combining a small amount of glycerine-based stevia, which can have a bitter aftertaste on its own, with a few tablespoons of a very flavorful sweetener, like honey, you get the best of both: a sweet tasting cookie, no bitter aftertaste and no sugar rush/crash/cravings! There's no wheat flour in this gluten-free recipe; instead, I used chewy whole oats and almond flour. While I still wouldn't call these a health food, they are certainly made with many healthy, whole foods. Enjoy!

    Better Chocolate Chip Cookies
    Yield: about 15 cookies

    Organic Ingredients:
    • ¾ cup whole oats
    • ¾ cup almond meal/flour
    • ¼ cup unsweetened shredded coconut
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1 ½ dropperful liquid vanilla stevia OR 1-3 tablespoons coconut sugar, to taste
    • 2 tablespoons raw honey
    • 1 egg, lightly beaten
    • 2 tablespoon coconut oil, melted
    • ½ teaspoon vanilla extract
    • ¼ cup dark chocolate chunks/chips
    • ¼ cup toasted pecan pieces
    Method:

    Combine the first 5 dry ingredients in a bowl and set aside.

    In another bowl, whisk the egg, then whisk in the melted (but not too hot, you don’t want to cook the eggs!) coconut oil, vanilla, honey and stevia OR coconut sugar.

    Add the dry ingredients to the egg mixture and mix to combine. Fold in the chocolate chips and pecan pieces.

    Pre-heat oven to 350 and line a cookie sheet with parchment paper.

    I used a 1 tablespoon scoop, then flattened each half moon of dough with my hand.

    Bake for 9-13 minutes, until the cookies are starting to brown around the edges, and set in the middle. Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.