Chocolate Banana Fudge Muffins

How about chocolatey fudgey muffins with no butter or oil? With all the goodness of ancient flour and fruits … This recipe is a keeper.

Recipe adopted from Delicious!!




To make Chocolate Banana Fudge Muffins you’ll need:

2 large ripe bananas
2/3 C raw sugar
1 large free run egg
1 teaspoon pure vanilla extract
1 jar (5.4 oz) unsweetened prune purée
1/2 C kamut flour
1/2 C spelt flour
1/2 C unsweetened cocoa powder
1/2 tsp salt
1 teaspoon baking powder
1 teaspoon baking soda
1 C semisweet chocolate chips


– Preheat oven to 350 F degrees. Line a muffin tin with baking cups. Set aside.In a large bowl mash the bananas using a potato masher.

– Stir in the raw sugar, egg,vanilla and prune purée.

– Sift the flours, cocoa powder, salt, baking soda and baking powder into the wet ingredients. Mix to combine.

– Divide the batter between the 12 muffin cups. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.Top with more chocolate chips while still hot.


choco_muffins1  choco_muffins2

– Allow muffins to cool for few minutes, then transfer to a wire rack to cool completely.


ُEnjoy !



Double Chocolate Bread


If you’re chocoholic (as myself) , you’re gonna love this chocolate bread recipe!!  It is moist, delicious, yet not too sweet.
Recipe adopted from  Chocolate, Chocolate, and More . Will sure satisfy your  chocolate craving.

To make Double Chocolate Bread you’ll need:

1/2 cup butter, softened
1 cup raw sugar
2 large free run eggs
1 tsp pure vanilla extract
1/2 cup vanilla yoghurt (I used Krema)
1/2 C half and half cream
1 3/4 cups kamut flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semi sweet chocolate chips


– Cream butter and sugar together. Add in eggs,vanilla extract,cream and yoghurt . Beating until smooth and creamy.

chocoCake  chocoCake3


– Add in dry ingredients and mix until all combined. Stir in Chocolate chips.

– Pour batter into a buttered loaf pan. Bake in a preheated 350 degree oven for 45-50 minutes, until toothpick inserted in centre comes out clean.
– Let bread rest in pan for 20 minutes, place on a wire rack. Cool completely before cutting.  I love it with a cold glass of milk.



Kamut Banana Chocolate Chip Muffins

Kamut Banana Chocolate Chip Muffins

These classic muffins (with a twist) are big hit in my family. This recipe is a delicious yet  nutritious way to save your over ripe bananas.

I learned a trick of microwaving the bananas before using in baking from  America’s Test Kitchen  , it helps improve the texture and strengthen the flavour of bananas.

Look for chocolate chips with no added artificial flavour for a clean, all natural taste. Enjoy for any time of day.

To make Kamut Banana Chocolate Chip Muffins you’ll need:

1/2 C butter
1 C raw sugar
2 large free run organic eggs
3 peeled ripe bananas
2 tsp pure vanilla extract
2 C kamut flour (I used Bob’s Red Mill ORGANIC KAMUT FLOUR)
2 tsp baking soda
1 C semi sweet chocolate chips


– Place the bananas in a microwave safe bowl.
– Cover with plastic wrap , cook for 1 minute.
– Discard extra liquid from bananas, mash and set side.
– In a separate bowl cream butter and sugar, beat in mashed banans, eggs and vanilla.
– Whisk flour and baking soda, add to butter mixture.
– Fold in chocolate chips.
– Pour batter in paper lined muffin cups.
– Bake in preheated 350 F oven for 20 minutes.
– Cool on a wire rack.
– Makes 10 muffins.

Kamut Banana Chocolate Chip Muffins

Saucy Kamut Penne

Kamut Pasta

This is a regular pasta recipe , except that I am using Kamut pasta . Kamut flour is one of ancient species of modern wheat, it is high in protein and minerals.  Kamut products are getting more popular in food stores now, from flour to pasta and cereals. If you live in Montreal you’ll find it in Loblaws and Marché Adonis.

Kamut pasta is brownish and crunchy compared with regular pasta. I made sure the sauce is quite thick to overwhelm the strong flavour of kamut.

Kamut Penne

Sauce ingredients are simply strained tomatoes , garlic and olive oil . Enjoy this few ingredients CLEAN dish served with shredded cheese if desired and sautéed spinach.  Yummy!

To make Saucy Kamut Penne  you’ll need:

1/2 package (8 oz) kamut penne .
1/2 a bottle (12 oz)  passata – strained tomatoes.
2 cloves of garlic,minced.
2 Tbsp olive oil.
1 cup water – from boiled pasta.
salt and pepper to taste.


– Boil pasta according to package directions.
– Drain pasta ,reserving 1 C of the cooking water.
– In a large pot, heat 2 tbsp olive oil, fry garlic in oil till golden in colour.
– Add passata and 1 C of cooking water.Season with S&P to taste
– Simmer on low-meduim heat for about 7 minutes.
– Add pasta to sauce , drizzle more olive oil on top.
– Enjoy.

Orange Glazed Butternut Squash Muffins

I love this muffins recipe, first because it is wholesome and CLEAN, second; it is the first thing I baked without chocolate that satisfied my little prince. So not only are these muffins  yummy and healthy, but they are also kid-approved. Enjoy it for breakfast or a coffee break treat, in the lunch box or as an after school snack  for kids.

 Butternut Squash Muffins

Orange Glazed Butternut Squash Muffins-

To make butternut squash purée:  cut the butternut squash into quarters lengthwise,scoop out seeds and membranes.Place in a baking pan lined with parchment paper. Drizzle butternut squash with vegetable oil and roast for about 45 minutes in a 350F preheated oven. Cool to room temperature then scrap the flesh with a spoon into a glass bowl and mash with a potato masher. I keep batches of 1 C butternut purée in zip lock bags and freeze them for later use. I learned this trick from Jessica Seinfeld’s video Cooking tips from Jessica’s kitchen

To make Orange Glazed Butternut Squash Muffins You’ll need:

1 C Kamut flour

3/4 C quick oats

1 C raw sugar

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 tsp each baking powder and baking soda

1 C butternut squash purée (recipe above)

2 large eggs

1 tsp pure vanilla extract

2/3 C buttermilk

1/4 C vegetable oil


1 C confectioners’ sugar

Juice of 1 large orange


– Pulse oatmeal in a food processor to reach oat bran texture.

– In a bowl, mix oats with flour,sugar,cinnamon,baking powder,baking soda and salt.

– In a separate bowl, whisk pumpkin with eggs,vanilla,buttermilk and oil.

– Add dry mixture to pumpkin mixture gradually while whisking until combined.

– Spoon 1/4 C batter into lined muffin cups, bake in preheated 350 oven for 25 minutes, until a toothpick inserted into the middle comes out clean.

– Cool muffins completely on a wire rack.

– Place wrack over parchment paper, pour glaze over muffins, let set 20 minutes.

– To prepare the glaze: stir confectioners’ sugar with orange juice until smooth.

Butternut Squash muffins

Orange Glazed Butternut Squash Muffins-

Chocolate Cherry Cake

This cake is so chocolatey and moist. I used kamut flour as I’m fond of using ancient types of flour.See my post  GOING WHEATLESS!   Feel free to use all purpose flour instead of kamut. Enjoy it anyway with a cold glass of milk, yummy!

Chocolate Cherry Cake

To make Chocolate Cherry Cake you’ll need:

1 1/2 C whole kamut flour ( or AP flour)
1 pkg (180 gms) chocolate pudding
3/4 C sugar ( I used raw sugar)
1 tsp baking powder
2 large eggs
1C butter milk
1 tsp pure vanilla extract
1/2 tsp almond extract
1/2 C melted butter
2 C  cherries, pitted and halved
Cocoa powder for dusting.


– In a large bowl, stir together the kamut flour, chocolate pudding,baking powder,baking soda and salt.
– In a separate bowl, beat the eggs with butter and sugar. Add vanilla and almond extract.
– Add egg mixture to dry ingredients alternatively with butter milk starting and ending with dry ingredients mixture. Add cherries.
– Pour batter into  a greased round baking pan.

Chocolate Cherry Cake
– Bake 45 to 60 minutes in preheated 350 F oven, until the cake tests done with a knife or a toothpick.
– Cool cake completely on a wire rack.

Chocolate Cherry Cake

– Dust with cocoa powder and serve .

Chocolate Cherry Cake

Kamut crusted Mahi Mahi Cutlets


I love fish cutlets , it’s my deceptive recipe to convince my son to eat fish. I know it’s fried but frankly, I tried to bake the fillets before ; they came out very dry and we ended up with leftovers,that ended up into the garbage !

My challenge was finding clean bread crumbs. I was not looking for gluten free bread crumbs ,I am searching for bread crumbs made  of ancient wheat. Then I decided to make my own. I used to make Kellogg’s crusted chicken cutlets before ,so I said why not make kamut crusted fish cutlets! I was so happy it worked, in fact it came out much juicier and flavorful than my usual recipe (may be because I used Dash this time). So I am sharing it with you right now. Hope you’ll like it.

To make Kamut crusted Mahi Mahi Cutlets you’ll need:

4 wild mahi mahi fillets,cut horizontaly (so you’ll get 8 cutlets)
1 c  KAMUT® Puffs

To marinade the fish:

1 Tbsp dried parsley.
1/2 tsp garlic powder.
2 tbsp venigar.
1 tsp Dash Original Blend.

1/2 tsp paprika.

1/2 tsp taragon.
1 tsp each cumin ,dried coriander.


In a large bowl, whisk together marinade ingredients.

Add fish fillets to marinade,marinate for at least 30 minutes in the refrigerator.


Meanwhile , beat 2 large eggs with  1 tsp dried parsley, 1 tsp salt and 1/2 tsp pepper.


Put 1 C Kamut puffs in food processor,pulse until the cereal is finely processed , it’s OK to have some coarse crumbs .

In a separate bowl combine kamut crumbs with 1 tsp dried parsley , 1/2 tsp garlic powder, 1 tsp dash, 1/2 tsp paprkia,1/2 tsp taragon.


Dip each fish fillet into egg mixture to coat completely.


Dredge in seasoned kamut crumbs mixture, pressing it on with your fingers to make sure it is well coated.


Add 3/4 C oil into a large nonstick skillet , Add 1 clove of garlic for flavor.

Cook fillets over medium-high heat until golden brown and cooked through, about 3 minutes per side.

Transfer to a platter covered with kitchen paper.


For the side:

Boil some small  potatoes,drain and dry completely

Add dried potatoes to hot oil until browned and crusty.


Transfer to a platter covered with kitchen paper.

Repeat with 1 c washed and dried cherry tomatoes.Add 1 clove of garlic for flavor.


Serve fish fillets with potatoes and cherry tomatoes.