Some days are made for warm hours stretched beneath the sunshine and some days are made for cozy blankets, long movies and fresh baked brownies. We definitely had one of the latter days here in Texas yesterday. You may have seen some jokes like this floating around Facebook and Reddit which are all too true as well as funny.
The sound of sleet tapping on my window and the chill seeping underneath the door had me reaching for a hot cup of coffee and this brownie recipe in no time. While these brownies don’t have any flour and refined sugar in them you will still find them to have a dense, cake-y and chocolate-y texture and flavor. Don’t be surprised if you find yourself reaching for this recipe time and time again : )
Almond & Cocoa Brownies
- 1/4 a cup of ghee or butter, melted
- 1/4 a cup of cold pressed coconut oil, melted
- 1/2 of a cup of local honey
- 1 tbsp of vanilla
- 3 pastured eggs
- 1 cup of almond flour
- 1/2 cup of cocoa powder, sifted
- 1/4 tsp of baking soda or baking powder
- 1/4 tsp of fine grain sea salt
- a handful or two of dark chocolate chips (dairy free if required)
- sea salt for garnish ( optional)
- Preheat oven to 350 F.
- In a food processor or in a large bowl mix together all of your wet ingredients until well combined.
- Next, pour in all of your dry ingredients except the chocolate chips. Mix very well until smooth.
- Stir in half the amount of chocolate chips you are using, set aside the other half.
- Pour batter into a greased 8x8 inch pan.
- Half way through cooking time sprinkle the rest of the your chocolate chips on top of the brownies.
- Bake for 30 min or until a toothpick inserted into the center comes out clean. Please remember that all ovens cook differently so check your brownies occasionally because almond flour is prone to burn. As always, cooking time can vary by oven.
- Sprinkle with a whisper of sea salt directly after removing from the oven if you enjoy a little saltiness to balance out sweetness.
- Allow to cool for 15-20 minutes before cutting and serving.
Gorgeous and paleo.
Oatmeal Breakfast CookieIngredients
- ¼ cup Oats
- 2 Tbls whole wheat flour
- ¼ tsp baking powder
- ½ tsp vanilla
- ½ tsp cinnamon
- 1 Tbls maple syrup (I use sugar free)
- 3 Tbls vanilla Greek yogurt (I used Chobani Non-Fat)
- 1 Tbls chocolate chips
- 1 Tbls chopped nutsInstructions
- Stir everything together in a bowl until everything is combined. Place in the center of a small microwave plate. The mixture will be pretty wet, this is not something you can really do with your hands. Gently press down, just slightly. Microwave for 60-70 seconds. Your cookie is done when it springs back, and is no longer sticky on top. Enjoy warm for gooey chocolate!
Part of todays breakfast in bed! A whole wheat breakfast pizza with cookie butter, apple, banana, fresh organic strawberries, and dark chocolate chips!
1/2 Cup almond butter, raw if possible
1/4 Cup hemp hearts
1/2 Cup dried unsweetened coconut, plus extra for rolling
1/2 Cup oats, coarsely ground in food processor
1 Cup Crispy brown rice cereal
1 Tbls spirulina
1 tsp maca
1/4 Cup maple syrup
A pinch of sea salt
Mint chocolate chip “ice cream”. So good! I blended 5 frozen bananas, 1 teaspoon of spirulina powder, 1 drop of peppermint extract. Then I mixed in cacao nibs with a spoon. Recipe from Megan Elizabeth’s YouTube channel called EasyToBeRaw.
Healthy Homemade Mango Fruit Roll-ups Tutorial (with video)
went to the grocery store and bought a spaghetti squash to make one of my favourite spaghetti squash recipes for supper!
such a good alternative to the regular noodle mac and cheese. i would have never thought to make a mac and cheese out of spaghetti squash because i normally just stuck to tomato sauces.
VEGAN PUMPKIN PIE COOKIES
makes 2 dozen small cookies
- i n g r e d i e n t s -
1 cup creamy almond butter
½ cup pumpkin puree
¼ cup pure maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
¼ teaspoon sea salt
optional: ½ cup dark chocolate chips
- d i r e c t i o n s -
Step 1: Preheat your oven to 350F, and line a baking sheet with parchment paper or a Silpat.
Step 2: Combine all of the ingredients in a medium bowl, and mix until a thick batter is formed. If adding dark chocolate chips, fold them in last. Note: Because this batter is egg-free, feel free to taste-test it at this point, and adjust the flavors to your preference.
Step 3: Using a tablespoon or cookie scoop, drop the batter onto the lined baking sheet, and gently press each one with a wet fork (to prevent sticking) to flatten.
Step 4: Bake at 350F for 12-15 minutes, until the edges are golden.
Step 5: Allow to cool completely before using a spatula to remove from the baking sheet. Serve immediately, or for a firmer cookie, chill before serving.