I’m always tweaking recipes and up for the challenge to health-ify desserts!
I make these delicious flour less almond butter cookies (recipe here!) and they are a huge hit! So I thought I would take that same recipe and make brownies!
I made a few slight changes and it was a success! Yippee! PLUS, they are gluten free! How great is that?!
You can whip up these bad boys in no time, with very little mess in the kitchen! 😉
Flourless Almond Butter Chocolate Chip Brownies
1 cup almond butter (I used chunky for the extra crunch)
1 organic egg
½ tsp sea salt
½ tsp baking soda (aluminium free is BEST!)
1/3 cup of coconut sugar (organic cane sugar or sucanat would work well too)
½ tsp vanilla extract or vanilla bean
1/2 tsp cinnamon
1/3 – 1/2 cup organic chocolate chips (you can get dairy free chips and make this recipe vegan!)
Preheat oven to 350 degrees. Line a brownie pan with parchment paper. Mix all ingredients except chocolate chips until smooth. Fold in chocolate chips and pour batter into pan. NOTE – the batter did not completely fill the brownie pan. I used my fingers to press the batter down into the pan, making it quite flat. It ‘almost’ fit the pan, but not quite. This is ok! They still came out amazing! If you have a smaller pan (6×6), use that! Bake brownies for approx. 22-25 minutes. Cool brownies for at least 10 minutes before cutting.
If your turning up your nose at the thought of chocolate and avocado together, then your in a for a BIG surprise! The blend of these two divine ingredients make for the perfect match! Avocado helps keep these chocolatey muffins super moist and raw cacao gives these muffins a high power antioxidant boost! Now that I got your sweet side covered, we need something savoury; and for me, summer just isn’t complete without a homemade fresh pesto! I can’t take credit for this delicious pesto recipe as I purchased it from Ellenberger Organic Farms in Coe Hill a few weeks ago! The ingredients came straight from their organic farm! NO pesticides, No Herbicides and No chemical fertilizers are allowed near this lush land. From organic beef, to potatoes to berries, garlic and eggs, you’ll find just about everything you need to make the perfect organic meal! I had the pleasure of getting a grand tour of their farm and a chance to meet all their furry friends! Enjoy the pictures and recipes, and be sure to visit this beautiful farm if your ever up in Coe Hill!
*1 cup garlic scapes, flowery part removed, chop into 1/4 inch pieces
*3 tbsp sesame tahini
*1/2 cup grated parmesan cheese
*3/4 cup olive oil
*Lemon juice, to taste
*salt and pepper, to taste
Puree garlic scapes in a food processor, then slowly drizzle in olive oil and all additional ingredients until well combined. This pesto is delicious on pizza, pasta or as a spread for sandwiches.
Chocolate Coconut Avocado Muffins
*1 ripe avocado
*1 1/2 cups spelt flour
*1/3 cup melted organic dark chocolate
*1/3 cup raw cacao powder
*1/3 cup unsweetened coconut flakes
*1 tsp baking powder
*1 tsp baking soda
*3/4 cup raw agave nectar
*3/4 cup unsweetened cocnut milk
*1/3 cup olive oil
*2 tsp vanilla extract
Preheat to 350. In a large bowl, combine melted chocolate, vanilla, oil, milk, avocado and agave. Puree until smooth. In a separate bowl mix together flour, coconut flakes, baking powder and soda, mix well. Combine the avocado puree with the dry ingredients, mix well. Pour into muffin cups and bake for 20 minutes or until done.
Enjoy! Happy Monday!