DAMY's Gluten-Free Soft Ginger Snaps

DAMY Health (Amy Layne), you are indeed a genius. I read through your recipes quite often and think "oooh yeah that looks amazing..." and then I tuck them away in a file... oh wait, no, that would be silly. I 'pin' them and then forget that I wanted to try this mouth-watering recipe five minutes after I've pinned it. Why? Shoes probably.

I so wish that I came up with this recipe . But, I did not. I did change a few things; which you will see noted below.

DAMY's Gluten-Free Soft Ginger Snaps

1 cup quinoa flakes (original recipe uses quinoa flour or oat flour)
1 1/4 cup garbanzo bean/chickpeas (if you are using canned, be sure it is BPA free, I use Eden)
1 egg, organic/cage free
1/4 cup + 2tbls molasses
1/3 cup organic pumpkin puree
1/4 cup coconut oil (original recipe uses vegan butter)
3/4 cup dates, pits removed
(original recipe calls for 1 cup)
2 tsp baking soda
Dash of sea salt
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ginger

Optional from original recipe (I omitted): 
2 Tbsp Crystallized Ginger (Optional but really gives these cookies the extra kick!)
2 Scoops Vanilla Protein Powder

Method:

Blend the quinoa flakes, garbanzo beans, egg, molasses and pumpkin in a food processor. Add in the rest of the ingredients and blend until all ingredients are well incorporated.

Place desired size cookie on a parchment lined baking sheet and bake (covered) at 375° for about 10 minutes.

Yields ~ 15-20 medium sized cookies

gingersnaps.jpeg

Enjoy (while lounging in bed, watching old Sex & the City episodes and reading the news on a lazy Sunday morning...;))

Thanks @damyhealth for a lovely holiday recipe! xoxo

-AEB

Venison Sausage with Roasted Veggies

I am a huge fan of most wild game, especially venison. There is something to be said for knowing exactly where your food is coming from. I find great comfort in looking at a package of meat that I pull out of my freezer that has the cut and date hand-written on it, coming straight from my brother's house. And an immense of amount of gratitude toward my brother and his family.

I grew up around hunting and hunters and while I do not hunt my self, I have great respect for those that do. My brother feeds his family with the animals that he harvests. It is not a 'trophy' or a 'game.' Or even a 'sport.'

It is a way of life. 

Brother Jon, November '12

Brother Jon, November '12

Venison Sausage with Roasted Veggies

1 lbs elk/pork breakfast sausage
2 large handfuls of spinach  
1 large sweet potato, chopped into 1/2" cubes
1 small butternut squash, peeled & chopped into 1/2" cubes
1 apple, chopped into 1/2" cubes
~ 2 tbls EVOO

Method:

Roast the butternut squash, sweet potato & apple some EVOO, covered at 400° for about an hour. Flipping and tossing around a bit a few times throughout.

In a large skillet, brown the sausage and add in the spinach. The sausage will likely have enough seasoning to make this dish though you could add more (garlic, sage, pepper, cayenne etc).

Mix everything together and viola! This would be amazing with eggs too... 

venison sausage bowl.jpeg

Serves 2-3

Enjoy ;)

-AEB

Cranberry Orange Scones

It's a cranberry and orange week... if you missed it, here's the Cranberry Orange Bread post from earlier.

Cranberry Orange Scones

1 egg, organic/cage-free
1 tbls 100% pure maple syrup
1 tsp vanilla
1 1/2 cup almond meal (I ground my own)
1/2 cup brown rice flour
1 tbls baking powder
1 tbls orange juice/pulp + 1/4 tsp orange zest
1/2 cup dried cranberries
2 tbls grapeseed oil

Method:

In a large bowl, combine the egg, maple syrup and vanilla. In a smaller bowl sift together the almond meal, brown rice flour and baking powder. Add the dry ingredients to the wet and combine. It will be a bit crumbly.

Next, add in the orange juice/pulp and zest along with the cranberries and grapeseed oil. Mix well and a dough will begin to form.

Kneed the dough into a small circle (about 1/4" thick). Transfer the dough onto a parchment paper-lined baking sheet. Gently and slowly cut apart scone shapes in the dough, it is delicate to be careful :)

Wait to pull apart until after they have baked and cooled.

Bake on the parchment at 350° for about 10 minutes.

Yields ~ 6 scones

Cranberry Orange Scones.jpeg

I have really missed scones so these were a special treat.  If you are looking for grain-free version, I have a blueberry one here.

Enjoy ;)

-AEB

Cranberry Orange Bread

I pretty much just love bread. And I love my baked bread. I know, vain. But it's true. I may not always have a stellar turn out...but lately they have been pretty dang awesome.

cran orange bred.jpeg

It seems that cranberries and oranges are in the front of every grocery store these days. In season, fresh and calling my name, I grabbed a bag of fresh cranberries and some Satsuma's and pondered a recipe.

Cranberry Orange Bread

1 banana, mashed
2 egg yolks (reserve the whites)
4 egg whites (use the yolks for another dish or discard)
1/2 tsp vanilla
1 1/2 cups almond meal (I ground my own)
1/2 cup brown rice flour
Pinch of sea salt
2 tbls grapeseed oil
1 tbls fresh orange juice/pulp + 1/4 tsp orange zest
1/2 cup fresh cranberries
1 tsp apple cider vinegar
1/4 tsp baking soda

Method:

In a small mixing bowl, whip the egg whites so that they begin to turn white but not frothy. Set aside.

In a large mixing bowl, thoroughly combine the banana, egg  yolk and vanilla. In another bowl sift together the almond meal, brown rice flour and sea salt. Add the dry ingredients in with the wet and mix well.

Add in the oil, orange juice/pulp and zest along with the cranberries. Next, add in the apple cider vinegar and baking soda. Give it a good stir and then fold in the egg whites. Keep mixing until a nice dough forms and all ingredients are incorporated.

Bake at 350° in a greased bread pan (I used grapeseed oil) for about 25 minutes uncovered and 10 minutes covered for a total of about 25 minutes.

cran bread 2.jpeg

Enjoy ;)

-AEB

PB&J Smoothie

I typically don't have smoothies in the winter months (because it's so cold I guess?) but I think my body was in a bit of shock after Thanksgiving. I needed something light and easy on the digestive system.

This hit the spot...

PB&J Smoothie

1 medium banana
1/3 can light coconut milk
1/3 cup frozen blueberries
2 tbls PB2 (powdered peanut butter, you could use 'regular' PB if you prefer))

Banana PB Smoothie.jpeg

 

Enjoy ;) 

-AEB

The Savory Waffle

Who other than the amazing Juli Bauer to inspire this recipe? If you haven't pursued her site, PaleOMG, I would suggest you do so. Like now. But then come back here ;)

This waffle made for a great dinner. Savory really is the best way to describe it.

Here is the original recipe by Juli, Savory Waffles with Mushroom Gravy. I adapted it slightly and did not do the mushroom gravy though it looks divine.

The Savory Waffle

4 eggs, organic/cage-free
3 tbls coconut milk (from the can, I used Light)
2 tbls coconut flour
2 tbls grapeseed oil
Dash of garlic powder
Dash of rosemary (could use fresh, I used dried)
Dash of chive (could use fresh, I used dried)
Pinch of sea salt
Pinch of pepper
1/4 tsp baking soda

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last round, I find I need to do this about every third use to prevent sticking.

In a large bowl, whisk together all ingredients until a smooth batter forms (or use a food processor).

Pour into the waffle iron and let it do its thing for a couple of minutes ;)

Yields ~ 4 small waffles 

So many options for this waffle.  With gravy, sandwhich it with some meat, maple syrup...

But I decided to top mine with some organic, unsweetened apple butter and pair it with plain steamed sweet potatoes and spinach.

I took my time eating this meal...

savory waffle.jpeg

Thanks for another great recipe idea @PaleOMG!

Enjoy ;) 

-AEB

Cinnamon Raisin Bread

Don't you just love to go out and party until 4AM on a Friday evening? Hm... while that may be a good time for some, I've been enjoying my Friday nights with my oven ;) And cozily sleeping on my memory foam mattress with my bamboo modal sheets at 4AM...

Friday nights have become an experimental bread baking night for me. I've made some pretty awesome breads (and some not-so-awesome ones) but I love to try new ingredients and methods. I typically jot down notes throughout the day on the next bread that I want to make. Tweaking existing recipes ever so slightly. Baking is therapeutic for me and of course I love to see how close I can come to making a bread that is recognizable by all (including gluten and yeast eaters), as bread.

The consistency of this bread was fantastic. Separating the eggs out really makes a big difference in making the bread... bread.

Cinnamon Raisin Bread

3 bananas (just before they are ripe)
2 egg yolks, organic/cage-free (reserve the whites) 
4 egg whites, organic/cage free
1 tsp 100% pure maple syrup
1/2 tsp vanilla
1 cup almond meal/pulp (I used leftover pulp from Homemade Almond Milk)
1 cup brown rice flour
Dash of sea salt
2 tbls coconut oil, melted
1 tsp apple cider vinegar
1/2 tsp cinnamon
1/4 cup organic raisins

Method:

Mash the bananas in a large bowl, add in the yolks, vanilla and maple syrup and stir well. Whip up the egg whites in a small bowl until they are white and frothy and set aside. 

Combine the dry ingredients (almond meal/pulp, brown rice flour & salt). Add them to the larger bowl with the banana mixture. Stir well and then add in the coconut oil and apple cider vinegar.

making bread.jpeg

Next, add in the cinnamon and raisins. Stir until incorporated with the batter and lastly, fold in the egg whites. Mix in thoroughly. 

Coat a bread pan with coconut oil and bake at 350° for 40-45 minutes or until a toothpick comes out clean. 

The bananas with the rice make this bread nice and dense. And with the combination of the other ingredients, the bananas are not too overwhelming. And unlike some rice based breads, it's moist.

Allow to cool for at least 45 minutes before removing from the bread pan.

Seriously... Love...This bread...

cinnamon raisen bread.jpeg

Enjoy (with coffee the next morning...and some Earth Balance Coconut Spread...;) )

-AEB

Elana's Pantry Fig Newtons

I have had a fig obsession lately.

Fig jam, fig dressing, olive & fig tapenade. It's simply a fantastic fruit. Figs are an excellent source of calcium and like our good friend, prunes, fiber...So, proceed with caution ;)

I am a huge fan of Elana's Pantry and have had several of my recipe ideas originate from perusing her posts. Always so elegantly written and easy to follow, not to mention her story of taking on both Celiac Disease and Multiple Sclerosis is just downright inspiring.

This recipe was just too intricate and delicious sounding to change too much. I did however, make some substitutions. 

Elana's Pantry Fig Newtons

For the filling:

1 cup dried figs (I used store bought)
1/3 cup fresh squeezed lemon juice
3 tbls water
1 tbls vanilla

For the dough:

2 1/2 cups almond meal (I used unblanched,
Dash of sea salt
1/2 cup honey
1/4 cup 100% pure maple syrup
1/4 cup grapeseed oil
1 tbls vanilla 

Method:

In large mixing bowl, combine the almond meal and salt. In a separate bowl, thoroughly combine the honey, syrup grapeseed oil and vanilla. Add the wet ingredients to the dry and stir until well incorporated and dough begins to form.

Chill the dough for about an hour in the refrigerator.

Prepare the filling in a food processor by blending the figs until smooth and then adding in the lemon juice, water and vanilla. Blend until a paste forms.

Remove the dough from the fridge and lay it out on wax paper. Form a long rectangle (about 1/4" think). Cut into fourths with a butter knife.

Take one of the fourths, place on parchment paper and cover one half with the fig paste (careful not to over-stuff). Using the parchment paper, gently fold over the other side and pinch the corners down softly with a butter knife or spoon.

Carefully transfer the cookie to a baking sheet that is lined with parchment paper.

Repeat for the three remaining pieces of dough.

Bake at 350° for about 18 minutes or until the edges begin to brown.

fig newtons.jpeg

Allow to cool about 15 minutes and then cut into smaller cookies about 1-1" in size. 

Yields ~ 20 fig newtons.

Store in the refrigerator for freshness.

I ended up with about 3/4 cup of the fig filling (not sure how that happened), so I think I'll make some homemade bars with it. 

Here is the original recipe by Elana.

Enjoy ;)

-AEB

Maple Macaroons

Do you all know how much I love coconut? I mean, I love the taste, the smell, the texture, the many many health benefits, I even love the way it looks.

I like to say it too: "co-co-nut." Fun ;)

Anyway, I'm all about simple lately and I wanted to make a macaroon that was similar to the ones I've been eating, Coco-roons. And, I wanted to make some that didn't contain egg as I am trying to be aware of how many eggs I'm eating (because I eat A LOT of eggs).

Maple Macaroons

2 cups unsweetened, organic coconut
3 tbls almond meal (I used mine leftover from homemade almond milk)
Dash of sea salt
1/3 cup + 1tbls 100% pure maple syrup
1/3 cup coconut oil (melted)

Method:

Combine the coconut, almond meal and sea salt. Add in the maple syrup and stir until well incorporated. Pour the coconut oil overtop and combine thoroughly so that a 'batter forms.'

It should be wet enough so that you can form the macaroon without it falling apart. If it's too dry, add a little bit more of both the coconut oil and the maple syrup.

Form the macaroons and bake on parchment paper at 350° for about 12 minutes or until the tips start to turn light brown.

maple macaroons.jpeg

Yields ~ 8-10 macaroons

Store in the refrigerator to harden and keep fresh. These are perfectly sweet and satisfying... 

Enjoy ;)

-AEB

Soak your oats!

As you know, I've started to eat oats again. While they seemed to be helping me in some areas, I was still having some 'distress' after eating them. This time, I didn't want to give up ;)

Since I don't do well with cooked oats,  I was eating them raw. Is there something in the middle? Kind of. 

So I thought, maybe I should soak them overnight in something like coconut milk so that they are a little bit softer and easier to digest.

And then I Google'd: "soaking raw oats." And found 'Soaking Oats' on Nouveau Raw. I adapted from this method.

I didn't think about the phytic acid component but the reasoning made sense. Regardless, this method really worked for me AND tasted AMAZING!

I just fell in love with oats all over again ;)

Soaked Oats (for one serving)

(Note: If you are celiac or gluten-sensitive always buy certified gluten-free oats as there is a risk of cross-contamination in the farm fields and in the processing plants of those that process glutenous grains)

1 cup gluten-free raw oats (I use Bob's Red Mill Certified GF Whole Grain Rolled Oats)
2 cups warm/room temperature water
Pinch of sea salt

Method:

Soak the oats in the water and salt overnight (at least 8 hours or up to 24 hours). Rinse thoroughly before eating. Prepare as you like ;)

I had mine with a light coconut milk (from the can  not carton), a tsp of honey, some blueberries and a few raisins and walnuts.

Simply delicious...

Enjoy ;)

-AEB

Homemade Almond Milk

You would think that something as simple as 'almond milk' would have minimal ingredients. Hm. Think again.

In looking at a couple different brands that are deemed natural products, I see ingredients such as rice starch, salt, vanilla, natural flavor (who knows what that really is?), carrageenan, tapioca starch, sunflower lechtithin, and potassium citrate.

Um... I just want some juice from almonds. With maybe a little added sweetness...

So, we make our own ;)

First, thank you to my friend that posted this on this Facebook. A great infographic, I didn't have to Google at all ;)

almond milk infographic.png

I kind of followed the instructions...

Soak 1 cup of almonds (be sure they are raw unsalted/no sugar) in water over night or 5-8 hours.

almonds.jpeg

Drain the water and discard or alternatively, the graphic indicates that it's good for plants.

And here is when things went a bit awry for Ashley (at 9AM on a Sunday morning while I'm boiling water for my french pressed coffee).

Method (what you should do)

In a BLENDER, blend the cup of almonds with 4 cups of water.

What Ashley did...

Poured 4 cups of water in with the nuts in my food processor, flooding my machine, counter-top and kitchen floor. This all happened just as the kettle started to whistle - screaming at the top of its spout as I ran for a beach towel out of my closet.

Ahhh!!!

Whew. I got it under control. After I cleaned up my mess, I combined the nuts in the food processor with 1 cup of water, then added a second. Then, in a large bowl added the additional 2 cups of water and stirred with a butter knife.

Now, add some sort of flavor or sweetener if you wish. I added 1 tsp of 100% pure maple syrup which provided a very mild flavor.

Next, strain the milk through some cheese cloth (I folded mine over a few times to make a good cloth).

Pour your lovely almond milk into container of your choice (preferably glass and not plastic like I did...)

Dry out the remaining pulp to use for baking, salad toppings etc.

Makes ~ 3 cups almond milk. This will keep for 3-5 days in your refrigerator. 

And when you are done with that process (which really was very easy in retrospect despite my mishap), drink some almond milk (delicious!) call a good friend and go bum around in the mountains.

Enjoy ;)

-AEB

Flourless Pumpkin Waffles

My obsession with pumpkin this fall is only growing. I hear, see or smell pumpkin and I'm drawn in like a horse with grain.

These waffles were delicious. I ate all four squares in one sitting. 

Flourless Pumpkin Waffles

1/2 cup pumpkin puree
2  eggs, organic & cage-free
2 tbls light coconut milk (from the can)
1 tbls arrowroot powder
1 tsp ground flax-seed
Dash of cinnamon
Pinch of cardamon
1 tbls unsweetened organic coconut flakes

Method:

Heat your waffle maker to desired baking temperature/level. Mine has 5 levels and I set mine to about 2.5).  Rub some coconut oil on the irons first if there isn't any remaining oil from the last use.

In a medium sized bowl, whip together the pumpkin, eggs, and coconut milk. Add in the remaining ingredients and stir until well combined.

Place the batter in waffle iron and cook until your waffle iron beeps (or about three minutes).

Top with Earth Balance Coconut Spread and enjoy (with some bacon and a dab of 100% pure maple syrup..;))

-AEB

 

Sesame Date Balls

When it comes making these balls, bars or whatever shape you want to mold them into, my goal is minimal ingredients. You start piling in all sorts of dried fruit, honey, nuts and chocolate chips and pretty soon you have the sugar and caloric equivalent to a fully loaded ganache chocolate cake.

These are heavenly and are made using just four ingredients, then dusted with coconut flakes if you choose.

Sesame Date Balls

~16 medjool dates, pits removed
2 tbls warm water
1/4 cup brown sesame seeds
1/3 cup smooth almond butter (I love Barney's)
~3 tbls  unsweetened organic shredded coconut (optional)

Method:

In your food processor, blend the dates, water, and sesame seeds. Once the ingredients are well incorporated (you may need to use a spatula to mix in some of the seeds), add in the almond butter and pulse until everything is blended.

Form balls (or whatever shape you desire ;)) and roll in some coconut.

I wrap in cellophane and store in the fridge.

 Yields ~ 7 balls.

Enjoy (while laying in bed on a lazy Sunday morning ;))

-AEB

Sweet Potato and Blueberry Scramble

Who knew blueberries go so well with sweet potatoes? They are a fabulous match. This scramble is super easy and filling.

Sweet Potato and Blueberry Scramble

1/2 of a medium sized sweet potato, chopped
2 eggs, organic cage-free
1 tbls water
1 scallion, minced
Handful of spinach, chopped
Dash of garlic powder
Tiny pinch of ground sage
1/4 cup blueberries
1/4 tsp 100% pure maple syrup

Method:

Steam the sweet potatoes for about 10 minutes. Meanwhile, heat (low-medium)  a small pan with the olive oil. Mix the eggs, water, scallion and spinach in a bowl and add to the pan. Scramble the eggs to your desired 'done-ness,' add in the sweet potatoes, garlic powder, sage, blueberries and syrup and scramble together for about 5 more minutes.

sweet potatoe blueberry scramble.jpeg

You could also add some meat to this dish like pork or elk breakfast sausage.

Serves one.

Enjoy ;)

-AEB

Pumpkin Oat Bread

The first snow fall of the season called for some baking. Pumpkin baking :) And there's nothing quite like the smell of pumpkin bread in the oven when it's overcast and 35° outside.

This bread had a very nice consistency and the flavors went deliciously together. 

Pumpkin Oat Bread

1/2 can (about 3/4 cup) pumpkin puree
1/3 cup applesauce (organic, unsweetened)
2 eggs
1 3/4 cup oats, ground
1/4 cup almond flour
1 tsp ground flaxseed
Dash of sea salt
Heavy dash of cinnamon
Pinch of nutmeg
Dash of nutmeg
Dash of cardamon
1/2 tsp baking soda
1 tsp baking powder
2 dates, chopped
5-6 walnuts, crumbled
1/4 cup grapeseed oil

Method:

In a large bowl, whip the pumpkin puree, applesauce and eggs together until well blended. In a medium bowl, combine the flours, flaxseed, salt, cinnamon, nutmeg, cardamon, baking soda and baking powder and sift a bit. Add the dry ingredients to the wet. Fold in the dates, walnuts and oil and blend thoroughly.

Bake at 350° for about 35-40 minutes or until a toothpick comes out clean.

pumpkin bread.jpeg

Enjoy (perhaps with some acorn squash soup...or coffee in the morning...;))

-AEB

Banana Oat Bread

Holy yum! :)))

This bread rocks, is jam-packed with awesome proteins, and has no added sugar. How about that?

Banana Oat Bread

3 ripe bananas, mashed
2 eggs
1 cup oats, finely ground
1/2 cup oats
1/4 cup almond flour
1 tsp ground flaxseed
Dash of sea salt
Heavy dash of cinnamon
Dash of nutmeg
1 tsp baking soda
1 tsp baking powder
2 dates, chopped
5-6 walnuts, crumbled
1/4 cup grapeseed oil

Method:

In a medium bowl, combine the mashed bananas and eggs. Set aside.

Grind down a cup of oats using either a food processor or coffee grinder (I used a coffee grinder). 

In a large bowl, combine all of the dry ingredients leaving out the dates, walnuts and oil.

Add in the bananas and eggs and mix thoroughly. Fold in the dates, walnuts and oil and stir until well incorporated into the batter.

Grease a bread pan (I used olive oil) and bake at 350° for about 40 minutes.

BANANA OAT BREAD.jpeg

Breakfast for the next few days?

Enjoy ;)

Banana Raisin Bread 2

I titled this '2' because I have another banana bread that is pretty similar, Banana Pecan Raisin Bread, this one is a bit different.

And, equally good, If not better ;)

Banana Raisin Bread 2

2 semi-ripe bananas, mashed
4 eggs, organic cage-free
1 1/2 cup almond flour (I used unblanched)
1/2 cup hazelnut flour (homemade)
1 tsp ground flaxseed
2 tbls lemon juice
2 tbls maple syrup
1 tsp vanilla
Pinch of nutmeg
1 tbls arrowroot powdr
1 tsp baking powder
1 tsp baking soda
1/4 cup raisins 

Method:

In a large mixing bowl, combine the bananas and eggs until well incorporated. Add in the flours, flaxseed, lemon juice, maple syrup and vanilla. Stir well and then add in the remaining ingredients, folding in the raisins last.

Grease a bread pan (I used coconut oil) and bake at 350° for 40 minutes. At 40 minutes, cover with foil and bake for another 15 minutes or until a toothpick comes out clean.

banana raisin bread.jpeg

Enjoy (with some espresso? ;))

-AEB

Creamy Minty Kale Smoothie

'They' say your taste buds change every 7 years (however I couldn't find solid proof on this...) but I am really hoping that my taste for kale does not go away. There was a time that I didn't like it at all and still need to have it mixed in with other things but holy moley this smoothie rocks. 

Creamy Minty Kale Smoothie

2 cups kale, thick stems removed
1 semi-frozen banana
5 mint leaves, stems removed
3/4 cup cold water
1/4 cup coconut milk (from the can: organic, full fat)
2 tbls hulled hemp seeds

Method:

Throw it all in the food processor and blend thoroughly.

Yep, rocks.

download.jpeg

Enjoy ;) 

-AEB

Simple Coconut Bread

Simple Coconut Bread

6 eggs, organic, cage-free
1 tbls lemon juice
3/4 coconut flour
1/2 cup grapeseed oil
1/2 tbls coconut flakes

Method:

Whisk the eggs and lemon juice together. Add in the coconut flour and grapeseed oil. Stir well until all the ingredients are combined and the batter is smooth. Fold in the coconut flakes.

Bake at 350° for about 30 minutes. Cover and bake for another 7 minutes or until a toothpick comes out clean.

Give it a try and as always, let me know what you think.

Enjoy ;)

-AEB

Grain-free Vegan Brownies (also Nut-free)

This recipe was been adapted from, Vegan Nut Free Gluten Free Brownies on Elana's Pantry. Thank you Elana!

Nut & Grain-free Vegan Brownies

2 ripe bananas, mashed
2 tbls ground flax-seed
6 tbls cold water
1 cup sunbutter
1 tbl 100% pure maple syrup
1 tbls vanilla
1/3 cup cocoa
1 tbl coconut oil, melted
1/2 tsp baking soda

Method:

In a large mixing bowl, mash the bananas. Mix the ground flax-seed and water in a small dish and pour into the bananas. Add in the sunbutter, maple syrup and vanilla and mix thoroughly. Next, incorporate the cocoa and pour in the coconut oil. Stir vigoursly. A batter will start to form, add in the baking soda and combine thoroughly.

Grease a brownie pan (or... in my case, a pie dish), I used coconut oil and bake for 20 minutes at 350° - cover the brownies and bake for another 5 minutes.

Wow. Delicious.  I was surprised by the brownie-like consistancy and took just about everything in me to not eat one last night when I made them. Instead, after they cooled, I put them in the fridge and waited until morning to have a piece before my walk.

Bliss.

download (2).jpeg

Enjoy ;) 

-AEB