Gluten Free, Vegan, Nut Free 

Ingredients:

• 2 cups raw sunflower seeds
• 1 tsp ground cardamom seed (preferably fresh) 
• 1-2 tbs raw local honey (optional) 
• 1-2 tbs melted coconut oil 

Instructions:
​Start activating the sunflower seeds by soaking them overnight, or at least 8 hours, in filtered water. This helps the body better digest the raw seeds. After soaking, strain out the water and lay out the seeds flat in a dehydrator. Dry the seeds at 115F for 10-12 hours or until completely dry. *See note if you do not have a dehydrator. 
Next, add the dried sprouted sunflower seeds to a high speed blender such as a Vitamix and blend on high until the mixture resembles crumbs. Then, add all ingredients and blend using a plunger attachment until very smooth. Add more melted coconut oil if needed for smooth blending. 

*Seeds can also be activated by lightly roasting them. If you would rather roast the seeds, skip the soaking step and start with an oven at 300F. Lay the seeds out flat on a roasting tray and roast for about 20 minutes stirring frequently. The sunflower seeds should look golden brown and have a fragrant earthy smell. 

Sweet and spicy cardamom and chai spices lace this smoothie with more than just a happy fragrance, but also an array of powerful medicinal benefits. This nourishing smoothie will tantalize your sweet tooth while also fueling your body with a boost of vitality! Sip and step into bliss after a workout or before taking on the day. 

Makes two 16oz servings
Gluten Free, Vegan, Nut Free

Ingredients:
For the Crumble

• 3-4 medjool dates
• 1/3 cup seeds (hemp, sunflower, pumpkin, chia)
• a pinch of sea salt  

For the Smoothie

• 10 baby bananas, peeled and frozen
• 2 large spoonfuls of sprouted sunflower seed butter
• 1-2 tbs mushroom chai blend* (NEW RECIPE COMING SOON!) my favorite on the market is Four Sigmatic 
• 2 tbs hemp seeds 
• 3/4 cup coconut or seed milk of choice 

​
Instructions: 
For the crumble, add all ingredients to the blender and pulse until chopped and incorporated. For the smoothie, add all ingredients to the blender and blend until smooth. If you wish for a thicker smoothie, add more frozen banana, but if you like it thinner add additional milk until it reaches the desired consistency. To assemble, pour into cute glasses or jars, top with crumble, sip and bliss out. 

*If you have trouble finding a chai blend feel free to throw together this spice blend to use instead: 1 tsp cinnamon, 1 tsp powdered ginger, a pinch of clove and 1/4 tsp black pepper 

Also these super rad straws were made by my friend, check out his glass work here!

A new look has hit the blog along with a fresh new recipe! My plan was to keep this design simple and minimal yet with a slight touch of creativity. The lack of overpowering colors and easy to read organisation will allow for my photographs to steal the spotlight. 

Leafy greens are not the only thing you can include in your St. Patricks Day spread. Pistachios and pumpkin seeds can add a beautiful vibrant color to any breakfast or even snack. In this recipe I combined the smooth nuttiness of pistachios and the mellow earthy flavor of pumpkin seeds with a pop of zesty orange. Add this nut and seed butter to smoothies, toast, yogurt, fruit or by the spoon. 

Pistachios are one of the lowest calorie nuts, which makes them an excellent snack. These vibrant nuts also contain healthy fats and antioxidants, which help defend against heart disease. Carotenes and vitamin E are also among the spectrum of cancer fighting compounds housed within pistachios. I love to add pistachios to baked goods, cookies, yogurt and oatmeal! 

Pumpkin seeds are one of the best sources of the minerals zinc and manganese. This tiny seed can also pack a powerful punch with its spectrum of vitamin E, healthy fats and antioxidants. I enjoy topping off my yogurt and morning oatmeal with these little gems. 

Gluten Free, Vegan, Low Carb

Ingredients:

1 cup shelled raw pistachios*

1 cup shelled raw pumpkin seeds 

1/2 - 1 tsp sea salt

1/2 tsp orange zest (optional) 

Instructions:

Pre-heat the oven to 325F degrees. 

For the pistachios, line a baking tray with parchment paper. Spread the pistachios out on the lined baking tray and roast them in the oven for about 5 - 10 minutes, stirring every minute or so to prevent burning. 

Lower the oven to 175F degrees. 

For the pumpkin seeds, line a baking sheet with parchment paper. Spread the seeds out on the prepared baking sheet and roast them in the oven for about 15 - 20 minutes. 
For a quicker alternative you can also roast the seeds on the stovetop. Add the pumpkin seeds to a skillet heated over medium high heat, along with a small knob of coconut oil. Saute the seeds until they begin to pop. Quickly remove the toasted seeds from the pan and set them aside in a small bowl. 

Add the roasted pistachios, toasted pumpkin seeds, salt and optional orange zest to a high speed blender or food processor. Blend on high (I used the frozen dessert setting on my Vitamix) until creamy and smooth. The mixture should start out crumbly, but then turn creamy after a few minutes. Store your nut and seed butter in an air-tight container in the refrigerator for up to 6 months. Enjoy! 

*Pre-roasted and salted pistachios also work here, if you are short on time! 

Post by: Rebecca 

I know I have not posted in quite some time, but I have been so busy these last few months! I have had so many inspiring adventures with a very wide range of friends. Today however, I am writing to share a story told by a fellow adventurer of mine, Scarlett, one of my most influential friends. The story is about how she made her most daring journey happen. It all started off with a dream which blossomed into a reality that ended up taking her to the country of Colombia. Along with her cousin, she then started on a mission to help others learn about God's love and what life had in store for them. By teaching these children and young adults English they were able to gain new intellect as well as a new understanding for life. Thanks to Scarlett's passionate drive, many fundraisers, the help of friends, support of family and a couple hundred cups of coffee, her journey and purpose still stand today!

I have had the honor of knowing Scarlett since kindergarten. Not only have we watched each other grow and blossom into the dream chasers we are today, but we also unknowingly made a significant impact on each others lives. To learn more about Scarlett's mission and her life today follow her blog at Love For A Nation (also check out her awesome headshots taken by myself)!

Now moving on to the food aspect of the journey, it was during her travels in Colombia that she was able to take part in making fresh coffee. Scarlett described the locals as naturally caring and very loveable people, they carried a vibe that she greatly missed when back in America. Though everyday was filled with adventure, some of her most spontaneous experiences became favorites. It was during one of those spontaneous happenings that she learned how to make traditional Café con Panela (basically coffee and sugarcane), a favorite among the locals. The process included picking, shelling, drying, roasting and grinding the coffee beans until they were ready to be used in a truly fresh brew. This hands on experience gave Scarlett a new outlook on coffee, which she eagerly shared with us while back in America. Since freshly picked coffee beans are a little hard to come by in most states, freshly ground coffee beans can easily be substituted. 

Panela is an unprocessed, unrefined, solid version of sugar cane. It has been argued that panela is the healthiest version of sugar cane since it is in its most natural state. Aguapanela (similar to sugar water) is a popular drink in Colombia, which is often accented with lime juice. Drinking plain sugar water may sound weird, but if you look at most drinks marketed in America today they all contain a base of sugar (or high fructose corn syrup more often than not) and water. Evaporated cane juice, which is made by removing the water content from panela, can be found in many health food products on the shelves today. You can find Panela at most grocery stores in the international aisle or in any world market specialty food store. 

Gluten Free, Vegan, Dairy Free

Ingredients:

Freshly ground coffee beans 

Panela or sugar cane 

Unsweetened almond milk or Local cow's milk (optional) 

Instructions: 
Boil 1 cup of water over the stovetop. Next add in one heaping tablespoon of ground coffee and one tablespoon/ small chunk of panela. Boil until the panela is fully dissolved. To finish it off, pour the mixture through a fine strainer, add milk if desired and enjoy! Recipe makes coffee for one, but is easily doubled. 

Post by: Rebecca 

Summertime has finally erupted with its seasonal beauty! Plump fruits can be found at every farmers market while fresh flowers can be found in the nearby forest. 

This recipe is a great way to showcase your favorite summer fruits! Whip some up today and have it ready by tomorrow for breakfast, lunch or even dessert. Sweet and creamy cashews replace milk in this tangy dairy free treat! 

The truth behind most store bought vegan yogurts is that they are filled with both sugar and hidden additives. Although most companies advertise their product as being free from artificial flavors and preservatives, there are some chemicals which are not required to be listed by the FDA in order to keep the company's recipe a secret. These same chemicals are usually included on the label by the term "natural flavors" (which are ironically anything but natural). No need to worry though, it is so easy to make your own vegan yogurt at home! Check out  my pantry  page to find the natural yogurt brands I enjoy made from only real food!

Cultured foods are a great addition to any diet due to their ability to ward off cancer, heart disease and even depression! Additionally these cultured foods are filled with good-for-your-gut bacteria which can help with digestion and absorption of nutrients in the body! 

Gluten Free, Vegan, Low Carb

Ingredients:

1 1/4 cups raw cashews (150 g) 

1 cup filtered water (about 225 g)

Instructions:

Add the cashews to a high speed blender and pulse into a fine meal. While keeping the blender going, pour in the water. Continue to blend the cashews until the mixture resembles a heavy cream. Pour the cream into a pint sized glass jar and tightly cover with a cheese cloth. 

In order for your yogurt to ferment, leave it out overnight in a warm area of about 50 - 100F. I usually use my dehydrator to keep a consistent temperature. Check the yogurt in the morning and continue to let it ferment until it looks bubbly and achieves a pleasant sour taste. My yogurt usually only takes one night but depending on temperature and humidity levels, time will vary. Recipe makes about 2 cups. 

Gluten Free, Vegan, Low Carb

Ingredients:

2/3 cups coconut chips (large flakes)

1/2 cup raw almonds (optionally chopped) 

1/2 cup raw sunflower seeds

1/3 cup raw pumpkinseeds

2 tbs chia seeds

1/3 cup vegan mini chocolate chips

1/2 tsp ground cinnamon

2 tbs dried chai tea grounds 

1/2 tsp sea salt

2 tbs maple syrup

2 tbs coconut oil 

Instructions:

Pre-heat your oven to 350F.

Add all ingredients to a large bowl and toss to combine. Next, add in the wet ingredients and continue to toss and combine. 
Spread the granola out on a flat cookie sheet and roast for 15 - 18 mins, stirring every 5 mins. 
Serve with homemade yogurt and fresh fruit, enjoy! Recipe makes about 2 cups. 

Post by: Rebecca 

Edit: Congratulations to Amy Lynn for winning the Parrano picnic giveaway! Thank you everyone for submitting all the lovely comments! 

The wait is finally over for this picnic inspired giveaway, filled with all kinds of healthy goodies to take along on your summertime adventures. First I must thank the good folks at Parrano cheese for making this giveaway possible! Some of these products are local favorites of mine, while others I just recently discovered, but needless to say they are all beautifully delicious. Now I know you are wondering what all is included in the giveaway? Well, I have included a list of what all the winner will receive along with an explanation of why I chose it below! All you have to do to enter to win is comment on this post! You may also feel free to like my post on facebook or reblog my post on instagram to gain extra submissions!! I will announce the winner on June 23rd 8pm EST. (Edit: this giveaway has ended.) I wish everyone the best of luck! 

What's inside?

• a selection from Parrano cheese 
  
• one jar Maranatha Sunflower Seed Butter
• one jar Leoci's Raspberry Jalapeno Jam
• one bag of  Brad's Raw Chips
• one jar Miss Jenny's Pickles 
  
• four Larabars
• four (non-alcoholic) Reed's Extra Ginger Brews 
  
• two linen napkins 
  
• two mason jars 
• pretty paper straws 

Maranatha Sunflower Butter: This sunflower seed butter is a long time favorite of mine! I promise you will not even miss the peanut butter. Toasty sunflower seeds blended into a creamy spread with just a hint of sea salt; it's the perfect addition to a hearty breakfast or an energizing snack! 

Leoci's Raspberry Jalapeno Jam: This locally made sweet and spicy jam is crafted only from the good stuff making it an awesome addition to any meal! Serve it over toast with parrano cheese, mix it into a savory marinate or swirl it into a batch of cookies! 

Brad's Raw Chips: Add some low calorie, low carb crunch to your meal with these healthy chips. Brad's Raw Chips are packed with super foods, like kale and flax seeds, making them an excellent anytime snack. Top them with your favorite hummus or cheese and make it a meal! 

Miss Jenny's Salt and Pepper Pickles: What is a picnic without pickles? I cannot stress how hard it is to find good store bought pickles, so needless to say this local brand definitely had me surprised! Simple ingredients are all you need without the addition of artificial colors or high fructose corn syrup. 

Larabars: To all who have not tried a Larabar before, now is your chance! These healthy snacks are one of my favorites! Made with only a few simple ingredients and no added sugars, colors or preservatives, these sweet treats make for a perfect power snack during a day of adventure. 

Reed's Extra Ginger Brew: My entire family loves these naturally brewed sodas! Made with fresh ginger and an array of spices, these non-alcoholic brews will be a favorite among any age group. 

Pretty Paper Straws: Paper straws make any beverage more fun, need I say more?

Mason Jars: You can never have enough mason jars so I have included some into the mix! I use them to store grains, fresh granola and for my salad-in-a-jar recipe of course! 

Believe it or not salads are easy to take along on a picnic! With this recipe, leave the mess behind and pack up something healthy. A salad-in-a-jar is always my go to recipe when vacationing or simply on the go. Feel free to pack it up the day before to save time. 

Ingredients:

For the Salad: 

handful fresh spinach or spring greens

small handful sprouts (I used sunflower) 

1/2 cup fresh cherries, quartered 

1/2 cup chopped cucumber 

1 cup cooked chickpeas or navy beans 

handful raw walnuts

1/4 cup shaved Parrano cheese 

For the Dressing:

1 tbs brown mustard

1 tbs maple syrup 

juice of two lemons 

1 tbs dried herbs of your choice (I used oregano) 

2 tbs olive oil

cracked black pepper to taste 

ground sea salt to taste 

Instructions:

First, add all your dressing ingredients to a quart mason jar and shake to combine (I always taste my dressing before adding the rest of the ingredients). Next, add the beans, cherries and chopped cucumber to the bottom of the jar (this allows them to marinate and not get the other ingredients too soggy). To top it off add in your fresh greens, sprouts, raw walnuts and cheese! Cap up the jar and pack it up. 

To assemble, I usually just shake the jar a bit before dumping it into a bowl/ plate or just eating it out of the jar! Recipe prepares two small servings or one large serving (alternately you can divide the salad among two pint sized jars if serving two). Serve alongside, hearty sandwiches or rustic bread, topped with jam and Parrano cheese! 

*You can really add in any of your favorite toppings to make this salad your own! Just start off with the crisp veggies, firm fruits and dressing, then move on to the lighter toppings like sprouts and spinach. If desired, you can take along extra toppings in an separate container (to add on as the finishing touch) like walnuts, sunflower seeds, raisins or fresh berries. 

Optional Pairings
Parrano, walnuts, tomatoes
Feta, cucumber, olives
Manchego, almonds, strawberries
Parrano, blackberries, pumpkinseeds 

Post by: Rebecca 

Spring, so many sights and so many sweet smells, passing by faster than a blink of an eye. Luckily this simple salad can be made in only a few minutes! On a somewhat ironic note, I cannot believe it took me so long to make this post. I pretty much thought it had only been a week since my last post. The time flew by and I was left wondering what happened to all the budding trees who are now showcasing their bright green leaves. 

Lemons have always been a favorite of mine. Perfect for a morning detox, a simple salad dressing or even a homemade natural cleaner! These vibrant fruits contain a healthy amount of antioxidants, which help to fight off free radicals and boost the immune system. Lemons also contain flavonoids which have been found to help prevent cancer. 

Asparagus, is one of my favorite spring veggies! Not only does it provide a hefty dose of anti-inflammatory nutrients but also an array of antioxidant nutrients including beta carotene, vitamin C, vitamin E, zinc and manganese. Asparagus also contains a unique carbohydrate called inulin which helps maintain digestive support. The vitamin B content in these green beauties has been found to aid in blood sugar regulation as well as supporting heart health!

Gluten Free, Vegan, Nut Free

Ingredients:

1 cup dry quinoa (soaked overnight) 

1 bunch fresh asparagus, ends trimmed and cut into 1 in pieces 

1/2 cup fresh or frozen sweet green peas 

1/2 frozen edamame 

1/4 cup chopped fresh mint

1/4 cup chopped fresh basil 

juice of 3 lemons 

1 large handful almonds or sunflower seeds (optional) 

good quality raw cheddar cheese (optional) 

cracked black pepper

Instructions:

To cook the quinoa, add 1 1/2 cups filtered water and the soaked quinoa to a pot and bring to a boil. Boil for about 1 minute, remove from heat, cover and set aside. Prepare all chopped ingredients and set aside. 

Heat a skillet over medium heat and add in the chopped asparagus. Stir fry for about 3 minutes or until bright green and tender. Remove the asparagus from the skillet and set aside. Next, add in the peas and edamame, cook until warm. 

To assemble, add all ingredients to a bowl and fluff to combine. Garnish with fresh herbs, raw almonds and cheese. Serve warm or at room temperature. Enjoy! 

Post by: Rebecca 

Pancakes, the perfect ending to a perfect week. Spring colors, new life and the smell of fresh air has hit our side of the nation at last. It is not that I dislike winter, but everyone needs some insight into the season of fresh produce and warm breezes. At last, savor a warm breakfast while the air is still chilled. 

Through generations and generations the pancake has remained the same. Defined only by the hands that made them. I grew up on pancakes made with locally milled flours and fresh mountain honey, today I expect nothing less. Fresh locally ground cornmeal, nutty parrano cheese and sweet backyard blueberries, breakfast sensation! I love to experiment with cornmeal, it can add a whole new dimension to a simple recipe with its unique texture. Parrano, my favorite cheese to date, is sweet yet creamy, nutty yet not too salty, the perfect compliment to any dish! 

Gluten Free, Nut Free

Ingredients:

For the Pancakes: 

3 tbs yellow cornmeal

3 tbs GF sorghum flour or buckwheat 

1 whole organic egg + 2 egg whites

4 tbs unsw almond milk 

1 tsp lemon zest 

sea salt

1/4 tsp baking powder 

1/4 tsp baking soda 

1/4 cup finely shredded parrano cheese*

pepper

1 tsp dried herbs (basil, oregano) 

For the Blueberries:

1 cup frozen blueberries 

1 tbs maple syrup

1/2 tsp arrowroot or cornstarch powder 

Instructions:

Add all ingredients to a medium mixing bowl and whisk to combine. Heat a non stick skillet over high heat then reduce to medium. Cook about 1/4 cup of pancake batter at a time. Flip each pancake after bubbles are visible and rising has occurred. Serves one - two. Enjoy! Top with the blueberry reduction (below). 

To prepare the blueberry reduction, add the frozen blueberries to a pot and heat over medium heat. In a small bowl add the arrowroot/ cornstarch powder to 4 tbs water, stir until no lumps remain. Add the arrowroot mixture to the blueberries along with 1 tbs maple syrup. Continue to cook the blueberries until they begin to thicken (it shouldn't take too long). Serve over warm pancakes! 

*this can easily be substituted with a vegan cheese for a dairy free version. 

Post by: Rebecca 

It is a St. Patrick's Day recipe roundup. I just cannot get enough of these naturally green desserts, perfect for that festive gathering! Here I have selected some of my most popular recipes from last years season. Click on each picture to view the original post. Enjoy! 

Post by: Rebecca 

You can now find this recipe on Our Growing Edge, a monthly blogging event showcasing the side of us that is still learning and experimenting! 

This recipe is one of my favorite winter comfort meals! Simply mix it up and leave it to simmer the flavors together. I cannot believe it took me this long to throw these flavors into a soup. Nutty peanuts, fruity basil, spicy chili paste and creamy coconut milk all combined to make a simply delicious and heart warming stew. 

Peanuts, a southern staple and an essential ingredient in many thai inspired dishes. These delightful nuts actually grow in the ground as roots and have been used for thousands of years by South American tribes. Peanuts are packed with antioxidants and healthy fats making them an excellent addition to any heart healthy diet. Recent studies have also discovered that peanuts may help reduce the risk of stroke, Alzheimer's, gallstones and colon cancer. 

Chickpeas are a healthy foodie's best friend, I have added them to everything from sandwiches to desserts! Eating at least one cup of beans per day has proven to help suppress appetite, lower bad LDL-cholesterol levels and help control blood sugar levels. Chickpeas provide a hefty dose of both fiber and protein which helps keep you full longer. These delicious beans also have a very neutral flavor making them an easy addition to any meal! 

Gluten Free, Vegan

Ingredients:

1 large onion, chopped

1 green bell pepper, chopped

1 large zucchini, chopped 

3 cloves garlic, minced 

28 oz stewed tomatoes 

3/4 cup filtered water 

2 cups cooked chickpeas

1/3 cup creamy unsw organic peanut butter

3 tbs thai green chili paste

1/2 tsp cumin

1/2 tsp chili powder 

1 tbs sriracha sauce (or 1/4 tsp cayenne) 

1 cup light coconut milk

juice of two limes 

2 handfulls fresh chopped basil or 1 tbs dried basil

crushed roasted peanuts for garnish

fresh chopped basil or cilantro for garnish 

Instructions:

For the slow cooker, add all ingredients to the cooker and thoroughly mix to combine. Set the temperature to low and slow, cook for about 6 - 8 hours or until all veggies are cooked through and all flavors are intertwined. Finally, add in the coconut milk and lime juice, stir to combine. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

For the stovetop, in a pot heated over high heat, add your chopped onions, bell pepper, zucchini and garlic along with 1 tbs coconut oil. Reduce the heat to medium and cook until the onions are soft. Next, toss in the cumin, thai chili paste, chili powder, salt and pepper. Briefly stir ,then add in the stewed tomatoes, chickpeas, peanut butter, sriracha and 3/4 cup filtered water. Bring to a boil and simmer for about 20 - 30 minutes or until all flavors are fully developed. Finally, stir in the coconut milk and lime juice. Serve garnished with chopped peanuts and fresh herbs. Enjoy! 

Post by: Rebecca 

The classic brownie gets a new and improved makeover with hints of spice, energizing super-foods and creamy avocado frosting! Feed that chocolate craving with these tasty treats just loaded with healthy fats! My favorite (baked) brownies, second only to this recipe! 
  
Cayenne might not come to mind while making chocolate brownies, but believe me, they were made for each other. Sweet chocolate is beautifully complemented by the hint of spice and zing. Cayenne has been used for centuries in therapeutic medicine. This powerful spice helps supercharge your metabolism and stabilize blood sugar, especially when eating sweets. Cayenne also helps to prevent headaches, blood clots, heart attacks and the cold related allergens. Cayenne has also been used as detox support because of its ability to stimulate the circulatory system. Talk about a superfood! 

Spirulina is a natural algae consisting of about 65% protein and amino acids, making it an excellent addition to any diet. Do not let the smell fool you, this revolutionary superfood is packed with vitamins and minerals. Spirulina is an excellent source of vitamins B-1 (thiamine), B-3 (riboflavin), B-6 (nicotinamide), B-9 (pyridoxine), C, D, A and E, in addition to calcium, iron and phosphorus. This blue-green algae can also bind to heavy metals within the body, making it an excellent detoxifier! There is one catch though, the taste. Fortunately, the uniquely disgusting taste of spirulina can fully be masked by chocolate. The taste of pond scum CAN be transformed into something delicious! 

Avocados are one of my favorite fruits, they make this dessert a step above. Delicious frosting made from the purest of ingredients, a healthier version does not exist. You might not indulge in these beauties often but, I strongly encourage you to do so. Despite avocados fat content they are super healthy. Studies have shown that eating avocado helps the body efficiently absorb lycopene and beta carotene. Do not be fooled by the high fat content, these heart-healthy fats are like none other. The fats within avocados mostly consist of oleic acid, alike olive oil, which helps the digestive system breakdown fat-soluble nutrients such as beta carotene or B vitamins. The other remaining fat consists of phytosterols, which are key supporters of the inflammatory system. So feel free to enjoy every bite! 

Gluten Free, Vegan 

Ingredients: 

For the Brownies: 

1 tbs flax meal + 3 tbs water 

1 and 1/2 cup finely ground almond flour/meal 

1/2 cup GF sorghum flour 

2 tbs cornstarch or arrowroot powder 

1/3 cup unsw cocoa powder

1/4 tsp baking soda 

2 tbs maca powder

1/4 - 1 tsp spirulina powder (optional)* 

1 tsp ginger

2 - 3 pinches cayenne 

1 tsp cinnamon

pinch of sea salt

1/2 cup + 1/4 cup vegan chocolate chips or chunks, divided

1/4 cup + 3 tbs coconut oil or ghee 

1/4 cup + 4 tbs unsw almond milk 

1/4 cup coconut sugar 

1/4 cup raw honey 

1/2 tsp real vanilla extract 

1/2 cup chopped walnuts 

For the Avocado Frosting:

2 medium avocados 

4 - 6 tbs raw honey

3 tbs cocoa powder (optional if you want a pretty green frosting) 

1 tbs olive oil

fresh mint, course sea salt and raw cacao nibs (for garnish) 

Instructions:

Pre-heat your oven to 350F degrees and line a 9 by 9in baking dish with parchment. Prepare the flax egg and set aside. 

For the brownies, combine all dry ingredients and spices, except for the sugar, in large mixing bowl. Stir to combine. Next, slowly melt 1/2 cup chocolate with the coconut oil or ghee. Stir in the sugar, mashed avocado, honey, almond milk, vanilla and flax egg to the melted mixture. 

Add the wet ingredients to the dry and stir to combine. Finally, fold in the chopped walnuts and remaining chocolate pieces. 

Pour the batter into your prepared baking dish and bake for about 35 minutes. While it is baking prepare your avocado frosting. Once baked, wait at least 2 hours before cutting (I have to admit, I did sample some off the side!) 

For the avocado frosting, add the avocado, olive oil, cocoa powder and honey to a high speed blender and blend until extra smooth. Add more honey if needed. Store extra in an air tight container for up to 3 days. If you choose to omit the cocoa powder, use immediately. 

To assemble, top the brownies with avocado frosting, cut and garnish. Store in the fridge for up to 5 days, let warm to room temperature before eating*. Enjoy! 

*After you get used to the taste of spirulina, you can add more to your baked goods without even knowing it is there, but at first I would recommend going light. 

Post by: Rebecca