Avocado Brownies

Sounds healthy? Sounds kind of weird? Sounds…delicious? All three!

Avocado is a great base for rich, creamy dishes. It not only adds a moist texture, but is FULL of good fats and nutrients. Paired with some good quality dark chocolate, you won’t even miss the cholesterol and animal products!

Ingredients:

• 300g dark chocolate
• 2 tbsp coconut oil
• 2 Hass avocados
• ½ cup sweetener (I used agave syrup)
• 1 tsp vanilla extract
• 3 eggs / egg replacers**
• ½ cup unsweetened cocoa powder
• 1/3 cup flour of choice
  ** I used Neat Egg egg replacer for the firm time, and love it! It’s a blend of ground chickpeas and chia seeds. Chia seeds + water works great as well!

 

Once you've gathered all of your ingredients, it's time to bake!

Blend avocados until creamy

Prep Time: 30 Minutes:

1.     Preheat oven to 400° F

2.     Line or coat a 9 x 13 pan

3.     Blend avocados in a food processor / blender until smooth and set aside

4.     Melt dark chocolate and coconut oil together until smooth

** I used a glass bowl over simmer water

5.     Combine dark chocolate/ coconut oil mixture with the avocado, sweetener and vanilla until smooth

6.     Add egg replacers one at a time, combining thoroughly before adding the next.

7.     Stir in unsweetened cocoa powder and flour of choice until thoroughly combined.

8.     Pour batter into prepared pan and bake for 12-15 minutes

9.     Top with powdered sugar and enjoy!

 

 

 

These turned out rich, creamy and delicious. Bring these to a potluck, and no one would know they're dairy-free, egg-free, and made without any refined sugars! For added sweetness top with your favorite frosting or fresh berries!

Reference recipes: http://www.frugalmomeh.com/2016/04/avocado-brownies.html

Protein Trail Cookies

Oatmeal Raisin Chocolate Chip Trail Cookies

I've been baking for years. I always loved looking through my mom's cookbook, picking out a recipe and gathering all the ingredients. As I got older and began making healthy substitutions, I stopped following these recipes and started creating my own. I find that most days when I go to create something new, I prefer throwing together whatever I think will taste good and hope for the best. Most of the time this unconventional method yields pretty tasty results!

A few weeks ago some hikers offered us protein cookies mid-trail, and a lightbulb went off. Why had I never made these?! These have good protein, carbs, and a bit of chocolate!

Ingredients:

• 2.5 Cups Rolled Oats
• 1/4 Cup Chocolate Pea Protein Powder
• 1/3 Cup Dairy-Free Chocolate Chips
• 1/3 Cup Raisins
• Cinnamon to taste
• Nutmeg to taste
• 1/2 Tbsp. Baking Soda
• 2 Tbsp. Unsweetened Vanilla Almond Milk
• 1/4 Cup Agave Sweetener
• 1/2 Cup Unsweetened Applesauce
• 1 Ripe Banana Mashed

Method:

• Preheat oven to 375 degrees Fahrenheit
• Combine dry ingredients: Oats, Pea Protein Powder, Cinnamon, Nutmeg, Baking Soda
• Blend Sweetener, Applesauce, Mashed Banana, Almond Milk and mix in with dry ingredients
• Fold in Chocolate Chips and Raisins
• Form into balls and place on lined baking sheet. Bake 11-13 minutes.

[Healthier] Marshmallow-Free Rice Krispies

Growing up Rice Krispie Treats were always a QUICK & EASY dessert, that I LOVE. This is a plant-based spin on a true fall classic.

Ingredients:
  4 Cups Puffed Rice Cereal
  2/3 Cup Brown Rice Syrup
  1/4 Cup Coconut Oil
  Dash of Salt
  1 Tbs. of Vanilla
  Food Coloring

 Next time I will add in nut butter, and possibly some chocolate chips!
  

Strawberry-Banana "Nicecream"

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Banana "nicecream" is all over the internet, and for a darn good reason, it's delicious.

You can create these ice creams just as you would any smoothie, but the key is to use frozen fruit, and as little liquid as possible.

Base: Bananas make the perfect base because of the creamy, amazing whipped texture they have once blended. Add in any additional fruits or flavorings such as cocoa or vanilla.

Toppings: Once you have the base add any toppings you please. I prefer granola, more fruit, or sometimes cocoa nibs/chocolate chips!

Side note: I eat banana ice cream for breakfast, lunch, dinner or anything in between.