Nutrition to fuel you during your workout or event.
Secret Brownie Recipe
1/2 cup coconut oil
1/2 cup organic cane sugar or coconut sugar 1/4 cup maple syrup (or agave nectar)
1 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp sea salt
1/2 cup unsweetened cocoa powder
3/4 cup Gluten-free flour
1/4 cup almond meal*
1. Preheat oven to 350 degrees F (176 C) and lightly grease an 8x8-inch (or similar size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick).
2. To a large mixing bowl add melted coconut oil, organic cane sugar, maple syrup and vanilla extract. Whisk thoroughly to combine and start dissolving the coconut sugar.
3. Add eggs and whisk once more until combined. Then add baking powder, sea salt, and cocoa powder and whisk.
4. Add gluten free flour blend and almond meal and fold with a spatula until just mixed. Then add desired add-ins (optional), such as vegan chocolate chips or nuts.
5. Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula. Add a few additional toppings if desired, such as chocolate chips and nuts (optional).
6. Bake for 17-22 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky.
7. Remove from oven and let cool in the pan for at least 10 minutes, preferably 45 minutes - 1 hour (the longer they cool, the less tender they will be). Then gently lift out of pan and use a sharp knife to cut into desired number of squares (I went for 9).
8. Store completely cooled leftovers in an airtight container at room temperature up to a few days. Will keep in the freezer up to 1 month.
* If you are tight on time - Lilabee’s and Bob’s Red Mill are better for you brands. Still sub the butter for coconut oil and use non dairy milk.
Almond Chocolate Cherry Bars
3 cups roasted and salted almonds & pecans
1-2 TBS melted coconut oil
1 tsp vanilla
1 TBS maple syrup
1 tsp cinnamon
Vegan Dark Chocolate Chips
1. Put nuts in a food processor until it makes a paste.
2. Add vanilla and cinnamon.
3. Add in the coconut oil and maple syrup as needed so it stays together.
4. Press in the dried cherries and chocolate chips.
5. Bake at 350 degrees for 20-25 minutes.
Apple, Cinnamon, Date Bars
Line a 8 1⁄2 x 4 1⁄2 inch loaf pan with parchment paper and lightly coat with cooking spray
Put the dates in a small bowl and let sit for 15 to 30 minutes until soft In a food processor, combine:
4 ounces pitted dates
3 ounces dried apples
1⁄2 tsp plus 1/8 tsp of salt
1⁄4 tsp ground cinnamon
1. Process until the fruit comes together.
2. Add: 1 1 /4 ounces raw or roasted unsalted cashews.
3. Transfer the mixture into a prepared pan or spread into an even layer.
4. Refrigerate for at least an hour before cutting.
5. Cut into six bars