Brownies -- the best in the world

It feels like time to revisit this brownie recipe. These brownies will make brownie-lovers weep with gluttonous euphoria. These brownies will tempt the pickiest of dessert eaters. These brownies .... okay, well, they won't save the environment or even the economy, but damn they are so good.

And they are cruelty free. Vegan and fair-trade. I would urge you to be careful and picky in your chocolate selections. The vast lion's share of chocolate sold here is produced using child slave-labour. Always look for fair trade for your cacao.

So, these are moist and rich, chewy and cakey all at once. These are the perfect symbiosis of decadence and apotheosis. Dazzling, tantalizing, and very close to perfection.

The amazing thing, friends, is that they are also real food. And can be made with either almond flour or sunflower seed flour, depending on your nut-free needs.

So go ahead, make yourself something so naughty that it's just simply nice.

equipment needed:

hand blender -- aka immersion blender

seed grinder

mixing bowls

mixing spoons

measuring cups

measuring spoons

kettle for boiling water

oven

2 square silicone baking pans (8x8 each)

cooling rack

wet ingredients:

1 1/2  cup pitted honey dates

1 1/2 cups boiling water

1/2 cup extra virgin coconut oil 

1 cup coconut nectar

1 tbsp apple cider vinegar

1  tbsp vanilla extract 

1/2 cup ground hemp hearts -- should practically be a paste

dry ingredients:

1/2 cup tapioca starch

1/4 cup chia seeds, finely ground

1 cup sunflower seed flour

1/4 cup coconut flour

1 tbsp ground vanilla 

1/2 tsp sea salt

1 tsp baking soda

2 tsp cream of tartar

1 cup raw cacao powder

coconut sugar to sprinkle on top -- use plenty, it's awesome that way.

directions:

preheat the oven to 345

1. pour the hot water over dates in a bowl, and let sit for about 10 minutes to soften, along with the coconut oil, so it can  melt

2. in a separate bowl, combine all the dry ingredients save for the coconut sugar for sprinkling. mix really well until completely homogeneous

3. To the melted coconut oil, water, and date mixture add the coconut nectar, apple cider vinegar, and vanilla extract,  and I will add the hemp hearts at this point, then puree the whole thing with a hand blender (immersion blender)

4. mix the pureed wet ingredients into the dry ingredients

5. divide the mixture into 2 square silicone baking pans

6. sprinkle the top with a little coconut sugar (or a lot -- I like a lot -- a couple of tbsp not tsp)

7. bake at 345 for 60 minutes

8. allow to cool in the pan before removing

Shape Cookies -- an excellent school snack

I'm always long on intention and short on time. That's why rolled shape cookies have been in abeyance these months and months and months. Sabbatical? Study abroad? World tour? Relegated to the dust-heap? None of the above. Anyway, my small human requested shape cookies, and this is the recipe I cam up with. Yes, pea protein powder again. Do not be affeared. It's so gentle on your stomach, and has a lovely flavour. Sort of mellow and nutty. Anyway, these are super yummy. I sent my son to rock climbing with a container of these which he shared amongst all the kids in his group. They were devoured with grunts of delights. Befitting, I imagine, the shape. We like these little piggy cutters. But we also did flowers. Make sure you roll 'em between 2 layers of parchment. Or on a silicone mat covered by a layer of parchment. Trust me. You won't be happy if you do it sans ...

ingredients:

1/4 cup extra virgin coconut oil
1/2 cup coconut sugar
1/2 cup date sugar
1 tbsp vanilla extract
1/2 cup water


1 tbsp ground vanilla bean
1/2 tsp sea salt

1/4 cup ground chia seed


1/2 cup carob powder
1/2 cup raw cacao

1 tsp baking soda

1 cup sunflower seed flour

1/4 cup pea protein powder

1/4 cup coconut flour


directions:

1. mix the coconut oil with warm water, then add coconut sugar and vanilla
2. mix in the spices and then the ground chia, using a whisk if necessary
3. add the cinnamon, vanilla, and sea salt
4. mix in the carob and cacao
5. mix in the baking soda and sunflower seed flour
6. mix in the coconut flour
7. let sit for 10 minutes
8.
9. preheat the oven to 345
10. roll out the dough in 2 or 3 parts between two sheets of parchment
11. cut using your favourite cookie cutters
12. place on a lined baking sheet, and bake for 17 or 18 minutes at 345

makes about 1 1/2 or 2 trays of cookies, quantity depends on size of cookie cutters

The Trail Mix Variation -- awesome school cookies -- vegan, sugar free, nut free, gluten free, grain free!!

In addition to a nut-free lunch, I need to pack 2 nut free snacks for my grade-one kiddo. These are a good kiddie snack because they are packed with natural, high-energy components. Because, you know, I'm still on my high horse about keeping kids away from processed foods. Don't get me started!! This time, for the cookies, I decided to throw in some pea protein powder for extra 'oomph' this time, and added more mix-ins. I think they are delicious, and my child has no trouble gobbling them down when he needs a quick nibble. No nuts means they are school-safe. No sugar means I'm happy. The krisda chocolate chips are stevia sweetened, and of course entirely optional.  The sunflower-seed-and-raisin variety are terrific in my opinion. This version, with the krisda chocolate chips, raisins, sunflower seeds, pumpkin seeds, and shredded coconut as mix-ins was really just because I can. But not, strictly speaking, necessary.

1 cup water
1 cup coconut sugar
1 tbsp vanilla extract

1/2 tsp sea salt
1 tbsp ground vanilla bean

1/4 cup ground chia seeds
1/4 cup raw cacao
1/4 cup carob powder
1 cup ground up hemp hearts
1 cup sunflower seed flour
1/4 cup pea protein powder

1/4 cup coconut flour
1 tsp baking soda

1/2 cup whole sunflower seeds
1/2 cup raw pumpkin seeds
1/2 cup shredded coconut
1 cup organic raisins, picked through
1/2 cup krisda chocolate chips


directions:

1. preheat the oven to 345
2. combine the ingredients in the order listed
3. form balls of the dough, and place on a lined baking sheet (lined with parchment or a silicone baking mat)
4. flatten the balls with a fork dipped in water
5. bake at 345 for 20 minutes
6. will make 2 trays -- 3 to 4 dozen depending on size

Updated Peanut Butter and Date Fudge

So far I know two people who don't like peanut butter who are now thoroughly addicted to these little delights. Delectable delectable delights. You can use ground vanilla bean or none, and just jump on the extract band-wagon. Either is groovy. They are not the same, but both have the wonderful property of being terrific. And really, how bad can it be if it's terrific. I can't keep them in the freezer, to put it simply. So, for a powerful wholesome bite, check 'em out. And if you love peanut butter already, you may just know what I'm talking about. Rock on.

ingredients:

2 cups shredded coconut
1/4 cup ground chia
1 cup hemp hearts

1/2 tsp sea salt
1 tbsp vanilla extract

1 cup dates

1/2 cup smooth peanut butter
1/4 cup water


directions:

1. put the coconut, ground chia, hemp hearts, ground flax, sea salt, and ground vanilla bean into the food processor
2. process until completely pulverized and homogenous
3. add the dates and pulse until completely processed, but be dainty about it and don't over process
4. add the peanut butter and pulse until fully combined, adding the water as the food processor is running to form a thick dough
5. press into 2 square silicone baking pans, and then cut into bars with a dull instrument (before or after freezing)
6. (this is the after version) when firm, turn onto a cutting board and cut into small bars -- I do 8 by 4, resulting in 32 pieces per pan
7. store in the freezer!