Sometimes the best things in life are (sugar-) free, like these brownies. Maple syrup sweetens this classic dessert just perfectly, and I promise you that the eggs, milk, and butter simply won’t be missed, except for maybe by your love handles. Trust me on this one. You can’t get much better than this.
Why do these babies glow? Well, per the title of this post, you can guess why they don’t not glow, and that’s justification enough. But if you need more reason, let’s talk about the (wal)nuts and bolts of this recipe.
Walnuts: contain healthy omega-3s, which protect arteries, improve brain function, prevent gallstones, are a rich source of melatonin, which helps you sleep, protect bone health, stop weight gain, and help diabetes.
Cook Time: 25 minutes
- 2 cups whole wheat flour
- 1 cup chopped walnuts, chopped
- 1/2 cup cacao powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup maple syrup
- 1/2 cup canola oil (or coconut oil)
- 1 tsp vanilla
Combine the dry ingredients (but only 1/2 cup of the chopped walnuts) in a large bowl. Add the wet ingredients and stir until evenly combined. The mixture will be thick and fudge-like.
Spread into an ungreased 8×8 glass pan, top with the remaining 1/2 cup of chopped walnuts, and bake at 350 degrees Fahrenheit for approximately 20-25 minutes. To check if it’s ready, push down on the center with your index finger. If you sense resistance, it’s done.
Serve and enjoy without an ounce of guilt!
They are light, but rich and decadent. Score!
I wanted to share these. I really did.
In the spirit of the holiday, I’ve turned my go-to, 1-ingredient soft-serve into a festive dessert. Not much more fuss than the original, this recipe involves the addition of refreshing mint and a garnish of cacao powder and chopped pistachios. Super easy, super satisfying, and it does wonders for your breath!
- 4 bananas, peeled, chopped and frozen
- 1 handful of fresh mint leaves
- 1 tbsp of chopped pistachios
- Cocoa powder for garnish
Peel and chop the banana into fourths and pop into plastic bag and place in the freezer for at least 2 hours. When they’re frozen, food process the banana pieces with about 1-2 tbsp of water and a handful of fresh mint.
Serve the soft-serve in single serving bowls and garnish with pistachios, cocoa powder and mint leaves.
SO delicious! It’s also a great palette cleanser.
If I knew how easy it were to make my own nut butter, I would have started doing so ages ago. It takes a little patience depending on the nut you are using, but it really is just a matter of food processing nuts until they are creamy. While Americans are all about the peanuts, almonds, and cashews, Turks are mostly pistachio and hazelnut-focused. So, in an attempt to make hazelnut butter, I took it a step further by adding some cacao and honey, mimicking the flavors of nutella. The mixture turned out a bit thicker than expected, but I imagine had I used more nuts, it would have remained creamy due to the oils. Nonetheless, the result was insanely delicious, and with the part that I didn’t eat out of the food processor with a spoon, I made bite-sized balls to freeze for a cool snack throughout the day.
- 1 cup roasted hazelnuts
- 1 tbsp cacao powder
- 1 tbsp honey
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
Food process 1 cup of hazelnuts until creamy, only stopping to scrape down the sides for a more thorough blend.
Add one overflowing tablespoon of honey, 3/4-1 tbsp of cacao powder, vanilla extract, and a dash of sea salt.
Food process until evenly combined. The resulting mixture will hold together but be very soft.
Form bite-sized balls and eat as is, or place them on parchment paper and pop into the freezer.