A little taste of chocolate heaven
I was perusing the images of instagram and found a pic of vegan, gluten-free zucchini brownies taken by my friend (and fellow fiddle player) Elizabeth. I thought it was too good to be true so I immediately asked for the recipe. And yes, they are absolutely outstanding! I don’t normally snack on sweets all day but I’ve definitely been picking at the brownie tray these past couple days:)
Here’s what you’ll need:
- 1 cup almond butter (I used Justin’s)
- 1 1/2 cup zucchini, grated
- 1/3 cup raw honey (super strict vegans–you can substitute molasses or maple syrup)
- 1 flax egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 cup dark chocolate chips
Mix well and place ingredients into a greased baking dish and bake for 35-45 minutes at 350 degrees. The size of pan I used is 6″x9.” I had to bake them a little longer because of the thickness.
About the flax egg…it’s surprisingly super easy to make! I can’t believe I haven’t tried this after being vegan for almost 4 years!
1 egg=1 Tablespoon of flax seeds and 3 Tablespoons of water
I put both in the food processor together. While I couldn’t get the flax seeds to grind super fine (I probably need to upgrade some kitchen equipment) it totally worked even though a lot of the seeds were still whole. It’s pretty amazing how egg-like the substance gets!
I have to give a shout out to my all time favorite nut butter brand, Justin’s. We go through at least one jar of this a week! My current favorite…Justin’s chocolate almond butter. It goes in my oatmeal EVERY morning:)
Looking at these pictures makes me want to run to the kitchen to eat another one!
Linking up with Funday Monday