Thank you all for your kind words and honest thoughts on yesterday’s post. Despite the physical and mental battles I am dealing with, I have never felt luckier or more grateful. I love you all.
My family and friends are generally respectful of the food choices I make. To be honest, the only comments I get on my diet are when I indulge in “unhealthy” treats. Yes I eat french fries and burgers and Betty Crocker brownies (working on eating these things guilt-free). I don’t know why people are so shocked by this. But it is true that most of the time I try to stick to whole, real foods exempt of any artificial gunk.
I try not to push the choices I make onto other people. I get why someone orders chicken fingers just as much as why someone orders a salad. On the other hand, healthifying food is one of my favourite things to do in the kitchen. Making something that is equally as nutritious as it is tasty is incredibly satisfying, but that doesn’t always happen. I’m going to eat the real brownie if it tastes better than the healthy version. That’s why I work so hard to make my recipes a bit of both.
A combo of healthy + delicious was my mentality behind this brownie recipe. I really had high hopes for these, but honestly they were a let-down. I had half of one and stopped because they just weren’t Betty Crocker standard. I made a promise to you that I would only post recipes I love, so why in the heck am I posting these? By some freak turn of events my family really liked these! Like I said, they are usually pretty respectful of my food choices but getting them to eat the things I make isn’t always easy. For some reason healthy seems to be synonymous with tastes like poo. You can imagine my shock and excitement when they liked these brownies. I’ll let you be the ultimate judge.
- 1 cup dates
- 1.5 cups roasted kabocha
- 2 flax eggs (2 T ground flaxseed mixed with 6 T water)
- 1/2 cup apple sauce
- 1/3 cup unsweetened almond milk
- 1 tsp vanilla extract
- 1/2 cup brown rice flour
- 2/3 cup almond meal
- 1/4 cup + 1 T cocoa powder
- 2 T coconut palm sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1. Preheat oven to 400 degrees F.
- 2. Peel, seed and slice kabocha.
- 3. Bake for 20 mins or until tender.
- 4. Remove from oven and let cool.
- 5. Make flax egg and set aside.
- 6. Place dates in food processor and process until pea-sized.
- 7. Add kabocha and process until dates and kabocha are well combined.
- 8. Add in apple sauce, almond milk and vanilla extract. Process until combined.
- 9. Add in dry ingredients and process again until mixture reaches a fudgy consistency.
- 10. Stir in flax egg.
- 11. Grease a 9 x 9 inch baking pan with non-stick spray or coconut oil. Add batter to pan.
- 12. Bake for 25-30 mins.
- 13. Let cool completely before cutting.
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