Dark Chocolate Brownies with Tahini Drizzle

Dark Chocolate Brownies with Tahini Drizzle

Treat yourself! You’ve made it halfway to the weekend. Celebrating hump day with dark chocolate brownies with tahini drizzle.

Brownies:

1/2 cup cocoa

1/3 cup shredded coconut (blended in a food processor until super fine)

1/2 cup coconut sugar

2 sq melted dark chocolate

1/4 cup coconut oil

1/4 cup unsweetened almond milk

2 eggs

1 tbsp peanut butter

1 tsp Vanilla

Pinch of salt

Tahini drizzle:

3 tbsp tahini

2 tbsp honey

1/2 tsp vanilla

Add almond milk, eggs, coconut sugar, melted chocolate, vanilla, peanut butter, and coconut oil to a bowl and mix well. In another bowl mix together coconut, cocoa, and salt. Add the dry ingredients to the wet ingredients, stirring as you go. Transfer to a greased 8×8 brownie pan and bake at 350 for about 18-20 minutes or until a toothpick comes out clean!

Flourless Chickpea Blender Blondies

Flourless Chickpea Blender Blondies

These only take 30 minutes to make including bake time and they are so so yummy! Could be made vegan if you sub the egg for a flax seed egg (mix 1 tbsp ground flax seed and 2 tbsp water)

Ingredients:

1 can chickpeas (drained & rinsed)

1/3 cup peanut butter

1/4 cup honey

1 egg

1/2 tsp baking soda

1 tsp vanilla

1 tsp cinnamon

Pinch of salt

Dark chocolate chips

Chopped pecans

Instructions:

Blend chickpeas, peanut butter, honey, egg, baking soda, vanilla, cinnamon & salt in a blender or food processor until it forms a thick batter. Stir in chocolate and chopped pecans and spread evenly into a greased brownie pan. Bake at 350 for about 20 minutes or until a toothpick comes out clean

Jilz Crackerz Breaded Chicken

Jilz Crackerz Breaded Chicken

This breaded chicken is one of my favorite quick meal staples to make during the week. It’s flavorful, easy, versatile and super healthy. With only 6 ingredients you have no excuse not to try this! You could serve it with rice and veggies, on a salad, or with pasta and you’ve got one of the yummiest and most effortless meals you could think of!

Ingredients:
thin sliced boneless skinless chicken
1 package cracked pepper and sea salt Jilz Crackerz
1 tbsp Bragg’s Organic Sprinkle Seasoning
1 tsp himalayan pink salt
1 tsp chili powder
2 eggs

Directions:
Preheat the oven to 425ª. Blend crackers until they have broken with some coarse pieces and some finer pieces. Mix Bragg’s seasoning, salt, and chili powder into the crushed crackers in a wide, shallow bowl. In another wide, shallow bowl beat the eggs. Dip the chicken strips into the eggs, then the cracker mixture and place on a foil lined baking sheet. Cook for 15-20 minutes.

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Gluten Free Pumpkin Bread

Gluten Free Pumpkin Bread

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By far my favorite baking recipe EVER. This pumpkin bread is a perfect seasonal treat although its so dang good I’ll definitely be making it year round. No regrets. Full of good fats like coconut oil, pecans, & almond flour this pumpkin loaf is made with real ingredients & is so easy to make!

Ingredients:
3/4 c coconut sugar
1/2 c canned pumpkin
1/4 c coconut oil
1 egg
1 c almond flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp ginger
1-2 tbsp water (if needed)
1/4 c pecans

Instructions:
Preheat the oven to 350 degrees. Mix all dry ingredients in a large bowl & all wet ingredients in a separate bowl. Slowly add wet ingredients to dry ingredients mixing as you go. pour into a greased loaf pan & bake 18-20 min.

Enjoy!