Today we got up, finished our chores and then walked around the local farmers market. I was thrilled when I saw a few of the vendors were selling pumpkins. Hooray for Fall! I’ve always wanted to make my own pumpkin puree so I decided that […]
Month: September 2012
Today I woke up early, turned on my Autumn in New England CD that my mom sent me. I lit my cinnamon apple candle and ghost pumpkin candle. Threw a Boston Butt in the crock-pot and am ready to smell this for 8 hours. This […]
In remembrance of those brave men and women that have served our Country. Farm Fresh and Active thanks the hero’s of our great nation. May God be with you and your families and may He send peace to Americans throughout the day. I took some time to […]
Cajun Pasta Ingredients: 3 Chicken Breasts 2 Smoked Sausages or Kielbasa 24oz Tomato sauce 4 oz water 1/4 C. Onion, diced 1/2 C. Green pepper, diced 1 Tbsp. Cajun Seasoning (we used Slap Ya’ Mama seasoning) 1/2tsp Sea Salt 1/2 tsp Black pepper Zucchini Process: Place […]
It took me almost a year to perfect the Paleo approved Brownie. You know the saying “Things happen when you quit looking for them?” This is exactly what happened. I had given up on finding that brownie recipe that tastes like the brownies I used to make before going Paleo. I was working on a chocolate frosting recipe and when I failed at that, I turned it into these amazing brownies instead. These are incredible and they stay moist in a container for over a week (as long as you can refrain from eating them all!) These are Egg Free and Dairy Free!
Chocolate Coffee Brownies
- 1 Cup Almond Butter
- 1 Cup Chocolate Chips
- 1 tsp. Vanilla extract
- 1 Tbsp. Coconut Oil
- 2 Tbsp. Cocoa Powder
- 1/2 Cup Coconut Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 Cup Maple Syrup
- 1/2 Cup Chopped Hazelnuts (any nuts)
- 1/2 Cup Brewed decaf coffee (or caffeinated)
- In a saucepan melt coconut oil at a low temperature.
- Add Chocolate chips, almond butter and vanilla extract, stir and melt at a low temperature until smooth.
- In a mixing bowl combine the flour, cocoa, baking soda and baking powder.
- Slowly add the maple syrup to the mixing bowl. Mix well.
- Add the chocolate sauce to the mixing bowl and mix well.
- Add brewed coffee to the mixing bowl and mix well.
- Stir in hazelnuts.
- Pour batter into a 9×13 greased baking pan.
- Bake at 350 degrees for 10-15 minutes. (Keep a close eye on them after 10 minutes- if they over cook they will be dry and crumbly.)
These are warm, chewy brownies. They stay moist and delicious. My husband made an awesome brownie sundae with them by heating it in the microwave for a few seconds and topping it with Coconut Milk Ice Cream. I cut them into shapes with a cookie cutter for a Halloween photo shoot for Paleo Lifestyle Magazine. You will love these treats!