Berry season is here! That means organic berries are now affordable, and no longer require you to take out a second mortgage! Ha!
My favorite sweet treat to make during berry season are my almond thumbprint cookies. They are seriously so good, y’all-a definite crowd pleaser.
This is the jam that I use for the cookies, and I found out that it is quite good on its own as well! I always make extra when making my almond thumbprints, as I use it for porridge topping, gluten-free toast spread, on top of my coconut yogurt, or just to eat by the spoonful. Hey don’t judge! I know I don’t- whatever you decide to do with your jam is your business!
Raspberry Chia Seed Jam:
- 1 cup fresh raspberries
- 1 tablespoon chia seeds
- 1 tablespoon fresh lemon juice
- honey or maple syrup, to sweeten if desired
- 1-2 tablespoons filtered water, if needed
- Place all of the ingredients in a blender and blend until smooth. If you need more liquid for the ingredients to fully combine, add 1-2 tablespoons of water.
- Place in a glass jar in the refrigerator to allow the chia seeds to expand, at least 1 hour or overnight.
Health Coach Jenna
Today I’ve asked food blogger, Chelsea Colbath, from Baked Greens to share one of her many delicious recipes with us. I’ve been following Chelsea for awhile on Instagram , and I often find myself drooling over her swoon worthy dessert recipes. She shares my affinity for peanut butter and chocolate, so we quickly became friends! Chelsea’s journey is very inspiring. She has lost 100 pounds by learning how to respect herself and the food she eats, and her mission is to inspire others to get into the kitchen and cook something healthy and delicious.
Today, Chelsea has created a gluten-free brownie recipe for us. I’ve personally tried them so I can attest to their deliciousness. I’m talking an 11 on a scale of 1-10 y’all.
Peanut Butter Swirl Avocado Brownies:
- 2/3 cup mashed avocado (from 1 large, very ripe avocado)
- 1/4 cup melted coconut oil
- 1 egg
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup cocoa powder
- 1/3 cup oat flour (certified gluten-free, if needed)
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup chopped dark chocolate
- 1/4 cup all-natural peanut butter + 1/2 Tablespoon maple syrup, for topping
1. Preheat oven to 350 degrees Fahrenheit. Line an 8-inch square or 7×11 inch pan with parchment; set aside.
2. Mash your avocado and measure out 2/3 cup. Whisk avocado with coconut oil, egg, maple syrup, and vanilla until completely smooth. Add all remaining ingredients and stir to combine
3. Pour batter into prepared pan, and dollop with peanut butter mixture. Use a spoon to gently swirl it into the batter.
4.Bake for 15-20 minutes. Brownies should still be slightly soft in the center when you take them out of the oven. Mine were perfect at 18 minutes.
5. Allow brownies to cool, then cut and eat. Store leftovers at room temperature for up to 3 days, or refrigerated for 5.
Hi everyone! My name is Chelsea and I’m the blogger over at Baked Greens, where I share my passion for simple, nutritious food. I’m thrilled to be posting here today, since Jenna and I both share a love for nourishing our bodies- specifically with plenty of chocolate and peanut butter.
Jenna and I met by chance, as we all do. She found me on Instagram, and we instantly connected. I am in love with her gentle approach to nutrition, her commitment to loving her body, and all the gorgeous yoga pictures on her Insta account! We haven’t actually met in person, but I’ve already sent her a package of brownies all the way from Massachusetts, so I feel like we are already besties.
When Jenna asked me to post on her blog, I instantly knew the recipe had to involve chocolate and peanut butter. After all, it might be the cosmic force that brought us together in the first place. Peanut butter is powerful like that. My Fudgy Dark Chocolate Avocado Brownies are a reader favorite over on Baked Greens, and I’ve been promising my readers a peanut butter version. Well, here you go, my lovelies. A dark, rich, maple-sweetened brownie that is incredibly fudgy from avocado, and has a thick peanut butter swirl on top.
Jenna requested whatever sweet treat I make be gluten-free and refined-sugar free, so I made these brownies entirely with oat flour. Did you know you can make your own by grinding oats in your blender or food processor? No need to go out and buy oat flour. I also relied on maple syrup, my favorite all-natural sweetener, for a subtle sweetness and extra stickiness. If you are a fudgy brownie lover, these are for you. These are great warm from the oven, but get even better after sitting at room temperature or in the fridge for a few days. Plus, you only need 1-bowl and 30 minutes to make these brownies!
I hope you love this recipe as much as I do. In fact, I already have an extra avocado sitting on my counter getting soft just so I can make another batch this week. If you want to find more of my simple, nutritious recipes, come visit me at bakedgreens.com or find me on Instagram or Facebook!
It’s November, so it means all thing pumpkin, y’all. And I’m on a mission. I’m going to make as many pumpkin treats as humanly possible in order to convince my English husband that pumpkin is exciting. It turns out that the hoopla over pumpkin treats is shared only by Americans.
I know right?! I’m just as shocked as you are.
The first recipe up is one from Rachl Mansfield. I love all of her creations, especially because she has an affinity for peanut butter and oats just like I do. I think we might be soul sisters.
The recipe was simple to follow and the results were delicious. And better yet, the Englishman approved! Up until now his only experience with pumpkin is one traditional pumpkin pie from his visit to the U.S. last Thanksgiving. He wasn’t really into that, but he really liked these.
Pumpkin Swirl Cheesecake Bars:
Makes: 9 bars
- Cheesecake Filling:
- 1.5 cups soaked cashews (about 10-12 hours in warm water)
- ½ cup gluten-free old fashioned oats (I used Bob’s Red Mill)
- ½ cup maple syrup (can sub honey)
- ¼ cup coconut oil (melted and cooled)
- ⅓ cup vanilla unsweetened almond milk (can sub your preferred nut milk)
- 1 tablespoon lemon juice
- 1/2 teaspoon of vanilla extract
- Pumpkin Swirl:
- ½ cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 2 cups gluten-free oats (I used Bob’s Red Mill)
- 2 cups pitted medjool dates
- ½ cup almond butter (or your favorite nut butter)
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ⅓ cup pecans (can sub whatever nut you’d like)
- In a food processor, pulse together oatmeal, dates, almond butter and cinnamon until a “dough” is formed, the ingredients should be well blended together
- Spray an 8×8 baking dish or line it with parchment paper and press the crust into the dish
- Wipe out the food processor to get rid of extra crumbs (no need to fully clean) and place the “cheesecake” ingredients in the food processor
- Pulse together until it is a doughy, creamy consistency
- Leave to the side for now and beat together the pumpkin and pumpkin spice together with a kitchen aid OR you can wipe out your food processor and use that
- Add the “cheesecake” mixture on top of the crust, spreading evenly
- Add a spoon of the pumpkin mixture on top of each “cheesecake”
- Swirl together gently with the end of a spoon or knife (mine didn’t turn out as pretty as I wished!)
- Add pecans on top
- Pop in the fridge for about 2-3 hours or until firm
- Enjoy! Will stay good in fridge for 4-5 days or 2 weeks in freeze
Happy Pumpkin Month!
Health Coach Jenna