2 BITE CHOCOLATE BROWNIES

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What an awesome long weekend that was! Hope everyone had a great time celebrating Canada Day (or the 4th of July to our friends down south). We took a trip up to the beautiful Elora Gorge where we hiked, swam in the rapids, and had a great time exploring the little town. We found a great health food store where the owner was Paleo, and wore Five-Fingers as well! We instantly became friends of course. In fact, there appeared to be a whole "grass-roots movement" feel to the community. There seemed to be an emphasis on supporting local farmers, small businessess, and maintaining the over all clean and healthy atmosphere of the beautiful town. It's exactly the kind of lifestyle that we would hope to find in such a place and we intend to go back as soon as we can.

Onto the recipe! These little guys are friggen amazing. So far everybody loves them and I am quite happy with how they turned out. They were meant to be a double chocolate cookie but they closely resembled those classic "old fashioned two-bite brownies", so were ripping off the name so people know what to expect. Hope you enjoy them as much as we did!

TIME: 25 min

YIELD: 2 dozen cookies

INGREDIENTS:

2 cups almond flour

1/2 cup organic coconut oil

1/3 cup organic coconut flour

1/3 cup organic caocao powder

1/2 cup local raw honey

1 tspn Organic Traditions vanilla powder (or vanilla extract)

4 eggs

3/4 cup Camino dark chocolate chips

dash of sea salt

PROCESS:

1. Pre-heat oven to 350 degrees.

2. In a large mixing bowl, combine eggs, honey, vanilla and salt.

3. Melt coconut oil over low heat on stove, add into mixture and combine with a hand mixer.

4. Add in your almond flour and coconut flour and continue to mix.

5. Slowly mix in the caocao powder (do this in small increments if you are unsure of how chocolatey you want the brownies to be). Taste batter as you mix to decide if it needs any extra salt, caocao or vanilla.

6. Fold in chocolate chips using a spatula.

7. Drop even spoon fulls of batter onto Stoneware (prefered) or cookie sheet lined with parchment paper and bake for 15-20 minutes. We found that 15 minutes left them soft and chewey but if you prefer them more cooked then bake longer and moniter them closely. 

8. Eat em up! Store extras in the fridge.

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