Sprouted Fig (The Smoothie Lover)
February 11, 2014
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Welcome to the new layout. I know I’ve changed the layout of my blog a couple of times, but now I’m done. I’m very happy with this one.

I finally pulled myself together and bought a theme. I never really liked any of the free ones. I’ve bought the theme Mint Leaf from a lovely etsy shop called Dont Tell Anyone. If you ever consider buting a theme yourself you have to check out that shop. All of the themes are gorgeous and the service is excellent!

 

001 (6)_5treas

I just came home from a very nice weekend trip to my grandmother. It is always nice visiting her. We usually cook a lot and go for a lot of walks.

My grandmother has just written down the story of her childhood. She grew up on a big farm on Funen and she remembers the second world war clearly. A very interesting read. Anyway, she asked me if I could help her adding photos to the story. And so I did. It was so much fun to look though all those old photos. I love old black and white photos like these. Check out the ones above. Pictures of my grandmother as a very little girl (she’s 78 years old by now).

slides

Classy graddad.
My mother and uncle.

One of the days my grandmother found an old box full of slides from the 60’s. There were tone of pictures of my very own mother as a baby and very little girl. And some of my granddad, whom I’ve sadly never known, since he died at a very young age. The little box in which you placed the slides in order to look at them pretty much resembled the microscopes we use in biotechnology. We recently found out that we could take a photo through the lens my our phones and in that way get a great picture of whatever was in the microscope, so I thought “Why not try that with the slides”. And it totally worked! So now I have some very nice old photos on my computer.

It was so nice to look trough them. Old pictures are the true treasuries in life.

Probably the healthiest brownie you'll ever have - and you won't even be able to tell. No butter, no flour and no refined sugar || The Smoothie LoverProbably the healthiest brownie you'll ever have - and you won't even be able to tell. No butter, no flour and no refined sugar || The Smoothie Lover

Enough talking about old photos and photo techniques. Let’s talk brownies.

My recipe on healthy avocado chocolate cookies is by far the most popular post on this blog. Many people have requested a recipe on a healthy brownie as well. I really love the cookies so I was so up for the challenge. So here it is: The healthiest brownie you’ll ever get.

These brownies are very dense (we like under baked brownies right?) but slightly more cloud-like than the usual brownie.

Enjoy!

5.0 from 8 reviews
Avocado Brownies
 
Prep time
Cook time
Total time
 
Serves: 10
Ingredients
  • 200 g. (1½ cup) avocado flesh* (very ripe, but not brown)
  • 1 cup (240mL) coconut sugar OR ½ cup (120 mL) honey*
  • 2 eggs
  • 1 cup (240mL) dark cocoa powder (a bit more than 1 dl.)
  • 100 g. dark chocolate (I used 85% cocoa)
  • 1 tbsp. water
  • ½ tsp. baking soda
Instructions
  1. Preheat oven to 175°C / 350° F.
  2. In a bowl using a hand mixer (or use a stand mixer with the whipping-thing attached), mix together avocado and coconut sugar or honey until smooth. Beat in the eggs.
  3. Mix in the cocoa powder.
  4. In a foodprocessor grind the chocolate until fine (no lumps bigger than a small pea). Mix "chocolate-flour" into the dough.
  5. In a small bowl or glass dissolve the baking soda in water and add to the dough. Mix well.
  6. Butter a square pan or spring form. Pour the dough into the form and bake for approx. 20 minutes.
  7. Cool down outside the oven. Then cover and let cool in the fridge for at least 2 hours. The brownies becomes better the longer they sit in the fridge.
  8. Store in an airtight container in the fridge for up to an week.
Notes
* Some readers say they had to add a little more sweetener. I like my brownies or cookies a little bitter, so if you want them sweeter just add on some more.

August 30, 2013
 Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.

I know – it sounds silly right? Healthy Avocado Cookies. You must think I’m crazy.

Well, I don’t blame you. I did think I was crazy when I started making these cookies. It was just kind of an experiment. And I must admit, that I didn’t really believe the result would be good.

For a long time I’ve been wanting to try making some 100% healthy cookies. Not just like those you find, where the sugar has been replaced with sweeteners or half of the butter replaced with canola oil. Seriously? Should fake un-natural sweeteners be healthier than usual sugar? Well, I get stevia since it is still natural, but I really don’t think those chemically produced sweeteners are good for you. Still, white sugar isn’t really healthy I know. My solution? I always try to go for other kinds of sweeteners – natural sweeteners to be exact.

Usually I end up using honey or maple syrup, but this time I tried something new (well, almost new – I used it in my healthy chocolate granola as well): Coconut Sugar.

That stuff is amazing!

 Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free. Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.

What else makes these cookies healthy? Well, here’s a list:

Avocado for butter (please don’t leave! I promise you won’t ever be able to taste the avocado)
No grains (which means no white flour)
Coconut sugar for white sugar.
Very dark chocolate chunks (I love the fact that dark chocolate is actually healthy)
And the rest of the recipe list: organic dark cocoa powder, an egg and baking soda (well, I know this isn’t entirely natural, but it is however organic, source)
Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free. Dark Chocolate Chunk Chocolate Avocado Cookies. The healthiest cookies in the world. No butter, no sugar, no grains. And you won't be able to tell! Gluten free.
I really like the result of these cookies, but I have to tell you; they aren’t your average cookies. These are softer and airier and more cloud-like than others. And insanely fudgy – yummy!
For a brownie version of these cookies click this link.
I really hope you’ll like them!
Healthy Avocado Chocolate Cookies

Prep Time: 5 minutes

Cook Time: 8 minutes

Yield: 10 cookies

NOTES - These cookies are absolutely best when completely cold. Storing them in the fridge over night makes them perfect - * Some people might like a bit more sweetener. I like my cookies bitter. - * Instead of coconut sugar you can use 1/2 cup of honey - * I recently made a batch of these using 1 banana instead of the coconut sugar. The result was great. If using banana instead I highly recommend making the cookies using the food processor method. - CALORIES: I do not usually count my calories for personal reasons, but one reader has calculated them for me: If you sub maple syrup for honey and add one tbsp. oat flour and make ten cookies each one has 75 calories

Ingredients

  • 100 g. (3/4 cup) avocado flesh (very ripe, but not brown)
  • ½ cup (120mL) coconut sugar (*SEE NOTES)
  • 1 egg (FOR VEGAN VERSION SEE BELOW)
  • ½ cup (120mL) dark cocoa powder
  • 50 g. dark chocolate chunks (I used 85% cocoa)
  • ½ tsp. baking soda

Instructions

  1. Preheat oven to 175°C / 350° F.
  2. In a bowl using a hand mixer (or make everything in a food processor), mix together avocado and coconut sugar until smooth. Add in the egg.
  3. Mix in the cocoa powder and baking soda.
  4. Stir in chocolate chunks.
  5. Using two spoons place dollops of cookie dough in a baking sheet with parchment paper. The cookie won't spread as much as usual cookies when baking, so make sure to flatten them out a bit with the back of the spoon.
  6. Bake for 8-10 minutes or until the cookies don't stick as much to the paper as they did before baking.
  7. Cool down. Store in an airtight container in the fridge.
http://sproutedfig.com/healthy-avocado-chocolate-cookies/
Readers’ notes
– If using banana you might have to bake them for a little longer. Also, I recommend not using a big banana
– Readers have tried adding all different kinds of delicious add ins – try for instance mint, peanut butter cups, cocoa nibs etc.

 

VEGAN VERSION

These cookies can be made vegan by subbing the egg for a chia egg.

Method: In your coffee grinder, grind 1 tbsp. chia seeds until fine. Mix with 1/4 cup of water in a small bowl and let it sit for 10 minutes for it to turn into a gel. Use instead of the egg.

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