Fudgy Agave Brownies

Today was a good day. I got up early and ate a bagel with peanut butter and jelly, I did laundry, mowed the yard, worked out, helped my sister in a crisis, started a new book, "The Year of the Flood" by Margaret Atwood and baked the best brownies I have ever tasted. I wanted to do something for National Meat Out Day (tomorrow) and for my dear friends Alyssa and Owen with whom Timmy and I will be sharing our Meat Out day with. I wasn't really thinking of creating a new recipe, I just wanted a basic brownie that everyone would enjoy. Well upon close inspection of my fridge I noticed I was out of earth balance, I did not have any almond milk, nor did I have as much bittersweet chocolate as most of the recipes called for. This is when I got crafty and started tossing in what I thought would resemble a brownie mix and crossed my fingers hoping for a decent result. What I got was more than decent, it was glorious!

And now my friends, I share the recipe with you!




2 T. flax meal
1 cup filtered water
1 cup all purpose flour
1/2 cup cocoa powder
1/2 plus 2T. agave nectar
1/2 cup canola oil
1 tsp. pure bourbon vanilla extract
1/4 cup chocolate chips
1/4 cup morello cherries

Pre-heat oven to 350 degrees

In a blender mix flax meal and water until semi gooey. Combine flour and cocoa powder and set aside. In mixing bowl combine agave, canola oil and vanilla. Then add in flax mixture. Mix wet ingredients thoroughly then add dry and beat until it becomes a thick fudgy batter.

Pour into well greased 8x8 inch baking pan and top with chocolate chips and morello cherries. Bake for 30-35 minutes.

I get my morello cherries jarred at Trader Joe's and they are fantastic!


topped with Ricemellow

Punk'in Pecan Flaxy Pancakes

I love pumpkin, I really do. I would be happy if I could eat pumpkin everyday for the rest of my life. I would have pumpkin pasta, pumpkin pudding, pumpkin soy yogurt, stuffed pumpkin and so on. Unfortunately pumpkin is not available year round, so while the season is young I buy fresh sugar pumpkins and as the season comes to an end I empty the shelves of my Trader Joe's of the canned organic pumpkin. I was a little late on grabbing my canned pumpkin this year and could only snag two! Horrifying, I know, but I have come to terms with this and decided not to hide the pumpkin in my cupboard to only use on the most special of occasions, instead I popped open a can and declared that everyday is a special occasion! I decided to use the wee bit of my pumpkin for a delicious breakfast that would determine the direction of my day, and with pumpkin pancakes in my belly, I knew the remainder of the day would be awesome! And so it was...



Punk'in Pecan Flaxy Pancakes

1 cup whole wheat pastry flour
1/4 cup ground golden flax
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ground cloves
2 T. canola oil
1/2 cup pumpkin puree
1/2 cup water
1 1/4 cups rice milk
1 teaspoon vanilla extract
1/4 teaspoon hazelnut extract
2 T. raw agave nectar
1/4 cup raw pecans

In a large bowl combine flour, flax, baking powder, salt, cinnamon, nutmeg and cloves. Then add pumpkin, water, rice milk, vanilla extract, hazelnut extract and agave. Mix to combine but do not over mix because rubbery pancakes will be the dreadful outcome. Fold pecans into batter. If pancake mixture is too thick add a bit more water until desired consistency is obtained. Heat skillet and coat with olive oil or canola oil, flick water on skillet and if it sizzles it is ready! Using a spoon or ladle pour pancake batter onto skillet and when batter begins to bubble, flip and cook opposite side. wallah! You now have yummy pancakes to chase away the boring breakfast blues.