Spicy Avocado Brownies

IMG_0634Happy Cinco de Mayo! Avocado, chocolate, cayenne… sounds a lot like Mexico doesn’t it? Believe it or not, this combination also makes the perfect clean brownie. No refined sugar. No gluten. No grain. No dairy. No added oil. I swear they were more moist than any other brownie I’ve had! They are so delicious and rich they would fool any adult and child alike. These brownies are packed with antioxidants, fibre, protein and good-for-you fats… oh and they taste like heaven. Its all thanks to their secret ingredient… avocado. Yes I said it, avocado in brownies. Avocado gives these brownies a fudgy texture that makes your tastebuds very happy, while keeping you glowing. With the addition of cacao, dark chocolate and vanilla, you would never know avo was in there.

In light of Cinco de Mayo I had to add a little spice (my favourite). But… no Franks Red Hot this time (sigh). Cayenne or chipotle pepper are what you want to add here. Chipotle and/or cayenne adds a perfect back note of heat that comes on slowly. After you take your first bite and swallow… thats when it will hit you. Much like coffee, spice really helps to bring out the flavour of chocolate. Feel free to leave this ingredient out, but for Cinco de Mayo… I think you need to have a little in there.

I know you guys are all going to fall in love these brownies. Whether you make them for Cinco de Mayo or just for a special chocolatey treat, you really don’t need to feel any guilt here. After you have this once, you will feel no need to ever eat those boring ol’ refined filled brownies AGAIN! Magnesium, fiber, protein and essentials vitamins make these brownies superfood powerhouses! Wooohoo! Hope you all have a wonderful holiday!
IMG_0566IMG_0569IMG_0574
ps. Giving advance warning that the batter is beyond addictive. There is raw egg in it so don’t eat a lot. (Even though I did.. whoops)

Ingredients:

• 2 very ripe avocados
• 1/2 cup cacao
• 1/2 cup mexican chocolate or 70% chocolate (I like Purelife allergy friendly variety)
• 1/2 cup almond flour
• 3/4 cup pure maple syrup
• 3 eggs
• 1 tbsp flax
• 3 tbsp almond milk
• 2 tsp pure vanilla extract
• 1/2 tsp sea or himalayan salt
• 1 tsp gluten free baking powder
• 1/2 tsp chipotle or cayenne pepper (or to taste)
• 1/2 tsp paprika (for garnish,can omit)

Directions:

1. Preheat oven to 350 F. Using an electric mixer (I did it by hand, but if you don’t want to get too tired use a mixer), whip the eggs, flax, almond milk and the maple syrup until fluffy.

2. Melt the chocolate chips using a double boiler or in a microwave in 30 second intervals, stirring in between (chocolate can burn easily).

3. With the mixer on low, add the melted chocolate and cacao.

4. Using a spatula, mix in the almond meal, baking powder, salt, cayenne and vanilla extract.

5. Using a blender or food processor, mix avocado until very smooth.

6. Fold the avocado into the batter.

7. Pour into an 8×8 parchment lined baking pan for 35 minutes or until toothpick comes out clean.

8. Sprinkle paprika for garnish (can omit this step).

IMG_0595IMG_0608IMG_0622

Blood Orange and Avocado Salad

tIiZfrFGsUbtz2yopP5JehqfhzQgCrsoWoTISWUbvOo
This salad is a beautiful appetizer for a spring dinner or as a light lunch. The sweet citrusy flavour from the blood orange combines so nicely with the creamy avocado and crunchy sunflower seeds. These beautiful olives have the perfect amount of saltiness to counter the sweet dressing made of the orange juice and raw honey and the peppery arugula. These bright green olives are a lot less salty than the ones from the grocery store and they truly are my absolute favourite. Once you get started on a container of those bad boys, its really hard to stop. You can usually find them at your local market or at speciality stores. This salad was so easy to put together, and looks beautiful on the plate. If your not watching your dairy intake, pecorino cheese would taste amazing with this!

Heres a little nutrition info: blood oranges are “bloody” from a pigment called anthocyanin. Anthocyanin is reported to have many health benefits as it is a powerful antioxidant (helping slow or prevent cancer cells). Blood oranges also contain high amounts of Vitamin C, potassium, Vitamin A, iron, calcium, and even fiber.

uyDt7CPD0pf3-HJN3fmO5VImdUHCfuehGSq-99Bbg1k

V8T0hrXEeP0wqDMo4wpuPgXgTMFCIwuufkq9WYCer7I

Serves 4

Salad Ingredients:

• 2-3 blood oranges (sliced and peeled)
• 1 bunch arugula
• 1 avocado (chopped)
• 6-7 olives
• 3 tbsp toasted pumpkin seeds
• Sea salt and pepper (to taste)
• dairy option:pecorino cheese

Dressing Ingredients:

• 1 tsp honey
• juice of half an orange
• juice of half a lemon
• 1 tsp finely chopped shallots
• 1/2 tsp garlic finely chopped
• 2 tbsp extra virgin olive oil

Directions:

1. Place all prepared salad ingredients in a large bowl. (If your pumpkin seeds are raw, roast in the oven on 350 for 10 minutes).

2. For the dressing, combine all ingredients besides for olive oil. Slowly whisk in the olive oil. Season with salt and pepper. Toss and serve.

RPrKU1AlV46ubjiehrD6Of420baKPt6kBqz4_c3Cnl0