A friend of mine came for a visit today. She has quite a few allergies, so I couldn't use any nuts. I thought of making chocolate brownies without nuts. As if that wasn't a challenge already, right when I was about to add the raw cacao powder into the food processor I realized she is allergic to chocolate. I asked her, if she knew whether she is allergic to pure raw cacao or just the industrial, processed chocolate. She doesn't know, and since I didn't want to risk poisoning her, I opted for carob. Raw cacao, although (falsely) touted a superfood, should always be consumed in moderation due to high caffeine content and other health risks.
1 C pumpkin seeds
1 C raisins
1/2C carob or raw cacao powder
5-6 tbsp coconut oil
0,5-1,5tsp cinnamon, 2 tsp lucuma
dash Himalayan salt
1/3 C lingonberries
Process seeds, fruit, carob and spices into a firm ball. Fold in whole lingonberries by hand.
Shape into a square and allow to firm up further in the fridge.
Carob (or cacao) powder, coconut oil, vanilla or hazelnut agave
Stir with a spoon to combine. Coat the brownie squares with the forsting and serve.
These were a huge hit. The tartness of the lingonberries really works great with the richness of the brownies. The pumpkin seeds actually worked great, none of us missed the traditional walnuts. If you have a cup of them on hand though, feel free to substitute the walnuts for the seeds. If you want, you could also substitute part of the carob for cacao.
Isn't that red rose beautiful? I was so happy to come home from university today, my husband and daughter had had the best time together, the house was clean spot-free and there was a huge bouquet of red roses on the table. It's fathers' day this Sunday, I better make sure I show him just how lucky I am to have him as my husband and as a father to our daughter.