Friday, December 14, 2018

Breakfast Brownies and Smoothies

The Vita-Mix with both the liquid and dry containers may be best for this recipe. If using a food processor, this could be on the chunkier side which might work for the brownies, but maybe not for the smoothie. If you have a Vita-Mix but only one container, do the Dry “Flour” part first.

Preheat oven to 325 degrees F

Liquid Base:
1 jar Applesauce (24 oz)
1 cup Water
1 Zucchini (peeled)
1/3 pkg frozen chopped Spinach
1 pkg frozen Raspberries

Blend until smooth in the liquid container.

Dry “Flour”:
1 cup gluten-free Rolled Oats
1 cup raw, unsalted Cashews

Blend until relatively smooth (coarse ground) in the dry container. Scrape into a medium to large mixing bowl. Add:

Brownie Mix:
6 tbl Chocolate Powder
2 1/2 cups Coconut Shreds
2 tbl Chia Seeds

Stir until well mixed. Add:

2 cups Liquid Base
1 pkg mini Chocolate Chips

Stir until well mixed.

I used a 2 L (2.2 qt) rectangular pyrex dish. I think a 2 qt dish is fine too.

Lightly coat the dish with oil.

Scrape the mixture into the baking dish and tamp it down firmly, making it as uniform as possible.

The subtotal bake time is 1 hour and 15 minutes to 1 hour and 20 minutes. Rotate 90 degrees every 15-20 minutes for a more even bake. Then there’s another 15-20 minutes or so of allowing it to stay in the oven with the oven off. Longer is fine - allowing these to cool in the oven works too.

Smoothie -

Add to the remaining Liquid Base:
2 Bananas
1 cup raw, unsalted Cashews
2 tbl Chocolate Powder
Enough Water to blend to desired texture

Blend on high until smooth.

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