Brownies may be the one dessert everyone loves to a point. Now with an added kick of espresso and a sweet fruity touch with the added blueberries. What’s not to love? These brownies bring out a whole new meaning to energized, chocolate goodness and fresh.
Gather a few friends and family members that will want to make this recipe with you. Enjoy your time together and enjoy this healthy dessert!
Brownies Made With Espresso Beans and Blueberries
Preheat your oven to 325 degrees Fahrenheit.
Bring out your mixing bowl and put your sea salt, honey, cocoa powder, espresso, vanilla, baking soda, eggs, cinnamon, and coconut cream (coconut butter).
It is preferred to use a hand mixer or stand mixer to incorporate all these ingredients together.
Afterward, grab your blueberries and gently fold them in (by hand) into your batter so your blueberries do not burst.
Take a brownie sheet (typically 9x16) be sure to grease the sheet. Or use a cupcake tray! Pour the batter on the sheet, tray or pan.
Bake for 30 minutes. 5 minutes before the 30 minutes is up, take a tooth pick and test the middle batch of brownies, making sure they are cooked all the way through.
When the brownies are finished, allow them to cool.
Once the brownies has chilled for a few minutes, drizzle the remaining Coconut Cream. Begin to serve!
While this group of Pumpkin Seed Vanilla Clusters may not look like much, they do serve a vital purpose. While searching out various seeds that were high in Zinc (the one vitamin that is required throughout this flu season) to ensure a healthy and happy home, pumpkin seeds were at the top of that list. Pumpkin Seeds can not only provide a high zinc count but also pumpkin is on the Paleo-approved list!
These clusters can be enjoyed on cereal or as a healthy snack for anyone on the go! This is a great alternative to simply grabbing a pre-packaged food, these clusters will help revitalize you!
Pumpkin Seed Vanilla Clusters
Bring your oven to a preheated temp. of 150 degrees Fahrenheit.
In a bowl combine the vanilla extract, maple syrup and coconut sugar. Stir until the three create a thick paste. Afterwards add a small amount of boiling water to thin out the paste, until it looks like a runny syrup.
Dump in the pumpkin seeds and stir until each one is covered.
Get out a backing sheet and place down parchment paper.
Then like you would with cookie dough, take about a teaspoon full of coated pumpkin seeds and dallop them onto a baking sheet. Repeat until all the pumpkin seeds are grouped together in little sections.
Bake for 15-20 minutes. Do not let the seeds burn, so check on them constently after the 10 minute mark. Allow the seeds to turn a golden brown hue.
Take out the baking sheet, allow the clusters to cool down. You can press together the clusters so they form a ball. However, the clusters will cool off quickly.
Once they've cool the clusters are ready to eat!
With this Paleo almond pancakes recipe, breakfast can be a healthy and scrumptious! Top these perfect pancakes with toasted almonds and fresh berries for a perfectly blended flavor.
Paleo Almond Pancakes
In a bowl, mix together eggs, almond milk, honey, almond flour, coconut oil, and salt.
Heat a large pan or griddle on medium heat and add some oil to lightly coat pan.
Pour pancake batter onto the pan or griddle, making sure there is enough space between each pancake.
Cook for about 4 minutes, or until edges start to brown.
Gently flip pancakes and cook for an additional 4 minutes or until edges start to brown.
Serve with some extra honey for breakfast.