I am often surprised how my taste buds have changed over the years. Occasionally, perhaps I must have come across as a food snob. If I have, I really don’t mean too! I feel like I have gone from a easy going eater, to someone with a list of “not to have” whenever friends ask if there is something they could provide that we would eat. You see, in our day to day life, we truly live by looking at what we eat than what we do not eat.
What we eat? It’s as simple as real food. I keep our fridge and freezer stock with lovely WA produce as much as we can.
Sometimes we get the giggle and laughs that we are “too healthy”.
I often say that we make choices base on our journeys in life. Perhaps you are some one who can tolerate more sugar and salt than we can. Perhaps you know someone who have battled cancer and is embracing the low tox life style. Whatever it is, as long as you are conscious about it- then that’s ok!
We do however, have friends who share similar food preferences. And also friends who lovingly read up, research and attempt to make things for us that are low tox, and high in nutrients. Aren’t these friends great? I received gorgeous chocolate cakes, bliss balls, brittles and even savoury items.
When it was my turn to gift. I thought I would like to make a special friend some brownies. I still wouldn’t call them my perfect brownies but they are pretty yummy. Served cold from the fridge.
- 1/4 cup coconut flour
- 200 grams dark chocolate melted
- 1/4 cup peanut butter
- 1/4 cup coconut milk
- 4 eggs
- 1/4 cup coconut oil
- 3 medjool dates soaked and pitted
- a punnet blueberries
- Preheat oven 180C and line a brownie tin with baking paper.
- Place all ingredients except melted chocolate and blueberries in the food processor. Once all ingredients combined, add chocolate.
- Spoon into tin. Press blueberries on it. Bake for 20-25 minutes till it is fudgy.