Ok. I’m kind of floored here, because God’s mercy and kindness is beyond my comprehension. I have a brownies recipe for you, and I’m not even exactly sure why it turned out so good. All I can say is that God is good all the time. I know I didn’t deserve to have two successes for recipes in two successive days, but that is what happened, and I am praising Jesus!
Can we stop and just sing praises? Psalm 47: 6-7, ‘Sing praises to God, sing praises: sing praises unto our King, sing praises. For God is the King of all the earth: sing ye praises with understanding.’
The light from the sun is ALWAYS the best light, hands down ,for taking pictures. All of my pictures were looking … ‘Meh,’ until I took my little granite slab outside.
Conclusion: There’s definitely nothing compares to the great big ball of fire that God put in the sky on those very first days of creation.
Genesis 1:5, ‘And God called the light Day, and the darkness he called Night. And the evening and the morning were the first day.’
Check out those sunbeams dancing on those brownies. 😀
Let’s get to how I made these…
It all started with a jar of:
I reached out to Mizuba Tea after my fave podcast host, Nicole Culver, interviewed her on ‘Blissful Bites.’ And I have to say that small business owners continually blow me away with their joy, excitement, and vigor about their businesses. Lauren is an amazing sweet woman to talk to, and the quality of her products really speak to her character and her commitment to the delicious food called ‘matcha.’
I bought a jar, and Lauren sent me a sample so one of YOU could try some.
I was thinking, ‘How am I going to use this?’ Cause, I have to just say that I’m not a latte person. I don’t really drink tea or coffee that often for some reason, but I do eat baked goods (as you know) um… every day or twice a day or more.
I began to think, ‘Baked good. What kind of baked good?’
It’s wonderful that God gave different people the ideas to develop all sorts of different baked goods, and if you’re not quite feeling cookies then you can do brownies, cake, pies, crumbles, crisps or creme brulee (if you’re extra fancy.)
Today we went with brownies.
It included some of my favorite ingredients:
Coconut Sugar (or brown sugar if you don’t have coconut sugar) (This is mostly for my dad who can’t have as much regular sugar)
Almond Flour (I ground up almonds in the food processor)
and the essentials like baking soda, an egg, and such…
We went on to introduce one of my very favorite coconut butters. I had never had coconut butter before this year, but by God’s providence, someone introduced me to Essentially Coconut!
Can you say, ‘WOW!’ Their coconut butters are silky smooth, full of delicious flavor, buttery, and they make a perfect addition to brownies.
For this recipe I used their ‘Creamy Cashew’ flavor.
This also went into some fruit salad later, and the little chunks of coconut butter were D-E-L-I-C-I-O-U-S.
As I started adding ingredients I wasn’t super sure about how it would turn out, but I kept praying throughout the whole ordeal.
It was a SUPER fun ordeal, and I took a lick of the batter. The verdict was that it was good.
‘Whew, this baking thing does take faith, like the rest of life!’ It’s like an awesome and terrifying adventure at the same time.
Before I just talk your ears off, I think I need to cut to the point and share this recipe? Who is with me on that decision?
Fudgy Chocolate Coconut Brownies with Matcha (Gluten Free and Grain Free)
These brownies have a slight fudge factor, but they are also cakey, chocolatey, smooth and tinted with a touch of coconut.
- 1 cup almond flour (or 1 cup of almonds ground in your food processor. Don't process till they become butter)
- 2 tbsp. Essentially Coconut Creamy Coconut Cashew Butter
- 1/2 tbsp. Mizuba Tea Matcha
- 1/4 c. cocoa powder
- 1 egg
- 1/2 tsp. baking soda
- 1/4 c. yogurt (plain)
- 1 tbsp. maple syrup
- 1 tsp. vanilla
- 1/4 c. pumpkin
- 4 big marshmallows
- Preheat oven to 350 degrees. Line an 8x8 pan with parchment paper. Whisk together the egg, yogurt, coconut sugar, vanilla, coconut butter, maple syrup, and pumpkin. Add in the almond flour, cocoa powder, baking soda, MATCHA, and the marshmallows. Mix SUPER duper well, and then pour into the pan. Spread with a spatula and place in the oven for 30-35 minutes depending on how fudgy or cakey you like your brownies. Let cool and eat with joy!
Okay now: We can’t end this post talking about delicious matcha tea and amazing coconut butter without sharing some with you all.
For one of my readers, I have a sample packet of the Mizuba Tea matcha and a jar of Essentially Coconut Butter.
To enter this giveaway:
1) Tell me what your favorite kind of brownie is (fudgy or cakey.)
2) Have you ever tried matcha or coconut butter? What would you put it in?
This giveaway will end on November 5th, 2016. I will email the winner! 🙂
(Do you see the matcha sprinkles on top of the brownies and the Essentially Coconut on top?)
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