It's Been Too Long!
And for that, I apologize :)
We've been busy over the past few weeks, with wedding planning and the marching band season picking up. We've had some time to visit with friends, go surfing, and take engagement photos, but the blog has absolutely been sitting on the back burner. I'm hoping tonight's treat will help sweeten the time between posts.
Our friend Jennifer first had my zucchini brownies in August, when Rick brought some into school at lunch. I didn't blog about them at the time, but after some encouraging words from her on Friday, I've decided to dedicate this post to sharing my brownies with the world. Jennifer--I'm sending some brownies to school with Rick tomorrow just for you! Enjoy!
Emily's Zucchini Brownies
(adapted from this recipe)
1 c Bob's Red Mill GF All-Purpose flour
1 c oat flour (make your own by grinding rolled oats in a food processor or blender)
1 1/2 c sugar
1 tsp salt
1 tsp baking soda
1/4 c Dutch process cocoa powder
1/4 c raw cacao powder
2 tbs vanilla, or a small scoop of raw vanilla beans
1/2 c coconut oil
2 c peeled and grated zucchini
3 handfuls of chocolate chips
(Scared by oat flour or cacao powder? Feel free to use only one kind of flour or only Dutch process cocoa)
Preheat oven to 350 degrees.
Measure all ingredients and combine in mixing bowl. Mix on low for two to three minutes, or until well combined.
Pour batter into an ungreased 9x13 pan. Bake for 30 minutes.
Easy and delicious! Enjoy!
How does our garden grow? It's been a while, but things have been taking off! We have lots of serano peppers coming in, and tomatoes, too. The tomatoes don't look so hot, but they are turning red and taste great, so I guess we can't complain! We've started Brussels sprouts, lettuce, and strawberry plants, too! The bougainvillea has recovered, and we've eaten our first passion fruit, with two more waiting on the counter!
We're glad to be back after our short hiatus--I have a soup recipe to share this week that is very seasonal and delicious! Come back soon!