wheat and dairy free fudgey chocolate brownies

I'm loving today! Just chilling at home with my baby boy and the Hubs.

After just two days back at work I feel emotionally drained (I missed L'il E like crazy!) so I baked a batch of chocolate fudgy brownies to help mend my aching heart. The sweet, warm aroma of baked chocolatey goodness is swirling around my house right now, but you would never know that these brownies are actually pretty healthy (thanks to my Gwynny cookbook!) Made with spelt flour, no dairy and no refined sugar you really can't go wrong with these tasty treats.

Want to try them too?

[print_this]Chocolate Fudgey Brownies

You'll need:

  • 2 cups spelt flour
  • 1 cup cocoa powder
  • 1.5 tbsp baking powder
  • pinch of salt
  • 1/2 cup vegetable oil
  • 1 cup real maple syrup
  • 1/2 cup agave nectar
  • 1/2 cup strong brewed coffee (save the rest to drink with your brownies!)
  • 1/2 cup almond milk or soy milk
  • 1 tbsp vanilla extract
  • 1 cup high quality chocolate chips (I use Camino Semi-Sweet Chocolate Chips)

Then you:

  1. Preheat oven to 350F and grease a 9"x11" baking dish
  2. Sift spelt flour, cocoa, baking powder and salt into a large bowl.
  3. In a separate bowl whisk together remaining wet ingredients.
  4. Mix the wet ingredients into the dry ingredients being careful not to over mix.
  5. Pour the batter into your greased baking dish and sprinkle with chocolate chips.
  6. Bake for 30 minutes and let cool.


Enjoy with some tea, coffee or almond milk. Yum!


dairy free carrot ginger soup

A good carrot ginger soup recipe is hard to find. Some are too thin and unsatisfying while others are too creamy and some just have no flavour at all. Recently I've been making this dairy-free version and I'm loving it. It's thick and filling (cashews give it its richness), full of delicious spice and just the right amount of carroty ginger goodness. Plus, L'il E laps it right up.

Give it a try!

[print_this]Carrot Ginger Soup

You'll need:

  • 2lbs carrots (one bag)
  • 4 cups water
  • 1 tbsp olive oil
  • 1.5 cups chopped onion (approx. 2 smallish onions)
  • 2 cloves garlic
  • 2 tbsp ginger (cut off a 2 inch nub)
  • 1.5 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp fennel
  • 1/4 tsp cinnamon
  • 1/4 tsp all spice
  • 3 tbsp lemon juice
  • 3/4 cup cashews

Then you:

  1. Fill large pot with 4 cups of water and add chopped carrots, bring to a boil and let carrots cook for about 10-15 minutes.
  2. While carrots are cooking sautee onions in a pan until they are clear, then add chopped garlic and ginger and sautee for another 5 minutes.
  3. Add spices, salt and lemon juice to onion mixture and stir until seasoning covers everything.
  4. Add onion spice mixture to pot of carrots and water.
  5. Add cashews, stir and then puree with a blender stick.


It's so easy and delicious!