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Broccoli Brookies

November 21, 2017

Cookies plus Brownies plus...Broccoli? Yes! It's amazing, I swear. You won't even notice the broccoli unless you look super close. Veggies and dessert in one is a good deal (when it doesn't taste earthy, of course). Bring this along for Thanksgiving for an easy dessert that everyone can enjoy.

 

 

Broccoli Brookies

Yields 9-12

 

Ingredients:

 

Cookie Layer:

1 cup gluten-free oats

2/3 cup gluten-free oat flour*

1/3 cup almond flour*

1/4 cup sunflower seed or almond butter

1-1/2 tablespoon coconut oil

1/4 teaspoon vanilla powder (or 1 tsp extract)

1 teaspoon maca powder

2 tablespoons pure maple syrup

1/4 cup steamed and cooled broccoli

1/4 cup GoMacro Sunflower Butter Chocolate Vegan Energy Bar** or nondairy chocolate chips

 

Brownie Layer:

2 tablespoons sunflower seed or almond butter

1 tablespoon coconut oil

1 tablespoon pure maple syrup

1/3 cup oat flour*

2/3 cup almond flour*

2 tablespoons cacao powder or cocoa

3-4 tablespoons water

 

 

*Make your own flour by grinding oats/almonds in a small coffee grinder or a food processor. Coffee grinders are super inexpensive and excellent for grinding seeds and nuts and grains. Gluten-free flour in a hurry! (And cheaply).

**I like to swap in a vegan protein bar instead of chocolate chips for extra nutrition. 

 

 

Directions:

 

1. In a large bowl, whisk the dry cookie ingredients, stirring in the chocolate chips or GoMacro Bar pieces and broccoli last.

2. In a small bowl, melt the coconut oil and seed or nut butter, then stir in maple and vanilla. Add to the dry mixture, and as up to 2 tablespoons water if mixture is too dry.

3. Line a 8" pan with parchment paper and press cookie mixture into it. Heat oven to 350F.

4. Rinse out that large bowl and melt coconut oil and stir in seed or nut butter and maple syrup, whisking well. Add in dry ingredients and 2-4 tablespoons water until creamy texture is reached. Spread over cookie layer and bake for 14-18 minutes or until top looks set. Let cool before slicing and serving and store leftovers chilled for 4-5 days.

 

These make an excellent breakfast, snack or dessert. Not gonna lie, I had three for breakfast and ran 10 miles this past Saturday. I mean, don't eat them right before you run, but they will power you through any workout in my experience! Bonus: toddlers love them too.

 

(and yup, this pic was after I chowed down and before I ran. Broccoli power!) Speaking of running, sign up for that marathon! Let's do it. Use code EMAMBMM18 for $$$ off at EugeneMarathon.com

 

 

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