Can you say heaven? I think I hear the angels calling. It seems I spend my days in the kitchen, baking (take picture), mixing (take picture), tasting (take picture), cooking (take picture), devouring (take picture). I bake all day, clean up my mess, do laundry, clean the house, straighten up the house, take the dog out for the hundredth time (she keeps ringing that damn bell), feed the cat, again for the 50th time (who won’t freakin’ leave me alone), throw the cat out of the kitchen, pull the cat out of the fridge, go for a walk, do yoga, drink tea (a lot), go to Pilates (just started doing this, which I end up humiliating myself trying to do all the moves, with a painful, determined look on my face),  and with all of that try to get 5 hours of “actual” work done. Then for every first week of the month I work 10 hour days at an “actual” job, 7 days a week in a warehouse, and guess what? I’m surrounded by food, lots and lots of organic food samples. You know what, though? I enjoy every minute of it, I may have very sore feet at the end of the day, but I love what I’m doing. Now, I just need to figure out how I can make more money. Baking organically can be pricey, specially when I mess up a recipe. Darn it…

Enough about me, here is the recipe. You know the one of the picture up there? I went off track, and now i’m sure you forgot all about the brownies, maybe not. They are hard to forget. Glorious, tasty, rich, delectable brownies… Need I say more? Probably not, I should stop talking now.

INGREDIENTS: (All ingredients are organic)

2 cups pecan flour

(grind 3 cups of pecans in a food processor  coffee grinder, or flour grinder until fine. Don’t go too far, it will make pecan butter, however also tasty).

1 cup almond flour

1/2 cup coconut sugar

1/2 cup raw cacao powder

2 teaspoons baking powder

3 eggs

1/2 cup unsweetened vanilla almond milk

1/4 cup butter or butter substitute – Earth Balance

1 tablespoon vanilla extract (I unfortunately forgot this, how could I do that??)

DIRECTIONS: (makes about 24 little squares)

1) Preheat oven to 350 degrees. Grease a 9 by 13 pan.

2) In a medium bowl, combine all the dry ingredients. In a large bowl, whisk together all the liquid ingredients. Then add the flour mixture and whisk until all the ingredients are evenly incorporated, the batter should be a smooth, sticky batter.

3) Pour the mixture into the prepared pan, spreading it in an even layer.

4) Bake for 15 minutes, then rotate the pan and bake for another 10 minutes. If you have a good oven that bakes evenly, then don’t rotate the pan, just bake the brownies for 25 minutes, or until a tooth pick comes out clean.

5) Let the brownies cool in the pan for about 10 minutes. Then cut them into squares.

6) I also made a chocolate glaze to go on top. Just melt 1 cup extra dark chocolate with 1 tablespoon coconut oil, or butter. Then spread it over the top. I transferred the brownies to a wire rack first, then spread the chocolate over each one, topped with an almond. Let them cool to let the chocolate harden a bit. I but them in the freezer for a minute. Store them in the fridge when you aren’t shoving them in your mouth, uncontrollably – It’s okay, we all do it.

Yummy, yummy. Keep in mind, these are rich, so I cut them into little squares. Just one brownie is very satisfying. But two… well the second one is for that emotion shoved inside you, the second brownie will obviously solve everything. Obviously.

I will be at work this whole week, so most likely I wont be posting any new recipes. Darn. I did however bake two things today, so i’ll try to get some time to write up the other recipe. It is ginger sweet potato biscuits – gluten-free of course, oh my!