I got the recipe from Well and Good. It was a tasty brownie recipe.

Ingredients:
2/3 cup chopped 70% cacao dark chocolate (I used 85%)
5 Tbsp avocado oil or coconut oil (I used avocado oil)
1/3 cup coconut sugar or maple syrup
2 eggs
2/3 cup almond flour
2 Tbsp unsweetened cacao powder
1/2 tsp baking soda
1/4 tsp pink Himalayan sea salt
1 tsp of hazelnut extract (I used Amaretto)
3/4 cup chopped hazelnuts

1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with coconut oil.

2. In a small saucepan, melt chocolate and oil over low heat until smooth. Remove from heat and set aside to cool.

3. Meanwhile, in a small bowl, whisk together sugar, eggs, and maple syrup until mixed well. Set aside. In a separate bowl, whisk together the dry ingredients: almond flour, cacao, baking soda, and salt.

4. Whisk the mixture into the saucepan of the melted chocolate until it’s smooth. Stir in the hazelnut extract. Stir in the dry ingredients and mix until fully combined, then fold in the chopped hazelnuts. Pour the batter into your brownie pan and smooth the surface.

5. Bake at 350 degrees 25 minutes, or until edges are set and the center is still slightly underdone. (The center will set as it cools.) Slice into squares and serve.

When I saw this recipe online, I was intrigued. It was worth a try but the texture was a little too crumbly. You better off using it like a bread crumbs for salad and other dishes.

Ingredients:
3 cups gf flour (I used Bob’s Red Mill buckwheat flour)
3 tsp baking soda
1 1/2 cups water
3/4 cup plain Hummus
1/2 cup tahini
pinch salt
1/3 pumpkin seeds for garnish on top

Combine all the ingredients in that single bowl, and mix them well with the spatula. Transfer the dough to a pan prepared with baking paper. You could also use a bit of oil to grease.
Next and last step is to give the pumpkin seeds on top for garnish. Cover the pan with aluminum foil and bake all for 55 minutes at 400°F.

This oatmeal is a healthy version of a Persian rice pudding called Sholeh Zard. It is traditionally made with rice but I made it healthier by using steel-cut oats.

Serves two
Half a coup steel-cut oatmeal
2 cups water
Splash of rose-water
Pinch of saffron
Cinnamon and nutmeg
Seeds from two Cardamom pods crushed
Cook it for about seven minutes and added the following:
2 tbs chia seeds
2 tbs flax seeds (ground)
2 tbs hemp seeds
1 Persimmon chopped
Silvered Almond and pistachio

I saw this recipe in one of the emails I get daily. The recipe sounded too good to be true, so I had to try it to see how it tasted with only one tsp sugar and two tsp of oil. If you eat is as a snack, it is fine but it was too dry to be fully enjoyed.

ingredients:
2 cups almond meal (you can make your own by finely grinding up raw almonds)
2 teaspoons coconut oil (softened)
1 teaspoon sweetener of choice (I used 1 tsp Maple syrup)
1 egg
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 teaspoon baking soda
1/4 fine Himalayan salt
1/4 chopped nuts
1/2 c dark chocolate chips (I used organic, 80% cacao chocolate chopped into bits)

Pre-heat the oven to 180C
In a large bowl, mix the almond meal, baking soda, cinnamon and salt together
In another bowl whisk the egg and coconut oil together with the vanilla extract and sweetener
Mix the wet and dry bowls until sticky and well combined
Gently fold in most of the nuts and chocolate chips ( sprinkle the rest on top of the cookies before they
are put in the oven)
Scoop out tablespoons of mixture and roll into balls – flatten slightly and place about 3cm apart on a
baking tray lined with a baking sheet
Press raw cookies gently with a fork, then sprinkle leftover chocolate chips and nuts)
Cook at 180C for approximately 10 minutes (for softer cookies, cook for less time)

I simply sauteed the mushrooms and added butter and saffron at the end. Served it over pumpernickel bread.

Serves two
Half a coup of steel-cut oatmeal
2 cups water
Cook the oatmeal for about 7 minutes and add the following:
2 tbs chia seeds
2 tbs flax seeds (ground)
2 tbs hemp seeds
2 tbs sunflower seeds
2 tbs cocoa nibs
Hand full of walnuts
Cinnamon and nutmeg (as much as you like)
1 Persimmon chopped
Whipped cream
Maple syrup