Zucchini Brownies

Another winning recipe from Esther’s Kitchen!

Brownie lovers, you are in for a delicious treat. We are serving up Zucchini Brownies today! Has anyone had Zucchini Brownies? These brownies are gooey and can be made oil free for those folks eliminating oil from their diets. If you make these oil free, the brownies will taste more like cake. The brownies in the photo are oil free and made with walnuts. The batter will be very thick. Keep stirring. The batter will come together. If you want to make these gluten-free, use GF …flour blend and add 2 chia or flax eggs to the batter. Enjoy! ~Chef Linda

Zucchini Brownies

Cuisine: Esther Approved, GF option

Prep including Bake Time: 35 minutes

Serves: 8″x8″ pan or 9 brownies
Ingredients

1/4 cup unsweetened cocoa powder

1 cup all-purpose flour

1/2-3/4 cup organic granulated sugar, adjust to your taste

3/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup vegetable oil or melted coconut oil (optional)

2 teaspoons vanilla extract

1 cup shredded organic zucchini

1/4 cup chopped walnuts (optional)

1/4 cup unsweetened almond milk
1. Preheat the oven to 350F. Spray a 8″x8″ baking pan or line the bottom with parchment paper.

2. Add all the dry ingredients in a mixing bowl. Stir by hand with a spoon.

3. Add the zucchini, vanilla extract, oil and almond milk. Stir until the batter with a spoon until the batter is smooth. Keep stirring. The batter does come together. If your zucchini is not wet, stir in an additional 1-2 Tablespoons of almond milk.

4. Pour the brownie batter in the pan.

5. Bake for 20 minutes or until the center is done by using a toothpick test.

6. Cool and slice into 9 pieces.

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Happily Ever Esther Farm Sanctuary

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Coconut Pecan Oatmeal Cookies – Esther Approved!!

On your journey towards an Esther Approved lifestyle you will come across some things that leave you awestruck about new culinary techniques. Growing up we were taught to make cookies by creaming the butter, sugar, extract and eggs with an electric mixer. How many times did we reach in the fridge and realize you were out of butter or eggs? Another trip to the store. Right? As you change over your pantry ingredients with Esther Approved substitutes you begin to realize this is easy. It’s learning a new way of baking and cooking just as you learned the old way. For our Coconut Pecan Oatmeal Cookies you only need mixing bowls, a wooden spoon and cookie sheets. These cookies are crispy on the outside and chewy in the middle. Let’s celebrate National Oatmeal Cookie Day without the raisins because we don’t want Esther to have trust issues thinking they are chocolate chips. ;)~Chef Linda

Coconut Pecan Oatmeal Cookies

Cuisine: Esther Approved

Serves: 3 dozen

Prep including Bake Time: 35 minutes

Ingredients
2 flax eggs-2 Tablespoons flax meal mixed with 6 Tablespoons water, allow to gel for 10 minutes

1/2 cup unsweetened applesauce

1 cup organic granulated sugar

1/2 cup organic brown sugar

1 cup Earth Balance, melted

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 cups spelt or all purpose flour

2-1/2 cups rolled oats

1 cup dessicated coconut

1/2 cup pecans, finely chopped

1. Set the applesauce aside. Make your flax eggs in a small bowl and set aside.
2. Melt the Earth Balance on the stovetop or in the microwave. Add the vanilla extract and flax eggs. Stir to combine and set aside.

3. Combine the remaining ingredients in a large mixing bowl. Stir the dry ingredients with a wooden spoon. Stir in the melted butter mixture for a few minutes until the cookie dough is combined. Stir in the applesauce until the dough is moistened completely.

4. Line 3 cookie sheets with parchment paper.

5. Using a soup spoon, spoon 12 dough rounds onto each cookie sheet. Bake for 12-14 minutes at 350F. Allow the cookies to cool on the cookie sheet before transferring onto cooling racks. The cookies will slowly crisp up on the cookie sheet which will allow you to transfer easily onto the cooling racks.

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