Time to do some packing

I remember once in the good old days… or maybe it was a few days ago… I used to have a couch to sit on and a rug to step on.

No, we didn’t put them at the side of the road to be picked up by gremlins and we didn’t sell them on Kijiji.

I’ll spell it out for you.  Absence of seating in this house is a sign of F-A-L-L. The cats have “claimed” their cool weather territory. If they had outside friends, I’m sure that they would be texting them to let them know of extra space that has not been filled. As it is, we have not yet received an eviction notice.

It seems that they like someone else to pay the bills while they do the sleeping. Maybe it’s time to do some packing. Just give them a box and they will pack themselves.

Baby Bear in a box

Don’t forget to pack a few bites.

Zucchini Brownie Bites

Yield:  24 brownie bites

Cook: 15 to 17 minutes

1 cup pecans

½ cup walnuts

¼ tsp. salt

2/3 cup dried dates, softened in hot water

1 ½ tbsp. chia seeds, ground (I use my Magic Bullet)

1 to 2 tbsp. coconut nectar

2 tsp. vanilla

5 tbsp. natural cacao powder

1 tsp. baking soda

½ cup grated zucchini

¼ cup chopped pecans

Preheat oven to 350 degrees F. Spread pecans and walnuts on a cookie sheet. Bake for 8 to 10 minutes or until slightly golden.  Let cool.

Lightly grease 24 mini muffin cups, or line with muffin papers.

Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft. Mix ground chia seeds with 4 ½ tbsp. hot water and set aside for about 10 minutes.

Pour  1 cup pecans and ½ cup walnuts into food processor. Process for 5 to 10 minutes or until smooth and creamy. Scrape sides of processor during mixing if necessary.

Drain dates and add to food processor on top of pecan/walnut butter. Add salt, cacao, coconut nectar, vanilla and baking soda. Process just until mixed.

Add chia/water mixture and grated zucchini. Process just until mixed, using the pulse button on your processor.

Stir in ¼ cup chopped pecans with spatula and spoon mixture into prepared muffin cups and smooth the tops.

Bake in preheated oven for 15 to 17 minutes or until a toothpick inserted into center of a muffin comes out with sticky crumbs.

Let stand for 5 to 10 minutes before removing from pan. Remove from pans and place on wire rack to cool.

Zucchini Brownie Bites

Notes:

  • If you are able to escape with a few bites, they freeze well and taste good even when slightly frozen.
  • Maple syrup or honey may be substituted for coconut nectar.
  • Coconut nectar is full of nutrients and is very low on the glycemic index.  It is an excellent substitute for maple syrup or honey. You can find it at your local natural foods store or online.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your grocery store.

This post was featured at Mostly Homemade Mondays , Allergy Free Wednesday

This post is linked to Unprocessed Fridays , Allergy Friendly Lunchbox Love , Mostly Homemade Mondays , Mouthwatering Mondays , Fat Tuesday , From the Garden , Slightly Indulgent Tuesday , Tuned-in Tuesday , Tuesday’s Table , Real Food Wednesday , Allergy Free Wednesdays , Wellness Wednesday , Whole Food Wednesday , Make Your Own Monday , Simple Meals Friday , Melt in Your Mouth Monday , Gluten-Free Recipe Round-Up , Hearthfelt Hopes , Friday Flash

From The Farm Blog Hop

Not exactly play dough anymore…

You know how you encounter different things throughout your life that make you think, “Yeah, this is what I’m supposed to do. This is what life is going to be.”
Then, you say to yourself,”Um, I don’t think so…”

Well… I always seem to come back to recipes. When I was 6 years old, I got my first cookbook.
Of course it involved homemade play dough but I guess I was hooked.

And so the blog begins…..

Mint Chocolate Fudge

Mint Chocolate Fudge

Yield: 18 pieces or one 8 ½-inch x 4 ½ -inch loaf pan

Freeze: 1 ½ to 2 hours

¼ cup dried dates softened in hot water

1 cup chopped ripe avocado

2 tbsp. coconut nectar

1 tsp. peppermint extract

5 tbsp. natural cacao powder

1/8 tsp. sea salt

1/3 cup coconut oil, melted

Line an 8 ½ x 4 1/2- inch loaf pan with parchment paper. Set aside.

Measure dates into a small bowl and cover with hot water. Set aside for ½ to 1 hour, or until they are soft.

Drain water from softened dates and place in food processor. Add avocado, peppermint extract and coconut syrup.  Process until smooth.

Add cacao and salt and process until well mixed.

Add melted coconut oil and process until smooth and creamy.  You shouldn’t see any date or avocado chunks.

Spoon into prepared pan and smooth top with a spatula.

Put in freezer for 1 ½ to 2 hours or until solid. Cut into squares.

Put into container and store/hide it in the deepest, darkest part of your freezer.

Notes:

  • Honey may be substituted for coconut nectar.
  • Natural or raw cacao powder is high in antioxidants including magnesium. You can find it at your local natural foods store or online. If you wish, you may use regular baking cocoa from your regular grocery store.

Mint Chocolate Fudge

This post was featured at Make Your Own Monday Gluten-Free Wednesdays , Raw Foods Thursdays

This post is linked to Gluten Free Recipe Round Up , Healthy 2day Wednesdays Gluten Free Wednesdays  , Real Food Wednesday  , Whole Foods Wednesdays, Raw Foods Thursdays , Unprocessed Fridays , Wellness Weekend , Healthy Vegan Friday , Homestead Barn Hop Better Mom Monday Melt in Your Mouth Monday , Mostly Homemade Mondays , Natural Living Monday , Fat Tuesday , Slightly Indulgent Tuesday , Tasteful Tuesdays , Tuned-in Tuesday , Tasty Traditions , Wellness Wednesday , Make Your Own! Monday , Allergy Free Wednesdays , Cast Party Wednesday , Full Plate Thursday , Heartfelt Hopes , Simple Lives Thursdays , Foodie Friday , Gluten Free Fridays , Friday Flash , Fight Back Friday , Healing with Food Friday , Potluck Party , Simple Meals Friday , Weekend Potluck

From The Farm Blog Hop