‘Treats’ Category

  1. Coconut-Lime Protein Squares

    April 13, 2016 by Melanie Faris

    Coconut-lime squares

    Lately I’ve been working on building some muscle mass and upping my protein intake. I love eating healthy consistently, but boy oh boy is it a challenge finding creative, yummy, and all the while healthy food to eat. I seriously can’t handle the “apple and almond” snack that is so often recommended. Like seriously, do I want to eat an apple and a handful of almonds? No. No I do not.

    Today was the day for a little experimenting in my kitchen. It has been sooooo long, and I have been yearning to get back to some of my old eating habits. I had so much fun eating healthy in my past. I also had time to bake and cook all the time. Unfortunately convenience has won this Mommy’s mouth. Seriously, I have become the person I never thought possible. You know who I mean right? The boring mommy snacker who has no time to bake so I snack on pre-made store-bought boring food all day type of person. *Insert blood curdling scream.

    I can’t handle it anymore. My taste buds are begging me for some flavour and freshness. I’m sick of eating plain cottage cheese because I don’t have time for anything else. TODAY IS THE DAY ladies and gentlemen. Fasten your seat-belts for a good healthy, easy recipe.

    Coconut-Lime Squares
    Yields 16
    A cake-like snack without the sugar or guilt.
    Write a review
    Prep Time
    15 min
    Cook Time
    30 min
    Total Time
    45 min
    Prep Time
    15 min
    Cook Time
    30 min
    Total Time
    45 min
    Dry Ingredients
    1. 1 cup oat flour (to make - pour large flake oats into food processor or blender until it resembles flour)
    2. 1/2 cup unflavored, or vanilla whey protein powder
    3. 1/2 cup xylitol (low sugar option) or other sweetener of choice
    4. 1/3 cup unsweetened coconut flakes
    5. 1 tablespoon baking powder
    6. 1/2 teaspoon baking soda
    Wet Ingredients
    1. 1 whole egg + 2 egg whites
    2. 3/4 cup unsweetened applesauce
    3. 1/4 cup 0% plain or vanilla greek yogurt
    4. 3 tablespoons melted coconut oil
    5. 1/2 lime, juice only *optional - add zest of 1/2 lime
    6. 5 drops lime essential oil (food grade. ex, Young Living brand)
    1. Preheat oven to 350F. Line an 8x8 baking dish with parchment paper for easy clean-up.
    2. In a medium bowl, mix the dry ingredients together. In a separate bowl mix the wet ingredients together. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not over stir.
    3. Pour the mixture into the baking dish lined with parchment paper, and bake for 30 minutes. Test with a knife to see if it comes out clean. Let sit for at least 10 minutes before cutting into 16 squares.
    4. Best eaten fresh and warm. Refrigerate leftovers or freeze for later.
    1. Try enjoying these squares with a dollop of yogurt and a squeeze of lime juice on top! Especially if the bars need moistening up after a couple days in the fridge.
    Melanie Faris' Blog http://melaniefaris.com/
    Start your life-changing journey with essential oils now. Click here to get started!

  2. Pumpkin Pie Spiced Applesauce

    October 10, 2014 by Melanie Faris

    Thomas and I went apple picking on Wednesday (Thomas’ day off). We have tried to be a bit more adventurous when we have time together, although the couch is often the most enticing place to be. So we headed out for breakfast to our favourite local breakfast spot, and with satisfied bellies, we hit the apple orchard.


    He’s so darn cute I could squeeze him.


    I wasn’t sure what to do with the bag of apples. It’s now Friday, and I think we ate a total of 3 apples since Wednesday. I mean, you can only eat so many apples right?! I was thinking of making an apple crisp, or maybe an apple pie for Thanksgiving, but I am already going to make a pumpkin pie. Then it hit me – Aha! I can make an apple loaf. After reading through recipes online, I realized if I wanted to cut out most of the butter, I was in need of applesauce (which I didn’t have). And then another Aha moment hit me. I will make applesauce! It is perfect for this time of year, and what better than to add a bit of pumpkin pie spice and some pumpkin purée to the mix?! I was sold. So off to the kitchen I went, wearing my housecoat and sporting some bad breath. When it’s cooking time, who really has time to brush their teeth?! It was first thing in the morning I had work to do…

    Don’t worry I brushed my teeth. Just after I finished my work in the kitchen :).


    Pumpkin Pie Spiced Applesauce


    Click here for the Printable Recipe

    Step 1: Peel, core and slice 7-8 apples.


    Step 2: Add to a pot.


    Step 3: Add to the pot 1/2 cup each of apple cider (or apple juice), and water. (I’m sure this would work fine with water only if you don’t have juice).


    Step 4: Add 1 tablespoon of cinnamon + 1/4 teaspoon of pumpkin pie spice (or a mixture of cloves, nutmeg and allspice if you don’t have this spice), + 1/3 cup of coconut sugar. Stir.

    DSC_0024          DSC_0025


    Step 5: Let simmer for 20-25 minutes covered.

    Step 6: Using a slotted spoon,transfer the apples (not the remaining liquid) to a blender. If you have a Vitamix, you may want to use the tamper, or scrape down the sides occasionally. Blend until smooth or a bit chunky (your choice).

    DSC_0037 DSC_0042

    Step 7: You can eat it as is, or add a little extra pumpkin flavor by stirring in 1 tablespoon of pumpkin purée. It’s fall, why not?! 🙂


    *Tip – add a little bit of lemon juice to preserve the applesauce if you aren’t eating it right away. Remember to refrigerate in an airtight container.

    The final product…

    Delicious Pumpkin Pie Spiced Applesauce! Use it in all your fall baking recipes to replace the butter and fat, or eat it as-is. Yum!



    Let me know what you think! I certainly will be enjoying this for the next couple of days. Happy Thanksgiving to all ye fellow Canadians!

    With Love,

    Melanie Faris






  3. Summer Is Here! Banana Date Pops Recipe

    June 29, 2014 by Melanie Faris

    Well, it’s official. The sun is shining (for the most part), and the beautiful weather is here to stay. Summer is here! Yippee!! I have many memories of being a little girl and walking to the nearest convenience store in the summer. I would often walk back home with a Popsicle in hand. I always loved a Banana Popsicle. Looking back now, I wish I realized what I was putting in my body. Just check out the ingredients:

    water, high fructose corn syrup, corn syrup, sugar, contains 1 percent or less of each of the following: banana juice concentrate, guar gum, natural flavor, locust bean gum, phosphoric acid, turmeric oleoresin (for color).

    It kind of makes me giggle that these Banana Popsicles have less than 1 percent banana juice. Maybe they should be called a high fructose corn syrup sugar Popsicle. I don’t think they would sell as many though…?

    Maybe this summer instead of walking to the convenience store, I will just open my freezer and enjoy my own delicious creation. I certainly want to enjoy a summer treat (or two) every once in a while, especially on those hot sunny days – like today!

    So here it is, just in time for summer – a creamy frozen treat that I will be sure to enjoy all summer long!

    banana date pops

    Printable recipe for Banana Date Pops

    Banana Date Pops Recipe



    2 cups of filtered water (plus extra for soaking cashews)

    ½ cup raw cashews, soaked

    2 ripe bananas

    8 medjool dates, pitted

    1 tsp vanilla extract (or 1 vanilla bean)


    Cover and soak the raw cashews in filtered water for 2-4 hours. Once softened, drain and rinse the cashews. Add them to the blender with 2 cups of water and blend until smooth. You can also use almond milk in replace of the cashew milk, but it won’t be as creamy.

    Pour hot water over the dates to let them soften before using. Let them sit for a few minutes. If the dates have pits, be sure to remove them.

    Add all of the ingredients into a high-speed blender. Blend until smooth. Pour the mixture into Popsicle containers and let them sit in the freezer overnight, or until they are fully frozen. If you can’t fit all of the mixture in your Popsicle containers, just drink it like a smoothie. You wont be sorry.

    *Tip – If the Popsicle wont come out when it is frozen, pour hot water over the outside of the container to help them slide out easier.



  4. My Final Week Raw

    April 16, 2014 by Melanie Faris

    Well, I am on my final week. I can’t believe I have made it this far on a raw food diet. 30 days seems like a long time, but it really has been enjoyable and I would definitely recommend it to others. I am not sure what lies ahead in the future for me, but after this experience, I know that meat won’t be part of my diet the same way it was before. I am thinking of moving off my raw diet on Monday into a vegan lifestyle and try that for a while. I still want to eat fish and eggs on occasion, but I really have no desire to dig into a steak or cook up a piece of chicken for myself. I’m really not sure what I want to do next, but that’s the fun of it. I don’t want to give myself “rules”, but rather go by how I feel and listen to my body.

    I don’t think one diet fits all. Life is a journey of discovering what path YOU want to take.

    I have discovered that I really enjoy the raw lifestyle, but I also know it is not something I want to continue 100% for the rest of my life. I just love cooking food too much. But when I commit to trying something new, I give it my all. I would encourage you to do the same when trying something new. If you really want to experience something, don’t just dip your toes in the water, you need to jump right in and fully embrace the opportunity before you. That is the key to success.

    While I get ready to venture into more of a vegan lifestyle, I have decided to start experimenting in the kitchen again to “prepare myself.” I also can’t help myself from cooking, even if I can’t eat the food yet! Many of you are probably hoping for a new recipe to be posted that actually involves a stove and not only avocado and greenery. Thanks for waiting so patiently! With that being said, I now present to you a vegan recipe that is a perfect snack to eat or pack in your children’s lunch bag. Completely NUT free, gluten-free, added-sugar free, dairy free, “raw” free (lol). Here is my newest recipe for “not-too sweet” Granola Squares.

    granola squares

    Click here for the printable recipe

    Recipe By: Melanie Faris

    Makes 12 Squares


    Dry Ingredients

    ¾ cup of large flake oats

    ¼ cup of oat flour (or almond meal/flour if using nut products)

    ½ cup of dried pitted dates

    ½ cup of dried figs

    ¼ cup each of sunflower seeds and pumpkin seeds

    2 tablespoons of sesame seeds

    2 tablespoons of chia seeds

    1 teaspoon of cinnamon


    Wet Ingredients

    1/3 cup of coconut oil

    1/3 cup of water

    ¼ cup of unsweetened rice, coconut or other nut free milk (or almond milk if using nut products)

    1 tsp vanilla extract



    1. Preheat the oven to 350 degrees. Prepare an 8×8 dish and line with parchment paper. Set aside.
    2. Begin by soaking the dried dates and figs in a bowl of hot water to let them soften.
    3. Add the chia seeds to a small cup or dish with the milk and stir. Let them sit to expand (at least 5 minutes). You may need to stir once or twice while it thickens.
    4. Once the oven is preheated, spread the large flake oats on a dry baking sheet, and toast them in the oven for 10-15 minutes, until light brown.
    5. Meanwhile, in a small saucepan, heat the coconut oil until melted. Set aside to cool.
    6. Drain the water from the dates and figs, and then add to a blender with 1/3 cup of water. Blend until smooth, or slightly chunky. You may need to scrape the sides and add touch more water and blend again.
    7. Add all ingredients (including toasted oats) to a large mixing bowl, (or in the saucepan with the coconut oil for less cleaning). Mix everything together well. Pour the mixture into the prepared baking dish and smooth out to make it as flat as possible.
    8. Turn the oven down to 275 degrees and bake for 40-45 minutes.
    9. Let the granola squares cool, and then cut them into 12 squares.

    Cover and refrigerate leftovers.

  5. Protein bar investigation

    February 26, 2014 by Melanie Faris

    Whenever you buy pre-packaged food, you really have to read the ingredients carefully to find out if something is really healthy or not. Many products claim to have GREAT things like protein, no sugar, calcium, whole grains…etc, but the truth is, a lot of the time this is just marketing and not always the complete truth. Unfortunately, most people don’t have time to go through each ingredient on every package to find out the complete truth. This is why I am excited to start sharing with you my great finds in the grocery aisles. Since I am always investigating different products on the shelves at the grocery store, I thought it would be helpful to share some of the products that made it into my shopping cart and some that were put back on the shelf.

    My first grocery aisle investigation begins with protein bars. A product that most think are a healthy choice, but the truth it, it is so difficult to find a protein bar that is actually healthy. Unless you make them yourself at home, you really don’t realize how bad protein bars are for you (most on the market that is). I decided to take my cart down the protein bar aisle and do a little investigation. See the video below to find out what bars are Melanie Faris approved, and what ones definitely are NOT. Also, check out my own healthy recipe below that you can make and enjoy knowing it is actually healthy, and a perfect snack for any time of the day!


    Just because a bar claims to be healthy, does not mean it is actually healthy. Always read the ingredients to make sure you know what you are putting in your body.


    Click here to watch my protein bar investigation


    Chocolate Oatmeal Protein Bars


    chocolate oatmeal protein bars

    Click here for printable recipe: Chocolate Oatmeal Protein Bars

    Recipe By: Melanie Faris

    Makes 8 Bars


    Dry Ingredients

    1 cup large flake oats

    ½ cup whey protein powder – low sugar & carbs (plain, vanilla or chocolate flavored)

    1/3 cup almond meal (“Bob’s Red Mill” brand preferred)

    1/3 cup raw cacao powder

    ½ cup xylitol (or coconut sugar)

    1 tablespoon baking powder

    ¼ teaspoon sea salt


    Wet Ingredients

    1 cup unsweetened applesauce

    ½ cup almond milk (preferably homemade)

    2 eggs

    2 teaspoons pure vanilla extract

    coconut oil (for greasing)



    Preheat oven to 350 degrees.


    Prepare an 8×8 glass pyrex dish by greasing with coconut oil. Set aside.


    Mix dry ingredients together in a large bowl. Mix wet ingredients together in a separate bowl. Pour the wet ingredients into the dry and stir until just combined (do not over mix). Pour into the prepared pyrex dish and bake in the oven for 35 minutes. Let the protein bars rest for at least 10 minutes before cutting with a knife. Cut into 8 bars. The bars will be quite moist from the applesauce, and will be close in texture to a moist cake. Be sure to cover and refrigerate. Eat within 4-5 days, or freeze the bars.


    Nutritional Facts
    Calories – 178 kcal
    Carbs – 29 grams
    Fat – 6 grams
    Protein – 10 grams
    Sugar – 4 grams
    Fiber – 3 grams
    Sodium – 223 mg



  6. Protein Nut Loaf

    January 20, 2014 by Melanie Faris

    protein nut loaf

    After looking over the ingredients of a popular loaf of bread said to “boost your protein!”, I was saddened for those who fell for this sly marketing trick. I turned over the protein loaf and saw there were 11 grams of protein per serving. Wow, that is pretty good! Until I realized that it was for 2 slices, making 1 slice only 5.5 grams of protein. Big deal! Also, not to mention the protein is coming from genetically modified soy beans. Not so healthy… I would rather eat my sprouted Ezekiel bread with 4 grams of protein per slice and know that everything I am consuming is organic with no preservatives.

    It didn’t take me long to think up a better idea than buying a loaf of bread from the grocery store. Why don’t I just make my own protein bread? I then remembered all of the left over almond meal I had from making my own almond milk the other day. I have dried it out in the oven and saved it for later in the fridge. Time to put all this fiber and nutrition to good use! I put on my apron, grabbed my mixing bowls and began an experiment in the kitchen. To be honest, I had no idea how to make a loaf, but I wrote down my ingredients and began mixing everything together. I popped it in the oven, and within 45 minutes I was indulging in a sweet, nutty, protein packed slice of deliciousness. I was completely satisfied with my experiment in the kitchen. So satisfied in fact that I feel compelled to share my great protein loaf recipe with you! Leave the popular so-called protein loaf on the shelf and try making your own at home.

    Ps. It makes me really happy to hear your feedback and see you trying my recipes! I would love to see your pictures posted on my Facebook page if you decide to make any of my recipes.

    Pps. Don’t forget about Food Wars! There is a little over a week left for you to enter the battle. Even if you don’t enter Food Wars, you can still try my Goji Berry Muffin recipe posted on my Food Wars Post.


    Protein Nut Loaf


    Protein Nut Loaf


    Printable Recipe for Protein Nut Loaf

    Recipe By: Melanie Faris

    Servings: 9 Slices

    Prep Time: 10 Minutes

    Bake Time: 40-50 Minutes


    1 Cup of Large Flake Oats

    ½ Cup of Homemade Almond Meal or ¾ Cups of Store Bought Almond Flour/Meal (Bob’s Red Mill Brand)

    3 Scoops of a Natural Vanilla Whey Protein Powder

    ½ Cup of Xylitol or Coconut Sugar

    1/3 Cup of Raw Pumpkin Seeds (or substitute with nut or seed of choice)

    ¼ Cup of Sliced Almonds *Optional for sprinkling on-top

    1 Cup of Almond Milk

    ½ Cup of Unsweetened Applesauce

    1 Egg

    1 Tablespoon of Vanilla Extract

    1 Teaspoon of Almond Extract

    1 Tablespoon of Baking Powder

    ¼ Teaspoon of Sea Salt


    1 Teaspoon of Coconut Oil or Organic Butter for Greasing


    Preheat the oven to 350 degrees and prepare your loaf pan by greasing it with coconut oil or butter.

    Combine all the dry ingredients (except nuts and seeds) in a large bowl using a whisk. Stir in the pumpkin seeds or your own choice of nuts and seeds.

    Lightly beat one egg in a small bowl.

    In a separate medium bowl, combine wet ingredients together with a whisk and stir in the egg.

    Add the wet ingredients into the dry and stir gently until combined. Pour everything into the loaf pan and bake for approximately 40 minutes. If using store-bought almond flour, increase baking time to 50 minutes. Test the loaf by piercing it with a knife to be sure it comes out clean. If anything sticks to the knife, throw it back in the oven for a while longer until fully cooked.

    Let the loaf sit for a minimum of 10 minutes before slicing it. Sprinkle the sliced almonds on-top and cut the loaf into 9 slices. Top with almond butter or spread of choice!


    Cover and refrigerate to save for later.



    Nutritional Facts (Per Serving)
    200 kcal
    22 grams of carbohydrates
    9 grams of fat
    13 grams of protein
    2 grams of sugar
    2 grams of fiber
    246 mg of sodium
    All nutritional facts can vary depending on brands and ingredients used. Nutritional facts are generated to the best of my knowledge from www.myfitnesspal.com. Nutritional facts are based on the first ingredients listed and are intended for your general information.

  7. Raw Almond-Coconut Powerballs

    January 11, 2014 by Melanie Faris

    Raw Almond-Coconut Powerballs

    Yesterday I went to the gym and met one of my favourite people there; A friend of mine since I was a little girl. We tackled an incredible leg workout and talked about some of our favourite things: our faith, good food & fitness tips. We simply enjoy each other’s company and have so much in common. I would say this friend is one of the main people who inspired me to begin my healthy journey. Her beauty on the outside truly reflects the beauty that is within. I always admired how healthy she is and the way she lives her life; a true gem guided by her Faith and trust in God.

    I can still remember visiting her house as a little girl and eating the most delicious lunch. Tuna melts on a whole grain ciabatta bun. Mmmm. I can still taste how delicious it was! It is amazing how one person can influence your life so greatly just by being themselves and modelling a good example. My Mom often tells me of the influence Diana had on her health as well, and how she so gently encouraged her to try different foods and health products. Eventually, Mom and I began our own journey of health and discovered why Diana loved eating and living so healthy.

    After a crazy hard leg workout and sweating our bums off in the sauna, we ended our time together sharing the most delicious treat I ever did eat. Diana whipped up her own recipe at home and brought it to the gym with her as a post-workout snack. I took a bite and immediately was in heaven. The gooey coconut almond-butter balls melted in my mouth. I was inspired once again by Diana! She told me the ingredients she used and I could feel the wheels turning in my brain as I was thinking of all the ingredients in my cupboards at home. She gave me permission to create my own version of these little powerballs, and so I bring to you today my favourite treat EVER, inspired by my beautiful friend Diana.

    I am telling you, these will not be in your fridge for long because they are way too good. I call them powerballs because these little balls are filled with “energy” nutritious ingredients to keep your sustained and satisfied. They will hold you over with some protein and healthy fats (and these healthy fats actually burn the bad fat from your body – SCORE!). You must make these like right now. Trust me. Best thing of all? They take zero baking time because they are raw and have not one single bad ingredient in them. You can eat them without feeling guilty! If you have kids, I can almost guarantee that they will love these too. Give them a try and let me know what you think on my Facebook Page or on the comments below. Enjoy!


    Raw Almond-Coconut Powerballs Recipe


    Almond-Coconut Powerballs

    Click Here for Raw Almond-Coconut Powerball Printable Recipe

    Recipe By: Melanie Faris

    Makes 13 powerballs

    Preparation takes only 15 minutes


    3 tablespoons of melted coconut oil

    ¼ cup of raw almond butter

    ¼ cup of almond milk (fresh is best!)

    ¼ cup of local honey

    ½ teaspoon of almond extract

    1/3 cup brown rice or other raw protein powder (I used Sun Warrior Vanilla)

    3+3 tablespoons of raw shredded unsweetened coconut

    ¼ cup sliced almonds


    Whisk together wet ingredients in a small bowl. In a separate bowl, mix protein powder, 3 tablespoons of shredded coconut and sliced almonds together. Combine wet and dry ingredients, stirring until thick. Sprinkle the remaining 3 tablespoons of shredded coconut on a plate and set aside. Put the mixture in the freezer so the dough becomes easier to handle. Using your hands, form little balls out of the mixture (approximately 1 tablespoon in size) and roll each ball in the shredded coconut until the outside is coated. Place the powerballs on a dish or baking sheet lined with parchment paper and put in the freezer for approximately 15 minutes, or until the balls are semi-hard. You can also leave these in the refrigerator to harden.


    Nutritional Facts (1 Powerball)
    134 kcal
    8 grams of carbohydrates
    10 grams of fat
    5 grams of protein
    5 grams of sugar
    1 gram of fiber





  8. Sneaky Clean Chocolate Brownies

    December 16, 2013 by Melanie Faris

    It seems lately I have been on a bit of a chocolate surge. Maybe it was since visiting the Hershey chocolate factory on my trip to Pennsylvania that put chocolate on my brain. If you haven’t checked out my tips for healthy eating while travelling, click here to see my post. Well since then, I had to come up with some way to eat my chocolate and not have to worry about going to the gym to work it off. So, what better thing for a chocolate craving than the most delicious healthy brownies ever? In fact, these brownies are so good for you, I would actually recommend eating one or two a day (at different times of course)!

    You are probably wondering how good these actually taste if they are really that healthy. Well, I have proof that they are actually delicious and everyone in the family will enjoy them. I brought my brownies over to my parent’s house for desert last night, and I am proud to say that both my Dad and my Brother ate and enjoyed them. My Mom’s opinion counts too, but she loves healthy food, and the boys in the house do not. I was so excited when the boys agreed with my Mom that they tasted really good. I’m always a bit nervous having them try my healthy creations, especially when they aren’t as crazy about healthy food as Mom and I. My trick was the wait until after they finished eating the brownie to announce the super healthy ingredients hiding in them. Sneaky sneaky… In my books, I call this total success in the kitchen. That is why I decided to name them “Sneaky clean chocolate brownies.” A healthy brownie that your kids, brother, husband and friends will never know is so good for them. I’d have you tricked too if you didn’t have to make them yourself to try them!

    *Holiday Tip*

    These brownies are perfect to bring for your upcoming Christmas parties, or store them in your fridge when you are tempted to eat Holiday junk food. These are a life saver when you are craving chocolate or something sweet.

    Sneaky Clean Chocolate Brownies


    By: Melanie Faris

    Sneaky Clean Chocolate Brownies Sneaky Clean Chocolate Brownies

    Makes 16 brownies

    Cook Time: 30 minutes (plus 15 minutes if you don’t have any leftover cooked quinoa)

    Prep Time: 5-10 Minutes

    Ingredients (*use organic as much as possible)

    1 cup of cooked quinoa (cooked in water & cooled) 

    1/3 cup of melted virgin coconut oil + extra for greasing baking dish

    1/3 cup of unsweetened almond milk

    1/3 cup of oat flour (finely ground oats)

    ¼ cup of canned black beans

    ¼ cup of raw cacao powder

    ¼ cup of coconut sugar

    ¼ cup of pure maple syrup

    ¼ cup of slivered almonds

    3 tablespoons of hemp hearts

    1 tablespoon of pure vanilla extract

    1 egg + 2 egg whites

    1 tablespoon of baking powder

    ¼ teaspoon of sea salt


    Prepare quinoa as per package directions. Set aside to cool.

    Preheat the oven to 350 degrees with the rack in the middle.

    Melt in a small saucepan the coconut oil. Set aside to slightly cool.

    Lightly grease a 9×9 glass pyrex dish with organic butter or coconut oil and set aside.  (I prefer butter for greasing.)

    Pour the black beans, almond milk, vanilla and coconut oil in the blender. Blend together until smooth. In a medium size bowl, mix the quinoa and dry ingredients together (except for almonds).  In a separate medium bowl, lightly beat the eggs and then mix in the wet blended ingredients. Pour the wet and dry ingredients together and stir in the slivered almonds. Pour everything into the prepared baking dish and bake @ 350 for 30 minutes. Once cooked, let them slightly cool and then cut the brownies into 16 pieces.


    Nutrition per brownie

    Calories: 130 kcals
    Carbohydrates: 13 grams
    Fat: 7 grams
    Protein: 3 grams
    Sugar: 6 grams


    Dare to compare?


    Starbucks Double Chocolate Brownie Nutrition

    Calories: 410 kcals
    Carbohydrates: 46 grams
    Fat: 24 grams
    Protein: 6 grams
    Sugar: 30 grams