Dessert recipesInspiration


Ok Ladies, are you ready for yet another recipe that will help you use your garden produce, or maybe your neighbor’s garden produce ? I made a double batch of these today and we are loving them! As far as cookies go, these are light on sweetening, heavy on veggies and big on taste and texture!

{This was inspired by a recipe from Around The Whiteley Table, a cookbook of five generations of the Whiteley family from Idaho. Thanks Holly!}

1/2 cup butter, softened

1/2 cup coconut oil

1/2 cup honey

1/4 cup coconut sugar

2 eggs

1 tsp homemade vanilla

2 1/2 cups flour (your choice, could use a gluten-free blend)

4 Tablespoons raw cacao or cocoa

1 1/2 tsp Real salt

1 tsp soda

1/2 cup buttermilk

2 cups zucchini, finely grated

1 cup chocolate chips

Grease a cookie sheet with coconut oil, then dust with flour. Preheat the oven to 350°. Grate your zucchini with a rotary grater, if you have one.  It sure makes it fast that way! Mix together the butter, coconut oil, honey and coconut sugar. Add the eggs and vanilla. In a separate bowl, combine; flour, soda, salt and cacao. In a large bowl, combine the wet ingredients with the dry; then add the buttermilk and zucchini. Spread the mix onto your cookie sheet and sprinkle with the chocolate chips.  Bake for 30-35 minutes. (I didn’t measure the chocolate chips today, just sprinkled them, so this may be more than a cup, or not, I’ll have to measure them next time and see if a cup is enough.)

These are fairly light and but flavorful and chocolaty! Not to mention that this is a wonderful aroma to come home to after a long day at work or school!

I wish you every good thing!




We decided that these need a little more moisture to truly be called “brownies.” So, we’re going to soak 1/3 cup of dates for a few hours, then puree them and add them to this mix. Should make them a bit sweeter too, but in as ‘natural and whole’ way as possible.

Refined, white sugar or brown sugar by the cupful just isn’t an option, as far as I’m concerned. Remember that diabetes is rampant and preventable! A rule of thumb is to substitute 1/2 cup honey for 1 cup white sugar. Our taste buds like super sweet because they are used to it, and often because our bodies are addicted to it. As you back it out of your diet, your taste buds change and your pancreas can calm down. So do yourself a favor and look for ways to enjoy an occasional treat without causing your body grief. Whole food desserts should leave you feeling nourished, not head-achy with plummeting blood sugar.

4 thoughts on “Brownies!

    1. I just amended this recipe to make them a little sweeter and a little more moist by adding soaked, pureed dates. They are plenty sweet for me as is, just depends on who you are feeding. xo

      1. We made these tonight and I used a spelt/barley/rice flour mixture (The pastry flour mix from the Natural Yeast cookbook), and they turned out wonderfully! I didn’t mind that they weren’t super sweet, and the kids loved them as well!

        1. Oh, I’m so glad! I just read again about how our mouths have to come back down to reality when we are used to eating a lot of sugar and food additives. So, yay for being used to things that aren’t super sweet. Lucky kids at your house. xo

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