Guess what…It’s time for another give-a-way!
Today, we’re reviewing the newest ebook of long-time plant-based powerhouse, Dreena Burton. Dreena’s new collection of recipes is titled Plant Powered 15, and includes 15 delicious plant-based recipes, which includes breakfast, dips and dressings, soups, main courses, and desserts. So far, I’ve tried the Green Goddess Dressing and the Almond Blondies, and holy kale! Soooo good! My favorite part about the Green Goddess Dressing is it’s secret ingredient…beans! And, big bonus, it contains only a tiny bit of overt fat (a smidge of tahini)! No oil, no avocado – just beany, herby goodness. Mmmm…!
Not to be outdone, the Almond Blondies pack a powerful, healthy, sweet punch with dates, almond meal, maple syrup and coconut sugar. Throw in a healthy does of Omega 3’s with some chia seeds (They’re a great binder!), and you’ll be sneaking healthy goodness into dessert time by tonight!
Sticky Almond Blondies
These are positively delicious. They have the dense, sticky, decadent texture and
quality of a traditional blondie, yet are made with wholesome ingredients – and no flour
1 tbsp ground white chia
1/4 cup pure maple syrup
1/2 tbsp freshly squeezed lemon juice
1 1/2 tsp pure vanilla
1/2 tsp black-strap molasses
1/2 cup pitted dates, lightly packed
1/2 tsp baking soda
1/4 + 1/8 tsp sea salt
few pinches freshly grated nutmeg
2 1/2 cups almond meal
1/2 cup coconut sugar
2-3 tbsp nondairy chocolate chips (optional)
Preheat oven to 325°F. In mixer fitted with the paddle attachment, add ground chia,
maple syrup, lemon juice, vanilla, molasses, and dates. Process on low speed to first
incorporate, and then increase speed slightly to fully pulverize and smooth dates. Once
smooth, turn off mixer and add baking soda, salt, and nutmeg – mix just briefly and then
add almond meal, and coconut sugar. Process on low speed until mixer just comes
together (do not over-mix). Transfer mixture to an 8” x 8” brownie pan, and press in with
a spatula. If using chocolate chips, lightly press into top of batter. Bake for 20 minutes.
Remove, let cool completely, and cut into squares. Squares can be refrigerated for a
week or more (as if they’ll last)! Makes 16 blondies.
Chocolate Note: I usually make these without chocolate chips, and sometimes I’ll simply
sprinkle a few chips over top of half the batch – either way, these are crazy-good!
Recipe from “Plant-Powered 15” by Dreena Burton. For more recipes and information,
visit http://www.plantpoweredkitchen.com. Photo credit: Nicole Axworthy
Dreena has graciously offered to share a copy of Plant Powered 15 with one lucky reader – open to anyone in the world! That’s right folks; we’ve got ourselves an international give-a-way! Woot!
To enter, leave a comment for each of the following activities (You must leave a comment for each for the additional entries.):
- Leave a comment sharing your favorite plant-based dish (Recipes are not necessary, but feel free to share a link, if you’d like)
- Sign-up to receive Veggie V blog updates by email, and let me know you did (or do).
- Follow Veggie V on Facebook, and let me know you did (or do).
- Follow Veggie V on Twitter, and let me know you did (or do).
- Tweet the following: Enter to win
#PlantPowered15 by @dreenaburton at www.veggiv.wordpress.com! Visit blog and retweet to win! (and let me know you did).
- Follow Veggie V on Pinterest, and let me know you did (or do).
- Follow Dreena on Facebook, Twitter, and/or Pinterest, and let me know you did (or do).
Contest open now through Wednesday, April 17 at 11:59 p.m. EST.
Disclosure: I received a copy of Plant Powered 15 in exchange for this blog review. And I’m glad I did 😉