I know I promised to post this recipe yesterday, but instead I decided to take a personal day with some great friends and stay off of the computer and cell phone. It was a very much needed break from technology and I feel refreshed. Especially after 4 hours of a Wine Festival followed by a 3 hour dining experience at the Brazilian Steak House Rei Do Gado in San Diego. I do have a recommendation for a steakhouse like that though, they need to have a digital scale on your table during your dining experience so you can track how much meat you consume. I am really curious because I was eating non stop for over two hours and would love to brag about the damage I made to their food costs haha. And before I share the recipe with you, gotta show you some funny things I saw at the Del Mar Fair. Lets start with a groomed Llama competing in a show:
Followed By a pretty hilarious woman who happened to be on my website 2 days earlier getting ideas to cater for a Paleo Party visiting her winery. How awesome is that? So I decided to take a picture of her taking a picture of me, original right haha:
And apparently the whole theme of this fair is Out of this World so there were aliens everywhere. There was one driving a car, some hidden in gardens in wheelchairs, and this this Astronaut alien whose feet were made of cucumbers and hands were made of tomatoes. Oh yeah, and its head was a melon:
So thanks for reading my recap here and before I get you to the recipe, here is a toast for you. Enjoy the recipe:
So this recipe was made because I had too many avocados and didn’t want them to go to waste. I was pleasantly surprised as to how it came out. It was no where near as good as some of my other brownies or treats but everyone I fed this too absolutely loved it so I blamed myself for being too critical. But what I did find was that these tasted way better cold to me. The consistency is that of an angel food cake with a little added moisture. You can call it brownies, cake, or whatever you want. I just call it good. But either way, I love it and hope you will too.
Ingredients
Method
- Preheat oven to 350 Degrees F
- Place all of your avocados in a food processor, and blend until smooth. (Chunks are good in guacamole, not cake or brownies haha)
- Transfer your avocado to a mixing bowl or mixer and combine with the rest of your ingredients including all of your coconut cream concentrate. (You can use extra to drizzle on the end if you want.)
- Mix well ensuring an even distribution of all ingredients.
- Grease a 13x9 baking dish with the method of your choice. I use
- grass fed butter.
- Place in your preheated oven and bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean.
- Let cool, drizzle with coconut cream concentrate, cut and serve.
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Carrot Parsnip Puree
