It is the beginning of blackberry season here! Just like British Columbia, England is covered dotted with blackberry bushes! I finally pursuaded my mom to come help me pick blackberries on the side of the
highway road. Because it is the beginning of the season and there are not that many ripe yet, we came home with a rather small amount. I also figured I probably would have been better off without my mom’s help company, as she ate about 2/3 of the already small amount of berries she picked before they even made it into the bag!
So what did I make with the blackberries? I only had about 2 cups, so blackberry pie, crisp or jelly was out…
Blackberry Banana Oat Bars!
I am all for the healthy desserts… nuts, seeds, and dried fruit, we all know are good for us. Unfortunately, even healthy desserts can be quite dense and need to be enjoyed in small amounts. I like to sometimes create desserts for myself and family that are lighter… desserts that I can comfortably eat (without feeling sick)
half a pan of a few. I agree, most things taste better with a tablespoon (or two) of nut butter, but in the end I guess I would rather eat more dessert!
So what about these brownies I mentioned? I love all things carob and was on a mision to create a caroby brownie that I could have for breakfast if I wanted to.
Unlike my famous brownies these brownies are much lighter, more of a cake brownie than a fudge brownie. So for those who are looking to cut calories or for any other reason would like a less dense brownie… try these!
Perfect dessert that will not leave you feeling overstuffed….
At around 60 calories a brownie*… you can eat quite a few! 😉
Healthy Zucchini Brownies!
I thought of suggesting a cashew cream cheese like I used on my other brownies if you wanted to make them a bit richer, but honestly these are perfectly moist and really don’t need it!
You really can’t taste the zucchini in these, I just added it for a nutritional boost!
Zucchini Brownies (make 9 small brownies) Can be made gluten free with gluten free oats!
1 c oat flour (grind oats in a blender)
4 T carob powder
3/4 c packed shredded zucchini (squeeze out the liquid from the zucchini)
1/2 c natural sugar substitute (xylitol, stevia baking blend, erythritol or can use coconut sugar) I used Z Sweet, which is a mainly erythritol baking blend
1 t baking powder
1/2 t cinnamon
1 t vanilla
1 t maple extract (optional)
1/2 c unsweetened soy yogurt
10 walnuts chopped for decorating (optional)
Mix your dry ingredients and your wet ingredients in seperate bowls. Mix together and poor into a parchment lined baking dish. Sprinkle the chopped walnuts on top if using. I used a large bread pan plus one extra cupcake liner. If you want to use a regular 9×9 baking dish, double the recipe. Bake at 350 F for about 30 minutes. You want to slightly undercook these, that way they remain soft and gooey! Let cool and slice!
*60 calores per brownie without walnuts (1/9th of the recipe)