I have this notebook. Its the kind with lined pages held together by a tight spiraling wire. The cover is a bold color, and in the bottom right corner it says “Mead”. It’s the two dollar notebook sold in the office supply section at your local corner store, and alone it holds little value. But this specific notebook of mine has pages filled. Top to bottom. With recipes – so many recipes. This is a book I cherish. For every recipe I am able to share with you here, another five originals get jotted down. I’m coming to find that a future cookbook will not be as hard to fill as I once thought. But that endeavor is a ways off, and for now I would like to put a larger dent in this always growing list by testing out a new series here on the blog for the holiday season! (Yes, I used the “H” word.) I’m calling it Simply Saturday, and it will be a handful of posts sprinkled throughout these next few months where I publish an extra recipe here for the weekend. What do you think? Sound fun? There will only be one photo to accompany it, and the recipe will be one I deem “simple”. Something easily enjoyed on the weekend, and aligning with my current cravings – this week, its all about molasses and chocolate.
I’ve found (for me) the easiest way to stay healthy is to listen to my body’s cues. It rarely leads me astray, and I tend to feel awful only when I choose to ignore it’s little nudges. Most days I crave bowls of veggies in the afternoons. On a particular day the other week, I had finished my bowl of veggies and was no longer hungry. Yet there was something I needed. A warm batch of something rich and gooey. It needed to have dark chocolate and molasses, and be accompanied by a large glass of ice cold almond milk. This nudge was more like a shove, so I dropped my work and got to baking. A half hour later a beautiful batch of these blondies came out of the oven, greeted by a giddy little girl with the biggest smile on her face (me). I sliced myself three generous squares, poured a glass of cold almond milk, plopped down on the couch, and watched an episode of Parks and Rec while I had my treat. And afterward? I felt AMAZING. The best I had felt all week. I rocked my work the rest of the day, had a stellar shoot, and was beaming with energy and positivity when Scott came home from work that evening. These little squares were the healthiest thing for me that day. Rich, gooey blondies studded with dark chocolate. Made even tastier with the addition of molasses – and using only real, quality, whole food ingredients. These are a treat, but when you get the nudge, make sure to take care of yourself – and have a dark chocolate molasses blondie.
DARK CHOCOLATE CHUNK MOLASSES BLONDIES
Makes 12 squares in an 8×8 inch pan (or similar).
1 cup oat flour
1/2 cup whole spelt flour
1/2 cup light spelt flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon flax meal + 3 tablespoons hot water
1 teaspoon vanilla
1/3 cup refined coconut oil
2/3 cup coconut sugar
2 tablespoons blackstrap molasses
3.2 ounce high quality, good tasting dark chocolate bar (about 3/4 cup chopped)
Preheat the oven to 350F. In a small dish, combine the flax meal and hot water and set aside. In a medium mixing bowl, combine the dry ingredients and mix well. Create a well in the center of the dry mix and add the rest of the ingredients (including the flax mixture). Mix the wet ingredients in the center together first, working your way out to incorporate all of the dry. Add the chopped dark chocolate bar to the batter and mix to incorporate throughout. The batter will be thick. Turn the batter out into a parchment lined 8×8 baking dish (or similar) and press evenly into the pan using a spatula. Bake in the oven for 20 to 22 minutes (just when the edges begin to brown, do not over-bake) then remove and let cool on the counter for 5 to 10 minutes before slicing. Eat right away with a cold glass of almond milk, and store leftovers in an airtight container at room temperature. Best if eaten within 3 days.
In this post: enamel tray // ceramic mug.