This recipe has become one of our ultimate favorite meals lately. For me it’s just perfect because it takes hardly any time to put together, it is an extremely versatile dish and it is super yummy. Not long ago I started making my own Teriyaki sauce and since then I think I might have done at least two Teriyaki dishes per week.

If you haven’t made your own Teriyaki sauce just yet I urge to do it. It is super easy, much better for you and the taste is superb.

I also used it with some wild salmon fillets I got at the store the other day and to be honest, I think it was the best Teriyaki salmon I have ever had in my life.

If you want to check out this other recipe, Teriyaki shrimp, go for it. It was also really good using shrimp.

On another note, for this week or the next I have lined up a great giveaway with one of my ultimate favorite products. I really like the company and how they conduct business, so stay tuned for that. I just have to develop a new recipe using their product first :-)

Also, I want to start posting more educational and informative posts.  I know they will take me longer to do but at least once a month it will be good. I think some of my readers will benefit from them so if you have any suggestions on any subject you want me to touch upon let me know. I think spreading health is wealth, so I am going to make an effort in starting these posts.

Anyhow, until my next post.

Stay safe and enjoy!

Teriyaki chicken with vegetables

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20-25 minutes

Ingredients:

2-3 lbs organic chicken breast, chopped
12-16 oz organic fresh broccoli
2 garlic cloves, you can also use ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil

Teriyaki sauce Adapted from Savory Sweet Life

1/3 cup reduced sodium soy sauce, gluten free
1/3 cup cold water
2 teaspoons arrowroot powder, or cornstarch
1/3 cup honey, or unrefined sugar

 

Directions:

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in an air tight container in the refrigerator.

In a large heavy bottom sauce pan, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.

NOTE: I doubled the Teriyaki sauce for us.

Nutrition facts calculated based on the recipe giving 6 servings and using 3lbs of organic chicken.

I simply love pasta. If I could have pasta every day I would. I love my carbs and pasta is a perfect way to get my carbs, the whole wheat pasta kind though.

Who ever said that carbs are bad, doesn’t have a clue what they are talking about. Carbs get a bad wrap for been the culprit on weight gain, obesity and diabetes but the truth is that a bad diet is. A combination of fake, processed food, which includes fake ingredients, salt, fat, and sugar is the cause. Even diabetics need to have carbs, just having the good kind is the key.

Anyhow, this dish can be done in a flash, it is simple and extremely flavorful. From start to finish, however long the pasta takes to boil, you can be done with this sensational and satisfying dish. I would say 20 minutes tops! Also, you can use Penne pasta if you like instead of the Rotini, either one would be good.

The recipe comes from my friend at Honey What’s Cooking. She has step by step pictures on the dish so go on over and take a look. She has other really good recipes as well so make sure you look around. There is a Jalapeno Popper Cream Cheese Sandwich that I also want to try very very soon :-)

By the way, has anyone on the East coast heard about the CICADAS infestation we are facing in about 2 weeks or so? All the way from NC to CT. I think they have already surfaced in NC. We will have about millions of them per square mile. Yuck!! I am glad I am going to Spain in the middle of June because I really hate any insect that flies. Can’t stand bugs!

Well, I will leave you with this amazing and simple tasty dish that is sure to satisfy any hungry kid.

By the way next week I will be posting a great recipe with a great giveaway so stay tuned!

Stay safe and enjoy!

Here you can see the mushrooms before and after getting cooked. A very quick process so make sure you stick around and watch them. After the mushrooms get cooked adding the Mascarpone and Parmesan cheese would be the next step.

I used fresh parsley but I think this dish will also be good with fresh basil or any fresh herb of your choice.

Rotini with creamy mushroom sauce

Yield: 6 servings

Total Time: 20 minutes

Ingredients:

1 lb Whole Wheat Rotini Pasta
2 Tbsp Extra Virgin Olive Oil
20 oz sliced fresh portobello mushrooms, any other kind would work
1 cup white wine, Pinot Grigio
1/2 cup Parmesan cheese
8 oz package Mascarpone cheese
2 shallots, chopped
4 garlic cloves, chopped
Fresh parsley, chopped
1 tsp Celtic salt, or to taste
Pepper flakes, optional

Directions:

Cook pasta according to package instructions.

In a large sauce pan, over medium to high heat, add the oil, chopped garlic and shallots. If using the pepper flakes add at this stage. Cook for about 2 minutes until the shallots and garlic are slightly golden.

Add the mushrooms and cook for about 3-5 minutes until soften, like in the pictures. Add the wine and reduce by half, this should take about 3-4 minutes. Add the Marscarpone and stir until it has been combined. Add the Parmesan cheese, salt and combine.

Add the cooked pasta and fresh parley and sprinkle some extra Parmesan cheese if you like. Serve while still warm.

Adapted from Honey What's Cooking

Nutrition facts calculated based on the recipe giving 6 servings.

This was my sweet treat for mother’s day and while I made it myself it was all good, my kids and husband took care of some other things, like massaging mommy for 45 minutes. It was really sweet.

You can make this icebox cake with raspberries if you like as well. I sort of got created and added a little bit of the raspberry chia jam I made a few days ago to the filling since I pretty much have it in the fridge at all times. You don’t need to do this, with just the strawberries the pie is still phenomenal.

One thing I want to suggest to you is that you get organic strawberries. I understand that a lot of people don’t care to get organic but certain items should be purchased organic, berries been one of them. Not only you will find that they taste way better, but they will not contain all of the harmful pesticides farmers are allowed to spray them with. If you intent to feed this ice box pie to kids I urge you to get organic strawberries because all of the harmful chemicals affect them even more.

For this pie I used agar powder because I really don’t like using gelatin, which is derived from cartilage just in case you didn’t know! You can opt for using gelatin if you don’t mind it. I normally get my agar powder at a health food store or amazon, in case you want to switch to this item.

I placed the icebox pie in the freezer over night and then transfer it into the fridge. My pie stayed nice and set in the fridge but if you find that yours is not, just keep it in the freezer. Before serving the icebox pie let it sit at room temperature for 45 minutes to an hour so that is not rock solid!

This strawberry icebox pie is something that I will be making all summer long using different berries. I think even peaches would be great but since they aren’t in season anymore I will stick with the berries.

Stay safe and enjoy!

As I mentioned before, I used agar powder instead of gelatin to make this strawberry ice box pie. After placing it in the freezer overnight I transfer it to the fridge and it did hold pretty good. I suppose with the gelatin the icebox cake filling will also hold however I can not guarantee that!! If you use the gelatin there is not need to use the apple juice.

Strawberry icebox pie

Miryam's original recipe

Yield: 10 servings

Total Time: 20-25 minutes

Ingredients:

Crust:

3 cups regular rolled oats
1/2 cup coconut oil or butter, melted
1/4 cup unsweetened shredded coconut

Filling:

12 oz low fat cream cheese
4 tsp agar powder or 2 tbsp unflavored gelatin
6 oz apple juice
1 cup heavy cream
14 oz organic fresh strawberries
2-3 full droplers nunaturals stevia, you can use 1/2 confectioner sugar if you like instead

Topping:

1/2 cup heavy cream
2 Tbsp maple syrup or honey
1 Tbsp raspberry liquor, optional

 

Directions:

Place oats in your food processor and pulse for about 10 seconds or so. You want to make them a bit smaller but not to the point where they are pulverizing completely. Transfer the oats to a 9 inch round pie plate and add the coconut oil and shredded coconut.  With your fingers, mix the ingredients and firmly press on bottom, and up sides, of the pie plate.

In a small sauce pan, over medium to low heat, place apple juice and agar powder and stir the mixture until the agar powder has dissolved, about a minute or so. This mixture will be sort of clumpy and thick.

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed. Add cream cheese, stevia, and agar mixture (If using gelatin instead of agar powder add it here) and pulse until the mixture is combined. Beat heavy cream at high speed until soft peaks form. Gently fold whipped cream into strawberry mixture. Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm.

For the topping, beat whipping cream at high speed until soft peaks form. Fold in maple syrup and spread over pie. Freeze 1 hour or until whipped cream is firm.

Decorate with extra strawberries if you like.

Notes: I used agar powder and after placing the pie in the freezer overnight I transfer it to the fridge the next morning. The filling hold just fine but if you use gelatin I suppose it will still be fine if you keep it in the fridge.

Nutrition facts calculated based on the recipe giving 10 servings.

Have you ever tried to pop your corn in a brown bag in the microwave? Well if you haven’t you really should. Those prepacked boxes they have at the supermarket with hundreds of weird flavors and ingredients are not only a waste of your money but a waste of your time.

I don’t know when I discovered this method but before I did I pretty much never popped corn. My popcorn machine broke a long time ago and I truly didn’t want to be bother with making popcorn in the stove and having more dishes to clean.

I sometimes just pop the corn and use celtic salt and pepper and I am good to go but you can try other variations. I think the popcorn will be really good with some Parmesan cheese as well.

This dark chocolate and peanut butter variation is rather yummy. A little goes a long way. I kind of went over board and triple the batch since there are lots of mouths to feed at my house. Running short when making something really yummy is something I don’t like to run into because then, my kids and I start fighting over the goodies!

I have also made another white chocolate version that was really good. You can do just plain dark chocolate popcorn if you like but the peanut butter adds some protein a nice flavor to it.

Let me know if you come up with other variations.

Enjoy!

Place 1/2 cup of popcorn kernels on each brown paper bag and fold the top like in the picture before placing in the microwave.

Once the popcorn is done place it on a baking sheet to cool. Add the chocolate mixture and mix through. Let it sit until the chocolate mixture is set. Alternatively you can place the baking sheet in the fridge for a faster result.

This is the other variation I was talking to you about which I made a while back, white chocolate popcorn. If you want the recipe for this one click here.

Dark chocolate and peanut butter popcorn

Miryam's original recipe

Yield: 8-10 servings

Total Time: 10 minutes

Ingredients:

1 cup unpopped popcorn kernels
1 1/2 cup chunky or creamy peanut butter
1 cup dark chocolate chips
1 cup brown rice cereal
2 brown paper bags

 

Directions:

In each paper bag, like in the picture, place 1/2 cup popcorn kernels and fold top of the bag twice.

Place, one at a time, in the microwave and set to high for 4 minutes. Listen carefully for when kernels stop popping. As soon as the popping stops, take the bag out of the microwave. (Mine took about 4 minutes but my microwave is not too powerful so you may be enough with 2-3 minutes).

Place popcorn in a baking sheet and lay flat to cool. Once the popcorn is cooled add the brown rice cereal.

On a double boiler melt chocolate. When the chocolate is melted add the peanut butter and mix through until combined. Pour chocolate mixture over the popcorn and with your clean hands mix chocolate through.

Set aside until chocolate sets and serve.

Nutrition facts calculated based on the recipe giving 10 servings.

This is the easiest jam you will ever make. No need to reduce, cook or put over the flame at all. If you have literally 2 minutes, you will be done with this insanely good jam to enjoy for days to come.

Another good thing about this recipe? You only need three ingredients.

I used maple syrup to sweetened mine but you can also use honey if you like. Either way it is fantastic. I actually use this jam for my peanut butter sandwiches. My kids actually enjoy it a lot! The uses of this jam are endless. You can use it on your toast, waffles, pancakes, yogurt, ice cream…you name it!

You can also use any other fruit of your choice. I have used frozen fruit though but I think with fresh fruit it will also work. You might have to mash it a bit more to make a smoother jam, that is all!

I think this is what I am going to be using from now on as far as marmalade, jam or preserves is concern. So easy to make, a lot less sweet and much much healthier for you. There is no excuse for me anymore!

I have also just discovered that Costco, which I love, carries this gigantic chia seed bag. I have been using chia seeds a lot lately and the little bags that I was getting at Trader Joes weren’t cutting it.

If you like chia seeds, you will love this. Try it at least once. You will not be sorry.

Enjoy!

I have never made any type of jam, preserves or marmalade for that matter, however, I don’t think I will ever do because this is way more healthy for you and way more simple to put together. This jam is so yummy that I don’t think I will be missing any other store bought jams at all!

Raspberry chia seed jam

Miryam's original recipe

Yield: 10-12 servings

Total Time: 5 minutes

Ingredients:

12 oz frozen organic raspberries, thawed out and drained
2-4 Tbsp maple syrup, or to taste
3 Tbsp chia seeds

 

Directions:

Place all the ingredients in a bowl and mix. Cover the the mixture and place in the refrigerator for at least 6 hours.

Serve as desired over toast, with peanut butter sandwiches, yogurt, ice cream, waffles or pancakes.

I have kept this jam for up to 2-3 weeks in the fridge just fine.

 Nutrition facts calculated based on the recipe giving 10 servings.

Who doesn’t like anything Teriyaki? I don’t know of any one that doesn’t.

Even though I love anything Teriyaki, I have not bought it in for ever just because I haven’t found one that is made with just basic ingredients and making it really didn’t cross my mind until recently.

Oh boy, what was I waiting for? This sauce is the best thing ever. In the past week I have made three different things using Teriyaki sauce. I even made some brussel sprouts using the sauce it is that good.

You may have noticed that I made the Teriyaki sauce with honey rather than with unrefined sugar.  I think using either one will be fine. Note that you can also use this sauce for what ever type of protein you like, chicken, fish, veggies, or even tofu. I have done it with wild salmon and it was just divine. I paired it with green beans and I even added some sauce to the beans.

My three year old daughter has never eaten green beans that fast they were that good. She even asked for a second serving!

If you need a super yummy, simple and fast dinner recipe, look no further. The minute you try this recipe you will be coming back to it over and over again. For us, this recipe is going to become one of our regular dinner menu repertoire  dishes. So versatile, so good and so simple.

Do yourself a favor and make this for your family tonight. They will love you to the moon and back :-)

Stay safe and enjoy!

This has become one of our favorite dishes lately. So far I have made it with extra firm tofu and wild salmon fillets and it was just awesome. If you want to try it with chicken just cook the chicken pieces first for about 5 minutes before you add the onions and carrots.

Teriyaki shrimp and how to make your own teriyaki sauce

Miryam's original recipe

Yield: 4-6 servings

Ingredients:

1 lb frozen medium shrimp, thawed out
1 large onion, chopped
2 garlic cloves, you can also use ginger
4-5 large carrots, sliced
Thai fresh basil, chopped you can also use regular basil
2 Tbsp olive oil

Teriyaki sauce Adapted from Savory Sweet Life

1/3 cup reduced sodium soy sauce, gluten free
1/3 cup cold water
2 teaspoons arrowroot powder, or cornstarch
1/3 cup honey, or unrefined sugar

Directions:

In a small bowl mix the Teriyaki sauce ingredients and set aside. If you just want to make the sauce for future consumption store it in an air tight container and store in the refrigerator.

In a sauce pan add the two tablespoons of olive oil. Add the onions and carrots and cook stirring occasionally until almost tender, about 5 minutes. Add the garlic and cook further for another minute.

Add the shrimp and stir followed by the Teriyaki sauce. Stir for about 1-2 minutes until the shrimp and the sauce is warmed up and the sauce starts to thicken. Turn heat off and add the chopped basil.

Serve over brown rice.

NOTE: I doubled the Teriyaki sauce for us.

Nutrition facts calculated based on the recipe giving 4 servings. It gives more than that!

I have been baking a lot lately, and I mean a lot. On Friday I baked 5 hours straight. I don’t know how many cookies and cupcakes I baked but there were all over my kitchen! Not that I mind because I was lucky enough to make some money…hehe.

Ok onto the muffins now…These muffins are simply awesome. They are perfect for breakfast or as a snack. You can even freeze them for future consumption because they freeze very well. I have done it in the past and they were perfectly fine.

Lately I have been baking a lot of gluten free desserts and experimenting with new gluten free flours.

Brown rice flour has become one of my favorite flours to bake with. Coconut flour and almond flour are also great but they are a bit more pricy.  Buckwheat is not bad either, however, the dark color of the flour is not ideal for some baking items.

I have also tried arrowroot powder for baking, which I really don’t like. It is like baking with corn starch, and xanthan gum is out of the question. Tapioca and potato flour I think I will pass on as well.

I just want to keep my gluten free baking basic and keep baking with straight gluten free flours. What gluten free products you like best?

These muffins don’t taste a bit healthy, or gluten free. For those of you that are concerned with using different flours and think these bake goods may taste weird, I would suggest you try them at least once. I promised, it is not bad at all, and if you are a diabetic, you will do yourself a favor, because gluten free flours don’t spike your blood sugar levels as high as regular flours do, so I suggest you give it a go.

My next post will be the fabulous Teriyaki shrimp I made a few days ago. Stay tuned for that recipe because it is going to blow your mind away…

Stay safe and enjoy!

These peanut butter and banana muffins are one of the best breakfast muffins I have made in a while. They weren’t that sweet at all but if you like you can decrease the sugar even further by omitting the sugar all together. Let me know if you try these beauties!

Gluten free peanut butter and banana muffins

Miryam's original recipe

Yield: 12 muffins

Total Time: 30 minutes

Ingredients:

1 cup organic peanut butter
3 organic eggs
2 ripe bananas, mashed
1/4 cup + 2 Tbsp coconut flour
1/4 cup unrefined sugar
1/4 cup almond milk
3/4 tsp baking soda
1 tsp vanilla extract

Directions:

Preheat oven to 350F. Line a 12 muffins baking pan with muffins paper liners and set aside.

In a large bowl mix the bananas, eggs and peanut butter. I do this step with a wire whisk but you can use your electric mixer if you like. Add the remainder of the ingredients and combine.

Place mixture in the prepared baking pan filling each muffin cup 3/4 cup of the way. Bake for 20-25 minutes. Remove from the baking pan and cool muffins on a wire rack until cool.

Store in an air tight container for 2-3 days or you can place them in the freezer and eat as you go.

Nutrition facts calculated based on the recipe giving 12 muffins. 1 serving = 1 muffin.

I haven’t used kale for a while but the past week I kind of went on a kale obsession.

I have actually made another version of this but used extra firm tofu instead of potatoes. It was also very good so I will post that recipe perhaps in a week or so. I have a few recipes to get through first and post in the blog.

I am not much of an imitation meat consumer however this soy chorizo is an exception. Not because it tastes really good but the ingredient list doesn’t contain any weird or fake ingredients. This soy chorizo is one of the only things I have found that is actually edible. I got it at Trader Joes but maybe you can try some other stores if you don’t have Trader Joes around where you live. Just read the food label to make sure it doesn’t contain any fake ingredients. If it does, don’t buy it.

You can also use real chorizo if you like, but make sure it doesn’t contain any sodium nitrates/nitrites which is carcinogenic, a cancer causing agent.

You can also add some other veggies of your choice. Maybe onions or peas will be a good addition. Either way I think this was great as is. Get a couple of eggs with it, and you are good to go.

At last we are getting some nice weather here in NJ. I think it was about time given the fact that we are almost in May!

Stay safe and enjoy!

This is the first time I have done hash and it will not be the last. If you prefer you can use real chorizo instead of the meatless version. Just make sure the chorizo that you buy is sodium nitrate/nitrite free.

Kale and soy chorizo hash

Miryam's original recipe

Yield: 4-6 servings

Total Time: 20 minutes

Ingredients:

2-3  lbs organic diced peeled rosette potatoes
12 oz fresh kale, I use more
12 oz soy chorizo, I got mine at trader joes
1 large piece fresh ginger, chopped
2-4 Tbsp olive oil
Pinch of salt

Directions:

In a large skillet, over medium heat, place 2 tablespoon olive oil. Add the chopped potatoes and stir occasionally making sure all the potatoes get cooked through. You may have to add more oil as the potatoes cook through.

When the potatoes are almost done add the chopped ginger. Cook for a couple of minutes. Add the soy chorizo and kale and stir cooking until the kale softens a little bit. About 3-4 minutes.

Add a pinch of salt if desired. Serve while still warm with some eggs or as desired.

Nutrition facts calculated based on the recipe giving 6 servings.

Who doesn’t like chocolate? I hope no one is on a diet because if you are you are truly missing out! Besides diets don’t work so I hope you do  yourself a favor and get off of it :-)

I have never met anyone that doesn’t like chocolate. I think it is actually a weird dislike but I am sure there are some people out there that don’t, oh well, that is not me!

I have been trying to find ways in which to eat chocolate that are different from eating a chocolate chip cookie, brownies or chocolate cake. Nothing wrong with these items but I just feel that this is the only way in which I normally have it so I thought that coming up with more chocolate variations couldn’t hurt right?

This recipe it is truly super versatile. You can use any nuts of your choice and add-ons. I think shredded coconut or dry fruit would be a good alternative too. Maybe next time I might just do that.

By the way, does anyone live on the East coast near the NYC area? I am getting tired of this lousy weather…. I need some sun and soon!

Well, I leave you with this super simple and versatile recipe that is sure to satisfy any chocolate lover.

Stay safe and enjoy!

Dark chocolate sunflower seed clusters

Miryam's original recipe

Yield: 20 servings

Total Time: 20 minutes

Ingredients:

12 oz dark chocolate chips, melted
2 cups roasted and unsalted sunflower seeds, you can use any other but these are the ones I used
1 cup brown rice cereal
2 Tbsp chia seeds

 

 

Directions:

Line a baking sheet with foil paper and set aside.

On a double boiler melt the chocolate chips. While the chocolate melts away place the other ingredients in a large bowl.

Once the chocolate is completely melted pour it over the ingredients in the bowl, and with a spatula, combine the ingredients until they are all coated with the chocolate.

Transfer the mixture to the prepared baking sheet and let it sit until the chocolate is completely set. For a speedy result place baking sheet in the refrigerator for about 20-30 minutes.

Store in the counter in an air tight container for up to 3-4 days.

Nutrition facts calculated based on the recipe giving 20 pieces. It actually gives more than that!

Plain and simple, these are going to be the best gluten free brownies you will ever taste.

Do you have a favorite gluten free brownie recipe already? I will bet you any money this is going to top your recipe hands down. Even my brother that never eats any of my baking goods ate 3 pieces. The brownies were literally gone within a few hours.

These brownies not only are super fudgy, moist and chocolaty but they are super simple to put together. This recipe is going to be my to go brownie recipe from now on and next time I am going to also double the batch.

I was actually going to wait until next week to post the recipe but since it is Friday and the recipe is just out of this world, I thought I would do you a favor and post dessert first. I think is a wise decision :-) don’t you think?

For this brownie recipe I actually used brown rice flour, as well as almond flour. It is my first time using this kind of flour and I must say that I love it. I am so glad I experimented with it. What a great end result. These brownies don’t taste as though they are gluten free, healthy or anything of that sort. They are just super fudgy and undeniably good.

Are you cooking something especial this weekend? Make yourself a favor and complete your meal with this dessert. Your family, friends or significant other will thank you for them.

Enjoy!

These brownies are to die for. Do yourself a favor and make them. You will not be sorry!! This has become my to go brownie recipe from now on. What a great recipe!!

The best gluten free brownies ever!

Miryam's original recipe

Yield: 12-16 pieces

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

2 organic eggs
1/2 cup olive oil
1/2 cup unrefined sugar, however I think 1/3 cup would be enough
1/2 tsp baking powder
6 oz dark chocolate chips
1 tsp instant coffee granules
1/2 cup almond flour
1/4 cup brown rice flour
1 tsp vanilla extract
Pinch of Celtic salt
3 Tbsp dark chocolate chips.

Directions:

Preheat oven to 350F. Grease and flour (I used brown rice flour) a 8x8 inch square baking pan. Alternatively you can use parchment paper.

In a bowl place eggs, sugar, vanilla, olive oil, and coffee granules and mix through. I do this step with a wire whisk but you can use your stand up mixer.

On a double boiler, melt the chocolate chips. You can also use your microwave for this step. Add the melted chocolate to the bowl and combine. Add the flours, salt and baking powder, and with a spatula, fold in until is all incorporated. The mixture would be sort of thick. Place batter in the prepared pan and sprinkle the 3 Tbsp of dark chocolate chips over the batter.

Bake for 25-30 minutes. Let the brownies cool on a wire rack for at least 30 minutes otherwise they will crumble all over the place.

Serve as is, with ice cream or a really tall glass of milk!

Nutrition facts calculated based on the recipe giving 12 servings.