From Scratch Brownies

6 months pregnant = LOTS of cravings. All the time. Anything and everything. Tonight, I wanted brownies, reeeeal bad. I knew I couldn't shake the craving! So I made some....and so far I have eaten four. Don't judge me, you know you could do it too! :) So these are more cake-like, but really yummy! Perfect when you need an occasional sweet treat like pregnant me.

3/4 cup whole wheat flour

1 tsp. baking powder

1 tsp. sea salt

1 cup organic cane sugar (the recipe called for 2 cups but 1 was plenty! I'd even cut it down to 3/4 cup next time!) or Xylitol

1/2 cup cocoa

1 cup grapeseed or coconut oil

2 tsp. vanilla extract or peppermint extract for minty brownies

4 free range eggs

Mix dry ingredients together. Add oil, eggs, and vanilla. Bake at 350 degrees for 25 minutes.

Best when on the chewy side.

Kitchen Sink Carob Crunchers

Made a brownie recipe with carob... I like carob, but it sure has a different taste than cocoa! You could use cocoa powder in this in place of carob if you don't like it.

1 cup whole wheat flour

1/2 cup carob powder

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 to 1 1/2 cups grapeseed oil

1 cup sucanat

1 large egg

2 teaspoons vanilla extract

1 cup unsweetened flaked coconut

3/4 cup chopped walnuts

3/4 cup semisweet chocolate chips

Heat oven to 350 degrees, coat baking pan with grapeseed oil. Whisk together first 5 ingredients, set aside. Whisk oil, sugar, egg and vanilla, then add to dry ingredients. Stir in coconut and walnuts- you may need to add more oil if it's too dry. I did. Spread into prepared pan. Sprinkle top with chocolate chips, some coconut and some walnuts. Bake for about 25 minutes, cool, and cut into bars.