Sunrise Spelt Brownies

If you’re wondering about the title of this post, let me explain. I created this recipe while being awake at 6 AM which is just a few minutes past sunrise where I am, and thinking about how I really wanted a brownie. As a nutrition enthusiast, I realize brownies are not an ideal breakfast food, but a girl can dream and dreaming leads to creating. Make no mistake, these definitely aren’t a health food, but using whole grain spelt flour adds a bit of fiber. These brownies aren’t super chocolatey, so feel free to add chocolate chips or something else to add more flavor. FullSizeRender-9


  • 1 and 3/4 cups of whole grain spelt flour or other whole grain flour of your choice (use brown rice flour to make this gluten free)
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 7 tbsp. cocoa powder
  • 2/3 cup unsweetened apple sauce
  • 1/4 cup dark agave nectar
  • 1 cup unsweetened soymilk
  • 1/2 cup earth balance vegan spread
  • 1 tsp. vanilla extract


  • Preheat the oven to 350ºF.
  • Measure dry ingredients (flour, salt, baking soda, and cocoa powder) and mix together in a large bowl.
  • Melt the earth balance spread, measure apple sauce, agave nectar, vanilla extract, and unsweetened soy milk and combine in a bowl. Mix with a whisk or spoon.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Grease a brownie pan and using a spoon, transfer the brownie mixture to the pan, spreading with the spoon if necessary.
  • Bake at 350ºF for about 27 minutes (figure 25-30 minutes is ideal, check with a toothpick for readiness).
  • After baking, allow to cool, cut the brownies, and enjoy (in moderation!)



Raw Vegan Blueberry Almond Balls

The combination of almonds plus dried fruit is one that I always gravitate towards. As I wrote in a previous post, I love larabars, which are my go-to energy bar for when I don’t have time to sit down for a meal or snack. I decided to make my own version of a larabar, in “ball” form (instead of a bar). After experimenting with a few different combinations of dried fruit to nut ratios, and looking at a few recipes online (specifically, I mainly adapted Angela Liddon’s dark chocolate cherry bite recipe found here), I made the final product which I really enjoyed! Here it is:




  • 8 medjool dates, pits removed
  • 1 cup raw almonds
  • 1/2 cup dried blueberries (found at Trader Joe’s)
  • 2-3 large prunes, pits removed
  • a dash of salt



  • Process almonds and dates in a food processor, until fine chunks appear
  • add the dried blueberries, salt, and prunes
  • remove from the food processor and with your hands, mold into ball-shapes. Enjoy, or save for later by covering and storing in the refrigerator.