Food blog

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fall csa micro share
week 3

Sunflower & Avocado Browndies



  • 1 tablespoon coconut oil, avocado oil, or pastured butter

  • 1/2 ripe medium avocado

  • ¼ cup sunflower microgreens

  • 1 cup coconut milk or almond milk

  • 1/4 cup pure maple syrup

  • 2 scoops of collagen powder

  • 1 cup gluten free flour blend (can also try almond, spelt or oat flour)

  • 1/2 cup raw cacao powder (not cocoa, which is highly processed)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup dark chocolate chips 


  • Preheat the oven to 350°F

  • Lightly grease an 8 x 8 baking dish (preferably glass if you have it; even a round pie baking dish would work!) using coconut oil, avocado oil or pastured butter.

  • In a blender, combine the avocado, sunflower microgreens, coconut milk, collagen and maple syrup until smooth

  • In a large bowl, mix the flour, cacao powder, baking soda and salt.

  • Pour the wet ingredients from the blender into the bowl with the mixed dry ingredients

  • Add the chocolate chips, stir together then add to baking dish

  • Sprinkle a few more chocolate chips on top for extra sweetness

  • Bake in the oven for 20 minutes.

  • Allow to cool for at least 15 minutes before serving.


  • If egg is tolerated, you may add 1 egg to the recipe for a fluffier consistency.

  • You may have to add a splash more coconut milk if the batter is too thick. I've had to add about 1/8 cup more of coconut milk at times.

  • Rather than greasing up a pan, try using parchment paper in the baking dish to keep clean up easy.

  • You may replace the pure maple syrup with 1/4 - 1/2 cup coconut sugar if preferred.