3/5 UPDATES: Please join us later today (3/5), 5PM @ Foothill for gluten-free cooking demo with CalDining! Gwen from BSFC will also speak at our membership meeting this Thursday (3/7). Open to read more!
*Omit if not interested in Eve’s personal life/ sickness*
I’m sorry that I (Eve/ Secretary) wasn’t able to attend last week’s meeting!!! Had a horrible horrible cold that was at its worst right on Thursday… I even had to go to the doctors (grumble) because my throat hurt too much… Considering this is my first major illness in almost 2 years, I’ll just (sort-of) swallow my complaints!
Regardless, I hope the patients/students of Berkeley will feel better! Seems like lots of people are sick, so TAKE CARE!!!
IF I had brought it on Thursday, it’ll be full of germs anyway… not a good idea.
I guess this would’ve fit our Valentine’s Day Meeting better instead…. hahaha~
*CONTINUE TO THE FOOD/RECIPE! YAY!*
These actually were really moist, but not dense at all! Just the right amount of fudginess and cakiness–PERFECT TEXTURE! You actually can’t taste the avocado at all! I don’t know if this will apply to all avocados, but maybe it has more to do with the ratio….
Of course, I took this from another website introduced by a BSFC coordinator, so I cannot possibly take full credit for it… EXCEPT for the crazy measurements that I adjusted for. I know, I know, I should’ve followed the recipe FIRST, THEN adjust as needed, but this is how the Lee/Chen family roll with dessert/baking recipes.
——— RECIPE TIME! ———
1 c whole wheat flour
2/3 c cocoa/coco powder
1/4 tsp baking soda
1/2 tsp salt
(optional) white choco & dark choco chips
- Preheat oven to 350F.
- Cut the avocados and mash them through a sieve (or use a food processor until very fine).
- Add the eggs and sugar. Whisk together.
- Add the vanilla (and coffee). Whisk together until very well-blended.
- In another bowl, combine the flour, cocoa, baking soda and salt.
- Combine the wet and dry ingredients. Fold together gently (Avoid over-mixing that causes a tough dough!)
- (optional) When the batter is about halfway mixed, add in the desired amount of chocolate chips.
Mix until just about combined.
- Line a baking tray with parchment paper, or grease generously. Transfer the batter into the baking tray.
- Bake for 20-25 minutes, or until toothpick/knife comes out clean (unless you hit a melted choc chip bomb!)
Recipe Inspired By: http://strongertogether.coop/recipes/avocado-brownies/
Avocado is substituted for butter/fat component of brownies… pretty neat right! I think it also helps with the softness. Totally worth it! EVERYONE SHOULD TRY THIS!!!! Next time I’d like to try with brown rice flour and flax seed instead of eggs… Although I am not a gluten-free/vegan fanatic, it is nice to make this an available option to everyone!
EVENTS COMING UP!
Food Demo: CalDining Chef Eric Haney and Registered Dietitian Renee Simpson, under the theme of “Eating Green”, will show us how to cook gluten-free pesto pasta and nutritious green salad. I hear whispers of free samples! (Tue 3/5, 5PM @ Foothill)
On March 7th, Gwen, the Berkeley Student Food Collective’s operations manager, will join us for our SDA membership meeting!!! She’ll be telling us about BSFC’s history & its mission in providing healthy, sustainable food! Come join us if you want to learn more about food systems, food sustainability and the Real Food Challenge! (Same time, same place! 5PM @ 138 Morgan Hall!)
Considering about half of these ingredients are from BSFC, this delectable brownie may also show up…!!!