Dr. Axe’s Sweet Potato Brownies Recipe

Total Time: 40 minutesServes: 9

1 avocado
1 C cooked sweet potato puree
½ C Applesauce
¼ C honey
1 tsp Vanilla Extract
4 eggs
1/4 C Coconut flour
2 tbsp arrowroot powder
½ C cacao powder
½ tsp Sea Salt
1 tsp Baking Soda
¼ C honey
½ C sprouted almond butter
¼ C cacao powder
½ C coconut milk
Sea Salt

Preheat oven to 375 degrees F
Grease 8×8 pan with coconut oil and line it with parchment paper
In a bowl, combine avocado, sweet potato, applesauce, honey and vanilla. Once creamy, add in cacao powder
Add in eggs one at a time
In a separate bowl, combine coconut flour, arrowroot flour, salt and baking soda.
Combine both mixtures until smooth.
Transfer to greased pan and bake for 25-35 minutes
While baking, combine the last 5 ingredients listed in a separate bowl and mix until creamy and smooth
Once the brownies are done baking and have cooled, frost with this mixture.


Stuffed Florida Yellow Squash Parmesan

2 medium-sized Florida zucchini or large yellow squash
1/2 cup ricotta cheese
1 ½ cups mozzarella cheese, shredded
1 cup marinara sauce (your favorite)
1/4 cup Parmesan cheese, grated
1/2 cup panko breadcrumbs
olive oil for cooking
2 tablespoons fresh basil or 1 teaspoon dried
sea salt and fresh ground pepper to taste
Cut off the stem side of the zucchini or yellow squash.
Cut zucchini or yellow squash evenly in half lengthwise.
Using a small spoon, scoop out the seeds from each half to create room to hold other ingredients.
Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the preheated pan.
Season the zucchini or yellow squash with salt and pepper.
Place the zucchini or yellow squash skin side up in the sauté pan and cook for about 2 minutes on both sides.
Remove from pan and place on a cookie sheet skin side down.
Preheat the oven to 375 degrees.
In a small mixing bowl, combine panko breadcrumbs, 1 tablespoon olive oil, chopped basil and Parmesan cheese.
Season ingredients to taste with salt and pepper, and stir to combine.
Evenly distribute the ricotta cheese and marinara sauce on top of the zucchini or yellow squash.
Top the yellow squash and zucchini with the shredded mozzarella cheese.
Evenly sprinkle the breadcrumb topping mixture on top of the zucchini or yellow squash.
Bake the stuffed zucchini or yellow squash for 10 minutes or until topping is golden brown and cheese is bubbly.
Remove from oven and let cool slightly. Serve warm.

– See more at: http://www.freshfromflorida.com/Recipes/Sides/Stuffed-Florida-Yellow-Squash-Parmesan#sthash.ufk8dGIV.dpuf

Carrot cake


2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla extract
2 cups grated carrot
1 (8-ounce) can crushed pineapple, drained
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans or walnuts
Buttermilk Glaze
Cream Cheese Frosting

Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.

Cooking Tips: How To Make This Recipe

Stir together first 4 ingredients.

Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Buttermilk Glaze
1 cup sugar
1 1/2 teaspoons baking soda
1/2 cup buttermilk
1/2 cup butter or margarine
1 tablespoon light corn syrup
1 teaspoon vanilla extract

Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.

Cream Cheese Frosting
3/4 cup butter or margarine, softened
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
3 cups sifted powdered sugar
1 1/2 teaspoons vanilla extract

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.