Chef Ellen

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I would call this snack a mix between cake and a brownie. This moist, chewy treat provides exceptional nutrients, vitamins, and much-needed minerals. Molasses add an element of deep, robust flavor that is warm, satisfying, and nutrient-dense. Flaxseed and hemp hearts act as binders and receive high marks for fiber, protein, and alpha-linolenic acid. ALA is an omega-3 fatty acid that the body cannot synthesize on its own. This fatty acid has solid antioxidant properties that aid in reducing inflammation and boosting skin structure. 
It is also responsible for promoting healthy nerve function and slowing the progression of memory loss disorders. Replacing the chewy raisins with different dried fruits, cacao nibs, or dark chocolate chips would certainly be delicious!



  • 3 tablespoons ground flaxseed
  • 2 tablespoons hemp hearts
  • 1 cup applesauce
  • cup blackstrap molasses
  • cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 ½ cup gluten-free baking flour blend (I like Bob’s Red Mill)
  • ½ cup buckwheat flour
  • 2 tablespoons cacao powder
  • 1 teaspoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon baking soda
  •  ½ teaspoon salt
  • ¾ cup  raisins


  • Preheat the oven to 350F. Line an 8 x 8-inch baking pan with parchment paper.
  • In a large bowl, combine the flaxseed, hemp hearts, applesauce, molasses, maple syrup, and coconut oil and whisk to incorporate. Set aside.
  • In a small bowl, combine the flour blend, buckwheat flour, cacao powder, ginger, cinnamon, baking soda, and salt. Add the dry ingredients to the wet, mixing with a spatula, then fold in the raisins. Put the thick, brownie batter-like mixture in the prepared pan. I find that it helps to slightly wet the spatula to evenly spread out the sticky mixture.
  • Bake for 25 minutes until firm to the touch and golden brown. Store in an airtight container. They are delicious when stored in the refrigerator and can also be frozen.