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Food and drink

A unique and authentic

old Florida experience nestled

on the shores of the Gulf of

Mexico on Manasota Key.

wannaB offers the state’s best ocean

views, waterways and beaches, the

ideal destination for fishing, boating,

relaxation and sunsets.

LIMITED AVAILABILITY!

941.474.3431

PLAN YOUR ESCAPE TODAY!

Weekly & Monthly rates

Full kitchens in all units

Studio, 1 & 2 bedroom

units available

Canadian Owned

info@wannabinn.com wannaBinn.com

985 Gulf Blvd. Englewood, FL 34223

Weston’s

wannaB

inn

discover Southwest Florida’s best kept secret

Serves 6 to 8

⅓ cup coconut oil

2 (1 oz.) squares of unsweetened baking chocolate

1 ½ cups cooked sweet potato puree

2 tbsp. ground almonds

2 tbsp. unsweetened cocoa

4 tsp. gluten-free, wheat-free egg replacer (or 2 eggs)

¼ tsp. cinnamon

2 tsp. vanilla extract

pinch Kosher salt

½ tsp. gluten-free baking powder

2 tsp. granulated Stevia

⅓ cup (1 scoop) vanilla vegan protein powder

⅓ cup walnut pieces

plain Greek yogurt (for garnish)

fresh mint (for garnish)

Preheat oven to 350°F. Grease a 8 X 8-inch brownie pan with coconut

oil, and then line the bottom of the pan with parchment paper. Grease

the parchment paper with more coconut oil.

In a non-stick pan, add coconut oil and baker’s squares. On low heat,

melt squares, mixing well with coconut oil. Use a rubber spatula. Once

melted, remove from heat and let cool. Don’t let chocolate harden.

In a food processor or blender, add remaining ingredients. Addmelted

chocolate. Blend on high until you

have a smooth batter.

Transfer the batter to a bowl. Fold

in walnut pieces. Spread mixture

evenly in the pan. Bake for 20 to

25 minutes. Test with toothpick. If

the inserted toothpick comes out

clean, the brownies are done.

Let cool. Slice and serve.

Choco-Moca Sugar-Free,

Gluten-Free, Flourless Brownies

Suggested wine

Tawny Port or Frambois

(Raspberry wine). The

sweetness in these dessert

wines is greater than the

sweetness in the dessert,

thus bringing harmony to

the partnership.

CSANews

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FALL 2015

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