Marcia Kantorowski is one of the nicest people I have ever met–to humans and to dogs. When I get worried that Tillie will go for a ‘walkabout,’ I know I can always count on Marcia and her husband John to look after her. (Sophie has figured out that she has a cush life here at 1080 Knapp). Marcia contributed this delicious brown recipe to enjoy. So easy. So delicious!
GLUTEN-FREE VEGAN FUDGE BROWNIE
¾ cup roasted almonds (can substitute sunflower seeds for nut allergies)
1 cup raisins or other dried fruit
½ cup rolled oats
3-4 TBLS. Cocoa powder
8-10 pitted dates
9-10 spinach leaves
Place all ingredients in blender or processor and mix until it becomes moist and sticky. Press into pan with a large spoon and store covered in refrigerator. Cut into squares to serves. The size of the pan depends on desired thickness of brownies.