Simple Vegan Spelt and Maca Brownies

Hello friends!

These cold days have meant a bit less time exploring outdoors and more time exploring in the kitchen!

So we can thank wintertime for the invention of these sweet, fudgy, and dare I say…healthy? maca brownies!

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Maca is an adaptogenic, superfood root which we often buy today in powdered form.

Adapta—what?

And adaptogen is just a fancy way of describing an herbal medicine that helps the body adapt! We are energetic beings, constantly adapting and existing within relationship. Relationship to what? you might ask. To everything! For example, we can look at our health in relation to how old we are, our sex, astrology and moon cycles, our constitution (or dosha or bone structure, depending on what lens you prefer), the weather outside, the season we’re in both outside and inside.

Long story short, an adaptogen helps create balance. If we’re feeling anxious, an adaptogen can help us calm down. If we’re feeling overly calm (maybe lethargic or exhausted), and adaptogen can give us an extra boost of energy.

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Now, I wouldn’t go ahead and give my energetic toddler a bunch of maca, but I feel that a small, medicinal dose baked into our brownies is OK for my little guy. I encourage all of you parents out there to do your own research and see if you feel maca is right for your family. If not, you can still enjoy these brownies, sans maca!

They are:

  • vegan

  • refined-sugar free

  • can be made gluten-free

  • easy

  • amazing

Ingredients:

  • 1/2 cup melted coconut oil

  • 1/4 cup coconut sugar

  • 2 chia seed eggs (2 Tbsp chia seeds + 5 Tbsp water)

  • 1 tsp vanilla extract

  • 3/4 tsp baking powder

  • 1/4 tsp sea salt

  • 1/2 cup raw cacao powder

  • 3/4 cup spelt flour (substitute gluten-free oat flour if you want your brownies to be gluten-free)

  • 4 medjool dates, soaked in water to rehydrate

  • 4 teaspoons of maca

To prepare:

  1. Preheat your oven to 350 degrees.

  2. Make your chia seed “eggs” by combining chia seeds and water and letting them sit for five minutes.

  3. If you’re using using dried dates, soak them in water and drain after five minutes.

  4. Combine all ingredients in a high speed blender or food processor like Cuisinart.

  5. Grease a baking pan or, better yet, line it with a silpat or parchment paper. Fill with brownie mixture.

  6. Bake for 20-22 minutes, until you can stick a fork in them and the fork comes out clean.

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Other ways we enjoy maca (and raw cacao for that matter!) are in smoothies, morning porridge, and mixed into hot water or a plant-based milk and blended with a sweetener like raw honey or dates. My friend Alexandra gave me the idea to give my toddler “kid coffee,” which is a tiny bit of maca (something like half of a teaspoon) mixed into warm nut milk. Now J and I enjoy our “coffee” together in the morning!

How do you use maca? Let me know in the comments!

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