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Brownies with Dried Cherries and Walnuts

Serves 9.


    Brownies with Dried Cherries and Walnuts

    Brownies don’t need the melted butter to stay fudgy and rich. A triple hit of heart-healthy ingredients in the form of olive oil, dark chocolate, and walnuts, this is a treat you can feel good about sharing with those you love (or keeping all to yourself).


    Tip: Replace the dried cherries with fresh when in season.


    Brownies with Dried Cherries and Walnuts


    • 8 oz (225 g) dark chocolate, finely chopped
    • 1/4 cup (60 mL) extra-virgin olive oil or light-tasting olive oil
    • 1/3 cup (80 mL) packed brown sugar or coconut sugar
    • 2 large organic eggs
    • 1/2 tsp (2 mL) almond extract or vanilla extract
    • 1/4 cup (60 mL) spelt flour or whole wheat flour (or gluten-free all-purpose flour)
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/4 tsp (1 mL) salt
    • 1/4 cup (60 mL) chopped walnuts
    • 1/2 cup (125 mL) dried cherries or dried cranberries, roughly chopped


    Per serving:

    • calories305
    • protein4g
    • fat20g
      • saturated fat7g
      • trans fat0g
    • carbohydrates29g
      • sugars19g
      • fibre4g
    • sodium88mg



    Preheat oven to 350 F (180 C). Line 8 x 8 in (20 x 20 cm) square pan with parchment paper, allowing overhang on all sides.


    In double boiler or medium saucepan over very low heat, melt chocolate with olive oil. Remove from heat and cool for a few minutes. Mix in sugar, eggs, and extract, followed by flour, cinnamon, and salt. Stir in walnuts and cherries or cranberries. Pour into prepared pan and bake for 20 to 25 minutes, until moist in centre and slightly dry on top. Cool completely in pan before slicing.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.