INGREDIENTS

• Brownies
• • ¼ cup coconut oil
• • ¼ cup butter, softened
• • ¾ cup coconut sugar
• • ¾ cup cane sugar
• • ¾ cup cacao powder
• • ¼ tsp salt
• • 1 tsp vanilla extract
• • 2 eggs
• • ¼ cup brown rice flour
• • ¼ cup gluten free oat flour
• • 1 Tbsp spirulina powder
• • 1 cup crunchy almond butter
• Matcha Glaze
• • 3 ½ Tbsp unsalted butter, melted and still warm
• • 1 cup powdered sugar
• • 1 tsp vanilla
• • 1 Tbsp honey
• • ½ Tbsp Aiya Culinary Grade Matcha

DIRECTIONS

• 1. Preheat the oven to 350F.
• 2. Grease an 8″x8″ baking dish and line it with parchment paper.
• 3. In the bowl of a stand mixer, beat the softened butter and coconut oil until slightly fluffy, about 1 minute. Add both sugars and beat for an additional minute.
• 4. Add the cacao, salt, and spirulina. Combine.
• 5. Add both eggs and the vanilla extract and beat for 1 minute until smooth.
• 6. Add both flours and mix until everything is just coming together.
• 7. Fold in the almond butter with a spoon or spatula.
• 8. Pour the batter into the prepared baking dish and evenly spread the batter with a knife or spatula.
• 9. Bake for 25 minutes, until a toothpick comes out mostly clean.
• 10. Remove from the oven and set on a wire rack to cool.
• 11. Once the brownies are slightly cooled but still warm, begin making the glaze.
• 12. In a small bowl, combine all of the ingredients and whisk until smooth.
• 13. Pour over the warm brownies and smooth it out with a knife or spatula.
• 14. Sprinkle with slivered almonds, or anything else that you desire.
• 15. Cut brownies into 12 or 16 squares and enjoy!