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Choosing local matters

· In: Nutrition

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I am a huge advocate for supporting local (see my previous blog posts about farmers markets and local honey), especially right now. More than ever, our local economy needs our support and what better way to do that than by supporting local farmers! Every time you purchase products from local businesses, you’re putting money back into the economy. When you choose eggs by Conestoga Farms to be a part of your kitchen, you are choosing wholesome, local eggs produced by proud Ontario farmers and their families. So, you get to consume delicious eats plus support your local economy. It’s basically a win-win situation.


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Quality is important

My family has been purchasing Conestoga Farms eggs for years so when they reached out to me to create a recipe and spread the love about their eggs, I jumped on the opportunity. I take pride in sharing quality products with you guys, products that I use myself and fully support. At the end of the day, I want you to feel confident in the choices you make for your health.

The eggs I used in the recipe I share below are the free range eggs which are from hens that live on open concept farms, with access to outdoor pastures. This means that they can freely forage, scratch peck, perch and lay their eggs in nest boxes. One thing that really stands out to me, is the colour of the yolk with all of the Conestoga Farms eggs. The colour is a bright yellow-orange that is really rich. It doesn’t look pale and dull. That’s how you know you have some good eggs!


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How to check if your eggs are fresh

Something fun that I learned in a virtual workshop with Conestoga Farms is how to check if your eggs are fresh. Grab a bowl and add enough water to cover the eggs. Gently place the eggs in the bowl and if they lay on their side, they are fresh. If you have some eggs that are close to the best before date or the date has passed, you can still check if they are ok to eat by doing the same trick with the water. Again, if they lay on their side, they are fresh but if they sort of stand up but on a bit of a slant, they are also still good to eat. If they float to the top of the water, time to get some new eggs!
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Why I love eggs so much

Versatility – There are SO many ways to use/make them. Baking, scrambled, fried, poached, omelettes, frittatas, hard boiled, salads, sandwiches, etc.

Nutritious – I always include eggs in my clients meal plans. Mostly for breakfast because it’s so important to start your day with a blood sugar balancing meal and eggs are the perfect addition for breaking your fast (break-fast – see what I did there?). Eggs have a combination of healthy fats + protein.

Almond Butter Chocolate Chunk Blondies

I love all things ooey-gooey and chocolatey and these blondies fit the bill. I love how the almond butter mixed with the egg makes the texture perfectly moist and “cakey”, is what I like to call it (you’ll see). These are gluten-free and sweetened with coconut sugar!

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Almond Butter Chocolate Chunk Blondies

Print Recipe
Prep Time:15 mins
Cook Time:18 mins
Total Time:33 mins

Ingredients

  • 1 cup fine almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ¼ cup + 1 tablespoon coconut sugar
  • 1 ConestogaFarms Free Range egg
  • 1 ¼ teaspoon pure vanilla extract
  • ¼ cup melted coconut oil cool for a few minutes before adding to bowl
  • 1 cup smooth natural almond butter
  • 1 dark chocolate bar break into chunks

Instructions

  • Line a 9x5 inch baking pan with parchment paper and grease with coconut oil and preheat to 350 degrees F. I baked it on the middle rack of my oven. You can use another pan like an 8x8.
  • In a large bowl, combine the almond flour, baking soda, sea salt and coconut sugar.
  • In a small bowl, combine the egg, vanilla, coconut oil and almond butter. Use a hand mixer to make smooth or a whisk or spatula.
  • Add the wet ingredients to the dry ingredients and mix with a hand mixer or spatula until well combined.
  • Fold in most of the chocolate chunks, leaving about a handful to the side to add on top of the blondies before they go in the oven.
  • Pour dough into your greased pan and make sure you spread it out evenly, pressing down to make sure it’s all in there! It will be a little sticky, but don’t worry! Add the rest of the chocolate chunks on top and press them into the batter.
  • Bake for 16-18 minutes, depending on your oven (you might need a little bit longer - I baked mine for 18 minutes). Make sure to keep an eye on it! The edges will get golden brown and the top will harden a bit.
  • Let it cool down for at least 10-15 minutes before cutting into squares.
  • Store in a covered container for 2-3 days (if they last that long!).
  • Enjoy!


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