When I was little, I used to ask Mum who her best friend was. She’d always reply that Dad was her best friend. I was never satisfied with that answer and would say to her “Noooo! Dad can’t be your best friend. He’s your husband! You MUST have someone else who’s your best friend!”.
It took me years and years until I began to understand that your partner should indeed be your best friend. In the last year, I believe that Flo has become my best friend. I share with him my every joy, I wet his shoulder with my tears whenever my heart is overwhelmed with sadness, I run to him when I have exciting news to share, I gossip to him, I tell him the most mundane things, and I share with him my thoughts, my hopes and my desires.
It boggles my mind, how two people from opposite sides of the world managed to come together, managed to meet, and managed to both feel that spark to want to pursue a long-lasting relationship together. I think that one thing that struck me the most about Flo was how incredibly easy it was for me to communicate to him. It felt so natural to want to open my heart to him and it amazed me how we could talk for hours on end, then stare into each others eyes for some more hours on end, smiling giddily at each other.
I liken us to the nuts and berries in this recipe I’m about to share with you. I think I’m like the blueberries – sweet most of the time with the capacity to shock you with a bit of tartness every so often. I’m more sensitive so a little prick and you might find me busting with emotions. Flo’s more tough and protective of me. He’s usually the more calm, steady one, but he also makes my life a little nutty sometimes with his silly antics. He gives me strength to face fears and injects fun into my life like when I overcame my dancing-in-public phobia at Lesley’s wedding because of him.
What unites us is our goal to live the sweet life together. Like this brownie, life can deal you lovely, cushy, fudgy goodness, but there are also crusty, chewier parts to get through too. Our values, beliefs, hopes and dreams are what binds us together and while the road ahead may get bumpy from time to time, we’d like to imagine that on the most part, it’ll be a deliciously wonderful ride!
Now… Without further ado!
Gluten-Free Pistachio Blueberry Brownies (8×8″ Square)
200g Dark Chocolate (I used 72%)
220g Coconut Sugar
150g Ground Hazelnuts
125 g Blueberries
50g Pistachios, Chopped
- Preheat oven to 180 deg C and line an 8×8″ square tin.
- Melt butter and chocolate together over a bain marie.
- Stir in coconut sugar.
- Whisk in eggs.
- Fold in hazelnut flour. Then fold in half the berries and half the pistachios.
- Pour batter into prepared tin and scatter the remaining berries and chopped pistachios over the top. Press them into the batter slightly so they stick after baking.
- Bake 22-25min until just set. Cool before slicing into 12-16 pieces.
I think the blueberries and pistachios in this brownie worked swimmingly well together in creating an epic symphony of flavours! Feel free to switch blueberries for raspberries or sliced strawberries. The world of berries is your oyster! I enjoyed the nutty, slightly herbaceous earthiness of the pistachios in this brownie and the subtle grainy texture created by the ground hazelnuts. This is definitely a brownie that tastes indulgent but is a lot healthier for you so you can munch on them almost entirely guilt-free!
If you want to make this paleo, you may switch the butter for coconut oil instead. I imagine that would add a beautiful whiff of coconut which will surely be complemented by adding desiccated coconut instead of pistachios along with pineapple chunks to replace the blueberries to create a tropical flavoured brownie! Oooh! Lightbulb!!