Zucchini Brownies with Spiced Almond Butter

Natascha Brandt

Food Photographer & Stylist, Bite of Light


Instagram: @biteoflight | biteoflight.com

What has made a big difference in your life?

The moment I left my homeland, Venezuela. Leaving my family and friends to move to Europe was one of the most difficult compromises I have ever made. But I have to say, it was, for sure, one of the best decisions in my life.

How has food impacted your life/health?

Since I started eating healthier, meaning more vegetables and fruits, avoiding processed products, I have been seeing a big difference in, for example, my energy, mood and even my health. As we know, food is linked to emotions, so I try to eat always consciously and mindfully. Food makes my life filled with energy and love. Not only do I love to eat and cook, but food has an even larger impact, because it is also present in my professional life. As a food photographer, it is my work/passion to admire food, its beauty and magical energy, and capture it forever in a photo.



13½ oz buckwheat flour, rinsed

4 cups zucchini, finely shredded

14 oz coconut sugar

10½ oz vegan chocolate chunks

6¾ oz coconut oil, melted

2 oz unsweetened cocoa powder

2 oz vanilla extract

3 tbsp baking soda

¹⁄³ oz sea salt

Spiced Almond Butter & Caramelized Almonds

¹⁄³ cup almond butter

¼ cup almonds, roughly chopped

2 tbsp coconut oil, melted

1 tbsp coconut sugar

1 tbsp cinnamon powder

1 tbsp anise powder

½ tbsp ground cardamom

Sea salt, flakes