1. Preheat the oven to 325°F degrees. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.

Beat in eggs one at a time, stir in vanilla. Combine the dry ingredients, except for the oats and slowly mix into the wet ingredients. Mix in the quick oats and chocolate chips.

Drop by heaping teaspoonful onto ungreased baking sheets.

Bake for 12 minutes in a preheated oven. Allow cookies to cool for 5 minutes on sheet before transferring over to a wire rack to cool.

CELIAC ALERT: Oats in the United States are NOT gluten free. Due to crop rotation (wheat/oats) oats in the United States are not certified Gluten Free. Some Irish oats are. Just be sure to check the labels.

1. Line an 8-inch (20-cm) square baking dish with two crossed strips of parchment or wax paper, letting the long ends hang over the sides of the dish. Grease lightly with butter or baking spray.

2. In a large bowl, mix together the crackers, moringa blend, hazelnuts, cocoa, and salt. Pour in the milk. (If desired, you can set the can in a pan of warm water to make it easier to scrape out and stir in the milk.) Pour in the melted chocolate and stir firmly to thoroughly combine, then scrape the mixture into the prepared pan. Cover with a piece of plastic wrap and press firmly into the pan.

3. Chill for at least 1 hour, until firm enough to cut. Lift the parchment paper to remove the brownies from the pan. Cut the brownies into small squares. They will be fudgy but quite firm. Store leftover brownies in an airtight container in the fridge for up to 5 days.

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