Thursday, August 19, 2010

Best Ever Grain Free Brownies!

It's taken a lot of experimentation, but I finally have a grain free brownie recipe that I'm happy with. I tried the bean recipe, I tried avacado, coconut flour, almond flour... and finally came back to squash. I tried different amounts of butter and cocoa and decided pecans with chocolate is divine. When I do bring back grains, I think I'll just sub them out for the squash. It is that good. I think I like it even better cold. It kept us very happy while we were on vacation!

(Note: Cocoa is technically not GAPS legal, but I'm allowing it to keep sane, and I don't think it hurts my progress too much. Everything else is GAPS legal.)

1 c pecan butter (put crispy pecans in processor till they turn to butter.)
1/2 c overcooked, mashed butternut squash - could increase to 1 cup for more volume
4 eggs - increase for more cakey brownies
1 1/2 tsp vanilla extract (make sure no corn syrup or additives)
1/2 tsp salt
1 c cocoa
1/2 c palm shorting/ coconut oil/ butter (butter would give a richer flavor)
1/4 c honey & 1/8 tsp (scant!) stevia    OR 1/2 c honey (taste to see if it needs more)

Soften your fat and add other wet ingredients. Mix everything aside from cocoa thoroughly and preheat oven to 350ยบ. Fold cocoa in gently until completely mixed in, but do not overmix. Pour into well greased 8x8 or 9x9 pan and bake for 30 minutes. Wait until cool before cutting into, if you can manage!

These are rich, soft, and dense. I'd like to try using some unsweetened chocolate instead of the some of the cocoa. The conversion is 3 T. cocoa powder and 1 T. butter for 1 ounce of unsweetened baking chocolate, so I would use 3 oz. unsweetened chocolate and lessen the cocoa to 3/5 cup, and the fat to 1 heaping tablespoon.

Many thanks to all those who inspired me with their recipes!

Shared on Pennywise Platter Thursday 8/19.

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