‘Tis the season for everything pumpkin. (And why the heck…
Special occasions call for treats. And treats are a tricky business when several ingredients that typically go into the making of treats are verboten. But I’ve got you covered with this somethin’ somethin’ of a recipe!
Brownies: Don’t ya just love their perfectly chewy half-cake, half-cookie texture? So super nom-able. And these bad boys deliver a whole lot of deliciousness without the sugar and dairy and eggs and flour that go into your standard-fare brownies.
You can make wee little Brownie Parfaits like I did for the picture because these brownies get along swimmingly with coconut whip and raspberry sauce.
You can also make a totally swoon-worthy carob-chai variation (my personal fave) by adding 1/4 tsp of ginger, 1/8 of a tsp of cloves, and 1/8 tsp of cardamom (use this latter spice only if you’ve successfully reintroduced Stage 1 fruit-based spices on AIP). And if you’re okay with cocoa (a Stage 2 AIP reintroduction), then replace the 3 tbsp. of carob powder for cocoa powder along with 1 tbsp. of Enjoy Life mini chocolate chips.
So there you have it — the brownie done three ways: 1) carob, 2) carob-chai, and 3) chocolate. Now you get the fun of picking which to try first! Happiest of Heart Days to all of you.
Brownies (AIP, Paleo)
Recipe type: Treats
- ⅓ c coconut flour
- ¼ c arrowroot flour
- 3 tbsps. carob powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp cinnamon
- ½ c apple sauce
- ⅓ c coconut oil, melted
- ¼ c honey
- 1 tsp apple cider vinegar
- 1 tsp vanilla
- 1 tbsp. gelatin plus ¼ c water (for your gelatin egg)
- Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish.
- In a small bowl, sift together the coconut flour, arrowroot flour, carob powder, baking soda, salt, and cinnamon.
- In a large bowl with an electric mixer, combine the apple sauce, oil, honey, apple cider vinegar, and vanilla.
- In a small saucepan, sprinkle gelatin over the ¼ c water and allow to soften for 2-3 minutes. While the gelatin blooms, mix the dry ingredients with the wet.
- Turn the heat to medium low to melt the gelatin. This should only take about 30 seconds to 1 minute. Whist vigorously until the gelatin egg is very frothy. Then add this to the brownie mixture. Stir to combine. (If adding mini chocolate chips, fold in at this point.)
- Pour the mixture into your prepared baking pan and gently smooth and spread with the back of a wet spoon.
- Bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes before cutting.
- This recipe easily makes 16 brownies.