Monday, May 9, 2016

No-Flours Chocolate Brownies

I was looking for something chocolate for my picky little dude that wouldn't engulf him in sugar but also would use something other than the typical choices in paleo baking.  Usually you get to choose between your nut flours, like almond flour, which are not school-safe, or coconut flour and various starches.

 Don't get me wrong, I love those options, but for this I wanted to tweak and change the normal into something that I can make on the days I can't get those ingredients.  I wanted a truly flour-less individual sized brownie.  As a plus, this one has a protein kick with the tahini.  


Ingredients, Assemble!  

  • 3/4 cup tahini (sesame paste) or seed/nut butter of choice
  • 1/2 cup canned pumpkin
  •  4 tbsp maple syrup (adjust to taste)
  • 1 banana, mashed
  • 2 eggs  *
  • 1/2 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon 
Method:  Oven: 350 degrees  Bake: 12-15 minutes

Preheat oven to 350.  Next either load all the mushy stuff into a blender (like my magic bullet)  or mash the banana and mix all squishy ingredients together as well as possible.  Immersion blender would probably be great here too, I am just partial to the bullet.

Mix the dry into the wet ingredients, scraping the sides until just well mixed.  Grease a 12 muffin tin (I brush with coconut oil) and fill about half way.  Bake for 12-15 minutes, then cool before removing.  These brownies do not get crusty on the sides (sorry) but they are soft and approved by my kids.  It may help to run a knife around them before removing but once removed they actually stay together fairly well.

* I haven't tried substituting out the egg, but the flax egg (1 tbsp flax, 3 tbsp boiled water) would probably work to help bind it if you can't have eggs.  You would need 2 flax egg replacements.  On a side note as well, the banana could be replaced by 3 tbsp coconut oil 3 tbsp coconut mana/butter if bananas leave your house as fast as mine do. 

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