06 Mar Gluten Free Paleo Friendly Brownies

Now you know how much I dislike labels. Especially when it comes to food. So before you think I’ve lost my vegetarian roots and am now hunting and gathering…relax. They’re just brownies. Brownies made without wheat, but they’re still brownies. The original version of this recipe is courtesy of Elana’s Pantry. I modified them a bit as I did not have baking chocolate on hand and wished to use my Giddy Yoyo raw cacao. I also am not on speaking terms with stevia. We do not get along. So, instead of stevia, I increased the dates and added a little maple syrup. Because I used cacao powder, I increased the amount of coconut oil. I used Bob’s Red Mill almond flour which we now carry in the boutique. If making this recipe, I would suggest processing the almond flour a little longer than I did to result in a finer “flour”. Be sure to store your (once opened) almond flour in the fridge or freezer for optimum freshness.

You can enjoy these brownies knowing they are gluten-free, are high in protein, have no nasty sugars, are made with “good fats”, and actually taste pretty good.

Sue’s Version of Elana’s Paleo Brownies

1 cup almond flour
1/4 teaspoon fine grain sea salt
1/4 teaspoon baking soda
3/4 cup cacao powder
1 cup pitted dates
3 large eggs
3/4 cup coconut oil – warmed to liquid
2 T maple syrup

Pulse almond flour, salt and baking soda in food processor. Add cacao powder and pulse again. Add dates and pulse until well incorporated. Add eggs and pulse again. Add coconut oil and maple syrup and process until well combined. Place mixture in parchment-lined 8 x 8 inch baking pan and bake at 350 degrees for about 20 minutes. Let cool and then slice and enjoy!