It’s been way too long since I’ve given this blog any love. Life with kids gets busy! I have some yummy recipes up my sleeve I have been wanting to post and just haven’t been able to sit down and write something up.
I made these almond butter brownies in my quest for a grain/ gluten free, egg free and refined sugar free yummy brownie. After a few tweaks we have a winner and I’m slightly ashamed to admit that I’ve made these 3 times this past week. That also means the whole family loves them. I even made them for company for Father’s Day. So, if I can serve them to company, that means they are good! I also like that they are free of refined grains and packed with protein, hopefully preventing a large blood sugar spike. We usually eat them with some homemade coconut milk ice cream. There is nothing better than fudgy brownies with some ice cream.
1 cup creamy almond butter
1/4 cup cocoa powder
1/4 cup pure maple syrup or raw honey
1 tsp baking soda
1 tablespoon ground flaxseed + 2 tablespoons water (mix these together in a separate bowl and let sit for a few minutes to thicken. Alternately, you can use 1 egg)
2 tablespoons almond milk
2 tsp vanilla
1/4 cup chocolate chips
Mix ingredients together. They will be super thick. Spread into a 8×8 greased pan. Bake at 350 for 15-17 minutes. Let cool for 10 minutes before cutting. Enjoy over a scoop of yummy vanilla ice cream!