Everyone deserves brownies! These babies are especially for folks who don’t do dairy or eggs. They’re high in real food flavor, and ALL my taste-testers give them rave reviews. The secret to the rich taste and chewy texture of these grain-free flourless brownies is avocado, sweet potato, apple, and chia seeds, which help to bind the bars together. I used Just Like Sugar Table Top natural chicory root sweetener, a pre-biotic that promotes healthy intestinal flora without raising blood sugar. (I don’t use Maple syrup or Coconut sugar. Although they’re somewhat low glycemic (this measures glucose), they’re super-high in fructose sugars, like high fructose corn syrup, which is very bad news. I suggest low-sugar apples such as Fuji, Granny Smith, or Pink Lady. Chia seeds are a great binder, plus they’re high in protein and Omega-3 oils. Some egg-free brownies use flaxmeal as an egg substitute. However I do not bake with flax, even when freshly ground, because of the risk of free radicals that can damage cellular function. If you have any leftover gluten-free brownies (doubtful!) freeze them up to 3 months for a heathy snack anytime. This recipe makes a big 9 x 13 pan, or about 36 Paleo brownies depending upon how you cut them.
- 1 cooked sweet potato c. 200 grams
- 1 avocado, peeled and seeded c. 180 grams
- 1 low-sugar apple, cored, in coarse chunks including the peel c. 160 grams
- 4 tablespoons ground chia seeds (That's 3 tablespoons whole seeds. Grind them in a hand-held grinder)
- 1/4 cup Hemp nuts (hemp hearts) (I add them with wet ingredients, so they grind into butter in my processor)
- 1 tablespoon pure vanilla extract
- 1/2 cup almond butter
- 1/2 cup coconut butter, softened
- 1/4 cup coconut oil
- 2 1/4 cups sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 5 1/2 tablespoons PureLo Lo Han Sweetener by Swanson, or 1 1/2 cups raw honey, or your favorite sweetener.
- 3/4 cup pure unsweetened cacao powder or cocoa
- 1/2 cup almond meal or flour
- 1 1/2 teaspoons Mt. Hagen organic decaffeinated coffee crystals
- 3/4 teaspoon unprocessed salt
- 2 teaspoons ground cinnamon
- 2 cups coarsely chopped nuts (walnuts, pecans, almonds, pumpkin seeds, sunflower etc.), soaked and toasted to remove indigestible coatings. (See All About Nuts)
- Preheat oven to 350º F. Line a 9 x 13-inch pan with parchment paper so it hangs over the sides like handles. (I use photo clips to hold it in place.)
- In a food processor or mixing bowl add the wet ingredients: sweet potato, avocado, apple, chia, hemp, vanilla, almond butter, coconut butter, coconut oil and sweetener. Mix well until smooth.
- Add the dry ingredients: cacao, almond meal, salt, cinnamon, and nuts. Mix well again until smooth. Pulse in the nuts briefly, or mix them in by hand, so they remain in large chunks.
- Spoon into the pan and bake 22 -24 minutes. Do not over-bake. Chill 1-2 hours for easier slicing. If you cut when hot, they may be crumbly, but delicious!