This week, I needed a breakfast option besides the bucket of Sophie’s Halloween candy. I thought I would make banana bread, but my stash had been depleted by making smoothies. So, I came up with a new recipe. Now, I classify these as being “healthy” but they’re probably not as healthy as egg whites and turkey bacon. However, I have gotten myself addicted to sugar ever since Halloween, and need some thing to satisfy the sweet tooth without completely destroying my body, and these little brownies do the trick!
Here’s what you need:
2 cups applesauce
3/8 cups of water
1/3 cup melted coconut oil
1 teaspoon of apple cider vinegar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup coconut sugar
1 cup gluten free flour blend
1/4 cup almond meal
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
***optional: add 1/4 cup of chocolate chips for a more authentic brownie taste!
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper so that there is an overhang on both sides.
- Place the dry ingredients in a bowl and whisk together.
- Place the applesauce in an electric mixer [or a separate bowl]. Add the melted coconut oil, vanilla extract, apple cider vinegar, and water. Mix well.
- Slowly add the dry ingredients to the mixer and stir until combined. I added half of the flour mix, stirred until combined, then added the other half, stopping the mixer in between. [add the chocolate chips last, if you want them]
- Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.
- Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.