Flour less Chocolate Almond Brownies

Sometimes you just need Brownies!

1/2 C Fresh Ground Almond Butter

1/2 C Unsweetened Apple Sauce

1/4 C Agave Nectar or Honey

1 tsp Vanilla Extract

1/2 C Cocoa Powder

1/2 tsp Baking Soda

1/4 C Chopped Almonds

Preheat oven to 350. Spray an 8x8 pan with cooking spray, set aside. In a medium bowl stir together Almond Butter, Apple Sauce, Agave Nectar and Vanilla until blended. Then add Cocoa Powder and Baking Soda. Spread batter into prepared pan and sprinkle with Almonds. Bake 20 minutes, brownies will be set but Fudgy looking.

* adapted from ambitiouskitchen.com

Here is what was left by the time I took a picture!
(Originally Published on Healthy Gourmet on the Go Blog)

Comments

Grandma's Harvey Wallbanger Cake Makeover

My grandmother made Harvey Wallbanger cake at every family function for as long as I can remember. Birthdays, holiday parties, anytime we'd all get together this cake would be at the center of the table, but after grandma passed away and I became more conscientious of the ingredients that we were eating I stopped making the cake. It her version was made with yellow cake mix vanilla pudding mix which both contained artificial colors and flavors and oftentimes palm oil which I'm allergic to. For a few years I've been trying to find a recipe that matched what I remembered from Grandma's Harvey Wallbanger cake but was unable to find it from scratch recipe that really seemed to hit the mark. Finally I've come up with a recipe that matches the taste and texture of my grandma's Harvey Wallbanger recipe but without any of the artificial ingredients that they put in cake mixes and putting mixes now. I hope you enjoy it! Ingredients: 1 3/4 C Sugar 3/4 tsp Sal...

Sourdough Discard Chocolate Cake

I've made sourdough bread for years but recently started branching out and trying different things with my discard. I had made apple cheddar muffins with sourdough discard probably about 15 years ago, sourdough waffles like the ones I had tried in Las Vegas, but never really added it to anything else outside of bread products. I tried Chocolate Chip Cookies a while back with good results so it seemed natural to try a chocolate cake recipe. I tend to make my baked goods less sweet so I adapted a recipe I found to suit our tastes and topped it with a lightly sweetened peanut butter drizzle. This cake was moist and perfectly sweet. Ingredients: 1 3/4 cups all-purpose flour 3/4 cup cocoa powder 1/2 tsp salt 1 tsp baking powder 1 tsp baking soda 2 eggs 1 tsp vanilla extract 3/4 cup oil 1/2 cup sourdough discard 1/2 cup granulated sugar 3/4 cup brown sugar 1 cup milk of choice 1/2 cup hot, fresh and strong brewed coffee Preheat oven to 350° and grease a bundt pan, set aside. In a large ...

Pumpkin Waffles

Does anyone else find that a can of pumpkin is not two cups anymore? You don't have enough pumpkin to make two batches of any of your recipes. And you're always left with 3/4 of a cup of pumpkin, either having to open another can to get a full cup or not using enough pumpkin in your recipe. I found the perfect way to use up that extra 3/4 of a cup of pumpkin, pumpkin waffles. Besides being tasty, I'm looking at you pumpkin haters, pumpkin is a great source of vitamin A to up the health content of your waffles just a little bit, while still being delicious. You can serve the waffles with cinnamon brown sugar bacon, spiced cider, or a pumpkin spiced latte to increase your fall vibes. Ingredients: 2 Eggs, beaten 1 1/4 C Milk 3/4 C Pumpkin 2 TBS Molasses 2 C Flour 2 tsp Pumpkin Spice 4 tsp Baking Powder 1/2 tsp Salt 1/2 C Butter, melted Heat the waffle iron. Place the beaten eggs in a large bowl. Add the milk, pumpkin, and molasses and beat th...

Baking with the Bolliers

Search This Blog