You may remember a post by yours truly for a certain avocado-filled cookie of the Paleo variety, right? My Avocado Coconut Cowboy Cookies made a little splash on Pinterest and with that drew comments from endearing readers. One commenter, Robbin, had a great idea to try …
Month: January 2013
Great news! You don’t need sugar, flower, and junk to make a brownie… and why would you want to?
…One that will add weight to your thighs, make you feel guilty after eating “just one”, and give you false
promises nutrition and empty lies calories.
…One that will undoubtedly taste good on the outside but wreck havoc
on the to your insides.
No, no. The great news is here! (Oh, oh! And flourless!)
Now you can have all a brownie that won’t make you feel guilty, won’t add pounds to that frame, won’t tell you any nutritional lies. The only lies this brownie may insinuate is that it’s filled with sugar, flour, blah! Nope. It’s just pretty damn good… and healthy!
But we both know that’s not a lie, right?
Make these Primal Pumpkin Almond Brownies now.
Rich, delicious, decadent, ooey, gooey, GOOD. But don’t let those naughty thoughts go to your head… it’s just a brownie. 😉
Flourless Primal Pumpkin Almond Brownies
Makes 12 decently sized brownies. (Can you eat just one? I couldn’t…)
Adapted from This Primal Life.
- 1 cup almond butter (or nut butter of choice)
- 1 cup pumpkin puree, or other squash, canned or steamed
- 1/2 cup raw cacao powder, or unsweetened cocoa powder
- 1 egg
- 1/4 cup honey
- 4-5 dates, soaked in hot water for 1 minute to soften
- 1 tsp baking soda
- dash of sea salt
Preheat oven to 350 degrees F.
In a large bowl, combine all ingredients, mixing well and making sure to mash the dates until only small chunks are left.
Grease an 8×8 glass Pyrex baking dish with coconut oil to prevent sticking. Pour your brownie batter into the baking dish making sure batter is evenly and smooth.
Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Remove from oven and let cool before diggin’ in.
Yum, yum, yum, yum….