Wednesday, August 7, 2013

Healthy Slutty Brownies! Dairy Free & Gluten Free

I've been a baking FIEND lately! I see all these different kinds of desserts on pinterest that look so deadly and crazy, and I just think "I CAN HEALTHIFY THAT!"

Pinterest Slutty Brownies
I MEAN LOOK at this picture! It's practically screaming at me to eat my computer screen.... 
Isn't it stunning and beautiful?!
They actually use oreos for the normal slutty brownies, but since I'm a nutbutter addict, I used Peanut Butter whaaaaat!
But of course, feel free to do what your heart desires!
You could even plop in one of my Quest Bar Oreos if you wanted to!

Here's my version of the slutty brownie
 Looks JUST as delicious, buttttttt it's full of wonderful ingredients, gluten free, egg free, 
oh me oh my and SCRUMPTIOUS. And here's the recipe!
Preheat oven to 350 F

Ingredients:
Brownie top:
2 TBS canned pumpkin
1 TBS almond flour
1/2 to 1 TBS cocoa powder [depending on how chocolatey you like it]
1 TBS warm honey
1 tsp baking powder
pinch salt
 
Filling
Mix 1 melted TBS natural peanut butter + 1 tsp coconut flour
Additional 1 TBS peanut butter to top filling

Cookie Bottom:
1/4 cup almond flour
1 TBS honey
1 TBS melted coconut oil
1/2 tsp baking powder + 1/4 tsp baking soda
Carob/Chocolate chips - stir in

Mix each batter well in 3 separate bowls

This will serve 2! 
Grease a muffin/cupcake tin
-First split batter in half, and lay the cookie mix on the bottom of 2 cupcake holders and press down
-on top of that, put the mixed peanut butter coconut flour mix
- dollop 1/2 TBS more melted peanut butter on top of each pb+coconut flour mix
-then press brownie batter on top of each!
Bake for 15-18 minutes, until toothpick comes clean

6 comments :

  1. Do you think it would turn out/taste the same if I used two tbs mashed sweet potato instead of the pumpkin?
    Also, you're just amazing :)

    ReplyDelete
    Replies
    1. aw ahhaha thanks! i think that'd be fine!

      Delete
  2. Do you have any idea what the nutritional value is?

    ReplyDelete
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  4. How should we adapt this for a baking sheet size serving?

    ReplyDelete
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