sunday snack :: alterna-brownies

Most people love brownies, am-I-right? I sure do, anyway. As I've mentioned before, I follow the paleo lifestyle pretty strictly. Yes, I realize that you can compile all the paleo ingredients in the world, and combine them together to make a sweet, delicious brownie recipe, but it's not exactly a paleo food (due to all the—albeit natural—sugar & carbs). I can already hear the keys a-clickin'. So hold your comments until you hear me out! I'm calling them "Alterna-Brownies" because they're an alternative to what's out there. I don't eat "Alterna-Brownies" every day, every week, or every month even.

I do, however believe in treating myself from time to time. Unfortunately I am severely gluten and lactose intolerant. So even an occasional "regular" brownie is out of the question for me. Making desserts with paleo ingredients is the only way that I can enjoy a special treat without getting pretty darn sick. Today we're having a little party for my Mom's birthday, so I think this is one of those appropriate occasions!

All that being said, are you ready for a brownie recipe that is sweet, gooey, velvety, wonderful, AND doesn't deliver any refined flours, corn syrups or preservatives? Well then, I have something special for you, my friend! I have tried out my fair share of paleo brownie recipes, and all of them have left me wanting for something. Either they were too dry, too bland, too bitter or just NOT an acceptable brownie substitute. I played around with a lot of formulas, and have finally developed what I would say is one of the best brownies I have ever had. It's just the right equation of sweetness, chocolate, gooey brownie texture, and tastes pretty darn close to the traditional kind. It also has some nutritionally redeeming qualities. Almond butter adds some protein, fiber, healthy fats and Omega 3s, while dates bring to the table potassium and more fiber. The only added sugar comes from the dairy free chocolate chips, and I have left them as optional, should you want to forgo the cane syrup.

I decided to share this recipe because I know how difficult it can be to feel like you can't eat anything. It can be lonely sitting at a table with a bunch of people who are eating anything their hearts' desire, without so much as a thought as to whether they'll be hunched over in pain or break out in a rash afterwords. It's disheartening. Sometimes your own little dessert is just what you need to feel normal. So give this recipe a try, and let me know what you think! I hope that it serves as a bit of gluten free, paleo, dairy free, zero grain or alternative dessert inspiration for you. Happy baking!

yields about 16, 2¼” squares

Ingredients:

(wet)

9 Medjool dates, pitted

½ cup almond milk

¼ cup almond milk

½ cup unsweetened apple sauce

½ cup almond butter

1 egg

2 tsp vanilla extract

(dry)

¾ cup unsweetened cocoa powder

½ cup almond flour/meal

½ tsp baking powder

½ tsp salt

OPTIONAL - 1 cup dairy free chocolate chips (I use Enjoy Life Mini Chips)

Method:

• preheat oven to 350 degrees F.

• combine pitted dates and ¼ cup almond milk in food processor and blend until smooth and pasty.

• in a medium size bowl, combine dry ingredients.

• heat the date/almond milk mixture in a large saucepan over very low heat—dead center between low and medium on your stove knob—until it just warm and starts to smooth out slightly (this helps the ingredients integrate well).

• completely combine all the remaining wet ingredients into the warm date mixture.

• remove from heat and add the dry ingredients. (OPTIONAL) Then fold in those chocolate chips.

• pour into a 9”x9” glass pan that you have greased with ghee (which is clarified butter) or grassfed butter.

• bake for 45 minutes or until a toothpick inserted in the center comes out clean.
• remove from oven and let cool 10-20 minutes before cutting and serving.

approximate nutritional breakdown per serving (yields 16):

calories-174, fat-9.2, saturated fat-3.2g, cholesterol-12.6mg, sodium-85.8mg, carbohydrates-22.6, fiber-3.4g, sugar-15.2g, protein-4g