Well hello! Are you excited about this grain-free dessert that I promised you. I almost wish I hadn’t made a full batch of these brownies because every time I went into the kitchen yesterday, I had to sample a bite or two. I have been baking gluten-free desserts for four years now, but haven’t experimented much with grain-free baking. After seeing all of the delicious grain-free recipes over on Detoxinista’s and iheartwellness’ blogs, I was inspired to get started.
Grain-Free Pumpkin Brownies
Makes 16 brownies
1 cup canned pumpkin
2 eggs
1/4 cup maple syrup
1 Tablespoon vanilla
10 drops liquid vanilla stevia
1 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet, milk or white chocolate chips (optional)
1/2 cup toasted walnuts (optional)
Preheat oven to 350ºf.
Place all of the wet ingredients in a blender and blend on medium speed. Once the wet ingredients are completely blended, add all of the dry ingredients besides the chocolate chips and walnuts. Blend on low speed until just combined. Add the chocolate chips and walnuts and incorporate them into the batter with a spatula.
Spray an 8″x 8″ or 9″x 9″ metal baking pan with non-stick cooking spray (make sure it does not contain flour.) Pour and spread your batter evenly into the pan. Bake for 30-40 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Once the brownies are baked, allow them to cool for about two hours before slicing and removing them from the pan. I found them a little hard to get out of the pan I used, but I think if you slice them with a sharp knife and then use a spatula to remove them from the pan, they should stay together better than mine did.
Do not try to bake them in a special triangle pan like I did, because they will be a royal pain to get out!
I was curious to see the nutrition stats on this new brownie recipe, so I calculated it out online:
Not too bad for a brownie, right? However, don’t get carried away “testing” these brownies, because half the tray will be gone by the time you know it!
Look at the beautiful sunrise I woke up to this morning:
It snowed a little bit here last night. I was really surprised to see snow when I took Layla potty outside last night. That little sleepyhead is snoring on the couch as I type this. She usually likes to sleep until around 9 or 10 and then get up to start her day. Haha!
I’m going to go doing my treadmill workout at the gym, run some errands in town that I forgot to do yesterday (sometimes I get flustered and sidetracked when I’m running errands only to end back up at the house with only half of my items completed!) and work on some client nutrition plans at Starbucks.
Have a great day today!!!
Much love,
Kilee
(source)
Well hello! Are you excited about this grain-free dessert that I promised you. I almost wish I hadn’t made a full batch of these brownies because every time I went into the kitchen yesterday, I had to sample a bite or two. I have been baking gluten-free desserts for four years now, but haven’t experimented much with grain-free baking. After seeing all of the delicious grain-free recipes over on Detoxinista’s and iheartwellness’ blogs, I was inspired to get started.
Grain-Free Pumpkin Brownies
Makes 16 brownies
1 cup canned pumpkin
2 eggs
1/4 cup maple syrup
1 Tablespoon vanilla
10 drops liquid vanilla stevia
1 cup almond flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup semi-sweet, milk or white chocolate chips (optional)
1/2 cup toasted walnuts (optional)
Preheat oven to 350ºf.
Place all of the wet ingredients in a blender and blend on medium speed. Once the wet ingredients are completely blended, add all of the dry ingredients besides the chocolate chips and walnuts. Blend on low speed until just combined. Add the chocolate chips and walnuts and incorporate them into the batter with a spatula.
Spray an 8″x 8″ or 9″x 9″ metal baking pan with non-stick cooking spray (make sure it does not contain flour.) Pour and spread your batter evenly into the pan. Bake for 30-40 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Once the brownies are baked, allow them to cool for about two hours before slicing and removing them from the pan. I found them a little hard to get out of the pan I used, but I think if you slice them with a sharp knife and then use a spatula to remove them from the pan, they should stay together better than mine did.
Do not try to bake them in a special triangle pan like I did, because they will be a royal pain to get out!
I was curious to see the nutrition stats on this new brownie recipe, so I calculated it out online:
Not too bad for a brownie, right? However, don’t get carried away “testing” these brownies, because half the tray will be gone by the time you know it!
Look at the beautiful sunrise I woke up to this morning:
It snowed a little bit here last night. I was really surprised to see snow when I took Layla potty outside last night. That little sleepyhead is snoring on the couch as I type this. She usually likes to sleep until around 9 or 10 and then get up to start her day. Haha!
I’m going to go doing my treadmill workout at the gym, run some errands in town that I forgot to do yesterday (sometimes I get flustered and sidetracked when I’m running errands only to end back up at the house with only half of my items completed!) and work on some client nutrition plans at Starbucks.
blog post to be entered into the giveaway and sign up for the Valentine’s Day Special “Coaching with Kilee” by emailing me: kilee@kileejohnson.com.Have a great day today!!!
Much love,
Kilee