Pictured at right is my Gramma Armstrong's well worn brownie recipe! Demonstrated in a recent video series, I prepared a Holistified™ version and promised the recipe here. Now let's see if I can remember what I did…..
Holistified™ Mexican Chocolate Brownies
1C Coconut "fat" (I use a combo of Organic Palm Shortening and Coconut Butter)
1½C "Sugar" ( I use a combo of ½C Erythritol, ½C Coconut Sugar, ½ tsp. Ground Stevia Leaves)
1C Cocoa powder (unsweetened)
1 C Gluten free flours (I used ⅓C Buckwheat flour, ⅓C Coconut flour, 2Tbs Hemp flour,
2Tbs Teff flour, 2Tbs Mesquite flour)
1tsp Guar Gum
1 tsp Ancho Chili powder
1 tsp Cinnamon
¼tsp Sea salt
Heat oven to 350℉
Cream the fat and "sugar(s)". Add eggs, one at a time, beating thoroughly between each one – add the vanilla along with the last egg.
"Sift the flour 3x". Add to mixture (and add guar gum) and blend thoroughly.
Add cocoa and spices. Blend.
Spread evenly in a greased and lightly floured 9×13 pan.
Bake 30 minutes.
Thanks for the inspiration Gramma!!!