Thursday, January 17, 2013

Grain-free carob brownies with fudgy frosting, ACD-Phase 1

Grain-free carob brownies with fudgy frosting, ACD-Phase 1
The snow and cold temperatures haven't gone away. No wonder I was craving brownies but of course, they were grain-free and suitable for ACD-Phase 1.

Good thing I enjoyed a batch of these before starting the Plan elimination diet. Now I have to avoid carob until I test it. More on the Plan here Pardon me while I drool over the photo of the carob brownies.

Grain-free carob brownies with fudgy frosting, ACD-Phase 1

Here's what you need:

1/2 cup squash puree (I used pumpkin)
1/4 cup unsweetened sunbutter
2 T. tahini
2 T. coconut oil, melted
1 T. ground flax seeds
1/2 cup carob powder
1/3 cup coconut flour
1/2 tsp. baking powder
1/4 tsp. baking soda
dash of sea salt
stevia, powdered or liquid, to taste

Here's what you do:

Preheat oven to 350 degrees. Spray an eight-inch square pan with cooking spray.

In a food processor, blend everything together. (Note: the dough will be thick.) Spread the dough in your pan using wet hands.

Bake for 15-20 minutes, checking often. When done, the brownies will be dry on top but still soft. A toothpick should come out clean. Better to underbake these, then overbake.

Allow the brownies to completely cool before topping with fudgy carob frosting, if desired. Get the recipe for the frosting here:

Here's what you need for the carob  fudge topping:

1/2 cup carob powder

1/4 cup coconut oil
2 T. tahini
3 T. sunbutter
pinch of sea salt
stevia powdered or liquid to taste (I used combination of powdered stevia and vanilla stevia drops)
optional: 2 T. vegetable glycerin of food grade

Make the fudge topping in a small saucepan. Add the carob, coconut oil, tahini, sunbutter and sea salt. Heat over medium heat until melted and combined. Remove from the heat and stir in the stevia and optional glycerin.

We'll be ready for brownies too after our nap!

For more carob fudgy goodness, check out this recipe:

1 comment:

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