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 http://catsinthekitchen.blogspot.com/2013/01/no-grain-flax-cereal-for-acd-phase-1.html 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: http://catsinthekitchen.blogspot.com/2013/01/grain-free-energy-bars-acd-phase-1.html

G-f breakfast brownie cakes

We love snow days!

Misha and Nika love the snow but I'm not sure I love it as much as they do. The snow is always a good excuse to have a hot cup of cocoa (or carob) to warm up after having a early morning romp with the dogs in the zero-degree weather.

G-f breakfast brownie cake (mini version) with hot spiced carob

Even better is enjoying the hot cocoa (or carob for those of us in ACD-Phase 1) with a g-f breakfast brownie cake that uses squash instead of grains. Did I mention you can make these breakfast brownie cakes in mini or regular sizes? Did I mention they are great for a dessert too?



Hungry girl-sized brownie breakfast cake with blueberries

Yes, that's the hungry girl size, pictured above. I actually enjoy the smaller one as a dessert and the larger one for breakfast. After all, you burn off quite a few calories trudging through the snow with Misha and Nika.



"I'm loving this snow. Keep it coming."

G-f Brownie Breakfast Cakes
(makes one large or two-three smaller ones)
suitable for ACD-Phase 1 if using carob

Here's what you need:

1/2 cup squash puree (I have used pumpkin, delicata and spaghetti squash but any winter squash will work)
1/2 cup unsweetened non-dairy beverage, such as coconut
1 T. tahini or other seed or nut butter
2 T. carob powder (or cacao powder  if suitable)
1 T. coconut flour
1 T. ground flax
1 T. chia seeds
1 tsp. baking powder
1 tsp. cinnamon
stevia to taste
Optional: 1 scoop vegan rice protein or 1-2 T. hemp seeds
Top with blueberries.

Here's what you do:

Couldn't be easier. Preheat your oven to 350 degrees. Then, just put everything in your food processor and blend to combine. Spoon the dough into your pre-sprayed containers (either mini or regular-size ramekin). Bake in the oven for about 30-40 minutes. Start checking after 30 minutes for the tops to be slightly firm. Note: I like making these the night before so breakfast will be ready in the a.m. They also store well in the fridge for up to four days so consider making an extra one or two.

"This snow tastes good too!"

Here's an update on my candida progress:

• I've been in Phase 1 for about six weeks. I'm sticking with it a little longer than recommended. I'm not especially brave after this being my third flare-up. Normally, you can start reintroducing a little grain, starchy vegetables, low-glycemic fruit and legumes after 21 days, as long as you monitor your symptoms.
• One thing I've learned is you need to be in tune with your body. I thought I was, but apparently I just wanted to ignore the obvious as my symptoms returned.
• Not everyone needs to be as careful as I have to be but unfortunately, I am an extreme case.
• I will be avoiding for life: sweeteners other than stevia, mushrooms, anything with yeast, alcoholic beverages, caffeine (well, except for chocolate), vinegar and condiments with vinegar(except for organic apple cider vinegar), dried fruit, high glycemic fruit such as bananas, and of course, foods that I am sensitive to.
• It sounds harsh but I am so much healthier without that stuff.

Contributed to: http://www.dietdessertndogs.com/2013/01/10/wellness-weekend-january-10-14-2013/