I never do recipes, but lately I’m feeling compelled due to my struggle with remaining wheat and gluten free. I’m running into snags because many many many sauces, dips, and dressings contain wheat gluten. I even learned that some restaurants put wheat flour in their scrambled eggs to make them fluffier. So here I am consistently conflicted and living and a trial and error state! Which is fine because that’s how you learn the triggers, BUT I’m strongly considering a plant based diet. Like whole food only no processed anything…… I know.
This is going to be an interesting journey although I haven’t decided when I’m starting yet. So I’ll be sharing the details on that soon too.
In the mean time, I had to find something to satisfy my sweet tooth ASAP! I love me some brownies, so my sweet sister-in-law Melissa, thoughtfully sent me a recipe to try. However I made a few adjustments. The first time, I made it as is… the second I went rogue!
These brownies are legit. GUILT FREE. WHEAT FREE. GLUTEN FREE. They are not, however, kid free. Noah has his hands all in my business not just helping make them because he definitely helped. But he also helped eat them. All. In 2 days. So the next time I’m doing a double batch.
I have always had a hard time following recipes. Mostly because i’m lazy to go get the ingredients I need and for whatever else reasons, I seem to feel that when I add more of something and less of another, it’s better.
Without further adieu, here is the recipe post some tweaks I made.
What you’ll need:
1 – 15oz can chickpeas, drained and rinsed.
1/2 cup any nut butter. (I used cashew butter them peanut butter)
1/2 cup maple syrup (get organic if possible. I used sugar free organic).
1 tbsp. olive oil (you can use melted coconut oil). However, I’m learning a lot about olive oils anti-inflammatory properties)
1 tsp. vanilla (I used a homemade vanilla gifted by my aunt) any will do.
1/4 cup almond flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips. (I used vegan carob chips) but dark will do if you’re being super health conscious.
- Preheat oven to 350F.
- Use a food processor, blend chickpeas, almond butter, syrup,
- After it’s all blended, put in almond flour, cocoa powder, baking soda, baking powder, and salt.
- Keep blending. Scraping down sides until smooth.
- When it’s all creamy mix in the chocolate chips. Not with the processor though.
- Pour into greased 8×8 pan and sprinkle with extra chocolate chips- I mean who doesn’t want more!?
- Bake for 21-23 minutes.
- Lick the remains 🙂