When I tried making this recipe, I tried to see what I could use to make it cheaper, yet have the same effect, and have the perfect texture and taste good. This is the recipe I came up with- and they have the perfect, fudgy texture, and they're totally GAPS diet legal, and grain free, gluten free, dairy free, and egg free. I just want to warn you that I noticed a slight different taste to these brownies, but couldn't figure out what that different taste was- my friend B says the butternut squash gives it a slightly different aftertaste. Who knows. I think it might be the pumpkin seeds. But either way, this recipe is good and addicting.
The funny thing about this recipe is that when I brought this cake over to B's house, her 6 year old son looks me in the eye and says "You know chocolate cake isn't healthy, right?" Wanting to get him to taste it (he's a very picky eater, and generally prefers less healthy foods), I nodded my head in agreement, "Yes, chocolate cake isn't healthy", all the while thinking to myself "Man, this has got to be THE healthiest chocolate cake there is out there. Grain free, refined sugar free, high protein, full of healthy fats and vitamins and minerals..."
Either way, try it out. I hope you like it!
Healthy Fudgy Brownies Recipe- GAPS/SCD Legal, Grain Free, Gluten Free, Refined Sugar Free, Egg Free
1 1/2 cup ground pumpkin seeds (can replace with ground almonds)
1 1/2 cup brown lentil flour (can make by putting lentils in a coffee grinder)
1/2 cup ground flax seeds
1 1/3 cup cocoa powder
2/3 cup pitted dates
1 cup pureed baked butternut squash
1/2 plus 1/3 cup coconut oil (can be replaced with palm oil or any other oil)
3/4 plus 1/3 cup honey
2/3 cup boiling water
3/4 tsp salt
1 tsp baking soda
2 teaspoons vanilla extract (I use homemade)
1. Take the raw honey, coconut oil, pitted dates, and 1/3 cup boiling water and blend until smooth.
2. Add the other 1/3 cup boiling water and blend again.
3. Add the butternut squash and blend again.
4. Add the rest of the ingredients and mix very well.
5. Pour into a greased 9x13, and bake at 350 for 1 1/2 hours, or until mostly solid.
What's the weirdest ingredients you ever put into brownies? Do you have any recipes that you're afraid to share the ingredients because people will think its weird, and maybe not want to eat it? What food is it, and what are the mystery ingredients? Does this look like a recipe you'd try?