t2

Thursday, April 9, 2015

Egg Free Paleo Fudgy Brownies Recipe- Grain Free, Egg Free, Vegan Option

 photo IMG_0022_zpsidsvtfcu.jpgI had such high hopes for this post, you have no idea. I had seen a recipe for sweet potato based grain free brownies on Facebook a bunch of times, and then I decided to play around and make something like that, only with my almond pulp left from making almond milk instead of almond meal. So I played around with it, until I got a batter that I thought tasted and looked reasonable, and then baked it.

And then the first problem came. My oven wasn't working properly or something, because the top of the brownies were burnt. As you can tell from the picture.

But then I tasted it, and it still tasted great! It was a more moist brownie, since I used no grains and didn't use any egg replacer- it was very fudgy- kind of like a cross between a thick pudding and a brownie. So the texture wasn't what I was expecting, and it didn't look right because it got burnt on the top, but at least it tastes good, right?

And then I gave some to Mike as a taste tester, asked him what he thought of it. He said it was ok. Then I asked him if it was good enough to put on my blog. He said "I dunno, I will eat anything, but I don't know if your blog readers will enjoy it."

Bummer.

But my kids loooved it and are trying to devour the whole thing while I'm writing this post (I'm writing this on a backdrop of the noise of my kids scrambling to eat it up), so it can't be that bad, right?

I decided to post this recipe anyhow, but with a disclaimer.

My husband, I think, just is weirded out by the flavor combination of sweet potatoes and chocolate- I remember when I made sweet potato based chocolate pudding I got the same type of reaction from him, so....

I will be making this again when I have more almond pulp. And if Mike doesn't want to eat it?
Well then- more for us!

Egg Free Paleo Fudgy Brownies Recipe- Grain Free, Egg Free, Vegan Option

Ingredients:
3 cups mashed baked sweet potatoes
2 cups almond pulp leftover from making almond milk- other pulp from other nut milks or even sunflower pulp from sunflower seed milk should also work
1/2 cup dates
3/4 cup honey or maple syrup or jaggery syrup
1 cup water
1 cup cocoa powder
1/2 cup tapioca or potato starch
1 teaspoon baking powder
1/2 teaspoon salt

Instructions:
1. Start off with baked sweet potatoes. If yours aren't already baked, stick them in the oven until they're fully soft. Then peel them.

2. Puree your sweet potatoes with your pitted dates in a food processor or blender or even with a blender stick until your mixture is fully smooth.

3. Add the rest of the ingredients. Mix well.

4. Pour into a baking pan.

5. Cook at 350 until it is fully solid and a knife stuck in the center comes out relatively clean. I won't tell you exactly how many minutes to cook it, since, as you see, I burnt mine. But my guess is 30-40 minutes.

Enjoy!

Have you ever made or eaten something with sweet potatoes and chocolate? Do you like the combination? Do you know any people that think the combination is weird, like Mike does?
What is your favorite use for almond (or other nut) pulp after making nut milks?

3 comments:

  1. It sounds good to me! I'm curious now!

    ReplyDelete
  2. Oh she glows has a pumpkin chocolate pudding/cake recipe that my family loves. Check it out.

    ReplyDelete
  3. I will try this with my almond pulp. I never know what to do with it and end up throwing it away. Although I can't imagine using sunflower seed pulp. It seems kind of gross to me.

    ReplyDelete

Share This