Can’t have flour? Want something sweet and yet healthy? Looking for a treat that you can feel good about eating it, but your taste buds can’t tell? Then try these Avocado Brownies.
You can use flour, but if you have an intolerance to wheat, use coconut flour instead. Either way, these are a must have in your recipe file… trust me on this one. Feeling like you want MORE? Top them with ice cream or whipped cream. Doug, my husband, would like the addition of nuts next time… and there WILL be a next time. They are wonderful.
4 ounces baking chocolate or chocolate chips
1 tablespoon coconut oil
2 large avocados (1 cup puree… give or take)
½ cup honey or maple syrup
¼ cup unsweetened cocoa powder
1 tablespoon vanilla
1 tablespoon coconut flour (I used just regular flour
…as I didn’t have coconut flour)
½ teaspoon baking soda
½ teaspoon gluten free baking powder (or regular baking powder)
½ teaspoon salt
In a microwave-safe bowl, stir together the coconut oil and baking chocolate and nuke for about 20 seconds at a time until melted, stirring in between so it doesn’t curdle.
Puree the avocados in a food processor – make sure there are NO LUMPS. We want brownies, not guac.
I put everything into the food processor as I saw NO need in having another dirty dish – or – fold the chocolate into the avocados in a large mixing bowl.
With an electric mixer, beat the remaining ingredients into the batter until smooth.
Grease an 8×8-inch pan and pour the batter, smoothing out the edges.
Bake at 350 degrees for 30 minutes. Cool and serve.
by Ellaine Spivak
Now it’s your turn! Email us your favorite Mexican-inspired recipes and we’ll feature them in an upcoming issue of our newsletter and blog. Please include 1-2 photos (at least 500 pixels wide). Send them to Allyson@JaltembaBayLife.com