Monday, 23 December 2013

Gingerbread Brownies

I think I've found my perfect paleo gingerbread!!! ....finally made this today and I was so surprised (and happy) how moist and brownie like it really is!! here is the link to the original recipe.  Instead of ice cream (since I had none and no whipped cream) I topped mine with chocolate "frosting" made from one very ripe avocado, cocoa powder, cinnamon and unpasteurized honey.  Was very tasty but I think the chocolate in the frosting conflicted with the cloves and cinnamon and ginger in the brownie. Next time, whipped cream for sure! but still delicious! can't wait to make this again!!!

Serves: 9-12
  • 13 dates, pitted
  • ¼ cup coconut oil, melted
  • 3 eggs, whisked
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • ¼ cup unsweetened cocoa powder
  • 2 tablespoons coconut flour
  • 2 teaspoons powdered ginger
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • pinch of salt
  • extra coconut oil, for greasing pan
  • Coconut Bliss Vanilla Island Ice Cream or PaleOMG Vanilla Ice Cream
  1. Preheat oven to 375 degrees
  2. Place 13 pitted dates in a food processor and pulse until the dates begin to bind and clump together
  3. Add coconut oil, eggs, molasses, and vanilla extract to the food process and puree until smooth
  4. Add cocoa powder, coconut flour, powder ginger, cinnamon, ground cloves, baking soda and baking powder along with a pinch of salt and puree until completely combined and smooth
  5. Grease an 8×8 glass baking dish with extra coconut oil and then pour the brownie mixture into the baking dish and smooth out
  6. Place in oven and bake for 20-25 minutes. Let cool for 10 minutes before cutting.
  7. Cut brownies into 9-12 brownies then top with ice cream. (i cut mine into 9 squares)

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