These days you can use Google and find a brownie recipe made from just about anything, and I do mean anything.
Sweet potato, cauliflower, beans, pumpkin…I’ve even seen spinach in brownies! I find that to be clever, but I think I’ll pass, which is amazing considering the health nut I am.
Though I already have recipes for Black Bean Brownies, Pumpkin Seed Brownies, brownies baked with prune puree, and brownies that require no baking at all, I’m happy to post yet another recipe for one of my favorite desserts.
Having all of these alternatives is actually nice for someone like myself who develops food allergies easily. I (try to) follow the four-day rotation diet in order to keep all of my allergies in check, so having multiple recipes using different grains or other ingredients gives me a variety of choices when selecting meals and snacks for a day.
The hardest part of following the plan is that when I find something I really enjoy, I want to eat it over and over again!
This cake and these brownies are both topping that list right now.
I made these on a whim one day, thinking they were a definite fail, but, to my delight, they turned out pretty awesome!
I’d actually been making this as a single serving until my daughters caught a whiff of it one day, and from then on the recipe morphed into a triple serving (two for each of us). 🙂
I keep the added sweetener in the brownie batter to a minimum, which then gives me carte blanche to top it with copious chocolate chunks, teehee.
I like to take three chocolate squares (I use Trader Joe’s 73% dark chocolate) and press them into the batter just before baking. The squares melt while the batter bakes, leaving little pools of sweet cocoa heaven!
I grind my buckwheat flour from these raw groats. I don’t advise using the pre-ground flour, as it has a different (stronger) taste.
What is your favorite strange ingredient recipe?
Shared with: Allergy-Free Thursday