According to my husband this is the best “healthy” dessert that I’ve ever made. I do admit that our tastebuds can be quite different at times, but I agree with him. This was pretty dang good. It almost didn’t happen. I just needed to get rid of some apples…in a tasty way of course. Sometimes “just” almond butter doesn’t do the job. That’s when we bring in reinforcements!
These Apple Brownies are gluten free, egg free, processed sugar free, grain free and dairy free. Did I leave anything out? Lately, I’ve been using the combination of “gelatin eggs” and anti-grain flours to bond my baked goods together. This was one of my first few experiments with it. And pleased was I! I love knowing that I’m getting extra protein, vitamins and nutrients from my ingredients. I mean, sometimes this ends up being a meal and at least a few snacks during the day. Don’t judge. Atleast they aren’t doughnuts. I’m still working on that recipe.
The batter was sooo thick and gooey! I partook. Duh. It’s usually at this point (right before it’s poured into the pan) that I add extra salt to the batter. Love my salt. There’s something magical that happens when salt enters dessert world. Dessert World. I wish there was such a place. Paleo of course.
The Apple Brownies were so good my husband made me make them twice. As you see, I used a round pan the second go round (pun intended). This would make for an amazing double layered cake. Do a festive pecan butter and coconut cream cheese icing in between. Yes sir. I know what I’ll be baking the hubby for his b-day next year.
I just so happened to have some Greek Yogurt Cream Cheese in the fridge, so I was able to make this super tasty
Cream Cheese Frosting:
2 T date paste
1 T vanilla
dash of cinnamon
dash of salt
liquid stevia drops to taste
I spread the frosting on individual slices. Frosting the whole brownie will add extra moisture the longer the brownie is stored. The question is…how long will it last in the house?
2 days for the first batch. About a week for the second (should I admit I made a double batch?).
BT-dub, store this guy in the fridge. It’s definitely perishable.
And here’s a duh fact…adding the cream cheese frosting to these guys will add dairy to them. So, if you are dairy free don’t do this 🙂
You can make a pretty amazing frosting out of organic shortening. Swear I have a recipe…it’s amazing…now let me find the time to takes some pics and post it!!
Want a bite!? Betcha’ can’t have just one.
- 4T organic shortening
- ½ c date paste
- ½ c Anti Grain Apple Flour
- 15 liquid stevia drops
- 1 t apple cider vinegar (I used Honey Ginger White Balsamic Vinegar)
- ***1 gelatin egg***
- 1 T vanilla
- ½ ripe banana, mashed
- 2 medium apples, peeled, cored and finely chopped
- ½ c chopped pecans
- 1 c Gluten Free All Purpose Flour
- ½ t cinnamon
- 1 t baking soda
- ¼ t cream of tarter
- ½ t salt
- Preheat the oven to 350F and begin to boil water for the gelatin egg. Prepare an 8X8 pan with parchment paper.
- Combine the shortening, date paste, banana, vinegar, stevia and vanilla in a 12c food processor (or mixer). Once the gelatin egg is ready you will add it to this mixture and combine well.
- Combine all of the dry ingredients in a medium size bowl. After you have mixed in the gelatin egg you can then add in the dry ingredients. Pulse until combined.
- Spoon out into the medium size bowl from earlier and then add you nuts and apples. Mix until evenly distributed.
- Dump into the 8X8 pan and spread out evenly. Place in the center of the oven. Rotate half way through. I check mine at 40 minutes just in case 🙂