This recipe came from one of the OM Kitchen students Missy who calculated the calories based on the ingredients the recipe called for, I have added what my substitutions would be. They are141 calories per piece and soooooooo good! Missy used this recipe, and followed it pretty much 100%! They did turn out more like a cake then a brownie, maybe because I used chocolate chunks (by a vegan company called Easy Life) versus chocolate chips. Ingredients 2 eggs 1 tbsp vanilla extract ¾ cup coconut sugar or my personal preference Bobs Red Mill Date Powder & Raw Honey (1/2 & 1/2) ¼ cup (60 ml) unsweetened applesauce 1 cup (125 grams) whole grain sprouted spelt flour ½ cup (45 grams) Dutch-process cocoa powder or raw cacao 1½ teaspoons baking soda ¼ teaspoon salt (OM Kitchen always uses Himalayan Pink Salt) 2 cups (about 300 – 320 grams) peeled and grated zucchini 1 cup semi-sweet chocolate chips + ½ cup mini chocolate chips to sprinkle on top (for dairy-free, use Enjoy Life Chocolate Chips) you can use carob nibs as well. Directions Preheat the oven to 350 degrees F (176 degrees C) and line an 8x8 pan with parchment paper or spray with baking spray. In a large bowl, mix together the eggs, vanilla, coconut sugar, and apple sauce and let this sit for 5 minutes to let the coconut sugar dissolve. In a separate medium bowl, mix together the flour, cocoa powder (sifted if lumpy!), baking soda and salt. Make sure there are no clumps before going on to the next step. Add the dry mix to the wet, gently stir until combined. Be sure not to over mix! Then fold in the zucchini and 1 cup chocolate chips. Pour the batter into the pan and even the surface with a spatula. Sprinkle ½ cup mini chocolate chips on top. Bake for 30 - 35 minutes (14 minutes for the half batch) or until a toothpick inserted in the middle doesnt come out gooey. It might still be sticky - just not have raw batter on it. Store in an airtight container for up to 2 days at room temperature or up to one week in the refrigerator. I recommend storing them in the refrigerator right from the beginning due to their high moisture content. At a BBQ dinner Thursday night, and they were a big hit! Everyone asked how they were made and were shocked to find out that they are gluten free, with coconut sugar and no dairy. One of the guests is a high end French chef, who works in one of 2014s Voted Restaurants in Copenhagen and he liked them too! So… they pass the friends taste test! (SUPER SWEET Missy! Great job) We would like to play with it a little more get some more protein so I think well try using VEGA Chocolate Recovery Powder & Chickpea Flour. Stay tuned! The original recipe came from a website called Texanerin Baking.
Posted on: Sat, 23 Aug 2014 14:32:21 +0000
Trending Topics
Recently Viewed Topics
© 2015