I whipped up these adorable little desserts for our Fathers Day Picnic in the Park today, and they were delicious! Perfect picnic food on a stick! The recipe makes a lot of mini brownies, but they do freeze beautifully. I used one clam-shell package of organic strawberries, and made a dozen kabobs with two berries each. The rest of the brownies are in the freezer for the next time!
Grain Free Brownies
1 1/2 cups almond flour (I like JK Gourmet!)
½ cup coconut flour
2 tbsp chick pea flour
½ cup cocoa powder
½ cup coconut sugar
1 tsp salt
1 ½ tsp baking soda
6 eggs
½ cup coconut oil
1 tbsp Apple Cider vinegar
¼ cup yogurt, kefir or milk of choice
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Fresh organic strawberries (I used two per kabob, so buy according!)
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1/2 cup enjoy life Chocolate chips, melted together with 1 tsp coconut oil.
Line 2 mini muffin tins or grease well. (this recipe will
make 40-48 mini brownies, I cooked them in two batches!) Set aside.
Preheat oven to 350 F.
Place all ingredients in a large mixing bowl
and mix well with an immersion blender or hand blender until well incorporated
and there are no lumps. Scoop into prepared mini muffin tins, filling about 2/3 full.
Bake at 350 for 8 min or until just firm. Don't overbake or they will dry out!
Let cool, peel from wrappers, thread on
skewers with strawberries and set on a waxed paper lined tray. Drizzle with melted chocolate. Chill to set the chocolate drizzle and enjoy!
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