Gluten Free Baking
Peanut Butter Chocolate Brownies
Ingredients:
½ cup unsweetened baking cacao powder
½ cup coconut milk
½ cup coconut oil
1 flax egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1 cup almond meal
2 tbsp raw agave nectar
1 tsp ground cinnamon
1/2-1 cup of fresh ground Peanut Butter to use as frosting
Peanut Butter Chocolate Brownies
Ingredients:
½ cup unsweetened baking cacao powder
½ cup coconut milk
½ cup coconut oil
1 flax egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1 cup almond meal
2 tbsp raw agave nectar
1 tsp ground cinnamon
1/2-1 cup of fresh ground Peanut Butter to use as frosting
Directions:
Preheat your oven to 350 F.
Make your flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.
Put all the ingredients together in a bowl and mix really well.
Line a brownie pan with aluminum and grease it up with some coconut oil. Fill it up with the chocolate mix.
Bake for 20 min. Take it out and let it cool.
The peanut butter should be soft and at room temperature in order to frost the brownies. Once frosted, put the finished product in the refrigerator so that the peanut butter will stiffen up. Once it cools and solidifies, cut it into square portions.
Preheat your oven to 350 F.
Make your flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.
Put all the ingredients together in a bowl and mix really well.
Line a brownie pan with aluminum and grease it up with some coconut oil. Fill it up with the chocolate mix.
Bake for 20 min. Take it out and let it cool.
The peanut butter should be soft and at room temperature in order to frost the brownies. Once frosted, put the finished product in the refrigerator so that the peanut butter will stiffen up. Once it cools and solidifies, cut it into square portions.
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