Gluten-Free Brownies

I have to confess something:  I am REALLY loving the weekly addition of healthy dessert recipes to my blog.  It’s so fun rediscovering my passion for healthy baking and there is a lot less guilt when I treat myself.  Like, a LOT.  And believe me, these brownies are a TREAT!  I have never in my life made anything gluten-free but I’m more than aware that it’s such a huge issue with many, many people.  So, I was very excited about this recipe…if not just a teensy bit skeptical.  I mean after all it has ZERO flour and ZERO butter so, umm, how does that work?!  Yes, I was doubtful.  But as the brownies baked in the oven, they began to look and smell like regular, delicious, bad-for-you brownies.  And much to my surprise, they tasted AMAZING.  Very chewy and chocolaty and good.  I was shocked.  And so happy.  I love that these contain lots of protein and very little sugar and are not only healthy but gluten-free.  Try them–promise, you’ll love them!

Recipe adapted from Elanaspantry.com

4.0 from 1 reviews
Gluten-Free Brownies
 
Ingredients
  • 1, 16 oz. (2 cups) Jar Creamy Roasted Almond Butter (I used Maranatha)
  • 1 Egg, plus 2 Egg Whites
  • ¾ c. Honey
  • 1 T. Pure Vanilla
  • ½ c. Cocoa Powder
  • ½ t. Sea Salt
  • 1 t. Baking Soda
  • ½ c. Dark Chocolate Chips (I used Ghirardelli Bittersweet), divided
Instructions
  1. Preheat oven to 325 degrees. Spray a 9x13 baking dish with cooking spray.
  2. In the bowl of an electric mixer, blend almond butter until smooth. Beat in eggs, one at a time, then honey and vanilla. Beat in cocoa, salt and baking soda then fold in ¼ c. of the chocolate chips. Spread batter into the baking pan. Sprinkle with the remaining ¼ c. of chocolate chips over the batter and press lightly into the batter.
  3. Bake for 35 minutes until a toothpick inserted in the middle comes out clean.
Notes
Makes 24 brownies.

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Java Mocha Protein Balls

I spied these dark chocolatey little bites of protein on Pinterest (where else?) the other day and knew right away I’d like them.  (See original recipe here.)  These are full of good fats and protein from the almonds, wheat germ, flax seed and protein powder and are lightly sweetened with dates and agave.  Oh and how could I forget the ground coffee.  Yes, it gets mixed right in with everything else for one powerhouse of a snack!  Forget the Snickers when you are feeling that afternoon slump…eat a couple of these for some REAL energy and nutrition.

Enjoy!

P.S.  This recipe makes ALOT  and my food processor wasn’t quite big enough so I had to split it into two batches.  Just FYI.

Java Mocha Protein Balls
 
Ingredients
  • ⅓ c. Ground Coffee
  • 4-5 T. Cocoa Powder
  • 2 c. Raw Almonds
  • ¼ c. Ground Flax Seed
  • ¼ c. Wheat Germ
  • 3 Scoops Plant-Based Chocolate Protein Powder (I prefer Garden of Life Chocolate Protein and Greens)
  • 2 T. Pure Vanilla
  • 1 c. Dates, finely chopped
  • ¼ c. Agave
  • ½-3/4 c. Warm Water
  • Chopped Bittersweet Chocolate (Prefer Enjoy Life Dark Chocolate Chunks), Cocoa Powder or Coffee Beans (for rolling/decor)
Instructions
  1. Place all the ingredients excluding the agave and water into your food processor. Blend until smooth.
  2. Add the agave and then slowly add the water, pulsing as the consistency thickens like dough. Form dough into a ball and wrap with plastic wrap. Place in an air-tight container and refrigerate for a couple of hours or overnight. Remove from fridge, form into 1-inch balls and roll in chopped bittersweet chocolate, cocoa powder or garnish with a coffee bean.
Notes
Makes 50.

 

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