The Pioneer Woman Tasty Kitchen
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Amazing Paleo Berry Brownies

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Level: Easy

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Description

I finally came up with a gluten-, dairy-, soy-, egg-, grain- and sugar-free brownie recipe that actually tastes fantastic! Sound crazy? It is crazy! Crazy good! All three of my kids and my husband love these! They’re sweetened with fruit and stevia instead of honey, syrup or sugar, so they suit all of our needs. I hope your family will love them as well!

Ingredients

  • 1 Tablespoon Flax Seed Meal Combined With Below Amount Of Water
  • 3 Tablespoons Water
  • ½ cups Arrowroot Starch/flour
  • ½ cups Cashew Or Almond Meal
  • ¼ cups Coconut Flour
  • 3 Tablespoons Cocoa Powder
  • ¾ teaspoons Stevia Powder
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt Plus A Bit Extra For Your Pan
  • ¼ cups Almond, Rice Or Coconut Milk (not Canned)
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Raspberry Fruit Spread
  • 2 Tablespoons Unsweetened Applesauce
  • ¼ cups Melted Coconut Oil
  • Cocoa Powder, For Flouring The Pan

Preparation

1. Preheat oven to 350 F.
2. For the flax seed egg, combine the flax seed meal and water in a small bowl. Set aside.
3. In a medium mixing bowl combine all the dry ingredients (flour through salt). In a small bowl combine the wet ingredients (milk through oil) and the flax seed meal “egg.”
4. Add the wet ingredients to the dry ingredients and mix thoroughly.
5. Grease and flour a 9×9-inch baking pan. Instead of flour I used 1-2 teaspoons of cocoa powder to “flour” the pan. Then sprinkle a pinch of salt on the bottom of the prepared pan.
6. Spread the batter evenly into the pan.
7. Bake at 350 F for 25 minutes.
8. If using the optional raspberry topping spread it over the hot brownies and cool before serving. See related link for topping recipe.

Note: You can substitute 1 egg for the flax seed egg replacer.

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