Egg-Free Brownies
Ingredients
-
1
cup
almond butter (or sunflower seed butter)
-
1
tsp
vanilla
-
½
cup
coconut sugar
-
¼
cup
unsweetened cacao powder
-
½
tsp
paleo baking powder
-
⅛
tsp
sea salt
-
¼
cup
warm water
-
1
tbsp
grass-fed gelatin
-
¼
cup
allergy-friendly chocolate chips (optional)
Instructions
- Preheat the oven to 350°F and line a square baking dish with parchment paper.
- In a large mixing bowl, combine all brownie ingredients except for the water, gelatin, and chocolate chips.
- In a small bowl, whisk together warm water and gelatin until combined, then pour it into the larger bowl.
- Mix all ingredients together until well combined, and fold in chocolate chips if using.
- Transfer the mixture to the lined baking dish and spread it out evenly.
- Bake for 14-15 minutes, until slightly squishy in the center.
- Let the brownies cool completely before slicing and serving.
Nutrition Facts (estimated)
Servings
9 squares
Calories
200
Total fat
12g
Total carbohydrates
20g
Total protein
5g
Sodium
100mg
Cholesterol
0mg
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