I usually don’t make desserts at home; processed sugar and flour make me feel very lethargic, so I shy away from both. Naturally, I was intrigued when I stumbled upon this recipe for flourless brownies. Was it even possible to make a baked good without flour? Although skeptical, I figured I’d give it a try since I had most of the ingredients at home.
It literally took 5 minutes to whip these up; I got bit nervous when I beheld the partially-green batter before me (I started having flashbacks of failed ‘healthy dessert’ recipes I’d tried in the past). But once I popped the dish into the oven, the color transformed into a chocolaty brown and the brownies rose beautifully. The finished product was impressively sweet and satisfying, without any added sugar or gluten. What an easy (and yummy) way to sneak an extra serving of vegetables into your diet!
1 cup of almond butter
1 1/2 cup zucchini (the equivalent of about 3 zucchini). No need to peel; just shred them in a food processor.
1/3 cup of honey
1 tsp of vanilla
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of nutmeg
1 cup of dark chocolate chips (I used abnormally big chips; unfortunately, many of them gravitated towards the bottom instead of melting with the batter as it cooked. Don’t be a dumb bunny like me; melt the chocolate chips before incorporating them into the batter!).
1. Preheat oven to 350 degrees.
2. Combine all the ingredients into a large bowl and mix everything together.
3. Pour into a greased 9×9 baking pan.
4. Bake for 35-45 minutes or until a toothpick comes out clean.