Gluten-free, Sugar-free, Dairy-free
I LOVE a good brownie….but I’m tired of treats that have sugar in them. And,…I’ve been off gluten for about 4 years, which has been a great choice for my digestion, energy, and overall immune function.
So, I decided to experiment with a recipe from my gluten-sugar days to see what I could come up with.
Zette’s Power Brownie
To make this batch of 6 brownies, you’ll need the following…
1/2 cup olive oil
1/4 cup monk fruit
1 teaspoon of either vanilla extract or water with 1 drop of doTERRA Peppermint oil
1/4 cup oat flour
1/4 cup coconut flour
1/4 teaspoon baking powder
1/4 teaspoon salt
If you’re nuts about nuts, then go for it. I prefer my brownies to be nutless.
Preheat your oven to 350º F (175º C)
Grease your baking pan. I use a Pampered Chef Brownie Pan, ’cause I love not fussing with the cutting. (I am not a PC consultant)
Have two bowls, either small and medium, or medium and large.
In the larger of the two, mix the oil, monk fruit, and vanilla or peppermint. Then, add the eggs and stir, whisk, or beat them in.
In the smaller of the two bowls, pour the two kinds of flour, the cacao, baking powder, and salt. Stir until thoroughly mixed.
Gradually pour and stir the liquid mixture into the dry mixture until well blended.
This is the time to add those nuts, if that’s your thing.
Pour the batter into your baking pan.
The PC Brownie Pan takes about 16-17 minutes, depending on your oven. If you use a 9×9 inch pan, start checking at 20 minutes. As soon as the brownie begins to pull away from the sides of the pan, their done.
Cool thoroughly on a rack before cutting.
Why These Brownies Are Better
Gluten-free: nearly everyone eats far more gluten than is good for them and the amount of gluten in wheat products has radically increased since I was a kid eating bread and butter for a snack.
Sugar-free: monk fruit is a natural, plant-based sweetener that doesn’t affect your blood sugar
Cacao: this is the unprocessed form of cocoa and has minerals and other nutrients