Monday, February 11, 2013

Brownies so good you'll never know they are gluten-free/paleo*

I'm so glad I found this recipe early in my gluten-free journey.  It has been a huge psychological boost to know that I still have delicious brownies available to me...they just cost a lot more now!  Almond butter and agave aren't cheap, but I'm hoping to come up with a homemade alternative to the almond butter at least, with something that can be grown in my state of Michigan, but for now, I'll pay my small fortune for my brownies every now and then.  They are totally worth it!  I just have to remember to individually wrap them and stick them in the freezer for rationing so they last.

Flourless Brownies

2 cups creamy almond butter (16 oz)
2 eggs
1 1/4 cups agave nectar
1/2 cup cocoa powder
1/2 tsp sea salt
1 tsp baking soda
1 cup chopped walnuts or pecans

Preheat oven to 325.  Grease a 9x13 baking dish.  

In a large bowl, beat almond butter until smooth.  Blend in eggs, then agave and vanilla.  Beat in cocoa, salt, and baking soda.  Fold in nuts.  

Pour batter into baking dish.  Bake 35-40 minutes.

* Yes, Paleo purists, I know cocoa powder isn't technically very paleo, but a mama needs her chocolate!


  1. I've made it with natural peanut butter. I know they aren't paleo, but it's cheaper than almond butter. I used sugar (or honey) for the agave nectar. The recipe is so good, I couldn't stop eating them. Literally. :)

    1. The peanut butter thing doesn't help me, since I'm allergic to peanuts too, but I'm sure someone will find that info useful. Definitely good to know that honey can be used, since that's a lot cheaper than agave and can be locally made! Thanks for sharing!