One of these days, I hope to get around to writing more about real food and traditional cooking (like fermenting stuff which is super good for you) that I try to incorporate into our life but it’s just so much more fun to post our once a week treats that we whip up around here. My hubby is not into my grain-free/sugar-less/healthier recipe makeover experiments – he likes his treats with white flour and sugar so I indulge him. And sometimes I join the indulgence.
Gluten and I can’t hook up too often except I hate most gluten-free flours so I tend to use almond flour or coconut flour as substitutes. And sugar? Oh don’t even get me started on that. I am absolutely positive that sugar is behind every evil thing in this world so I try to be super conscious of how it makes its way into our food.
Eating out is another thing, but at home, I try use it sparingly. I often try to use Coconut Sugar (lower glycemic index…I use this brand), stevia, honey or maple syrup in its place if I can’t sweeten stuff with fruits (bananas, applesauce, dates, raisins). And I try to cut the amount of sweetener at least by half. Nowadays, when I eat treats from the store, I usually can’t eat more than a half a serving because it’s just too sweet. Oh dear.
So without further ado, here’s the recipe (since a few requested it..and sorry for the delay!)
Pumpkin Almond Butter Brownies
Adapted from This Primal Life
- 1 cup almond butter
- 1/3 cup mashed pumpkin
- 1 egg
- 1/4 cup coconut sugar
- 1 tsp baking soda
Combine all ingredients in a bowl. Mix well. Pour into a greased 8 x 8 in pan. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean. Serves 8.