Before I begin, I’d like to let everyone know that May is Lyme Disease awareness month. So PLEASE do your research and get educated, spread the word about the cause and support that Lymies need, and realize that just because someone doesn’t look sick from the outside doesn’t mean they aren’t.
It’s been finals week. TESTS TESTS TESTS. These babies are what have been getting me through! I’ve got another batch in the oven right now 😉
These aren’t super sweet, but they are chocolatey and hit the spot perfectly. They aren’t that gross, omg SUGAR filled, I’m going to feel sick later type of brownie. They satisfy the chocolate craving without making your stomach want to explode.
1/4 cup coconut flour, sifted
1/4 cup sweet potato flour, sifted (if you don’t have sweet potato flour you can use more coconut flour)
2 tbs. cocoa powder, sifted
1/2 tsp. baking soda
1/4 tsp. baking powder
pinch of salt
1 scant tablespoon of cinnamon
1 tsp. nutmeg
4 eggs at room temperature
2 tbs. coconut oil melted
3 heaping tablespoons applesauce
2 blocks of melted unsweetened baker’s chocolate
3 tbs. honey
1/3 cup boiling hot water or warmed milk of your choice
This is the baker’s chocolate I use (just cocoa, no sugar!)
Preheat oven to 350 F.
Mix dry ingredients together. Whisk in eggs. Add rest of the wet ingredients, adding the water/milk last after mixing everything else in.
Non-stickify a 9×9 glass baking dish. Pour batter in and cook for about 20 minutes, until toothpick comes out clean. Let cool completely, and if possible wait over night before cutting into them (ha, yeah, as if!). Store in an airtight container or in the freezer. They actually taste great if stored in the freezer then zapped in the microwave for 30 seconds. Top with whatever you desire (fresh berries, almond butter, bananas, chocolate chips, you get the drift).