Thursday, January 19, 2012

Turtle Brownie

From Kristi’s Kitchen

1 tbsp. flaxmeal
¼ c. sifted coconut flour
1/3 c. cocoa powder
½ tsp. sea salt
¼ tsp. aluminum-free baking powder
¼ c. + 1 tbsp. xylitol or coconut palm crystals
¼ c. coconut nectar
6 tbsp. almond milk
6 tbsp. grapeseed oil
2 tsp. sugar-free vanilla
2 organic eggs
¼ c. chopped pecans

1 recipe Pecan Caramel Sauce, for topping cooked brownie (recipe below)

-Preheat oven to 350 degrees and oil an 8x8 baking dish
-Combine all ingredients –whisking until smooth
-Fold in chopped pecans
-Pour into baking dish and bake for 20 -25 minutes; until toothpick comes out clean
- Cool for 5 minutes and top with Pecan Caramel Sauce and serve with a bit of Homemade Vanilla Whipped Cream

Pecan Caramel Sauce
From Kristi’s Kitchen

6 tbsp. coconut nectar
1/8 tsp. sea salt
2 ½ tbsp. organic whipping cream
¾ tsp. organic unsalted butter
¼ c. chopped pecans

-Heat nectar and salt to boiling
-Add cream and butter and simmer for 5 minutes
-Fold in pecans and simmer 5 more minutes, remove from heat, cool slightly and top brownie

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