Turtle Brownie

From Kristi’s Kitchen

Ingredients:

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)

Directions:

-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

Ingredients:

6 tbsp. coconut nectar

1/8 tsp. sea salt

2 ½ tbsp. organic whipping cream

¾ tsp. organic unsalted butter

¼ c. chopped pecans

Directions:

-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