Fudgy Chayote Brownies

Fudgy Chayote Brownies

1 large chayote, peeled, deseeded and chopped
¼ cup cocoa powder, unsweetened
1 tablespoon coconut flour
1 teaspoon baking soda

¼ cup almond butter
3 large eggs
½ c raw honey
1 tbsp vanilla extract

4 oz (114 grams) 100% dark chocolate, unsweetened
1 tablespoon coconut oil

Makes: 15 pieces

Instructions

Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit.

Put the chayote in a small sauce pan and cover with water. Bring to a boil over medium high heat and cook until tender. Drain the water from the pan and place the cooked chayote in a food processor. Process the chayote until very smooth.

In a medium sized bowl, combine the unsweetened cocoa powder, coconut flour and baking soda. Sift 2 times to lighten the mixture and then set aside.

Using a double boiler, melt together the unsweetened dark chocolate and coconut oil. Stir regularly to keep the chocolate from scorching. Set aside.

Using an electric mixer, beat together the almond butter, eggs, raw honey and vanilla extract. Mix in the melted chocolate, the pureed chayote and then add the coconut flour mixture. Mix until the batter is well combined.

Spray a non-stick baking spray in a 23 x 32 cm (9 x 13 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 25 to 30 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 15 pieces in all. Keep chilled until served.

Coco Nutty Brownies

Coco Nutty Brownies

¼ cup coconut flour
¼ cup almonds, ground
1/3 cup cocoa powder, unsweetened
4 large eggs
1/3 cup raw honey
1/3 cup apple sauce, unsweetened
2 teaspoons pure vanilla extract
1/3 cup coconut oil

Instructions

Makes: 15 pieces

Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit.

In a medium sized bowl, combine the coconut flour and unsweetened cocoa powder, and then sift 2 times to lighten the mixture. Then add the ground almonds.

In another medium sized bowl, whisk the eggs and then add the raw honey, apple sauce, vanilla extract and coconut oil.

Make a well at the center of the dry ingredients and whisk in the liquid mixture until well blended.

Spray a non-stick baking spray in a 23 x 32 cm (9 x 13 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 30 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 15 pieces in all. Chill until served.

2 Layered Brownies

2 Layered Brownies

For the bottom layer:
½ cup (about 15 pieces) dried pitted dates
2 tablespoons coconut flour
¼ cup cocoa powder, unsweetened
¼ teaspoon baking soda
¼ teaspoon baking powder

3 large eggs
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ cup coconut oil

For the top layer:
2 tablespoons coconut butter
1 tablespoon coconut oil
1 tablespoon raw raw honey
1 cup desiccated coconut
½ cup ground almonds
2 egg whites

Instructions

Makes: 9 large pieces or 16 small pieces

Preheat a fan-forced oven to 185° degrees Celsius/365° degrees Fahrenheit.

For the bottom layer:

In a medium sized bowl, combine the coconut flour, unsweetened cocoa powder, baking soda and baking powder, and then sift 2 times to lighten the mixture. Set aside.

Put the dates in a food processor and process until it forms a paste. Add the sifted coconut flour mixture and process until well blended.

Using an electric mixer beat together the eggs, raw raw honey, vanilla extract and coconut oil until smooth. Mix in the processed coconut flour mixture and beat until smooth.

Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish. Put the batter into the baking dish and smooth out its surface and set the dish aside.

For the top layer:

In a small sauce pan, combine the coconut butter coconut oil, raw raw honey, desiccated coconut and ground almonds. Heat the pan over low heat for about 2 minutes, stirring regularly to remove lumps. Set aside.

Using an electric mixer beat the egg whites until frothy. Add in the beaten egg whites into the desiccated coconut mixture and mix well. Spread the mixture all over the top of the bottom layer and smoothen it out.

Bake for 20 to 25 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 9 large pieces or 16 small pieces in all. Chill until served.

Pumpkin Brownies

Pumpkin Brownies

1 cup fresh pumpkin, peeled and chopped
1/3 cup coconut flour
½ teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

4 large eggs
1/3 cup raw honey
2 tablespoons coconut oil
¼ cup 80% dark chocolate, chopped
¼ cup walnuts, chopped

Instructions

Makes: 9 large pieces or 16 small pieces

Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit.

Put the chopped pumpkin into a small saucepan. Cover with water and bring to a boil over medium high heat. Let it cook for 5 minutes or just until the pumpkin is fork tender. Drain all of the water from the pot and transfer the cooked pumpkin in a food processor. Add the eggs, raw honey and coconut oil and process until well blended. Set aside the mixture.

In a medium sized bowl. Mix the coconut flour, cinnamon, baking soda and salt. Sift 2x to lighten the mixture. Make a well at the center and add the blended pumpkin mixture. Mix until it forms a smooth batter and then add the chopped chocolate and walnuts last.

Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish. Put the batter into the baking dish and place it in the oven. Bake for 20 to 30 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 9 large pieces or 16 small pieces in all. Chill until served.

Gooey Chestnut Brownies

Gooey Chestnut Brownies

½ cup cocoa powder, unsweetened
½ cup chestnut puree
¼ cup almond butter
1 to 2 tablespoons fresh orange juice
4 tablespoons raw honey
3 oz (85 grams) 80% dark chocolate, chopped
3 large eggs, separated

Instructions

Makes: large pieces or 16 small pieces

Preheat a fan-forced oven to 177° degrees Celsius/350° degrees Fahrenheit. Spray a non-stick baking spray in a 22 x 22 cm (8 x 8 in) baking dish and set aside.

In a medium sized bowl, place the chestnut puree and sieve in the cocoa powder. Mix the puree and cocoa powder until well blended and then set aside.

Using a double boiler over medium heat, melt together the almond butter, orange juice, raw honey and chopped dark chocolate until smooth. Remove the mixture from the heat and transfer to a medium sized bowl. Beat in an egg yolk one at a time, and mix until the chocolate is glossy.

Combine the chocolate to the chestnut puree and mix until well blended.

Beat the egg whites until stiff peaks forms. Temper the chocolate with a few beaten eggs first, then continue to fold in the rest. Mix just until blended. Pour the chocolate batter into the greased baking pan. Bake for 12 to 15 minutes or until a toothpick comes out clean when the brownies are tested for doneness. Set aside to cool, and then cut into squares, about 9 large pieces or 16 small pieces in all. Chill until served.