When I first went on the Paleo diet, I was very strict about what I ate. It was hard to figure out what I could eat and that took up most of my time. Then my Paleo mama mentioned to me that she was baking Paleo brownies! 😀 I was intrigued. How could brownies be Paleo? (Oh, and by the way, your Paleo mama or dada is the person who talked you into going Paleo and while these are somewhat Paleo because they are gluten-free, these brownies can be considered Paleoish). I researched Paleo Brownies on the internet and found quite a few Paleo Brownie recipes. I like recipes with not a lot of ingredients so I started out with a recipe from a blog called The Foodee. It was made with honey, and honey spikes my blood sugar, so the first batch of brownies I made with agave. The agave sent my blood sugar sky high (See about sweeteners on the FAQs page). I baked quite a few batches of brownies in those early days perfecting my recipe. So here it is:
Combine the first four ingredients together in a medium bowl.
16 oz of almond butter
1 cup of coconut sugar
1 tablespoon of pure vanilla
Combine the dry ingredients in a smaller bowl.
1/2 cup of cacao powder
1/2 teaspoon sea salt
1 1/2 teaspoon baking powder
Stir the dry ingredients into the wet ingredients in the medium bowl.
You don’t have to worry about stirring too much because the only reason you don’t stir brownies is to not activate the gluten. Gluten activation is what makes brownies tough.
1/2 cup of fresh or frozen raspberries
1/2 cup of chocolate chips
1/2 cup of coconut flakes
1/2 cup of cherries
Stir your optional ingredients into the mix very gently.
Grease a 9×13 pan and bake at 325 degrees for 30-40 minutes. The secret to making brownies is to not overcook them!