Grain-Free (Nut-Free) Brownies

brownies2

When I feel a little down I often choose to bake. Baking is exciting for me. The idea that you can pop a batter into the oven and it transforms into something new- like a cake- (or in this case ridiculously good brownies), is so gratifying. Then there’s the down side. A gooey failure, made from expensive ingredients that goes straight into the trash. (That happens when you are messing with baking chemistry sometimes.)

So, a few days before Mother’s day I was feeling a bit low and I decided to make brownies from the leftover baked Hannah Yam in my refrigerator. Without any consideration for baking science I put together this batter that should not work and yet it did! Over the next few days I made three more batches- tested a few theories- and perfected the recipe for Mother’s day.

Brownies
GFE is having a fun little blog post featuring grain-free, nut-free recipes that satisfy a craving for nuts. This recipe is so perfect for that, my mother-in-law even mistook the sweet potatoes for nuts!
These brownies break a blog promise. I claim to be dairy-free and this recipe calls for goat’s milk whey protein powder. But at the bottom of the recipe I offer an alternative, so if you want dairy-free, read that before you start mixing.

Grain-Free Brownie Recipe
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1 cup cooked Hannah Yam ** (baked is best, steamed is OK too), mashed but not completely smooth
1 banana (medium), mashed
1 teaspoon vanilla extract
1/4 cup honey (*not for dairy free version)
3 eggs
1 tablespoon oil/fat (anything is fine, I use coconut)
1 teaspoon apple cider vinegar (to activate the baking soda)
1/2 cup cacao powder
1/4 cup goat’s whey protein powder, unsweetened (cow’s whey will work too- other protein powders? – egg white protein should be fine too) (*not for dairy free version)
1 teaspoon baking soda
pinch of salt

* For dairy-free, replace the honey with 1/4 cup coconut sugar plus 1 tablespoon honey. Omit the protein powder entirely. If you can tolerate the goat’s whey I highly recommend using it.
** Hannah yams are white and have a more mild flavor than orange sweet potatoes. If you can get them, they are preferable. Or the Japanese (white) sweet potatoes would be good too.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Preheat the oven to 325 degrees.

Prepare a baking dish (8×8 or 9×9) with parchment paper and grease the sides.

In a large mixing bowl, combine all of the ingredients in the order they are listed. Mix together and pour into the prepared baking pan.

Bake for about 40-50 minutes. Less time for gooier brownies, more time for cakey brownies. The brownie will feel firm with a slight give in the center. (Toothpick testing does nothing here.)

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I am sharing this recipe on GFE, Slightly Indulgent Tuesdays, Allergy Free Wednesday,

9 thoughts on “Grain-Free (Nut-Free) Brownies

  1. Dawn, these look absolutely amazing! Both photos are wonderful, but that second photo with your always super creative and super cute styling is my fave! :-) I love all the ideas that are coming through for grain-free, nut-free recipes. I think they will really help so many. Thank you so much for participating in Go Ahead Honey this month!

    By the way, I just shared your book with a new friend who is launching a new Raising Our Celiac Kids (R.O.C.K.) group for all gluten-free kids and their families. I know your cookbook will be a great resource for everyone who participates!

    Shirley

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  4. Pingback: Back-to-School Bonanza: 50 Healthier Lunchbox Treats—Gluten Free, Nut Free, and “More Free”—That Your Kids Will Love! | All Gluten-Free Desserts...All the Time

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