Post # 1
.. To moist delicious fudgey gluten free, flour free, oil free and refined sugar free brownies!! And no, this is not a bean brownie recipe 😉
The magical ingredient is.. Drum roll please.. Greek yogurt! I use Greek yogurt in all kinds of things but I never would have guessed it for brownies!! And instead of flour I used finely ground gluten free oats. These things are literally like little fudgey squarea of amazing. Pretty pumped right now 😀
a picture of course 😉
Post # 3
do you have the full recipe?! looks amazing.
Post # 4
Can you post the recipe?
Is there a reason why you’re taking all that stuff out (like you have Celiac disease or something?).
Post # 5
@highschoolhoneys: Yup! Just had to get on my computer to type it out quickly 😉
1/2 cup peanut butter
3/4 cup vanilla or honey yogurt
1/4 cup milk (I use 2% but any variation, including dairy free like almond, would work)
1 large egg
1/4 tsp salt
1 tsp baking powder
1/2 cup honey
1/2 cup cocoa powder
1/2 cup oats (gfree is you’re allergic obvs!) (I tossed them in the coffee grinder to make them fine)
1. Preheat oven to 350
2. Mix all ingredients except peanut butter in a bowl with a hand mixer or throw it in the blender. The recipe I found said use a blender or food processor but I killed my blender and the food processor is too loud for Fiance so I just mixed it with a beater and it worked really good,
3. Pour into greased or parchment paper lined pan (I use parchment paper or my silicone baking mat for EVERYTHING. I do not miss caked on baking pans, this I assure you..)
4. Drop peanut butter on top and swirl with a knife. If you’ve done this before, you’ll be a pro. If not, literally just drop spoonfuls on top spaced out then stick a butter knife in tip first and swirl the peanut butter into the brownie batter. It’s way easier than it looks. And the worst you can do is mix it in too much, and then they’re just as delicious and not quite as fancy looking but whatevs. The tasty part is the part that counts 😉
5. Bake for 20-25 minutes (or so the recipe says but I’m pretty sure I baked mine for at least 30.. I had other stuff in the oven by then so I don’t know precisely) Set the timer for 25 minutes and the check them. If they’re not quite done, just keep an eye on them. You’ll be able to tell when it’s done, it went from still kinda runny so solid and starting to split at the top pretty quick. When that happen, you’re good.
6. Let them cool all the way even though this step is definitely the hardest. I waited about 10 minutes and then pulled the brownie slab out by the parchment paper, put it on a plate and then into the freezer for about 20 minutes.
7. Cut, serve, and don’t even feel that guilty about eating 2!
Post # 6
thanks! Can’t wait to try!!
Post # 7
@lalalyanne: ooooh I’m going to make these soon. Thank you for sharing. Oh, what size pan did you use? 8×8 or 9×13?
Post # 8
@canarydiamond: Done! I didn’t want to do it on my phone because nothing ever comes out right on that sucker but its up now!
I’m allergic to gluten. The ever scorned self diagnosing variety 😉 Okay, not totally scorned but I think you might get what I’m saying? Some people judge me for it but I know my body. I used to be a fat kid (like, when I was 18 I weighed 230 pounds on 5’3) and over the net years after that, I went through a mega diet/lifestyle overhaul. I lost like 100 pounds and by a couple years ago I was feeling way better but something wasn’t right. I was still bloated, sick sometimes and just way to unhealthy considering what I was eating. As I learned more about different allergies and sensitivities, I learned about gluten and everything just lined up with what I was experiencing so much that I had to stop. Because we were eating pretty healthy by this point, it wasn’t a huge huge change, just mostly bread and pasta (though I buy rice pasta now which is delish!)
I got better and a month after I stopped eating gluten I felt like a new woman. No more fatigue, angry bloating, fat hands, foggy head. I went to my doctor and he gave me some rigamarol about EATING GLUTEN for like two weeks so he could test me? Um… Yeah no I’m good. I had been off the stuff way too long at that point and I was not going back!
So here I sit, still discovering new ways to avoid that gluten stuff!
Post # 9
@CocoLoco523: Hahahaha funny (and good!) you ask. I had the 9×13 lined with parchment paper and poured it in and it was NOT thick enough! Gah! So Fiance grabbed the 8×8 and we each grabbed two sides of the parchment paper and plopped it in the smaller one.
So yeah..use the 8×8 for sure!
Post # 10
And the blog credit of course! I didn’t bookmark it because I wrote it down so it took me a minute to find it.
And one teeny tiny note (criticism?) of her recipe.. She says NOT to use natural peanut butter buuut she also claims that the recipe is oil and sugar free and the only kind of oil and sugar free peanut butter (that I know of anyway) is natural peanut butter.
I disregarded that she said not to use all natural peanut butter and did anyways because I didn’t want to sacrifice the integrity of these beauties. Fear not, it worked as a charm.
Is it bad that I want to tell all her followers that her oil free claim is bogus? How does a person plop Kraft PB in something and call it oil free? Have you read those ingredients? Oh I digress (as per the usual)
I made a few other tweaks that are reflected in the recipe I posted above. I claim no responsibility if you click the link and follow only her advice 😉 (although those brownies may be just as delicious but I don’t know first hand)
Post # 11
The peanut butter on top looks so beautiful! I should try these out.
Post # 12
Always trying to find healthier versions of desserts! I will definitely try making this. Thanks!
Post # 13
Yum. Thank you. I am allergic to wheat and barley. I shall give these a go they look amazing!
Post # 14
@MsBeer: let us know how they turn out for you guys!
The more pictures the merrier 😉
Post # 15
Those look amazing! Commenting to save the post in my history 🙂
Post # 16
I am working on eating much less processed carbs! so I actually feel like this recipe is good for what I am working on. Might have to run out and grab some of the ingredients today. Thanks!