Squash Brownies (gluten free, dairy free, grain free)
September 22, 2013Acorn Squash Standard
A guest post from Ali:
Looking for ways to use your squash? How about baking them into a healthy brownie full of vitamins, antioxidants and fiber? I know, I didn’t think it would work either, but I have to say these Stunning Squash Brownies really take the cake! Now, whenever I see squash in my produce box from Space Girl Organics, I will be making brownies!
- 2 ounces of gluten free dark chocolate, melted (optional)
- 1 medium acorn squash, cooked, peeled and diced (apx 2 cups)
- 1/4 cup honey or sugar free alternative of choice.
- 1 eye dropper of Vanilla liquid Stevia
- 3 large organic eggs
- 1 tablespoon organic unsalted butter or coconut oil, room temp
- 1/2 cup of gluten free cocoa powder
- 1 teaspoon pure organic vanilla extract
- 1 teaspoon pure organic almond extract
- 1/4 cup Bob’s Redmill gluten free Almond meal flour
- 1 tablespoon Starbucks Via instant espresso, opt
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 325 degrees
- Melt the chocolate in a small bowl over a pot of boiling water.
- In your blender or food processor, puree the squash, honey or sugar free sweeteners, eggs, and butter or coconut oil until smooth and lump free.
- Combine the dry ingredients in a large bowl. Pour in the wet ingredients and stir. Your batter should be the consistency of cake batter. If it’s too thin add a little more almond flour.
- Transfer batter to greased or lined cup cake pan.
- Bake for apx 15 minutes or until firm to the touch and a toothpick comes out clean. Don’t overbake.
- Cool on a rack and refrigerate covered for best results. As with most gluten free or paleo bread goods they will firm up and be the perfect consistency if you let them cool. I like mine out of the fridge. So be patient!
Originally posted on http://glutenfreehomebakery.blogspot.com