Brownies

Brownies

This is a paleo recipe, suitable for blood type O and all blood types.

This recipe can use chocolate powder or carob. Unlike chocolate, carob has no caffeine nor theobromine, but it does have calcium and other nutrients. Carob adds a sweet taste vaguely similar to chocolate. If you are sensitive to chocolate, carob is a healthy substitute. I also add ginger and stevia for flavor.

 

Brownies

Paleo brownies
Prep Time 40 minutes
Cook Time 55 minutes
Cuisine O type
Servings 80 small brownies

Equipment

  • 1 electrical hand mixer (or mechanical)
  • 5 silicone molds for small brownies (11-24 each per mold)

Ingredients
  

Dry

  • 1.5 cups almond flour (300 grams)
  • 3 tablespoons coconut flour
  • 2 tablespoons carob powder
  • 2 tablespoons ginger powder
  • 1 teaspoon sodium bicarbonate
  • 1 teaspoon pure stevia powder (or six droppersful pure extract)

Wet

  • 3 each eggs (or tablespoons chia or flax seeds for vegans)
  • 2 cups water (or enough to make a thick liquid to pour into molds)

Instructions
 

Prep

  • Preheat oven to 200 C.
  • Mix dry ingredients in a large bowl. using a spoon.
  • Add eggs and water to the mix, and mix thoroughly with a mixer, if you have one.
  • Use a tablespoon, or pour into the mix molds or oiled pans.
  • Cook for 45-55 minutes until a toothpick comes out clean and mostly dry.

Notes

The longer you cook the brownies, the more they congeal without crumbling. The lower the heat, the better. You can substitute honey, date syrup, or possibly molasses for the stevia. You could also substitute cinnamon or clove for the ginger.
Vegans could substitute chia seeds (1 tablespoon per egg), ground flaxseeds, or arrow root powder for the eggs, but it may take more time to cook.
This recipe is sugar-, dairy-, and wheat-free, and fits with the idea of food combining.
Print Friendly, PDF & Email
error: Content is protected !!