We LOVE brownies. But usually they are packed with processed carbs, sugar and butter… not good for developing brains, bodies and attitudes! I made these brownies with my 2 year old yesterday, and they only have 18 grams of sugar per brownie (less sugar than 1/2 cup of flavored yogurt!) – but they are packed with healthy protein & fiber! Make them today, and eat them for breakfast tomorrow (that’s what we just did… after we had eggs and fruit of course!).
(Vegan, Gluten & Wheat Free)
- 1/2 cup liquid coconut oil (or avocado oil) + 2 tablespoons
- 1/2 cup organic cane sugar
- 1/2 teaspoon stevia
- 1 teaspoon vanilla
- 2 large eggs
- 1⁄4 teaspoon aluminim-free baking powder
- 1⁄3 cup cocoa powder
- 1⁄4 teaspoon salt
- 1⁄2 cup oat flour
- 1 level scoop Love & Peas Protein powder
- 1/4 cup melted peanut or almond butter
- 2 tablespoons ground flax
- Coconut oil cooking spray
- 2 medium mixing bowls
- Measuring cups & spoons
- Cupcake tins
- Small microwave safe bowl
- 2 toothpicks
Be safe! Keep little hands away from hot surfaces like the stove!
Step 1: Preheat oven to 350 degrees fahrenheit. Spray cupcake tins with coconut oil spray.
Step 2: In the mixing bowl whisk together all of the oil, eggs, vanilla, salt, sugar and stevia.
Step 3: In the other bowl mix the oat flour, flax, baking powder, cocoa and protein powder. Then pour the wet ingredients into the dry and mix well. Use spatula to push mixture back into the bowl to mix completely.
Step 4: Use a tablespoon to scoop mixture into the oiled tins. About two tablespoons per cup (should be about half full). You may only be able to fill 8 or 10 cups.
Step 5: Put almond butter in the small bowl and microwave for 45 seconds on HIGH. Use a teaspoon to drizzle the melted almond butter into each cup and use the toothpick to swirl it around.
Step 6: Bake on the center rack for 20 – 30 minutes. Use the clean toothpick to test the brownies for doneness. If it comes out clean then they are done! Let cool and enjoy