With all this extra time on our hands as we do our bit to stay home and flatten the curve, who else is spending outrageous amounts of time in the kitchen?
It seems like everyone and their mother has been passing the time creating delicious bakes in the kitchen, and luckily for us we’ve found the tastiest peanut butter brownie recipe from health and nutrition coach Yvonne O’Shaughnessy.
Did we mention they’re keto and gluten free? Perfect for those of us with gluten intolerances, or even for non-celiacs who want to avoid the dreaded bloat.
(1 cup is equal to 128g)
3/4 cup of almond flour
1/4 teaspoon of salt
1 desert spoon of honey or maple syrup
2 tablespoons of cocoa powder
1/2 teaspoons of baking powder
1/4 cup of organic cane sugar/coconut sugar
3 large eggs /or to make vegan use 2 tb sp of ground flax seeds in 80ml of water
2 table spoons of peanut butter
1/2 cup of vegan butter melted / or 75ml of olive oil
Preheat the oven to 350 degrees and mix together almond flour, salt, cocoa powder, sugar, and baking powder in a large bowl and set aside.
In a glass bowl, melt butter. Beat together eggs & honey. Slowly pour the melted chocolate/butter mixture into the egg mixture. Then add the wet ingredients to the dry ingredients. Mix thoroughly. Stir in the peanut butter.
Pour the batter into a 8×8 inch square pan.
Bake for 20 – 25 minutes.
Cool and Enjoy!
If you’re not in the mood for brownies, head to Yvonne’s website where she has an array of different recipes, you can find delicious apple crumble baked oats, vegan no bake energy balls, plus a load of mouth watering main courses, there’s something for everyone.