I’ve been having so much fun baking ever since we successfully reintroduced eggs back into our diet (my daughter Kelly and me). Gluten free and grain free baking is extremely difficult without eggs. It can be done, and we have some favorites like my Black Bean Brownie recipe. But with eggs, cookies are fluffier, and bread well let’s just say it’s a miracle. Bread without eggs is nearly impossible.
For our gluten free, grain free baking, I use a lot of nuts. Almond flour is the main ingredient in many of my recipes because for years Breaking the Vicious Cycle, was my bible. That is going back ten years ago before all the amazing cookbooks and blogs that have been published because of the Paleo movement.
Since my sister’s two kids both have nut allergies, peanut and tree nut, I like to have a few recipes that I can make that we all can eat. Or at least that we can eat around them without worrying about them having to use the epiPen because of a crumb or cross contamination issues.
So, I adopted this recipe from Breaking the Vicious cycle using sun butter instead of peanut butter. I like sun butter a lot. It’s my favorite go to nut butter. For this recipe, I also added some chia seeds for a little extra dimension and nut free crunch. These brownies are naturally sweetened with honey in classic SCD (specific carbohydrate diet) style.
Flourless Blonde Chocolate Chip Brownies
(Nut free, gluten and dairy free)
Preheat oven to 350 degrees. Grease an eight inch by eight inch pan with palm shortening. In a medium bowl, mix the sun butter together with the egg, baking soda, and honey. Stir until smooth. Add chocolate chips and chia seeds gently mixing until evenly combined. Pour into pan and bake for 20 minutes. Let cool before cutting. Keep in an airtight container in the fridge or freeze. YUM!