What if I told you I created a brownie recipe that not only tasted delicious, but was free of grain, gluten, dairy, soy, and refined sugar? And to top it off was made with leftover pulp from my raw almond milk so that it contained zero food waste?
Well, here you have it. See below for my twist on the classic brownie with options for making it vegan. You'll find that using the wet almond pulp instead of dry flour makes for a much gooier and creamy consistency, which I'm totally down with.
I promise, once you try these you will never want to eat another brownie besides this one again!
Mix all ingredients together in a food processor until smooth.
Grease an 8x10 Pyrex pan with coconut oil spray ( I recommend Trader Joe's variety). Or you can go for the ultimate kitchen gadget called the Brownie Bonanza which I found in the 'As Seen on TV Aisle' at my local drugstore. It's ah-mazing.
Spread the brownie batter out evenly in the pan.
Bake at 350 for 15-20 min. A yummy option is to take the brownies out at 15 minutes and swirl some almond butter on the top, then bake another 2-3 minutes :)
Let the brownies cool a few minutes before serving. Tastes great topped with some peppermint, especially during the holidays. Enjoy with a fresh glass of almond milk.
Brownies can be refrigerated or frozen (which makes them taste like fudge!!)
Click here to watch my video tutorial on how to make these brownies!!!