Almost Chocolate Brownies

Ingredients

6 large eggs

Pinch salt

2 cups cashew butter

½ cup coconut oil, softened

1 cup honey

4 tsp ground cinnamon

1 TBSP pure vanilla extract

1½ cup homemade applesauce (see Related Recipes)

2 cups pecan or walnut flour

2 tsp baking soda

6 large eggs

Pinch salt

500 grams cashew butter

110 grams coconut oil, softened

340 grams honey

4 tsp (20 ml) ground cinnamon

1 TBSP (15 ml) pure vanilla extract

375 grams homemade applesauce (see Related Recipes)

200 grams pecan or walnut flour

2 tsp (10 ml) baking soda

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Soy Free

Preheat the oven to 325°F (163°C)
Line an 11x17x1-inch (28x43x2.5-cm) baking sheet with parchment paper.
Using an electric mixer, beat eggs with salt on high speed until light and fluffy, about 5 minutes.
Reduce speed and gradually blend in cashew butter, oil, honey, cinnamon and vanilla.
Add applesauce, nuts, and baking soda; mix gently.
Pour batter into prepared pan and spread evenly with a spatula.
Bake for 1 hour, or until the top springs back when lightly pressed with your fingertips. (Do not over bake).
Cool completely, then cover and refrigerate for several hours or overnight.
Cut into small squares and place in pretty paper cupcake liners.
Transfer to an airtight storage container and freeze until needed.