That Dark Chocolate Brownie

This is so far my favorite brownie recipe! Even the skeptics to paleo or gluten free recipes don’t believe the recipe is this simple and healthy, and often they ask me for THAT brownie recipe, so here is goes:

Ingredients:

  • 2 cups of sweet potato (cooked)
  • 3 eggs
  • 1/2 cup almond flour
  • 1 cup of cocoa powder
  • 1/2 to 1 cup of xylitol
  • 2 tbsp coconut oil
  • 2 tsp baking powder (aluminum free preferably)
  • Sea salt or walnut (optional)

 

Pre heat the oven to 350F

Mix all ingredients together (except salt or walnuts) in a food processor until the dough is smooth.

If you like, add walnut pieces to the dough and mix gently.

Grease a square baking tray or oven proof dish with coconut oil, and add the dough.  You can sprinkle the dough in the tray with course sea salt if you like. The dish need to accommodate the dough to leave it about 1 1/2 inch tall, since the dough will not grow much.

Bake for aprox 35 min depending on the oven.

When done, remove from oven, let it cool and cut in squares.

You can use any kind of sweet potato, the Japanese type is my favorite, play around and see what is yours! Enjoy!

 

 

 

 

 

 

 

Paleo Zucchini Bread

Another fall recipe you don’t wanna miss is this zucchini bread! Fall has the best comfort food recipe ideas in my opinion, and most of them are quite flexible too, in case in you  like  to play with ingredients like I do.

Although this recipe is paleo, it’s not low carb, but can be. If you prefer less sugar, just use 1/4 cup of xylitol instead of honey and ta da! You have now a low carb recipe.

  • 1 1/2 cup of almond flour
  • 1/4 cup of honey or maple syrup (or xylitol for low carb version)
  • 3 eggs
  • 1 tbsp coconut oil
  • 1 tsp ground all spice
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 pinch of sea salt
  • 1 cup of grated zucchini
  • Optional: vanilla extract, cardamon, walnuts

Pre heat oven to 350F/180C. Mix all together, except the zucchini (and walnuts if you choose so), in a blender. Add the zucchini and mix gently, stirring with a spoon. If you choose to add walnuts (about 1/4 to 1/2 cup), add them at the end with the grated zucchini and stir gently. Drop the dough in a loaf tin greased with coconut oil or covered with parchment paper. Bake for approximately 1 hour, let it cool for  a bit and enjoy!