Re Beet/Carrot Brownies, was Re: Re: Food Sensitivities

[Guest guest]

Hi Mara. It's interesting that you asked Debbie whether she has lessened the

honey quantity. I make 's squash " brownies " , but I decreased the volume

of honey by 1/4, to 3/8 cup for a single batch based on 1 cup pecan butter

or almond butter, or to 3/4 cup honey for a double batch based on 2 cups of

nut butter.

Not only are the brownies sweet enough with 25% less honey, but the batter

flows more easily from the food processor into the baking dishes.

By the way, I increase the baking soda from 1/2 teaspoon for a single batch

or 1 teaspoon for a double batch, to 3/4 teaspoon or 1/2 tablespoon,

respectively. I have assumed that the increased volume of the batter,

resulting from the addition of vegetables, necessitates the use of more

baking soda. I also increase the baking time.

When I bake a double batch, I cut each set up into squares, then freeze one

batch in a covered glass storage dish, and keep the other batch the fridge.

I don't like beets, but I think I will try making these " brownies " with

pureed carrots, once I run out of puréed, baked butternut squash. I suspect

that the carrots have to be cooked before they can be pureed. I wonder

whether this would work with grated raw carrots instead.

Regards, Ellen in Toronto

SCD 13 months

Re: Re: Food Sensitivities

> Yep. that's standard.

>

> seems like a lot of honey to me. Have you

> ever lessened the quantity by any chance?

>

> Mara

>

>

>

>

>> Thanks for posting the recipe -- I couldn't find it on Pecanbread.

>> I assume pureed carrots and beets have to be cooked before pureeing?

>>

>> Debbie T

>>

>>

>>>>>

>>>>> Alyssa,

>>>>>

>>>>> For breakfast, I have one cup of yogurt with honey and a beet

>>>>> brownie (made with almond butter), 1/2 teaspoon coconut oil, a

>>>>> glass of water, 2 salmon oil gel caps, and chelated magnesium.

>>>>

>>>>>

>>>>

>>>

>>

>>

>>

>>

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