Re: Food Sensitivities

[Guest guest]

Hi,

I got the recipe from Pecanbread. The only thing I do different is that I halve

the recipe so that I can cook it in a 9 x 9 dish. I also cook them in a little

toaster over at 350 degrees for 10 minutes, and then drop the temp to 300

degrees for 10 minutes (and then just let them sit in the warm oven for awhile).

Usually, they come out " fluffier " that way. My last batch was moist and gooey

though (although still quite tasty), so I think either the almond butter was

runnier than usual, or I didn't let the egg get to room temperature before

throwing it into the mix. This is one of my favorite recipes!

Beet Brownies

just posted a very moist and delicious beet " brownie "

2 c. nut butter other than peanut

1 tsp. bak soda

2 eggs

1 c. honey

1/2 c carrot puree

1/2 c beet puree

I baked at 300 for 15 minutes in a cake pan then frosted with the peanut butter

frosting from the peanut butter cake recipe on the pecanbread website.

invented these brownies and they are really really good. So moist. I've

just kept them in the fridge. Collin and I both love them and I feel good about

giving him something that's a treat that will help with the constipation.

Holly

Crohn's

SCD 12/01/08

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> > Alyssa,

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> > 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.

>

> >

>

[Guest guest]

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.

> >

> > >

> >

>