THIS RECIPE IS GLUTEN-FREE & PALEO.
- 1½ cups almond meal
- 1/2 cup almonds, raw (for added crunch)
- ½ cup Canadian maple syrup
- 1/4 cup cocoa powder
- 1/4 cup coconut oil
- 1/2 tsp pure vanilla extract
- 1/2 tsp baking soda
- ⅛ tsp salt
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Preheat oven to 350 F.
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Add all ingredients to a food processor and pulse until well combined, scraping down sides once or twice.
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Line a 9 x 9 square pan with parchment paper.
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Scrape batter into pan and spread out evenly with the back of a spoon or a spatula.
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Place pan on middle oven rack and bake at 350 F for 25-30 minutes until top is no longer sticky and has a thin crust.
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NOTE: Do not over bake in order to create ooey-gooey fudgey brownies!
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Let cool completely before serving. ENJOY!
When shopping for ingredients, I try and stick to the 'Clean 15 and the Dirty Dozen' rule when it comes to buying organic fruits and vegetables. I have listed all ingredients simply by name, and have left off words such as "organic", "grass fed", "free-run" etc. I encourage you to do your own research and consume what works best for you.