by Brad Nelson 10/21/17
I found this recipe online and then made some small changes. A friend of my brother’s recently underwent bypass surgery (which was successful). That and an inclination toward diabetes meant he had to cut the carbs, sugar, and fat. And, as I found out, one of his favorite foods is brownies.
I like brownies too. So I thought this would be a worthy project, not only to help this friend but myself. The recipe sounds a bit strange. But I know what real brownies taste like. These here are a bit different, for sure. But they turned out very well. I couldn’t tell you what the finally calorie count is (depends how large you cut them). But you can see from the recipe which lacks butter, sugar, and wheat flour that it can’t be all that bad.
1 ½ cups nonfat greek plain yogurt (Fage 0% is what I used) — better to use just a little more than a little less to ensure moistness
½ cup skim milk (just slightly over a cup to make them moist)
1 cup Cocoa powder
1 cup Old fashioned rolled oats (like Quaker)
½ cup (plus about a tablespoon) Truvia Baking Blend (or any natural/stevia based sweetener that pours like sugar) — Add more if these aren’t sweet enough for you. But I like that little bit of bite of the cocoa.
2 teaspoons baking powder
2 pinches of salt
16 pecan halves medium chopped
3 tablespoons coconut flour (almond flour would do, but coconut flower is much less expensive)
Preheat the oven to 400°F. Grease a 12 x 9 baking dish.
Combine all ingredients into a food processor and blend until smooth (about 1 minute). Stir in chopped nuts.
Pour into the prepared dish and bake for about 22 minutes — which I did in a small convection oven…your time might vary. But from a little experimentation, you don’t want to dry these out. A toothpick should come out at least slightly moist. Cool a little before cutting.
Brad is editor and chief disorganizer of StubbornThings.
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