Sunbutter brownies

by Earthwalker | Mar 22, 2014 | Columnists, Elana's Gluten-Free Pantry, Featured | 0 comments

These grain-free brownies are rich and moist and call for just a few ingredients. photo provided courtesy of elanaspantry.com

Given the number of requests lately that I’ve had for gluten-free recipes that are also nut-free, I decided to create a quick and easy brownie recipe made out of sunflower butter. What is sunflower butter? It is similar to almond butter, however it is made of ground sunflower seeds. These Sunbutter Brownies are a cinch to make and a chocolatey delight.

I find that most baked goods made with sunflower butter have a very strong aftertaste that is somewhat bitter. My children for the most part do not care for the baked goods that I have made with ground sunflower seeds, or sunflower seed butter.

These brownies however, are the exception. They were devoured by the Boulder High School freshman baseball team, a group of teenagers who seems to have turned my living room into their clubhouse. Not that I mind one bit! I love those boys, and they love their gluten-free desserts including these grain-free sunflower butter brownies!

ingredients
½ cup sunbutter
3 eggs
½ cup maple syrup
1 tablespoon vanilla extract
1 teaspoon apple cider vinegar
½ cup cacao powder
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup chocolate chunks

directions

In a food processor, combine sunbutter, eggs, and maple syrup
Pulse in vanilla, vinegar, cacao powder, salt, and baking soda
Stir in chocolate chunks by hand
Transfer batter to a greased 8 x 8 inch baking dish
Bake at 350° for 15-20 minutes
Cool for 1 hour
Serve

makes 16 sunbutter brownies

recipe courtesy elanaspantry.com

Author

Earthwalker

Earthwalker is the username that PT founder Julie Genser created for her online interactions so many years ago when first creating Planet Thrive.

Julie's (Earthwalker's) life was derailed over twenty years ago when she had a very large organic mercury exposure after she naively used a mouth thermometer to measure the temperature of just-boiled milk while making her very first pizza at home. The mercury instantly expanded into a gas form and exploded out the back of the thermometer right into her face. Unaware that mercury was the third most neurotoxic element on Earth, Julie had no idea she had just received a very high dose of a poisonous substance.

A series of subsequent toxic exposures over the next few years -- to smoke from two fires (including 9/11), toxic mold, lyme disease, and chemical injuries -- caused catastrophic damage to her health. While figuring out how to survive day-to-day, and often minute-to-minute, she created Planet Thrive to help others avoid some of the misdiagnoses and struggles she had experienced.

She has clawed her way over many health mountains to get to where she is today. She is excited to bring the latest iteration of Planet Thrive to the chronic illness community.

In 2019, Julie published her very first cookbook e-book called Low Lectin Lunches (+ Dinners, Too!) after discovering how a low lectin, gluten free diet was helping manage her chronic fascia/muscle pain.
View all posts