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This recipe was a big hit with family and friends!

Corn-Free and Wheat-Free Nutty Cake Brownie

 

2 Cups Almond Flour

¼ Cup Amaranth Flour

½ Cup Unsweetened Cocoa Powder

½ Tsp. Sea Salt

1 Tsp. Baking Soda

½ Cup Honey (Raw with no additives)

3 Large Eggs

1 Tbsp. Alcohol-free Vanilla

½ Cup Pumpkin Puree

¼ Cup Walnut Oil

1 Cup Walnuts *If desired

 

Preheat the oven to 350 degrees. Grease a 13” x 9” baking pan. Combine all dry ingredients in a large mixing bowl. Scramble eggs and vanilla together in a smaller mixing bowl. Pour the oil then the honey into a glass measuring cup. Add both containers of liquid ingredients with the dry ingredients and mix with a spoon till smooth (You may need to smooth out a few lumps with your spoon). Mix in the pumpkin puree and nuts. Pour into the baking pan, push it up to the edge, and flatten out the top. Bake for 30 minutes or until tooth pick inserted in center comes out clean (Keep an eye on it if you bake it longer or it will burn quickly).

 

**Alternate recipe ideas: Add 1 Cup of chunks of dark chocolate; Add frosting of your choice; Add more of the following ingredients: ¼ Cup Honey, ¼ Cup Pumpkin, ½ Cup Oil and add 1 less egg for a moister brownie.

© Lyn Watson

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