Paleo Peppermint Brownies
Okay… I KNOW Thanksgiving isn’t until next week but I’m just too excited to not start making holiday treats!!! Ever since I was a little girl, baking has been one of my favorite parts about the holidays. I would whip out my family’s extremely old Betty Crocker cookbook and make our favorite cookies that we then enjoyed by the Christmas tree - classic sugar cookies with mint vanilla frosting and Russian teacakes were two of my all-time favorites.
Obviously, things have changed a bit in how I (and my family eats), but that doesn’t take away from the fact that I still love baking for the holidays. Now I just have the joy of creating treats that won’t hurt my insides and still taste DELICIOUS. Like, trust me, these paleo mint brownies would fool anyone into think they were “normal” (aka, not paleo, refined sugar free, dairy free, gluten free brownies).
I think the holidays is one of the hardest times to deal with having IBD because so much of the holidays revolves around food. My biggest holiday tip for those of you who also struggle with IBD - open communication. Make sure your family knows about your IBD and what foods you can’t eat. Ask them what is going in the ________ (insert dish or food here). Ask if you can bring your own food. Don’t be afraid to stand up for yourself!
I’ll be chatting ALL about the holidays and IBD in an upcoming FREE WEBINAR so keep your eyes peeled!!)
XO nat
Paleo Peppermint Brownies
Ingredients
- 1 cup almond flour
- 3/4 cup cacao powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 eggs
- 1/2 cup almond butter (can sub for other nut/seed butter)
- 1/4 cup melted coconut oil
- 1 large banana
- 3 Tbsp honey
- 1 tsp pure vanilla extract
- 1 1/2 tsp peppermint extract
- 1/4 cup nut milk
- 1 cup chocolate chips or chocolate chunks (I like using 100% dark chocolate)
Instructions
- Preheat your oven to 350 degrees Fahrenheit
- In a large bowl, combine the almond flour, cacao powder, salt and baking soda and mix well.
- In a small bowl, mash your banana.
- In a separate large bowl, combine the eggs, nut butter, melted coconut oil, mashed banana, honey, vanilla extract, peppermint extract and nut milk. Stir well.
- Combine the wet and dry ingredients and stir.
- Chop up your chocolate bar into chunks and add to the batter. Mix well.
- Pour batter into a lined brownie pan.
- Bake for 25-38 minutes.
- Let cool, drizzle with coconut butter if desired and enjoy!