They came out really good, easy to make, good with my morning tea now instead of coffee
Made this recipe entirely in my food processor.
1 cup of whole blanched almonds
1 cup of ground flax seed
1 cup of Splenda (more or less to taste)
spices (I used Cinn, Van, nutmeg, Ginger, small amount of clove)
salt to taste
1/2 tps of baking powder
Grind everything until it becomes a fine powder
add 1/4 cup of coconut oil
1 cup of very hot tap water, ( melts coconut oil and opens up the flax seed)
again turn on the processor until smooth, add 1 egg, process again
I then added a small handful of blueberrys (because we had some) stirred. I would have added some crushed walnuts but we didn't have any.
Placed the mix in a heavily greased 9 x 13 cake pan, baked at 400 for 30-40 minutes, or to your liking, soft to crunchy.
With these you can have your coffee brownie with half the calories vs using all nuts for the mix.
Made this recipe entirely in my food processor.
1 cup of whole blanched almonds
1 cup of ground flax seed
1 cup of Splenda (more or less to taste)
spices (I used Cinn, Van, nutmeg, Ginger, small amount of clove)
salt to taste
1/2 tps of baking powder
Grind everything until it becomes a fine powder
add 1/4 cup of coconut oil
1 cup of very hot tap water, ( melts coconut oil and opens up the flax seed)
again turn on the processor until smooth, add 1 egg, process again
I then added a small handful of blueberrys (because we had some) stirred. I would have added some crushed walnuts but we didn't have any.
Placed the mix in a heavily greased 9 x 13 cake pan, baked at 400 for 30-40 minutes, or to your liking, soft to crunchy.
With these you can have your coffee brownie with half the calories vs using all nuts for the mix.
