Mondays are better with brownies, obviously

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Hiya!

Happy Monday! Because I knoooow these are going to make your Monday that. much. better.

They’re BROWNIES.

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Of COURSE they’ll make your otherwise slightly blah Monday better. Especially when I tell you that they are a) full of health bennies just for you and b) defs allergy friendly. And… as I said…

They’re BROWNIES!

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When have brownies in your inbox *not* made your Monday better? Right. I rest my case.

Have I ever shared my weird brownie proclivities on here? I’m not sure that I have so just in case you were dying to know…

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I’m weird. I like (no. Maybe love) brownies, but… I NEVER eat them. Nor do I ever make them. For some reason, I am never satisfied with the brownies that my kitchen produces. Why? Not crackly enough on the crust. Not chewy enough on the edges or fudgy chewy in the center. Whatever the reason, I am never quite sold on my own brownies, so they kind of get relegated to the bottom of the recipe pile. Which means that I only really eat brownies once a year… at camp.

Guys. These brownies are like CRACK. They are so ridiculously amazing, I can’t stop at one which means that I usually eat them all week long, multiple times a day (it’s a good thing the camp is at 8000 feet elevation…). I have a problem. But also. Those are, strangely enough, made from a mix!! I’m mildly ashamed to admit it (given that EVERYTHING on this blog is from scratch, and I never use mixes when I cook), but there it is. Favorite brownies come from a mix and are made in gigantic sheet pans in the temperamental Two Sentinels ovens that don’t heat evenly. But they’re fantastic. And they’re full of love, which is probably why I adore them so much.

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However. I broke my once-a-year brownie trend for these, mostly because they looked so tasty in the photos and they’re good for me. Ish. Obvs still a treat but whateverrrrrr, happy belated to me and vaccuum vati!

I’m not paleo. I like beans. But I also like a good cooking challenge and I have quite a few paleo friends, so here you go. Paleo brownies in yo’ inbox.

Happy Monday! Sorry I’m not sorry y’all want brownies now, heeheehee!

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Jackson Pollock-style brownies are WAY more fun…

Sweet Potato Brownies

Not quite cakey, not quite fudgy (which is good since a brownie somewhere between is my favorite), totally good for you and easy to whip together. High in Vitamin A/Beta Carotene, good fats, antioxidants, fiber, gluten free and refined sugar free. Recipe adapted from Eat Drink Paleo, here! Makes 9 large or 12 small squares.

  • 1 sweet potato (I used orange), grated in the larger holes on a box grater
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 c pure avocado oil*
  • 1/2 c maple syrup**
  • 1 tbsp baking powder
  • 1.5 tsp baking soda
  • 1 c unsweetened cocoa powder
  • 1.5-2 tbsp coconut flour
  • 2-3 biggish squares of dark chocolate, melted (I used 75%), for topping
  • dairy or nondairy ice cream thing to make sundaes (you know you want to)

*I use avocado oil or coconut for anything above 300 or 325—-they have a higher smoke point. Mine is organic.
**I always use 100% pure organic grade B maple syrup.

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Preheat the oven to 365, and line a 9 by 9″ pan with parchment paper for easy removal.

Get a bicep workout by grating the sweet potato. Toss grated bits into a medium sized bowl, then add in eggs, vanilla, avo oil, and maple. Stir in baking powder and soda, then cocoa powder (try to smash out any major lumps, but it doesn’t have to be perfect). Lastly… stir in coconut flour (avoid using too much, it will make the brownies dry and gritty)—start with 1 tbsp and work from there. I ended up using the full 2 tbsp, but I think I could have reduced it to 1.5. The batter should be thickish. Spread it into the prepared pan, and bake for 25-30 minutes. I took mine out at 25—a tester came out clean and the top was still a bit soft when pressed.

Let cool in the pan for about 10 minutes, then lift the parchment out onto a cooling rack to let them cool completely.

Once cool, “frost” with melted dark chocolate and shredded coconut. It’s a really excellent idea to make these into sundaes… juuust sayin’!

Store them in the fridge in the foil covered pan if you have any left over!

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One awkwardly dead banana and what to do with it

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Banana bread bites.

Somewhere between a cookie, banana bread, and… a scone? Muffin? A skookie? Or a brone? Or a mookie?

Clearly my brain has gone on holiday, can you tell?

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Either way, these are delicious! Vegan, refined sugar free (and low sugar), whole grain, high in fiber, and full of potassium and antioxidants. I can’t even really call it a cookie because it’s so healthy… but then you can have a cookie for a snack and feel good about it, so errrybody wins. And I win, because I’ve been buying an excess of bananas so that I can let some go all mushy and disgusting. This is all on account of Vacuum Vati, you see. I thought I ate a lot of bananas?! Apparently it’s genetic. Sheeeesh. If I didn’t buy extras and explicitly forbid him from eating them, there would never be any banana bread/bites/cake/cookies around here. And that would just be sad. So obviously I just circumvent this by buying an extra bunch and doodling on their skins to designate them off limits. MY DEAD BANANAS! MINE!

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I am, of course, very nice. How, you say? Welll… I share the PRODUCT of the hoarded bananas! I may be territorial regarding my dead bananas, but there are always several lucky recipients of the buuhhnahhhnuhhh creation. I think these went over well…. there are currently two left. *Pause for effect*… I made them yesterday. Obviously time to make something else, wouldn’t you think?

Except now I have one awkwardly dead banana and I’m not sure what to do with it. It needs friends. Does anyone care to donate their dead bananas? Anyone? Anyone? …Bueller?

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Vegan Banana Bread Cookie Pucks

Recipe adapted ever so slightly from Minimalist Baker (fabby blog!), here! The recipe makes about 18 little puck thingies… about 2-3″ across. Freaking delicious. Good for you. There is absolutely nooo reason why you shouldn’t trot off to your kitchen and make these… (unless, that is, you haven’t properly hoarded and defended your dead bananas).

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  • 2 ripe (read: dead) bananas
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 2 tbsp smooth almond butter (I used Maranatha unsalted)
  • 1.5 tbsp grade B organic maple syrup
  • 1.5 tbsp olive oil
  • 1 c whole wheat pastry flour
  • 3/4 c rolled oats
  • 1/4 c dark chocolate chips

In a bowl, mash the two dead bananas so they can become delicious. Toss in baking powder, soda, salt, flaxseed, extracts, almond butter, maple, and olive oil, and stir to combine. Add in flour, oats, and chocolate chips, and once more stir to combine everything. The dough should be thick and a bit sticky. Cover the bowl with whatever’s handy, and refrigerate while the oven is preheating.

Preheat the oven to 375, and line a baking sheet with parchment paper. Once the oven is done, grab your chilling dough, and drop heaping tablespoons onto the sheet, with a bit of room between (though I was able to get all 18 on one sheet). Slightly flatten the tops. Bake for 9-10 minutes, until the tops are set. Don’t let them brown, as you want them hydrated and soft! Let cool on a rack for a bit, then store in a tupperware for about five seconds before they all get eaten.

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Cast iron and being a gore-tex wussie.

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B Bread.

In. A. Skillet!

What is it about baking in cast iron that makes me feel so old school? Not even old school, more like a pioneer…like one of those badasses who trekked across America in wool. Ew. Itchy. I can’t imagine doing something crazy like that with no goretex. Clearly I’m not baller enough for that kind of trek. Besides, a covered wagon sounds all kinds of awful. But really… cast iron! It’s pretty freaking amazing.

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I’d never really considered baking in it before though, as weird as that is… previously to the revelation a skillet was specifically to be used for dutch baby pancakes and browning beef. Maybe naan. Annnddd…. that’s pretty much it. Except for maybe whacking some intruder if I ever had to deal with that kind of thing.

But now! Nowwww I can make banana bread in a skillet, which results in a ridiculously tasty crust and a fun circular shape. This makes me want to procure a baby skillet and make tiny cookies (skillet cookies are BOMB, they’re really more like a pie than a cookie).

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Anyway. This time I made a vegan banana bready thing… kind of like a hybrid between cake and bread, except not bad for you. You could use any recipe you want, just adjust the cook time accordingly as the banana bread will likely be flatter and will cook faster. I made a half recipe to fit my little skillet.

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Banana Skillet Bread

Recipe adapted slightly from A Splash of Something, here! These measurements are for the half recipe that fit in my baby skillet (about 6″). The bread isn’t overly sweet, and is excellent with nut butter (obvs I would say that…)

  • 1 c whole wheat pastry flour
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 ripe bananas, mashed
  • 1/8 c organic grade B maple syrup
  • 1/8 c water
  • 3/4 tsp vanilla extract
  • 1 tsp canola oil
  • 2 tbsp unsweetened applesauce

Preheat the oven, and also the skillet, to 350.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. In a larger bowl, mash bananas, then add in maple, water, vanilla, oil and applesauce. Stir in flour, until just barely incorporated.

Take the skillet out of the oven (carefully, it’s hot…), and melt a bit of Earth Balance or coconut oil in it, to coat the bottom and sides. Pour in the batter and flatten it out a bit, then bake for about 30 minutes, or until a tester comes out clean.

Once mine was slightly cooler, I brushed the top with a bit more maple syrup. Let cool in the skillet, and store tightly wrapped (I use foil).

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