Is there any better way to disguise a vegetable than in brownie form? I don’t think so! I have to give credit to Chocolate Covered Katie for this inspiration. She used a higher glycemic flour base and made hers more of a cake, so check out her recipe too. I took some liberties and changed up her recipe a bit to fit what I had at home and to make it a little lower glycemic.
Mine turned out moist and not a hint of veggie taste when they boast two full cups of diced cauliflower. My five year old loved them and I was pleased to give her something higher fiber, low inflammatory, gluten-free and NOT from a box!
Give these a try when you have a sweet tooth craving. Store in the fridge for up to 5 days. Post your creation using #FtheDiet so I can see and like your photo!
Make them for an event and have your guests try to guess the secret ingredient.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
½ cup almond flour
¼ cup buckwheat flour
¼ cup gluten-free flour of choice
½ tsp salt
½ tsp baking soda
¼ cup unsweet cocoa
⅓ cup xylitol or other sweetener
⅓ cup non-dairy chocolate chips
1 T vanilla extract
2 whole eggs
2 cups raw cauliflower (or frozen cauliflower that you thawed out)
3 Tbsp melted coconut oil or grass-fed butter
½ cup almond milk (or milk of choice)
Preheat oven to 350 F. In a food processor combine cauliflower with all liquid ingredients. Blend until very smooth. In a bowl combine all dry ingredient. Once mixed well add in wet mixture to dry mixture until well combined. Grease an 8 x 8 glass baking dish. Pour in batter. Bake for about 30 minutes - until fork comes out clean