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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.
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.