These are a great recipe by a beloved member named Weird Toes
½ c raw sunflower seeds (ground up in blender)
1 ½ tsp baking powder
¼ c *corn starch or arrowroot powder
½ - ¾ tsp stevia/chicolin mix*** (approx)
3 T *wondercocoa (or Cocoa Camino alkalized organic cocoa)
¾ T oil
¼ c water
2 T vegetable glycerine
Mix all dry ingredients thoroughly. Add wet ingredients and stir just until mixed – be careful not to stir it too much because it will change the consistency. Fry in skillet like pancakes or else pour into a brownie pan & bake in preheated oven @ 350 degrees (not sure how long, approx 10 min?)- both ways work well. This makes a small batch (I didn't want to make too much at first in case it was a flop), so you might want to double it. I think the brownies could have been a little sweeter, and if that is the case for you, there are 2 ways to make up for it: 1)make the chocolate sauce listed below and drizzle it on top (or douse them with it if you're like me!
) 2)just sprinkle some stevia/chicolin mix over the top of them when they come out.
***The stevia/chicolin mix is definitely an approximate amount. I'm at the bottom of my container and it seems like I've had to use more and more of the mix to achieve the same taste as I previously did, so I think the stevia didn't mix all the way through the container and that what I used was predominantly chicolin. So be careful with how much you use, adjust it to your own taste. Just make sure you don't stir the mix too much! Remember you can sprinkle it on top when they are done, if you want to avoid stirring it more.
Luscious Chocolate Sauce
Coconut oil (melted)
Mix together in warm pan and pour over brownies (once they are done). (Don't add the stevia/chicolin if the mix is super hot, it just clumps. Wait until it is moderately hot or warm.) Serve while still warm. (Sorry, I didn't measure the ingredients- When I revamp both recipes I'll get more precise measurements.)