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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 68.9
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 11.8 mg
  • Total Carbs: 9.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.0 g

View full nutritional breakdown of Vegan Single Serving Protein Brownie* calories by ingredient
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Vegan Single Serving Protein Brownie*

Submitted by: LEONALIONESS
Vegan Single Serving Protein Brownie*

Introduction

A single serving = less temptation! Really good sized brownie with no added fat or refined sugars. Cook in your toaster oven and have dessert in less than 30 min. :D

You can nix the protein powder and just add another tbs of flour, too. The brownie/cake thingie is softer and more fudgy with the protein powder. It stays sort of creamy and moist in the middle - more like flourless cakes. The version without the protein is more a dense brownie with a normal crumb.
A single serving = less temptation! Really good sized brownie with no added fat or refined sugars. Cook in your toaster oven and have dessert in less than 30 min. :D

You can nix the protein powder and just add another tbs of flour, too. The brownie/cake thingie is softer and more fudgy with the protein powder. It stays sort of creamy and moist in the middle - more like flourless cakes. The version without the protein is more a dense brownie with a normal crumb.

Number of Servings: 1

Ingredients

    6-7 drops stevia liquid
    1/2 Tbs. whole wheat pastry flour
    1/2 Tbs garbanzo bean flour (or more ww pastry)
    1 Tbs. rice protein (I use Jarrow brown rice, vanilla or choco)
    1 Tbs. good quality unsweetened cocoa
    1 Tbs. pumpkin puree
    (or .5 Tbs ground flax in 1.5 Tbs water or mashed banana)
    1 Tbs. unsweetened Almond Breeze or So Delicious Coconut Milk beverage
    1/2 tsp. baking powder
    1 tsp. vanilla or
    1 tsp. chocolate extract and 1/4 tsp coffee extract
    pinch sea salt
    sprinkle of cinnamon

    (Nutritionals done using pumpkin egg replacer option and
    almond milk.)

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Directions

Preheat toaster oven to 350 F. Grease a single muffin cup or small tin and set aside. Mix flour, protein, cocoa, baking powder, sea salt and a light dash of cinnamon together.

Stir in fruit puree or flax goop, non-dairy milk, stevia and extracts until just combined. Bake 10 to 15 minutes, until a toothpick inserted in the center comes out clean. Don't overbake.



Number of Servings: 1

Recipe submitted by SparkPeople user LEONALIONESS.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    wow! This was really good! I made it with the flax seed/ water egg substitute and it was very tasty and satisfying. I used a silicone muffin cup in the toaster oven and it was done in approx 10 minutes. yum! - 10/11/10

    Reply from LEONALIONESS (10/21/10)
    Thanks! This is my go-to for a quick dessert fix. I really like using a tbs of pumpkin puree in place of the banana, too. It's a good texture, more fluffy but still fudgy and moist


    Was this review helpful?   yes  No
  • Great, but a lot of work for just one brownie. I x this by 12 & substitued 1/4 c of Stevia crystals for the stevia liquid drops to make it sweeter and helped me to multiply the recipe. This added a few more calories so cut back the oz to 2 1/2 oz per muffin/brownie. Came out great! - 5/8/11

    Reply from LEONALIONESS (1/28/12)
    Ah. I can whip one up in 5 minutes, so it doesn't seem like much work at all. I'm a fan of baking from scratch, though! So my "a lot of work" is probably different. Caramel is a lot of work, this is easy. LOL. Glad you liked!


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