Super Fudgy Peanut Flour Protein Brownie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
5 grams defatted peanut flour (about 3/4 tbs)5 grams ww pastry flour (about 3/4 tbs)7 grams cocoa (about 1 1/2 tbs)22 grams pumpkin puree (1 1/2 tbs)10 grams Jarrow brown rice protein powder (1 1/2 tbs)dash of saltstevia for 1 tbs sugar1/4 tsp. or so of baking powder1/8 tsp. baking sodaextracts to taste (I used butter, maple, vanilla and chocolate - my butter extract is vegan.)dash cinnamonEnough water to make the batter thick and creamy, not runny or crumbly. I use about 2-3 tbs. Add a bit at a time until consistency is sticky and thick but spreadable and well blended.
Mix dry ingredients. Add pumpkin, extracts and water and mix until blended. Spoon into small tin (I got some bitty single serving sized cake pans but a ramekin or mini pie pan will work. My pan is about 3 inches wide) that you've sprayed with a touch of cooking spray.
Bake 10-12 minutes in a toaster oven or traditional oven preheated to 350. Once toothpick inserted comes out clean, transfer to the freezer until completely cooled.
I top mine with a Tbs of reconstituted PB2 or coconut butter. So good - high protein, good fiber, filling and low calorie.
Number of Servings: 1
Recipe submitted by SparkPeople user LEONALIONESS.
Bake 10-12 minutes in a toaster oven or traditional oven preheated to 350. Once toothpick inserted comes out clean, transfer to the freezer until completely cooled.
I top mine with a Tbs of reconstituted PB2 or coconut butter. So good - high protein, good fiber, filling and low calorie.
Number of Servings: 1
Recipe submitted by SparkPeople user LEONALIONESS.
Nutritional Info Amount Per Serving
- Calories: 105.4
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 1.9 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 1.9 g
- Protein: 11.1 g
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