New and improved (egg-free)! I started with the almond butter brownie recipe from SCD Girl. I have actually been making them with an almond and hazelnut butter mix. The hazelnut gives it an almost hint of chocolate or Nutella or something. The kitchen smells delicious when it’s baking. I noticed she made some egg-free ones and I was curious. I had an allergy test a while ago that showed an allergy to egg whites. So I have been only eating eggs once or twice a week since then. But, with eggs cooked into other foods, lately I’ve been having them every day. Not good!
Basically a developed allergy is not life threatening like an anaphylactic shock type of allergy (like you see with peanuts these days) but it is taxing on the immune system. As someone who seems to already have some immune system problems, I certainly want to do everything I can to avoid these types of acquired food allergies.
So I started playing around with the brownies trying to eliminate that one pesky egg that makes them so gooey and moist. I tried the standard water-oil-baking soda replacement but that left them dry and flaky. I looked into gelatin as an egg replacer, but that sounded like a lot of work. Then I remembered in Breaking the Vicious Cycle, Elaine talks about adding pureed fruit to muffins in place of eggs. So I tried adding applesauce and voila! They were perfect.
Almond Hazelnut Brownies
1 cup almond hazelnut butter (if you can’t find a mix, try 1/2 cup each)
1/3 cup honey
1 tbsp melted coconut oil
2 tbsp unsweetened plain applesauce
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
Combine all ingredients in a bowl. Mix well. Spread into ungreased 8×8 glass baking dish. Bake at 325F for 25-30 minutes.