Spicey, sweet, chewy, delightful brownie with a ‘nutty’ crunch. This is a simplified brownie version of a gluten-free seed cake I posted a while back. I am personally more of a brownie person than a cake person.
Directions:
Add the following to your food processor . . .
- 2 oz Walnuts
- 2 oz Cashews
. . . and process until almost a butter. Add . . .
- 8 oz Deglet Noor Dates
. . . and continue to process until the dates are evenly distributed with in the nut mixture. Add . . .
- 1/2 tsp Baking Soda
- 1 tsp Vanilla
- 1/2 tsp Real Salt
- 2 tsp Ginger
- 1 tsp Cinnamon
- 1/2 tsp Cloves
- 1/2 tsp Allspice
- 1/2 tsp Nutmeg
- 2 T Poppy Seed
- 2 T Chia Seed
- 1 large Egg
. . . and process until well mixed. Place in a 8″ x 8″ glass baking dish and bake at 350 degrees for 20-25 minutes. Cut into 9 squares.
186 calories, 24g carbs (4g fiber), 5g protein, 7g fat per square.
