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Whole Foods Brownies

Whole Foods Brownies

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 9

Finally, a whole foods brownie recipe for those sweet cravings! This brownie recipe is NOT for those people who love an uber fudgy, decadent brownie, but for people who strictly follow a whole foods diet. These gluten-free brownies have a lot more fiber and are best described as cakey with a fudgy finish.

Author Louisa
by Louisa
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients

Ingredients

Yield: 9 Brownies (9 Servings)
Needed Kitchenware: Blender, mixing bowls, parchment paper, square baking dish, oven
  • 1 cup buckwheat
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp sea salt
  • 1 tbsp ground flaxmeal
  • ¼ cup date sugar
  • 1 cup ripe mashed bananas (about 2 large Cavendish or 5 Apple/Lady Finger/Red)
  • ½ cup maple syrup
  • 1 tsp vanilla bean
  • ½ cup unsalted nut butter
  • ¼ cup water
Recipe Directions

Directions

  • Prepare your baking dish by lining it with parchment paper. Preheat oven to 350°F.
  • Begin by blending the 1 cup of buckwheat in a blender until thoroughly blended into a flour and dump into a large mixing bowl.
  • Combine the other dry ingredients of cocoa powder, baking soda, cinnamon, sea salt, flaxmeal, and sucanat with the buckwheat and mix together. Set aside.
  • In another bowl, mash the bananas with a fork as best as you can. Now add this banana mash to your dry ingredients.
  • Add the other wet ingredients of maple syrup, vanilla bean, nut butter, and water. Mix all the ingredients together thoroughly with a spatula but don't overmix.
  • Pour the batter into your baking dish and bake for 30-35 minutes. Check for doneness by inserting a toothpich or chopstick in the middle of the brownies and if it comes out clean, these are done. Enjoy!
Notes

Be certain that you use traditional, unsweetened cocoa powder, rather than Dutch-processed cocoa powder.

Use your favorite whole sugars and nut butter for this recipe. In a pinch, you can use other sugars beside date sugar sparingly like sucanat, coconut, or turbinado sugars.

Buckwheat creates a very dense baked good and is very different than a wheat flour.

Recipe nutrition

Nutritional Information

Yield: 9 Brownies
Servings: 9
Information per serving:
Energy: 164.6 kcal
Carbohydrate: 28.8 g
Protein: 5.1 g
Fiber: 5.3 g
Sugar: 7.6 g
Fat: 5.5 g
Monounsaturated Fat: 2.7 g
Polyunsatured Fat: 1.3 g
Omega-3: 0.1 g
Omega-6: 1.1 g
Saturated Fat: 0.9 g
Trans Fat: 0 g
Cholesterol: 0 mg
Choline: 16.5 mg 4% DV
Folate: 17.9 µg 4% DV
A: 16.9 IU 1% DV
B1: 0.1 mg 5% DV
B2: 0.1 mg 13% DV
B3: 1.4 mg 10% DV
B5: 0.3 mg 7% DV
B6: 0.2 mg 13% DV
B12: 0 mg 0% DV
C: 2.2 mg 3% DV
D: 0 IU 0% DV
E: 1.8 mg 12% DV
K: 1.6 µg 2% DV
Calcium: 52 mg 5% DV
Copper: 0.4 mg 42% DV
Iron: 1.9 mg 10% DV
Magnesium: 90.4 mg 28% DV
Manganese: 0.7 mg 41% DV
Phosphorus: 134.1 mg 19% DV
Potassium: 280 mg 6% DV
Selenium: 2.6 µg 5% DV
Sodium: 273.5 mg 18% DV
Zinc: 1 mg 13% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

gluten free cakey brownies

Whole Foods, Gluten-Free, and Low Calorie Brownies!

Such a winning combination of health and nutrition. Take a look at the nutrition profile to see that this recipe is low calorie and jam-lacked with minerals. Thanks to the buckwheat, this recipe is an even balance of fiber, sugar, fat, and protein with a high mineral content.

I use whole foods here to create a cakey brownie. Buckwheat for the bulk, nut or seed butter for the fat, maple syrup, bananas, and date sugar for the sweetness, and cocoa powder for the chocolate.

I love these as a breakfast, snack, or dessert. I like it as a rreakfast especially with a warm drink, but I think serving this with nice cream (banana "ice cream") for a dessert is certainly amazing!

whole foods brownies recipe

Be certain that you use traditional, unsweetened cocoa powder, rather than Dutch-processed cocoa powder.

Use your favorite whole sugars and nut or seed butter for this recipe. In a pinch, you can use other sugars beside date sugar sparingly like sucanat, coconut, or turbinado sugars. These are less processed than granulated sugar, retaining more of the nutrition.

Buckwheat creates a very dense baked good and is very different than a wheat flour. Subtitutes for the buckwheat aren't recommended as it's very unique when using it as a flour.

Enjoy!

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