Since I am still nursing my son, I am still avoiding chocolate because of the caffeine content. I have tried
countless carob brownie recipes to satisfy my cravings and one worked for a while but I want something fudgy and unhealthy tasting.
I briefly experimented with amaranth and quickly learned that cooked amaranth is very gooey, not like quinoa at all. So I put it in the back of the pantry and forgot about it. While trying to find a recipe for a fudgy carob brownie I came across amaranth and realized it would be perfect in a brownie. I didn't have any eggs to spare since our hens aren't really laying much right now so this recipe is also egg free. These are the most fudgy gluten-free brownies I have ever made!
1/2 cup amaranth flour 1/4 cup coconut flour 1/4 cup carob powder
1 tbsp ground flaxseed 1/8 tsp baking soda 1/2 tsp cinnamon 2 tsp coconut sugar or honey or 1/2 tsp more stevia 1/4 tsp powdered stevia leaf 1/4 cup coconut oil 1-1 1/2 cups raw milk at room temperature 1 tbsp apple cider vinegar
Preheat oven to 325°F. Grease an 8 x 4 or similar size pan.
Mix together dry ingredients in a large bowl. Add the coconut oil and 1 cup of milk. Mix well. Add more milk if it's too thick. Mix in apple cider vinegar. Pour into prepared pan. Bake for 20-25 minutes.