[If you think that healthy food needs to be boring, tasteless, or (dare I say it?) nasty–well, you’re in for a very pleasant surprise. Breakfast Brownies are here! These delectable brownie-muffin cross are delicious enough for dessert, healthy enough for breakfst. Plus, they’re vegan, sugar-free, gluten-free, dairy-free, egg free, soy-free and optionally nut-free.]
If you’ve been reading this blog for any time now, you likely already know that my favorite meal of the day is breakfast.
When I say, “breakfast is the most important meal of the day,” it’s not because I’m a Holistic Nutritionist telling you that your body needs fuel in the morning (though I am, and I think it does). No, I say that because IT’S MY FAVORITE, so of course it’s important!
Clearly, I am not someone who would willingly skip this all-important meal (and even though I do practice the occasional intermittent fasting–leaving a minimum of 12-16 hours between the last meal of one day and the first meal of the next, that first meal is invariably breakfast).
I’ll skip lunch any day if it means more pancakes, waffles, omelets, muffins, toast, oatmeal or–in this case, Breakfast Brownies).
[They work as bars, too! Just bake up in a loaf pan and cut into bars when cool.]
And just in case there was any doubt, I also love brownies (these, these and these are great examples).
Whether breakfast, snacks, dinner, or something else, one of the things I often hear from clients is that it’s difficult to stick with healthy eating because the “regular” food looks so good that it’s too tempting to resist.
But what if the healthy versions of your food looked–and tasted–just as good?
What if eating the healthy options allowed you to get your life back, so you could continue to eat well and never have the regrets and sadness that come with eating the foods that make you sick?
I know: these brownies look decadent (and who can resist a chocolate glaze?). But in reality, they contain a bunch of good-for-you ingredients that, combined in just this way, will delight your taste buds with the texture of a brownie-muffin marriage.
Dense, chewy, a little bit gooey–and absolutely irresistible. And if you want one for breakfast, go ahead. You won’t regret it later on, I promise.
So next time you’re feeling left out because you can’t eat “regular” foods, bake up a batch of these.
Invite some friends over, pour the coffee, and enjoy these breakfast brownies together. Then proffer your best all-knowing smile when they ask for seconds.
Free Resources: Get even more help to stick with healthy eating! Click here to grab your free guide, 3 Simple Shifts to Stay on Track Right Now.
Or click here to join my free Facebook group, Food Restrictions Made Easy.
Breakfast Brownies
The perfect marriage of a brownie and a muffin, these cakes (or bars) are dense, chewy, moist and chocolatey. And who wouldn’t want one of these for breakfast? Don’t be fooled by the ingredient list; these come together in a snap in the food processor. Just dump, process, pour and bake!
For the cakes or bars:
1 pear, cored (no need to peel)
6 Tbsp (90 ml) smooth unsweetened almond or sunflower seed butter
2/3 cup (160 ml) nondairy milk of choice (I like oat milk)
1 tsp (5 ml) apple cider vinegar
2 Tbsp (30 ml) ground flax seeds or flax meal (from about 1-1/2 Tbsp or 22.5 ml whole seeds)
2 tsp (10 ml) pure vanilla extract
2/3 cup (160 ml) xylitol or other sugarfree granular sweetener (such as Lakanto; see note #1)
3 Tbsp (45 ml) extra virgin olive oil or avocado oil
1/2 cup (120 ml) old-fashioned rolled oats (not instant or quick-cook)
1/4 cup (60 ml) coconut flour
2 Tbsp (30 ml) chickpea or garfava flour
1/4 cup (60 ml) cacao powder or unsweetened cocoa
2 tsp (10 ml) cinnamon, optional
1 heaping tsp (6 ml) baking powder
1/4 tsp (1 ml) fine sea salt
1/3 cup (80 ml) walnut pieces or coarsely chopped walnuts, optional
1/3-1/2 cup (80-120 ml) sugarfree chocolate chips (use more if you omit walnuts)
For the glaze:
2 Tbsp (30 ml) virgin coconut oil, preferably organic
1/4 cup (60 ml) coconut butter (see note #2)
2 tbsp (30 ml) cacao powder or unsweetened cocoa
2 Tbsp (30 ml) icing sugar-style sugarfree sweetener (such as this one)
Plain or vanilla pure liquid stevia, to taste, if desired
Make the brownies: Preheat oven to 350F (180C). Spray 6 large ramekins or 12 muffin tins with nonstick spray, or grease with coconut oil. Alternately, line a 9-inch (22 cm) square pan with parchment, or spray with nonstick spray.
In the bowl of a food processor, combine the pear, almond butter, milk, vinegar, flax, vanilla, xylitol and oil. Blend well until perfectly smooth.
Add remaining ingredients EXCEPT walnuts and/or chips. Pulse several times until combined, but with a few flecks of oats still visible. Stir in the walnuts and/or chips by hand; do NOT process again.
Divide the batter evenly among the ramekins, or pour into the pan and smooth the top. Bake for 25-30 minutes for ramekins and 30-35 minutes for the pan, until a tester inserted in the center comes out clean.
Allow to cool completely before glazing.
While the cakes cool, make the glaze: In a small pot over lowest possible heat, melt the coconut oil and coconut butter. Sift in the cacao powder and icing sugar sweetener and stir until smooth. Taste and add stevia if needed.
Once cool, glaze the cakes: If you baked in ramekins, flip each over a tray and unmold. You can glaze them all at the same time this way. Once the glaze firms up, the cakes can be stored in a covered container in the fridge. For the bars, pour glaze over the bars in the pan and cut while the glaze is still semi-soft; then store, covered, in the refrigerator.
To serve, remove from fridge and allow to sit at room temperature 10-30 minutes before serving. Makes 6 large servings or 12 bars. May be frozen (even once glazed).
Note #1: I prefer xylitol because it provides a texture more like a true brownie. The erythritol-based sweeteners (such as Lakanto or Swerve) tend to dry up and create a crystallized texture after a day or two. If you’re fine with them, then go ahead and use them instead.
Note #2: Coconut butter is blended dried coconut to create a “butter” that is solid at room temperature. You can make your own by blending unsweetened dried shredded coconut in a high-powered blender (such as a Vitamix) for 1-2 minutes, until liquefied; then store in a clean jar (note that it should be stored at room temperature and will solidify within a day; this is normal. To use, it must be melted again).
Alternately, use almond butter or sunflower seed butter in place of the coconut butter; note that the glaze won’t firm up quite the same way in that case.
Suitable for: ACD stage 3 and beyond; sugar-free, gluten-free, dairy-free, egg-free, optionally nut-free, soy-free, corn-free, vegan.
Disclosure: Links in this post may be affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.
Subscribe for recipes and more about living well without sugar, gluten, eggs or dairy! Click here to subscribe to RickiHeller.com via email. You’ll receive emails sharing recipes and videos as soon as they’re posted, plus weekly updates and news about upcoming events. A healthy lifestyle CAN be sweet!
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
){kind=link}
Speak Your Mind