THE Best Brownies

I guarantee these brownies are the best you'll ever taste. Ever. And they're gluten free...no flour, sweetened with honey or agave, and lots of protein.

Modified from Elana's Pantry

• 1 (16 ounce) jar creamy roasted almond butter
• 2 eggs
• 1 ¼ cups agave nectar or honey or combination of the two
• 1 tablespoon vanilla extract
• ½ cup cacao powder
• ½ teaspoon celtic sea salt
• 1 teaspoon baking soda
• 1 cup dark chocolate chips
• 1 cup walnuts
• 1/2 cup cherries, chopped
• 

1. In a large bowl, blend almond butter until smooth with a hand blender
2. Blend in eggs, then blend in agave and vanilla
3. Blend in cacao, salt and baking soda, then fold in chocolate chips, walnuts, and cherries
4. Grease a 9 x 13 inch baking dish
5. Pour batter into dish
6. Bake at 325° for 25-40 minutes

Makes about 24 brownies

Protein Packed Pumpkin Donut Holes

Modified from Dashing Dish

Ingredients

1 cup	Peanut flour (the same thing as PB2) OR 1 cup oat flour
1/2 cup	Baking stevia OR 1 cup sweetener of choice that measures like sugar
1 tsp	Baking powder
1/4 tsp	Baking soda
1/2 tsp	Salt
1/2 cup	Pumpkin
1/2 tsp	Vanilla extract
1 tsp	Cinnamon
1 tsp	Pumpkin pie spice
1/4 cup	Unsweetened almond milk (or low fat milk of choice)
4	Egg whites
Cinnamon & Sugar Coating:
2 tbs	Cinnamon
1/4 cup	Stevia or sugar substitute of choice

Preheat oven to 325 degrees. Spray a mini muffin tin with cooking spray, (or line with mini silicone liners for easy clean up!)

In a medium size bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients.  Combine the wet ingredients with the dry, and mix until batter is smooth and free of lumps.

Divide batter evenly to make 16 donut holes. Bake for 20-25 minutes, or until toothpick comes out clean, and donuts are set.

Meanwhile, to make the cinnamon/sugar coating, combine the cinnamon and stevia in a small bowl. When donuts are done baking, (and are still warm) gently roll them around in cinnamon/sugar mixture. (If you are having trouble getting the coating to stick, simply spray donuts with a light coating of cooking spray!)

Nutrition

16	Donut Holes (or 6 regular size donuts for 80 calories each)
30	Calories per Donut Hole (with peanut flour)
0 g	Fat
1 g	Carbohydrate
0.5 g	Fiber
0 g	Sugar
8 g	Protein
110 mg	Sodium

Banana Nut French Toast Bake

Another slightly modified recipe from Dashing Dish. Gluten free, sugar free, and low calorie! Plus, it's super easy!

Ingredients

1 loaf	Gluten free bread
2	Eggs
8	Egg whites (or 1 cup egg whites from a carton)
1/2 cup	Low fat or non fat cottage cheese
1/2 cup	Unsweetened natural applesauce
1 cup	Unsweetened almond milk or skim milk
1 tsp	Cinnamon
1/2 tsp	Salt
1/2 cup	Baking stevia OR 1 cup sweetener of choice that measures like sugar
1 tsp	Vanilla extract
1/2 cup	Sugar free maple syrup
Topping:
1/4 cup	Sugar free maple syrup
1/2 tsp	Cinnamon
1/4 cup	Chopped pecans or walnuts
Optional:	Additional syrup for serving

Method

Spray a large casserole dish (9×13) with cooking spray. 

To make the egg mixture, put everything except for the bread and topping into a blender, and blend until smooth. 

To prepare the bread, cut crust off bread, and discard the two end pieces. Cut the bread into small cubes and add to baking dish.

Pour egg mixture over bread, and make sure the egg mixture evenly soaks all of the bread. Cover with foil and put in the fridge over night (or for at least four hours).

Remove French toast bake from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees.

Just before baking, sprinkle cinnamon and pecans over the top of the French toast bake, and pour syrup evenly over the top.

Bake uncovered, for 55-60 minutes, or until a knife inserted in the center comes out clean. 

Pour additional ¼ cup syrup over French toast bake and enjoy warm!

16	Servings
99	Calories
2 g	Fat
14 g	Carbohydrate
2 g	Fiber
2 g	Sugar
8 g	Protein
200 mg	Sodium