After getting back from vacation a few days ago we were all a little exhausted (actually we were all really exhausted.) Yesterday was the first day we were all starting to feel like ourselves and get back into the swing of things. I asked my daughter what she wanted to do and she said “let’s bake Mom!”
I love involving my daughter in both baking and cooking when I can. This really can mean anything from stirring the batter, measuring out the chocolate chips (and eating half of them) to licking the paddles – she loves every part of the process.
I have been attempting to make an allergy-friendly version of brownies using oat flour for quite some time but haven’t been able to perfect it, that is until yesterday. After my many attempts at getting the right mix of ingredients I decided to google a recipe and try it (what a novel concept, huh?!) And boy, am I glad.
This recipe from Ambitious Kitchen came up in my search and with a few adjustments we were finally there.
We couldn’t wait to taste these once they cooled and they are so delicious. The original recipe called for peanut butter which my daughter is allergic to, so I went with SunButter (sunflower seed spread,) and they turned out awesome.
These brownies are considered healthy but definitely don’t taste that way. With no white flour, no butter, but instead made with oat flour, applesauce, and zucchini they had me fooled and I will be making these frequently (because who doesn’t love brownies!?)
Brownies freeze so well and I decided to freeze most of them for the upcoming Labor Day weekend. I purchased these little flags earlier in the summer and finally putting them to use. I love how adorable these are!
Of course you don’t have to make these patriotic… instead of using the sprinkles on top save some chocolate chips and add them on top – or use your favorite other topping that you prefer, or just sans topping of course.
I hope you give these a try. I was a little hesitant at first but after so many failed attempts at devising my own recipe I figured this one was worth a try – with a few adjustments. I love that they are zooey and oh-so-chocolately and have a boost of protein from the sunflower seed butter and a veggie from the zucchini. These brownies will stack up well vs. other ‘unhealthy’ ones.
- 1/2 cup Sunbutter (sunflower seed spread) or your favorite nut/no-nut butter
- 2/3 cup unsweetened natural applesauce
- 1/4 cup honey
- 1 teaspoon vanilla
- 1/2 cup unsweetened cocoa powder
- 3/4 cup (gluten free) oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup shredded zucchini
- 1/2 cup mini semi-sweet chocolate chips (Enjoy Life brand is my go-to)
- Preheat oven to 350 degrees F.
- Spray 8x11 baking pan with nonstick cooking spray.
- Grind oats in blender or food processor and set aside.
- In a large bowl mix wet ingredients (sunflower butter, applesauce, honey, and vanilla) together Add in grated cocoa powder, ground oats, baking soda, salt, and zucchini.
- Mix until well combined.
- Fold in mini chocolate chips.
- Pour batter into pan.
- Decorate as desired.
- Bake for 25-30 minutes or until toothpick comes out clean.
- Cool brownies completely on wire rack before cutting into squares or bars.
- Substitute sunflower seed butter with favorite nut/no-nut butter as desired.
- Substitute honey for agave if desired.