My first stop on the list of “26 Chocolaty Paleo Brownies without Flour or Dairy canadian pharmacy valtrex http://wdsgym.com/alli-costco purchase lotensin benazepril ” was number 16, Sweet Potato Ginger Brownies. The main reason being that I had all of the ingredients in the kitchen. Nothing kills the creativity mojo faster than having to ‘pop out’ to the shops to get something that I’m missing. It’s one of my pet hates.
After reading all the reviews at the bottom of this particular blog post, I had some pretty high expectations. A�Actually, more like VERY high expectations!
Here are some of the comments for the Civilised Caveman’s recipe:
“Just made these. Great taste and amazing fudgy texture.”
“Best ever! Ia��ve probably make this recipe about 20 times. Thanks so much!!”
“Fantastic & delish. Thanks! This is my first time ever experimenting with paleo brownies & lucky me that I found your yummy recipe.”
…and they go on and on. Having read these reviews I got pretty excited. I gathered together the ingredients, followed the instructions and poured the batter into the tin and then popped it in the oven at the required temperature for the required time.
I’ll confess up front. I was dubious before the batter went into the oven. I felt that the ginger was over powering and I’m not sure that I like the honey being used as a sweetener. That said, I like to wait until the finished product comes out and cools before I make a final judgement.
The alarm pinged and out the brownies came. The colour was more orange/red than the dark chocolatey brown I would expect from a brownie. Granted, the recipe calls for sweet potato which is orange in colour, but I was staring at something that resembled a ginger bread both in colour and smell.
Now, when it comes to texture, I am a funny creature. A close inspection of the brownie revealed a baked eggy frittata texture that realised quite a bit of water when cut or pressed. I prefer a fudgy, sticky, cake like texture. I thought perhaps it was undercooked but biting into a piece proved me wrong. It was similar to biting into a sweet flavoured omelette. All wrong.
Taste wise and things weren’t much better; not chocolatey enough, too gingery and too spicey (nutmeg overload). Overall? It’s a big thumbs down from me. In fact, I only ate one piece and my boyfriend ate the rest. It’s a chocolate brownie……and I gave it away! Enough said!
I like to give everyone a second chance, so I had another go with a few tweaks here and there and I must say, I am much happier with the result.A� I’m still not sure that I like the honey as a sweetener so next time I might replace all the honey with Stevia or try Agave syrup.
2 cups mashed sweet potato (for this version I used a mix of leftovers; sweet potato, pumpkin and plain old mashed potato!)
1/4 cup coconut oil
1/4 cup organic honey
3 tablespoons coconut flour
4 tablespoons cocoa powder A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A� A�A�A�A�A�A�A�A�A�A�A�A�A�A�A�A� 2 tablespoons Stevia
1/2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon cream of tartare
pinch of salt
1/2 cup dark chocolate chips (optional)
1. Preheat your oven to 180 degrees Celsius.
2. Grease a brownie tin and line with baking paper.
3. Place your mashed spuds/pumpkin in a bowl and add eggs, oil, honey and vanilla. Mix well.
4. Add coconut flour, cocoa powder, cinnamon, ginger, nutmeg, baking powder, cream of tartare and salt. Mix until well blended.
5. If using dark chocolate chips, add them now and mix by hand.
6. Pour the batter into the prepared pan and spread evenly. My batter was quite stodgy so it didn’t exactly ‘pour’ into the pan.
7. Place in the preheated oven and bake for 35-45 minutes or until a toothpick inserted in the centre comes out clean.
8. Cool, cut, serve and Enjoy. can i buy lasix over the counter cheap pills