NOTE: This recipe contains non-Specific Carbohydrate ingredient
When I’m creating a non-SCD recipe I like to keep the non-SCD ingredients limited to only one or two at the most. For this recipe I’m using unsweetened cocoa powder and it is the only non-SCD ingredient.
The primary sweetener is ripe bananas with just a little bit of honey so they are not overly sweet and the rich cocoa flavor really stands out. These are soft with a sponge-cake-like texture. They are a very sastisfying little treat.
I made this as bite-size to keep the portion small. when I have something that isn’t 100% SCD, I like to keep it limited because it can be easy to over-indulge, especially when something is as good as these.
There are a couple donut pan ones because I ran out of room in my mini-muffin pans. You’ll just need to add a few more minutes of baking time if you make them as donuts.
Join in the dicussion! I started a new Facebook Group – Happy Gut For Life – Beyond SCD Discussion Group where we can talk about any SCD subjects including introducing new foods that may be outside the diet. Come check it out – I’ll be disussing my own successes and failures on this topic and it’s a great place to connect with others who are exploring SCD and beyond SCD foods.
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Grain-Free Brownie Bites
- 3 medium bananas – very ripe
- ½ cup almond butter (make sure no sugar or other additives added besides oil and/or salt)
- ¼ cup honey
- 3 large eggs
- 1 tsp vanilla
- 3 tbsp cacoa butter – melted
- ¼ cup coconut flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup chopped walnuts (optional)
Preheat oven to 350F°
Line muffin pans with mini-muffin baking cups (or if using donut pan – lightly oil)
Add bananas, alnond butter, and honey to a large mixing bowl or stand mixer bowl
Mix on medium-high speed for a minute until well-blended
Add eggs, vanilla, and melted cacoa butter
Mix on high speed for another minute
Add coconut flour, cocoa powder, baking soda and salt to mixture
Mix on medium speed for a minture until all ingredients are blended
Stir in chopped walnuts if using
Scoop batter into muffin cups until they are about ⅔ full
Bake for 15 – 20 minutes until toothpick inserted in middle comes out clean (add 5 – 10 minutes more if using donut pans)
Cool in pan on wire rack for 10 minutes
Remove from pan and cool on wire rack the rest of the way – about 30 minutes
Store in refrigerator for up to 4 days and in freezer for up to a month
Non-SCD igredent – Cocoa Powder
- SCD Recipe: Easy Vanilla Cashew Butter Candy – Honey Sweetened - January 1, 2021
- SCD Recipe: Figgy Pudding – Grain-Free, Sugar-Free - December 19, 2020
- SCD Recipe: Instant Pot Spinach-Onion-Parmesan Egg Bites - November 19, 2020