Ready for a seasonal recipe that shouts holiday spirit & is kind to your waist line? These Gluten Free Peppermint Brownies balance pure decadence and high protein goodness. Enjoy!
Makes 12
Ingredients:
– 3/4 c oat flour
– 1/2 c unsweetened cocoa
– 1 c shredded and packed zucchini (about 2 zucchini)
– 1 c Truvia
– 1/2 tsp baking powder
– 1/2 tsp salt
– 2 eggs
– 4 T coconut oil
– 1/2 tsp peppermint oil
– 3/4 c carob chips (you can also use dark chocolate with not that big of a carb difference)
Frosting Ingredients:
– 1/2 cup Greek yogurt
– 1 scoop Beverly Ultimate Muscle Protein (Chocolate or Vanilla)
– 1/3 cup Truvia
– 1/8 tsp peppermint oil
Instructions:
1) Preheat oven to 350.
2) Melt coconut oil in Microwave.
3) Add all other ingredients except chips and blend thoroughly with a hand mixer.
4) Fold in chips with a spoon.
5) Distribute brownies evenly in a nonstick muffin tin.
6) Bake on 350 for 20-25 minutes until toothpick comes out clean.
7) Mix frosting ingredients and place in fridge until brownies have cooled.
8) Add frosting to the top of each brownie.
9) Garnish the top with crushed candy cane. I found some organic ones at Whole Paycheck.
Thanks to Janet Godby for this amazing recipe!
