Here at Nutrition for Longevity, we believe in helping people achieve balance in their lives by consuming nutrient-dense meals to promote optimal health. A major part of this is guiding our customers in making healthy choices this upcoming holiday. One way to accomplish this is to utilize some simple but effective baking swaps!
Some common swaps include swapping flour for pureed black beans, butter for mashed avocado, sour cream for yogurt, semi-sweet chocolate for dark chocolate, and eggs for mashed banana. Not only do these swaps provide additional nutrients to your holiday recipes, but they also taste delicious!
Interested in learning how to use one of these swaps? Keep reading!
Prep Time: 15 Minutes | Cook Time: 25 minutes | Servings:16
- ½ cup Coconut Palm Sugar
- 3 tablespoons Avocado Oil
- ¼ cup Dairy-Free Yogurt, plain
- 1 Banana, mashed
- 1 teaspoon Vanilla Extract
- 6 tablespoons Unsweetened Cocoa Powder
- ½ cup Almond Flour (or GF flour of choice)
- ¾ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ⅛ teaspoon Salt
- 2 tablespoons water (optional)
- 3 tablespoons Mini Dark Chocolate Chips
- ¼ cup chopped Walnuts (optional)
- Preheat the oven to 350F.
- Grease a 9-inch square pan with cooking spray.
- In a large bowl, beat sugar, oil, and yogurt using an electric mixer for about 2 minutes.
- Add the mashed banana, vanilla extract, and cocoa powder and beat on low speed until combined.
- In a small bowl, stir together the flour, baking powder, baking soda and salt. Add to the cocoa mixture and stir it well with a spatula to mix well. If you feel the batter is too thick add water one tablespoon at a time until the desired consistency is reached.
- Stir in chocolate chips and chopped walnuts. Spread the batter evenly in the prepared pan.
- Bake in the oven until set, about 23-26 minutes.
- Allow the brownies to cool for 20 minutes before slicing and enjoying!