Despite the fact that these brownies are typically considered the kiddo’s favorite, this is how this morning’s conversation went…
Kiddo: “These are nummy! Best brownies I’ve ever had. Awesome!…. You know what would make these even better? Peanut butter.”
Me: “Um, peanut butter sort of defeats the purpose of having them be nut-free.”
Kiddo: “Oh, well, maybe you could just smear it on top for people that don’t mind nuts.”
So, if you don’t mind nuts, just smear some peanut butter on top of these. Kiddo-tested. Kiddo-approved.
For the rest of you, I think these are about as allergy-free as you can get, unless you have seed allergies. In which case, you have my sympathies.
Nut-Free, Grain-free, Vegan, Sugar-Free Banana Brownies
2/3 cup (78 g) raw sunflower seeds
1/3 cup (50 g) raw pumpkin seeds
2/3 cup (102 g) seedless dates
1/3 cup (30 g) cocoa powder
1 small, very ripe banana (about 88 g)
1 T. flax seed
3 T. hot water
1 t. vanilla
1/2 t. baking soda
1/2 t. salt
Preheat oven to 350°. Spray oil an 8″ square pan and set aside.
In the bowl of a food processor, grind the sunflower and pumpkin seeds until you have a fairly fine powder. (This would probably work in a high speed blender, too. I don’t have one, though, so I can’t say for sure.) Add the dates and process until the dates are finely ground. Add the rest of the ingredients and pulse until you have a thick and sticky batter.
Scrape batter into prepared pan and smooth top as much as you can. (It will be sticky.)
Bake 18-24 minutes, until top is firm to the touch and edges are pulling away from pan slightly. (You won’t really see browning, unless you have a really good eye and look closely at the edges.)
Cool completely. Cut and serve. Makes about 9 brownies.
Looking for more wonderful weekend recipes? Check out Wellness Weekends.