Gluten free vegan brownies. Better the 2nd day.
Pre heat oven to 325. LIne 9x9 pan with parchment paper and brush with canola oil. Put the ingredients into a food processor and purée for 1 minute until smooth. Pour mixture into the pan and bake 35-40 minutes or until set. Refrigerate. Serve chilled. Honey and peanut butter can be substituted respectively for agave nectar and almond butter in same amounts.
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Serving Size: 1 Serving (51g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 166 | ||
Calories from Fat: 114 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 57.1mg | 2 % | |
Potassium 173mg | 5 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 8.7g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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