The smell of baking. Mmm. It is a little thing in life that adds great joy. Just being in the moment and enjoying the aroma. One of my favourite holiday flavors is chocolate mint. A little more tricky following the autoimmune paleo protocol, but I was ready for the challenge. Mind you these aren’t like the super rich Starbucks brownies you’ll find in the store, but I would say they do the trick.
I morphed by plantain bar recipe into a brownie. And added peppermint to a buttercream-like frosting. Share the next holiday party and see what your guests think.
- 2 large black spot plantains
- ½c pumpkin puree
- ½ c carob
- ½c coconut oil
- 4 tbsp honey
- 3 tbsp coconut butter
- ½ tsp baking powder
- 1 tbsp gelatin
- ½ carob chips
- 1 c palm oil shortening
- ½ c honey
- 4 tbsp tapioca starch
- 4 tbsp coconut flour
- 4 tbsp coconut oil
- ½ tsp peppermint oil
- First make the brownie:
- Peel the plantains and chop. in the bowl of a processor, pulse them lightly.
- Add the rest of the ingredients.
- Blend well. 1-2 minutes.
- Scoup into two greased loaf pans. (or an 8x8 pan)
- Bake for 20 minutes in heated 350 deg oven. When a knife is inserted, will appear not cooked. But it is.
- Let rest on the counter.
- While baking, make the icing.
- Blend the last 6 ingredients for 2 minutes until light and fluffy.
- Spread on cooled brownies.
- Place in the fridge to harden, then slice.
- Best serve chilled.
*Shared on AIP Recipe Roundtable at Phoenix Helix