I got thrown a curve-ball yesterday: Dr. G (Dad’s ENT)’s office called yesterday to say that she’s moving, but that I could see her yesterday afternoon. WAH! My plans for getting treated by her have been foiled. But happily, I did see her yesterday, got scoped twice, and she explained everything in detail to me and was very thorough. I also met the speech therapist (Dad has also been her patient, too), since the current verdict is more ST (specifically for voice and swallowing), and then I’ll check in with the ENT in 2-3 months. Ed snuck in to the office. (Mommy didn’t notice that I had him (riding on my purse) until we were in the elevator. So Ed was there for moral support, I got my questions answered and I know what to do next (sign up for ST) – a successful appointment, I’d say!
Moving on, let me share these flourless brownies with you. I know, you must be like – how many treats can one girl eat?!?!? Well, I don’t eat ALL of them…Okay, I eat many of them, I admit it – but not all at once. I put many in the freezer as soon as I can. I made these this summer at Tim and Ai Ai’s when I was on my maple kick. I haven’t quite gotten past the maple thing yet, mind you – it’s so good!
Flourless Maple Pecan Brownies [GF, Vegan]
Preheat oven to 350, grease a loaf tin (you’re not making a brownie loaf , this just makes a nice bar in a loaf pan)
▪ 3 flax eggs – room temperature. I just put 3 Tbsp of flax seed in a bowl, added 9 Tbsp of water, mixed it up and let it sit and thicken for about 15-20 minutes.
▪ 1 c cocoa
▪ 3/4 c maple syrup
▪ 3 Tbsp coconut oil
▪ generous splash of vanilla
▪ generous splash of natural maple flavor
▪ a handful of chopped pecans for sprinkling on the top
▪ optional – pecan cream for serving – pretend like you’re making cashew cream, but use pecans. Sweeten with maple syrup.
Mix everything, pour into loaf pan, bake at 350 for about 30 minutes.