Here we go again. A little over a year after the frenzied buildup to the somewhat overblown threat of Hurricane Irene, New York is now under siege by Sandy, the latest in strange weather-related phenomena striking the city with alarming regularity that I’ve never seen before. Hurricanes? Tornadoes? That crazy earthquake last year? I’m not a paranoid person, but December 2012 is around the corner….
Crazy conspiracies aside, I do acknowledge that precautions are necessary and I should be taking this storm seriously. Note that I said should. Luckily I live in Zone C which on the crazily colored evacuation map drawn up by our local government means that I’m not in danger of flooding. I do live about 2 blocks away from Zone A which is in the most danger for storm surges, so I’m relying on our leaders who’ve decided that the 2 block distance will protect me from the worst of the storm. That and the fact that I live on the 19th floor in a high-rise building made of brick, steel, and cement.
Since I’m not in immediate risk of being thrown out of my apartment by the powers that be for a mandatory evacuation, I decided to do the next best thing. Check my flashlights and batteries? No. Run to the supermarket and pick up almond milk and eggs after standing in line for over an hour to pay for my purchases? Heck no. I’m baking, obviously.
Without further ado, I present to you this hastily thrown together mish mash of what’s in my pantry, otherwise known as the MOST AWESOME flourless brownies of all time! And they’re paleo and gluten free!
ALMOND BUTTER PUMPKIN COCONUT BROWNIES
The original recipe can be found on This Primal Life which features a crazy simple 5-ingredient list, but I decided to jazz it up with some fun extras.
Here’s my ingredient list:
- 1 cup unsweetened almond butter
- ¾ cup mashed pumpkin
- 1 egg
- 1/3 cup real maple syrup
- 1 tsp baking soda
- 1/3 cup chopped pecans
- 2 tbsp unsweetened shredded coconut
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ¾ tsp ground cinnamon
Preheat oven to 350 degrees F. Mix all the ingredients together in a bowl. Grease an 8in x 8in metal pan with coconut oil. Pour the batter into the greased pan and place in the oven. Allow it to bake for about 25 minutes. And that’s it! Done!
I figure if the power goes out and I’m left eating whatever is leftover in the fridge, then at least I have some brownies to look forward to. Plus, they’re packable. Take that Sandy! 🙂