I tried a new recipe yesterday for GAPS-legal brownies. Even though baking soda is not considered GAPS-legal to ingest, I did use it for this recipe. I have loaned out my GAPS book and so I can’t refer to the chapter on Digestive Enzymes that is supposed to address the use of baking soda. Since we use it so sparingly, I don’t have a problem with adding it occasionally to baked goods. I like to try recipes as written when I first make them to determine if they are worth tweaking – hence the baking soda for this batch. (I think that the 12 oz of chocolate chips I have eaten this week are a way bigger problem for me than the tiny amount of baking soda in these brownies. :/)
I made a double batch to fill a 9″ x 13″ pan, so I used:
- 2 cups almond butter
- 1 1/2 cup pureed pumpkin
- 2 eggs
- 2/3 cup honey
- 2 tsp baking soda
- 1/2 tsp salt
Then I dumped about 1/4 of the batter all over the inside of my hot oven. I don’t recommend that if you don’t like the stench of burnt pumpkin lingering in your house.
We liked these brownies. I served each brownie with a date on top for decoration and the extra sweetness really made it seem like a treat. The texture was truly like a brownie or dense cake. I could really taste the pumpkin though – I think it would be much better with cinnamon and other spices, or cutting the pumpkin down a bit and subbing some applesauce in its place. Or maybe I’ll just use a milder squash next time. And next time I’ll try leaving out the baking soda and seeing if we like it as well.
This recipe would be suitable for the GAPS Intro diet if no baking soda is used.
Verdict: Thumbs up!