GAPS Brownies

 Preheat oven to 350F. Whisk or blend together:

1 egg

1 c. honey

2 T. avocado oil

2 T. vanilla extract

1/2 cup nut milk of choice

1/2 c. almond butter (may substitute other nut butters, but keep in mind that drier nut butters like coconut butter may require a few less minutes in the oven while wetter nut butters like macadamia may require a few more)

Mix together:

2/3 c. almond flour

1 c. cacao powder

1/4 t. salt

1/2 t. baking soda

Add dry mixture to wet and mix or blend until well-incorporated and smooth. Add:

2 T. 100% cacao chips (optional, Trader Joe's "Completely Cacao Chips" work well)

Grease a silicone baking muffin pan or brownie pan with avocado oil. Fill each cup to 3/4 full. Bake for 30-35 minutes (this is for a brownie pan, you may need to adjust baking time for smaller cups). If you like your brownies to be chewy, remove them while the centers still feel soft, and let them fall a bit. If you like your brownies to have more of a chocolate cake consistency, bake them until a toothpick comes out clean. Cool for 5-10 minutes before removing from the pan. Pairs well with my homemade coconut milk ice cream. Enjoy!