In addition to my duties as an editor, I've continued to work on Amelia Frump's newest activity cookbook. This book will have several gluten free recipes, as well as several kid-friendly veggie and fruit dishes.
There's a chill in the air most mornings now, and I'm focusing on ideas that I believe will taste wonderful with a cup of hot chocolate (coffee, in my case). A few days ago, I posted a picture of BANANA-BUTTERSCOTCH Brownies (gluten free). Several messaged me and asked for the recipe, and I'm happy to share.
Applesauce can be subbed for the butter if you want a lighter version, but it does change the taste and texture a bit. Enjoy!
Banana Butterscotch Brownies
1 ½ cup Bob’s Red Mill 1 to 1 Baking Flour (gluten free)
1 tsp. baking powder
1 tsp. cinnamon
¼ tsp. salt
1 stick salted butter
2/3 cup Nestle’s Tollhouse butterscotch chips
½ cup coconut palm sugar
I medium banana, pureed.
1 medium egg, beaten
1 tsp. vanilla
½ cup chopped walnuts
Preheat the oven to 325 degrees.
Combine the first five dry ingredients in a large mixing bowl and set aside.
In a medium saucepan, heat the butter and chips on low heat until melted, stirring constantly. Add the sugar, again stirring constantly until the sugar is melted. Remove from heat and allow to cool slightly (approximately 3-4 minutes).
Add the banana, egg, sugar mixture, vanilla, and walnuts to the dry ingredients. Stir until everything is combined.
Pour batter into an 8x11.5x2 baking pan (used the 11x7 Perfect Brownie pan this time), lightly coated with cooking spray.
Bake at 325 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Allow to cool slightly, then cut, remove from the pan, and cool on a wire rack.