Gingerbread Superfood Protein Brownies Recipe

Ingredients:

2-3+ cups of Gingerbread Superfood Protein Mix
Alternatively, use Naturally Sweetened-Unflavored Superfood Mix plus Gingerbread spices to taste, or Unsweetened-Unflavored version plus Gingerbread spices and preferred sweetener
To create Gingerbread spice mix, combine Cinnamon, Ginger, Nutmeg, Allspice, and Cloves in a recommended ratio of 1:1:1:1:1, making 10% of the total dry mix used
Optional: Add 1 or more scoops of P3-Paleo Pumpkin Seed Protein or P4-Peak Performance Plant Protein for extra protein (use appropriate flavor)
If Naturally Sweetened-Unflavored or Unsweetened-Unflavored are used, add the appropriate amount of additional spices
Optional: For added rise, include 1 tablespoon of Baking Powder per cup of SFM; mix before adding other ingredients
Optional but recommended: 1-2 shredded carrots
Optional but recommended: 1-2 finely chopped, mashed, or blended bananas
Options: Add more shredded coconut, raisins, and/or nuts as desired
Add approx. ⅛ or more teaspoon of salt (sea salt recommended) per cup of mix used depending on your taste preference
Optional for enhanced texture: ¼ cup of oats per cup of mix used (note: oats are not Paleo)

Instructions:

Mix the Gingerbread Superfood Protein Mix and optional protein scoops if chosen.
If using Baking Powder, add it to the mix and combine thoroughly.
Add shredded carrots and chopped bananas to the mix.
If desired, include extra shredded coconut, raisins, and/or nuts.
If adding oats for enhanced texture, incorporate ¼ cup of oats per cup of mix used.
Mix the ingredients well; aim for a thick batter consistency similar to brownie mix.
Add water sparingly. Bananas and carrots might provide enough moisture. Add water a few ounces at a time, allowing absorption.
In most cases, between 1-2 cups of water should suffice.
Mix the batter thoroughly.
Consistency should resemble a relatively thick batter; refer to preparation videos on the website.
If needed, add a small amount of water (1-3 ounces). It’s easier to add water than to remove excess. Start with a few ounces to avoid overwatering.
Avoid adding too much water, as it can hinder achieving the desired thickness.
Place batter in a baking pan and follow the general baking directions as outlined.

Remember, gradual water addition ensures the right consistency. Enjoy your scrumptious Gingerbread Superfood Protein Brownies!

Experiment with variations and additional ingredients to suit your taste and nutritional preferences. Starting with a favorite combo and exploring different options can lead to delightful creations.

How To Make Nutritious, Delicious & Healthy Brownies and Blondies

Brownies & Blondies: Make the World’s Most Super-Nutritious & Delicious High-Protein, Nutrient-Dense Brownies & Blondies!

A Blondie is basically the same thing as a brownie but made as a flavor other than chocolate (i.e., without cacao) so it will be lighter in color than a Brownie (hence a Blondie). There are several recipe variations below to make Peanut butter, Butterscotch, Pumpkin Spice, Gingerbread, Coconut Almond, Salted-Caramel, and Vanilla Blondies.

- To make brownies or blondies you will simply spread the mix out into one large mass making it approximately 1.5 ??? 2 inches thick
- Alternately you can use something like the Slice Solutions or Perfect Brownie bake pans
- You can dehydrate or bake them (some even keep them raw by placing them in the freezer to set up)
- If dehydrating, we recommend 118 degrees. It will take 3-5+ hours depending on how moist or dry you prefer them to be
- If baking, we recommend approx. 300 degrees (lower will work as well and we do prefer it when time isn’t a concern; if you’d prefer a lower baking temperature, simply increase the baking time to suit the texture you’d like your finished bars to be)
- Estimated baking time for brownies & blondies at 300 degrees is approx. 15-20 minutes
- Once finished dehydrating or baking, simply allow them to cool for at least 20 minutes
- Slice them into whatever size bars you’d like
- Wrap them or place them in seal-tight / Tupperware style containers for future consumption
- Refrigeration will keep them viable for about a week and a half whereas freezing will keep them fresh and edible for many months (although you’ll likely eat them long before that)