Gluten-free/Sugar-free BROWNIES!!!

My mom gave me a recipe and I tweaked it. HAHA

While her recipe is absolutely divine for people who have had zero sugar in MONTHS, it's a bit dry for my taste. I like gooey brownies. So, I added 1/4 cup of almond milk to it. Here is the original, with my notes added in ():

Mom's Gluten/Sugar-free Brownies

2 sticks of organic butter (hormone free, I get Central Market brand)
3/4C Stevia powder (Truvia is the best I've tried so far, no after taste, but it is expensive so I do 2/4 Truvia, 1/4 Stevia in the Raw, as it is cheaper.)
4 eggs
3/4C cocoa powder (we use Hershey's special dark because we like the dark chocolate!! YUM!)
2 1/4 Namaste Perfect Flour Blend (HEB doesn't carry this, I found it at my local natural foods store, but it can be purchased online at Vitacost.com, it's pricey, too, but hey, when you want your sweet tooth satisfied, and you're on a strict diet, it's worth the cost!!)
dash of salt
1Tbs Vanilla (I use organics made with bourbon)
1C chopped nuts (pecans and/or walnuts for this girl!)
Unsweetened Coconut flakes (I usually use about 1/4-1/2C)

Soften butter then combine all but the last two ingredients (including the almond milk if you want a more moist brownie) in mixing bowl and blend, then add nuts and coconut flakes. Put batter in 8x8 glass baking dish, bake at 350 for exactly 20 minutes. DO NOT GREASE YOUR DISH! There is enough butter in the batter that you do not need any additional grease. In fact, when you pull them out of the oven you will see butter on the brownies, this will soak back into the brownies lending moisture so do not drain it off.

Yes, I know, this is probably very fattening, in fact these suckers are probably the reason for my weight-loss plateau. I HAVE A HUGE SWEET TOOTH!

Since it's just me eating these, to keep them from going bad before I can eat them all, I store them in the refrigerator. If you have a few kiddos running around, this may not be an issue for you, my mom keeps them out on the counter throughout the week, but it's both of us eating them while I'm there so they tend to go a little faster.

I also think that the Stevia in the raw may be the culprit that makes them go bad faster. Mom only uses Truvia, but as it is more expensive, I feel it is more economical to use the both of them.

Another delicious use of my Hershey's Special Dark cocoa powder, Quinoa flakes for breakfast.

I make the suggested serving size of 1/3C Quinoa Flakes with a wee bit less than a cup of water, microwaved for two mins. Then I add about 3-4 TBS of cocoa, 1-2 TBS of Stevia/Truvia, a tiny bit of vanilla, and enough almond milk to make it soupy and stir it all up. If I'm feeling something special, I add unsweetened coconut flakes and a heaping spoonful of almond butter. (I think it's a great alternative to an almond joy.)

Happy Gluten/Sugar-free, candida friendly eating!