Mmmm. Brownies… They taste so yummy. Just the perfect combination of chewy, sweet and moist.
Now I admit I’m not a huge chocolate fan. Yes, I know it’s crazy. But I do like brownies. It’s the chewy, layered texture that I love. Yet, since giving up gluten and refined sugar it’s been tough to find the right recipe that delivers that delicious chewy bite.
Well, it WAS tough. That is until I was introduced to the Mediterranean Paleo Cooking cookbook by Caitlin Weeks (Grass-fed Girl), Chef Nabil Boumrar, and Diane Sanfilippo (Balanced Bites). And wow! This cookbook is amazing. It’s filled with 150+ Paleo recipes inspired by the Mediterranean region.
So what makes this brownie recipe special? It’s the dried figs. They add just another layer of sweet and chewy to this already amazing brownie recipe.
And I even tried it without the figs – and still YUM! My kids gobbled it up and begged for more. And I love that they’re not getting refined sugar or preservatives from store-bought brownie mixes.
Where to Get Kitchen Pantry Essentials
I get my other baking supplies like baking soda, baking powder, vanilla extract, etc. either on Amazon or my local health food store usually. But then I got a Thrive membership. If you don’t already have one – it’s awesome! It’s like Whole Foods meets Costco. Organic vanilla extract, for instance, is about $5 at my local health food store and $5.30 on Amazon. But it’s only $3.95 (YES!) on Thrive Market. Great deal right? And the raw honey?! Don’t even get me started how much that costs at the health food store. But on Thrive Market it’s just $5.45 for a 10.5 oz jar of raw honey.
Sign up for a Thrive Market membership and get 2 months free and 10% off your first order.
- 3/4 cup unsalted butter, ghee, or coconut oil, melted, plus more for greasing the dish
- 1 teaspoon vanilla extract (gluten- free)
- 3 large eggs, beaten
- 1 cup honey
- 1 teaspoon lemon juice
- 2 1/2 cups blanched almond flour
- 1 1/2 cups cocoa powder
- 1 teaspoon baking soda
- 1 cup chopped dried figs (I omitted for my first batch – which is shown in the photos of this post – but they add so much deliciousness in flavor and texture)
- Preheat the oven to 350°F. Grease a 9-inch-square glass or ceramic baking dish.
- In a medium bowl, whisk together the melted fat, vanilla, eggs, honey, and lemon juice until well combined.
- In a small bowl, mix the almond flour, cocoa, and baking soda. Add the dry mixture to the wet and stir until well combined. Stir in the figs and pour the mixture into the prepared baking dish.
- Bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from the oven and cool in the baking dish for 30 minutes.
- Dust with a little cocoa powder on top (optional). Cut into squares before serving.
Special Diet Modifications
These modifications are noted on EVERY recipe in the Mediterranean Paleo Cooking cookbook.
- Nut-free: Use finely ground sunflower seeds in place of the almond flour
- Egg-free: No
- Low FODMAP: Cashew meal in place of the almond flour. Use 2 tsp stevia extract powder in place of the honey. Use 1 cup canned pumpkin in place of the figs.
- AIP-friendy: No
- SCD/GAPS: No
- Lower carb: Use 2 tsp stevia extract powder in place of the honey. Use 1 cup canned pumpkin in place of the figs. Reduce the almond flour by 1/2 cup.
Want More Recipes Like This?
Check out the Mediterranean Paleo Cooking cookbook!
It’s filled with 150+ fresh coastal recipes for a relaxed gluten-free lifestyle. And one of the most impressive parts of the book is that it offers recipe medications for those on special diets, including nut free, egg free, low FODMAP, AIP-friendly, SCD/GAPS or want lower carb.
Both Caitlin and Diane are certified nutrition consultants specializing in holistic health. Algerian-born Chef Nabil is a professional chef at a 5-star international hotel in San Francisco.
And when you start thumbing through Mediterranean Paleo Cooking, you’ll see traditional Mediterranean dishes from Chef Nabil’s home kitchen – such as Chicken and Olive Tangine, Cinnamon Beef Tangine, Moussaka (made Paleo style), Zesty Crab Cakes and much more. Chef Nabil even pays homage to dishes inspired by his own sisters and mother.
I’m most impressed at the breadth of recipes in Mediterranean Paleo Cooking – there’s everything from breakfast, lunch, dinner, desserts, appetizers, soups and salads, Mediterranean basics, much more. I mean there are 5 (yes, FIVE) Paleo pizza crust recipes and a whole section dedicated to pizza, pasta and sauces. Yum!
And the dessert section definitely caught my eye. In addition to the Paleo Fig Brownies, there are a number of delicious recipes made without gluten or grains, including Lemon Pound Cake, Pistachio and Chocolate Biscotti, Flourless Chocolate Cake, Chocolate-Kissed Coconut Macaroons and Madeleines. Yep, MADELINES. Oh how I’ve missed them and now I’m enjoying them again with this cookbook.
Aside from 150+ delicious recipes, Mediterranean Paleo Cooking cookbook includes sample menus, meal planning guides, tips on how to stock a Mediterranean Paleo kitchen and recipe allergen index.
Photo credit: Bigstockphoto.com / Anna Pustynnikova and Caitlynn WeeksThis post contains affiliate links. Read my full disclosure.
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