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Applesauce Four ingredient Brownies – Ray Peat Inspired

ApplesauceBrowniesPink

I am slowly working my way through my recipes and tweaking them to be less full of nuts, less fats and introducing more Ray Peat friendly ingredients to offer maximum nutrition, even if it is a sweet treat.

Good fats are great like cacao butter, coconut oil, even grass-fed normal butter, however when the fudge you are eating is equivalent to a tablespoon of fat each mouthful, well ‘the too much of a good thing’ rule may very well apply.

Anyway, I have been thinking about Brownies for a while and I found a couple of recipes that were super simple – just how I like it and in the past I would have used these ingredients for sure.

  1. Brownies – A Big Man’s World – uses Almond Butter
  • which I don’t use any more, too many PUFAs
  1. Brownies – Lil Sipper – uses Protein Powder

– which I don’t use so much now either but I would totally make it like this if I did – may need a bit more sweetener in this one, as she tends to go all ‘no added sugar’ which is definitely not a Peat trait.

So I’ve improvised and tried something a bit different. It has no flour or eggs and when I was mixing it up and it was all runny – I was sure it wouldn’t work. But wonders never cease…

Applesauce 4 ingredient Brownies – Ray Peat Inspired

Makes 8 small brownies

1 cup applesauce*

¼ cup cacao

¼ cup skim milk powder

¼ cup skim sweetened condensed milk

pinch sea salt

(* I make applesauce by just chopping up two apples, add a tablespoon of honey and about a cup of water and simmer for about 30 mins. So it’s a bit more chunky than the normal pureed version. )

So just mix everything together in a bowl.

Pour into a small parchment lined tin. Make sure you leave at least a 2 inches space from the top as this mix rises to at least double its size for some reason! It doesn’t stay that way once cooled but you don’t want it oozing over the top of your tin all over your lovely stove.

I usually put another flat tray under my brownie tin just in case of spillage.

Bake at 180C (360 F) for 35 mins.

Allow to cool out of the oven for at least an hour before trying to cut, as it is quite soft and delicate.

It is actually the best refrigerated overnight.

Top with any type of frosting. Here are some suggestions:-

Chocolate Tweets – this is basically homemade chocolate and features in the picture.

Sweet Potato Chocolate Frosting

Vanilla Sweet Potato Frosting

The whole thing keeps in the fridge for at least 2 weeks. And my taste testers gave it the “mmm yum!” I just can’t believe it’s ‘cakey,’ with no traditional ingredients that would make it that way.

I love how this one turned out, but no doubt I will keep tweaking and see if I can improve it!

Let me know how it works for you.

Toodles,

Kristy x

Chewy Milky Fudge (Nut Free)

ray peat, milk, metabolic, healthy treat,

Given that we know that balanced sugar is actually fuel for all cells in the body – so long as it’s accompanied by adequate nutrients – I set out to make a fudge that ticked all the boxes. (And left out nuts – see previous post.)

The Indian Burfi sweet treat was actually an inspiration for this; it seems to be made in many different ways – including nuts, but one version with milk powder started the creative neurons firing. (In some cases it’s also called Barfi however that’s not such a great word in English to associate with cooking and eating!)

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