Tried those Rocco's brownies last night. Those were the ones on the Dr Oz show the other day. They were absolutely delicious. My son the bean hater loved them too. I was making them for a party I am attending today. My son told me to buy timbits for them and keep the brownies. I used whole eggs instead of the egg substitute, maple syrup instead of agave and spelt flour instead of whole wheat. They too longer to cook than suggested. Going to try with the substitute this morning and see if that makes a difference in cooking time and texture. The ones I made were really smooth and moist.

Rocco's brownies??? Recipe please      

Quoted from Wholefoodie

How about a nut butter or some flax seed? I used flax seed when I demonstrated BTD shakes in the Vitamix to thicken them up (for me, banana would do the trick but flax replaced that creaminess so all blood types could indulge).

Lisa

-Oh, you just said "banana"....
how bad could that be, added to the mix?

Found the brownie recipe on internet  
How many eggs did you use? I don't have substitute..

Modified to say I found a substitute recipe using ground flax seed and water

Quoted from Pixu

Found the brownie recipe on internet  
How many eggs did you use? I don't have substitute..

Modified to say I found a substitute recipe using ground flax seed and water

I used 3 eggs.

Discovered feta cheese this weekend. I sure missed the taste of strong cheese. Made a three egg omlette with pimento, onions, broccoli, fines herbs, topped with feta and put under broil for a few minutes. It was soooooo good.

Quoted from PrincessMia

Discovered feta cheese this weekend. I sure missed the taste of strong cheese. Made a three egg omlette with pimento, onions, broccoli, fines herbs, topped with feta and put under broil for a few minutes. It was soooooo good.

Okay for O and A blood types. Did not check for the other two.

Quoted from PrincessMia

Tried those Rocco's brownies last night. Those were the ones on the Dr Oz show the other day. They were absolutely delicious. My son the bean hater loved them too. I was making them for a party I am attending today. My son told me to buy timbits for them and keep the brownies. I used whole eggs instead of the egg substitute, maple syrup instead of agave and spelt flour instead of whole wheat. They too longer to cook than suggested. Going to try with the substitute this morning and see if that makes a difference in cooking time and texture. The ones I made were really smooth and moist.

I would like to try adding dried egg to this recipe to make them drier. I prefer a drier texture to brownies. My friend bought me some dried egg. I have never used it before. No clue what to do with it. How much should I add to these brownies. Would be good for my son as he wants to increase his protein intake.

Someone posted a nice quick peanut butter cookie recipe a while back. I inquired if almond butter could be used instead. The almond butter is so expensive here that I did not try it. Got the idea just to grind my own almonds with a little oil and made the recipe with that instead of peanut butter. Was a hit. Delicious.
1 cup brown sugar
1 cup ground almonds with 1 tbsp sesame oil
1 egg

Drop on cookie sheet and bake for 10 minutes at 350 F
Will try again today with a tsp of almond extract to give them more flavor.

almond butter works great too. you can add cinnamon or chopped almonds or carob chips etc. I like them much better with turbinado sugar with the almond butter though. Big difference.
Now "m wondering if I could make walnut butter with ground walnuts and a little oil? sometimes almonds make me very hungry. I have soaked and dehydrated walnuts, pumpkin seeds and pecans in my freezer. What do you think?

Mother - yes, no problem. I made a pecan butter recipe that Ribbit posted in the recipe center. Pecans are a diamond for us - it has carob, olive oil, salt, pecans, compliant sweeterner (I used glycerin) and delicious. The recipe is titled : Explorer Nut Butter.

I believe I put my recipe on a thread earlier this year...very close to yours.

1 cup peanut butter
1 cup raw sugar
1 egg
mix, drop, bake 350  

I sprinkle a bit more sugar on top before baking ..for "crunch"

I used to make those cookies all the time, when I got free peanut butter from WIC. (after months of us not eating much of it, and getting another jar each month anyway, I found myself with 4 or 5 jars of the stuff to use up!) I found that if I doubled the recipe, I could use an entire 18 oz jar of peanut butter and not have to get a measuring cup all messy when I made it. 2 eggs, 2 cups sugar, 1 jar peanut butter. This is especially delicoius with white chocolate chips, but I don't know if those are compliant  for any types that can also have peanut butter. Its' good with semi-sweet chocolate chips too.

I've made it with almond butter, but that turns into a rather expensive recipe so I don't do it often.

I love almond butter so now will have to try that!

Can anyone tell me if you can substitute whole bean flour for soy flour?

avocado for those who can

mamey is also great

Quoted from PrincessMia

Can anyone tell me if you can substitute whole bean flour for soy flour?

I would think you should be able to...  The flavor may be slightly different, but that's one of the things that makes experimenting with cooking so fun.   

two egg whites =1 egg in a recipe  (also egg white substitute is sold in dairy section, but has preservatives in it) 1/4 = 1 egg

It was a new cookie recipe. I tried them with the soy flour. My husband called it a train wreck. They sure were delicious though. I need to find a supplier for egg white powder. That would solve the problem. They just spread out too much and took over the pan. Had to scrape them off before they hardened or I would have a hard time getting them off.

Quoted from cajun

I believe I put my recipe on a thread earlier this year...very close to yours.

1 cup peanut butter
1 cup raw sugar
1 egg
mix, drop, bake 350  

I sprinkle a bit more sugar on top before baking ..for "crunch"

Finally solved the problem when using ground almonds. Just reduce the sugar to 3/4 cup. I used dark brown. They are delicious. Was a hit with everyone who tried them. I also added 1 tsp of almond extract. It must be that almonds are higher in fat than peanuts. Enjoy btd friends.  

sugar's a black dot for me, I wonder if I could use a liquid sweetener??

Quoted from Pixu

sugar's a black dot for me, I wonder if I could use a liquid sweetener??

I don't see why not. Brown sugar turns liquid when heated. Just drop on pan instead of rolling or add a little compliant flour or ground oats. Good luck.

thanks PM did you add anything else to the ground almonds apart from oil? Salt or sweetener?

Quoted from Pixu

thanks PM did you add anything else to the ground almonds apart from oil? Salt or sweetener?

1 cup ground almonds, 3/4 cup sugar, 1 egg, 1 tsp almond extract. That's it. If you want to use liquid sugar, maybe substitute the egg for dried egg whites. Bake at 350 f for 10 minutes. Good luck.

I use ground almonds (almond meal from Trader Joe's) in much of my baking/cooking to replace flour. It usually works very well.