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Grain Free Peanut Butter Brownies (gluten free, dairy free, GAPS-legal)

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Yesterday was a cold and rainy day (with thunderstorms and hail…at the end of April…yuck!), so Rebecca and I decided to bake. I saw a super simple recipe on Grain Free Foodies recently for peanut butter brownies. We gave it a try. It was very simple. Only 3 ingredients! The verdict…ok. Honestly they don’t have a ton of flavor. I think I’ll add a little more honey if I make them again (I used about 1/3 cup). They would definitely be better with something chocolate in them πŸ˜›  They got a little dark on the edges. I think that might be from the palm shortening I used to grease the pan. Rebecca really likes them. So that makes this a great recipe…not very sweet and GAPS legal…and Rebecca likes them. Score πŸ™‚  The original recipe uses baking soda. I left it out. The texture is really good. I think I just still have a big sweet tooth. Hopefully at some point that will change and these will taste sweet to me πŸ™‚

Grain Free Peanut Butter Brownies

1 cup peanut butter (or any kind of nut/seed butter)
1/2 cup honey
1 egg
1/2 tsp. baking soda (not GAPS-legal, it works fine if you leave it out)

Thoroughly mix all ingredients (an electric mixer works well). Pour into a generously greased 8″ x 8″ baking pan and bake at 350 degrees for 25 minutes, or until an inserted knife comes out clean. Do not overbake- these are so moist and chewy but get dry if baked too long.


  1. Angela says:

    It just seems wrong to have a Brownie without any chocolate! Maybe some chocolate chips on the mix would be good? (Im sure thats not GAPs legal, but might make these sweeter!)

  2. The Voogts says:

    Oooh…they would be good with frosting. I saw that pudding recipe and debated about trying it. But wasn’t sure since I don’t like pudding in general.

    Maybe next time I make these I’ll have to add some homemade chocolate chips.

  3. Sara says:

    I have wondered about these brownies when I saw them on GFF. I bet they would be good with some chocolate. Some banana would be great, too, I bet!

    I’ve made a pudding similar to that one – chocomole is what I found it as last year. I’ve made it a couple of times now. It’s really good.

  4. The Voogts says:

    I bet banana would be good. Oh, how I hate not being able to eat banana πŸ™ So many uses for it. But even a small amount puts my tummy in knots for days.

    I guess I’ll have to try the pudding sometime. I’m sure Rebecca wouldn’t mind helping with that πŸ™‚

  5. Alicia says:

    I am not a real pudding person either, but I thought this was different from pudding…I also added some coconut, sunflower seeds and pumpkin seeds to the small amount that I had refrigerated…it made it like a no bake cookie…yum!

  6. Michele says:

    I just found your website and was searching through some of your GAPS recipes. Just wanted to comment about baking soda and GAPS. In your recipe, you mentioned that baking soda is not GAPS legal. I was confused about this until recently, but apparently it’s GAPS legal as long as it is “pure bicarbonate of soda” (aluminum-free).


    But I have also read that Dr. NCM also recommends limiting baking soda ingestion because it can interfere with stomach acid production.


    However, it seems to me that using it sparingly in baking and making sure to have those foods with stock or something lacto-fermented would be fine in moderation. If that’s not worth it, cutting it out altogether is a nice option to have as well.

    Thanks for all the recipe ideas!

  7. The Voogts says:

    Yeah, I know pure bicarbonate of soda is “ok”. But even better to go without if you can. Especialy since I still have a lot of healing to do. So I rarely use it in my baking. I just use stiff egg whites instead. Works great.

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