Gluten and Grain Free Fruit and Seed Brownies

by Carol Kicinski on February 21, 2016

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Who doesn’t love a good brownie now and again?

The thing is, a lot of people these days want their sweet treats but are trying to avoid grains. Almond flour is a great way to avoid grains and still create delicious baked goods, but what about people who need to avoid nuts? I have had requests for nut free as well as grain free baked goods.

In this recipe, the solution to that problem is Sunbutter. It is the base of these brownies and results in an outrageously rich and decedent brownie.

Sometimes, I like my brownies plain and other times, I like them packed with extra goodness. These brownies are packed with tons of extra goodness thanks to dried cherries, toasted and salted pumpkin seeds, and some chocolate chips.

If you need to make this recipe refined sugar free, use NO Sugar Added Sunbutter, substitute the brown sugar with coconut palm sugar, and get chocolate chips that are refined sugar free, but make sure they are not grain-sweetened, because not only will that add grains, but also gluten.

These are super easy to make in the food processor, but a mixer or even mixing by hand will work just as well. If mixing by hand, warm the Sunbutter slightly to make it easier to combine.


Gluten and Grain Free Fruit and Seed Brownies


Gluten free nonstick cooking spray
¾ cup Sunbutter
1 cup brown sugar or coconut palm sugar
½ cup unsweetened cocoa powder
4 large eggs
1 tablespoon pure vanilla extract
½ teaspoon kosher or fine sea salt
1 cup chocolate chips
½ cup dried cherries
½ cup roasted and salted pumpkin seeds


Preheat oven to 375 degrees. Spray an 8-inch square cake pan lightly with cooking spray and line with two sheets of parchment paper crisscrossed with overhanging edges by a couple inches. Lightly spray the paper with more cooking spray.

Place the Sunbutter, sugar, cocoa powder, eggs, vanilla, and salt in a food processor and process until fully combined and smooth, scraping down the sides of the bowl as needed.

Pulse in the chocolate chips, dried cherries, and pumpkin seeds.

Scrape the mixture into the prepared pan, smooth the top with a spatula, and bake for 25 minutes or until set. Place the pan on a wire rack and let cool.

Remove the brownies from the pan and cut into squares.


Makes 9 large gluten free, grain free, nut free brownies

Ready for dessert?

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