I have a sweet tooth. A big, bad one. No cavities, but a sweet tooth nonetheless.
And I enjoy baking because of it. Although I will readily admit that I am more like a “Sandra Lee Semi-Homemade” baker instead of “Martha Stewart It’s All Good From Scratch” baker.
On my quest for eating better, I am really missing my desserts. I’ve been eating a lot of kale lately (See my post Adventures in Kale), so I decided to research kale brownies.
I came across a few recipes, one that had too many ingredients, including butternut squash and other foods. The one I settled on didn’t have 25 ingredients, and although it listed brown rice flour and arrowroot for the ‘flour’ and no eggs, I figured I could substitute coconut flour and just increase the liquid.
And so began a new kale adventure.
I gathered all my ingredients after making a special trip to the store to purchase the zucchini and coconut milk, more coconut flour, and coconut sugar. Going over the recipe and my ingredients back at home, I discovered I did not have baking powder, only baking soda. Ok, no biggie. I’ll just use the baking soda. It can’t possibly make THAT much of a difference, right?
The recipe also called for kale finely chopped. I had already chopped mine in my Ninja food processor, so I was all set there. I grated the zucchini as directed, and mixed the dry ingredients, which included cocoa, to give it the chocolatey goodness I was after.
When I went to add the coconut milk, I used the metal can opener that pokes holes in the can, only to discover nothing came out when I tipped the can upside down! So, I opened it with the rotary one, and realized I hadn’t shaken it as instructed on the side of the can. I solved that problem with a frustrated “REALLY??!!”, and mixed it in the can with a wooden spoon.
Next came the coconut flour and other dry ingredients to the milk. As is its nature, it sucked up all the coconut milk, so the mixture ended up more like a thick, brown, play dough instead of a creamy brownie mixture. I added half the can of the coconut milk, but now I realize I should have probably added the whole can.
After putting in the kale, the mixture looked more like a pile of dirt and grass from my backyard. I hadn’t ‘finely’ chopped the kale, so pieces of it stuck out from the blobs of brownie mixture. It didn’t “pour into the pan” as the recipe explained the next step. I had to literally plop the mix into the pan and spread it with a spatula. It was pretty bad.
At this point, I just figured, I’m the only one whose going to eat this stuff (you can supply your own expletive here), so I might as well bake it and see what happens.
Well, baking it for a half hour, it smelled pretty good. But it didn’t change in its appearance. It still looked like dirt and grass from my backyard when it was done.
I took it out of the oven, only to be met with a pile of coconut flour, zucchini and kale that didn’t bind together. I couldn’t even lift one whole brownie out of the pan. It just disintegrated.
Sadly and happily, that batch went into the pail.
I’m going to try it again next week, but this time add eggs to the mixture and a whole can of the coconut milk to see if that will help bind everything together.
And I’m definitely going to ‘finely’ chop the kale.
No one likes to get a kale leaf stuck in his or her teeth when eating a brownie.
Yours in Lyme Adventures,