Chayote Brownies
Looking to sneak more vegetables into your diet while also enjoying more brownies? If so, I’d highly recommend these chayote brownies. Heck, I’d highly recommend them even if you weren’t.
- 2 cups chayote (choko, peeled and cubed)
- 1/2 cup canola oil
- 1 1/2 cup sugar
- 2 tsp maple syrup (or vanilla extract)
- 2 cup gluten free flour*
- 1/2 cup carob powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- Preheat oven to 350°F/175°C. Grease and flour a 9x13 inch glass baking dish and set aside.
- Put cubed chayote/choko in a small pot and cover with water. Bring to a boil over high heat and cook until fork tender, about 10-15 minutes. Drain and reserve cooking liquid. Place cooked chayote/choko and 2 tbsp of the cooking liquid in a blender or food processor and blend until smooth.
- In a medium sized mixing bowl, combine oil, sugar, maple syrup (or vanilla extract), and puréed chayote/choko. Stir to combine. Add in gluten free flour, carob powder, baking soda, and salt and stir until everything has been mixed in.
- Pour batter into your prepared baking dish and put into the oven. Cook for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting.
This recipe is FAILSAFE and RPAH Elimination Diet friendly. It is also gluten free, dairy free, soy free, nut free, and low salicylate. It is also vegetarian and vegan.
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*My absolute favorite gluten free flour mix is this one from Silvana’s Kitchen.
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When it comes to carob powder, if the regular roasted carob powder gives you trouble, try a lightly roasted variety instead. You could also use raw carob powder, but in my experience it smells a bit like dirty socks and is hard to hide in the chayote brownies.
Here are some carob powder options (affiliate links) if you are looking for some recommendations: