S.W. Recipe: Galentine’s Day Edition
Even though it is plagued by a brutally hokey name, I still consider Galentine’s Day a worthy holiday for two reasons.
One, even though I’m happily married, I think Valentine’s Day is kind of a joke. It’s basically a kinda-makes-you-feel-bad holiday invented by 1-800-FLOWERS and only celebrated in earnest by newly minted couples (the ones that don’t fart in front of each other yet), “smug marrieds” (term courtesy of Bridget Jones), and/or sugar-high third-graders. So, any holiday that attempts to subvert the sanctimonious vibe of V-Day is good by me.
Secondly, Galentine’s Day is demonstrably all about female friendship. Which I love! In fact, I think there’s nothing more important than toasting loyal, celebrative, and uplifting female friendships, so why not create a holiday around it? And, without getting too political here, I think we can all agree that now – more than ever – women need the love and support of one another.
Which brings me to this recipe: What says, “I love you” more than a skillet peanut butter brownie? And what says, “I support you” more than one that’s gluten-free, relatively low in sugar, and free from dairy? Yes, this recipe is truly the ultimate Galentine’s Day recipe.
It’s adapted from Rachel Mansfield’s post here, except I cut back a little bit on the sugar, opting for a ¼ a cup of coconut sugar and a ¼ a cup of honey instead of the recommended 1/3 of a cup for both. It’s still sweet enough to feel like a treat, but not so sweet that you’re discouraged from seconds… because after all, friends don’t let friends leave leftovers. Especially on Galentine’s Day. Read on!
1.5 cup almond flour (highly recommend Bob’s Red Mill Almond Flour)
¼ cup coconut sugar
½ cup cacao powder
½ teaspoon baking powder
¼ cup honey
½ cup coconut oil
6 teaspoons creamy peanut butter
Preheat oven to 350 degrees and lightly grease your skillet with coconut oil. Mix together dry ingredients in a medium bowl, then stir in wet ingredients. Pour entire mixture into skillet and then add dollops of peanut butter (about six) throughout the brownie. Bake for 20-25 minutes, let cool, and enjoy!