Shoot 'Em Up Parfaits

 
HGK's Holier Than Thou Brownies

2 cups spelt flour
1 cup organic cocoa powder
1 ½ tbsp baking powder
Pinch of salt
3/4 cup pure maple syrup
½ cup pure pumpkin
½ cup applesauce
½ cup strong brewed coffee
½ cup almond milk
1 tbsp vanilla extract
1 cup semi-sweet chocolate chips (dairy, nut & soy free)

Preheat oven to 350 degrees.

Place flour, cocoa powder, baking powder and pinch of salt into a bowl. Stir to combine.

Whisk maple syrup, pumpkin, applesauce, coffee, almond milk and vanilla into another bowl. Fold wet ingredients into dry ingredients and add chocolate chips. Pour into a 9” X 13” pan that has been lightly sprayed with cooking oil spray.

Bake for 30 minutes until toothpick inserted comes out clean.
 
 
Chef Aj's Pear Creme Anglaise

1 28 ounce jar of canned pears in their own juice, drained
1/3 cup raw cashews
1 tsp xanthan gum
1 tbsp vanilla

Place all ingredients into a blender or food processor and blend well, scraping down sides as necessary.

Shoot 'Em Up Parfaits
inspired by a trip to Seasons 52 Restaurant

Prepare brownies and let cool. Prepare Pear Creme Anglaise.

Into tall shot glasses, layer crumbled pieces of brownie alternating with Pear Creme Anglaise.

Garnish with berries and mint leaves. Refrigerate until serving time.
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