Spookyhurst

Did you get the unsalted or the sea salt version? I thought the unsalted was great, but the sea salt one is even better!. Glad that it's sitting well with your gut .

I use the unsalted to make brownies. 1 cup almond butter, 1 egg, 1/3 cup honey, and 1/2 tsp baking soda. It's hard to believe that this glop can actually turn into something bread-like, but somehow, it does.

Here's the original recipe: http://www.pecanbread.com/new/recipes/peanutbutterbrownies.html

I reduced the honey, just because I like to watch my carb intake. Also, I bake them in a toaster oven, so use a different temp/time. I go at 325 for 20 minutes and use a 9 X 9 glass dish. I'd say you could bake anywhere from 300 to 350 (almond butter and honey are more apt to burn, so some prefer to cook at a lower temp for a longer time). Just keep an eye on it the first time you do it. They will start to brown on the top, and a toothpick will come out clean. They will be very poofy when you pull them in the oven, but often times sink in the middle as it cooks. Not that it matters, because they still taste great .

There's a very similar recipe at http://www.pecanbread.com/new/recipes/peanutbuttersquashbrownie.html . The only change is that you add a half a cup of butternut squash (and also cook a bit longer since there's more moisture). Another good variation is to add 1/4 cup pureed beets and 1/4 cup pureed carrots. Sounds totally gross, but they are very good. Just don't eat them if you have D, because they can be used as a remedy for constipation ;-).