If we are lucky, Valentine’s Day will offer some relief from frigid cold weather. Either way, try to find time to enjoy a favorite activity with someone special whether it be person or pet, and eat some chocolate brownies. I’ll be spending time hiking or snowshoeing with my hubby and fur pals. Getting some Vitamin D in the great outdoors is just what Cupid ordered. The pooches, a husky and malamute, think it’s pretty special too, especially with all of the snow on the ground.

Then, it will be time for my Gooey Chocolate Amaranth Brownies. They taste decadent but are filled with quality ingredients, and are gluten, dairy and egg free. You may easily substitute a different seed or nut butter, honey or other sweetener, alternative milk beverage or real milk (if tolerated) and whole egg instead of flax egg mixture. The recipe is adaptable to what fits your diet and food allergy/intolerance needs.

Ingredients for 12 brownies

•2 T. unsweetened sunbutter or other alternative

•2/3 cup cocoa powder

•1/2 cup amaranth flour

•1/4 tsp. baking powder

•1/4 tsp. salt

•2 T. yacon syrup + 1/2 tsp. powdered stevia (substitute honey if tolerated)

•1 small sweet potato, peeled, baked and pureed with 1/4 cup hemp milk or other alternative milk beverage

•1 flax egg (mix 1 T. ground flax with 3 T. hemp milk) or 1 whole egg

For the optional frosting:

•1 T. sunbutter, 1 T. coconut oil, 1/2 T. yacon syrup (or honey) and 1 T. cocoa powder

Directions:

•Heat oven to 350 degrees. Spray an eight-inch square pan with pan spray. Set aside.

•In food processor, puree the sweet potato with desired milk. Add in other ingredients and continue blending until smooth.

•Pour mixture into baking pan.

•Bake until a knife comes out of the brownies with few moist crumbs, about 20 minutes.

•Cool to room temperature.

•Frost with a mixture of sunbutter, coconut oil and yacon syrup. Melt in a saucepan and then pour over brownies and spread evenly.

Note: These brownies cut nicely into 12 servings and can be individually wrapped and frozen.