Orange Brownies = Orangies

orange brownies = orangies

I saw a picture of these orange brownies on Pinterest, and I was immediately transported to a memory of eating orange rolls dripping with orange icing.  Why am I such a sucker for anything with citrus in it?  Anyways, these orange brownies, or as I like to call them, orangies, are perfect for a light dessert.  One of my friends called them “orange heaven”.  I’ll take it!

For whatever reason, I am tied to oranges for good.  I grew up in a house in northern California, surrounded by orange trees in the front and back yards.  We would climb them and play lava monster, or hide from our beagle, Claire.  You could smell orange blossoms all over the neighborhood in the spring.

As I have trekked along my Diet Recovery, hot-temperature, metabolism-burning path, chocolate has sounded less and less interesting to me.  Don’t get me wrong.  I’ll still eat a scoop of my cocoa buttercream anyday!  However, I find myself drawn to different desserts now.  Less rich, less chocolate, more fruit, more carbs.  It’s an interesting shift.

And this cake is perfect.  It’s better the longer it sits, too.  Try it when it’s still warm, but also try it the next day when all the honey syrup has reabsorbed into the cake.  I am not sure which is better!

This recipe is adapted to be fully real foodified from this version.

Equipment Needed:

Note: You can use coconut oil or palm oil in place of the butter for a dairy-free version of this recipe.

Orangies

2 cups sprouted or freshly ground flour (buy sprouted flour here, how to make here)
1 teaspoon salt (buy unrefined sea salt here)
1 cup (2 sticks) butter, softened (buy grass-fed butter here, how to make butter here)
1 1/2 cups honey (buy raw honey here)
4 eggs
1/4 cup orange juice, freshly squeezed
1 tablespoon orange zest

glaze:
3/4 cup honey (buy raw honey here)
2 tablespoons orange juice, freshly squeezed
1 tablespoon orange zest

  1. Preheat oven to 350.  Butter the baking dish generously and set aside.
  2. Whisk together flour and salt in a large mixing bowl.  Add butter, honey, eggs, orange juice, and orange zest.  Beat on medium speed with a hand mixer until well combined and smooth.
  3. Pour into the prepared pan.  Bake for 30 minutes, or until set and golden brown.
  4. 5 minutes before the cake is ready to come out of the oven, make the glaze.  In a small bowl, mix together the honey, orange juice, and orange zest with a spoon until smooth.
  5. Remove cake from oven, place on a cooling rack and poke holes in the top of the cake with a skewer or a fork.  Immediately pour the glaze over the cake so it can seep into each crack and crevice it can find.
  6. Let cake cool completely.  Then cut into squares or triangles and serve!

This post is a part of Full Plate Thursday, Pennywise Platter, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Allergy Free Wednesday, The Mommy Club.

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

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Comments

  1. Do you think we could substitute coconut flour?

    • Coconut flour is tricky, because it takes so much leavening to make the flour fluff up. I would sub almond flour or another gluten-free flour if you have issues with whole grain flour. Or you could experiment with the coconut flour by using less of it than I call for, and upping the eggs. If it works, let us know!

  2. Oh that does look delicious! Will have to try it out!

  3. I am going to make these at the beach this upcoming week. They seem perfect for the heat and the summer.

    Thanks!

  4. Hi Kendahl,
    This is a wonderful treat that we would just love! Hope you are having a great summer week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  5. Good Morning! I just want to let you know that I featured this recipe on this week\’s Allergy-Free Wednesdays. Thank you for sharing it with us! As a part of the feature, it is mentioned on FB and pinned on Pinterest. You can find the feature here:
    http://willingcook.com/allergy-free-wednesdays-august-1-2012/
    We hope to see you back again this week!
    Michelle @ The Willing Cook

  6. Is there really one and a half cups of honey in here? That’s a pound and two ounces of honey which is just a lot, and then to put a glaze on there too…

    • Yes, absolutely. The taste is perfect, and not too sweet. I’m not one of those health food bloggers that is afraid of sugar. Especially healthy sugar like local honey. Gives us energy and is delicious, to boot!

      You can read more about why I don’t worry about sugar here, if you are wondering why: http://www.ournourishingroots.com/metabolism-bundle

      • I’m not worried about consuming that much sugar, it just seems like a lot, and if it happened to be a typo I didn’t want to use too much of my honey. I just got orange blossom honey so I’m excited to try these out. Thanks for the response. 🙂

        • Orange blossom honey in this recipe would be amazing! If you play with the amount of honey and it turns out nicely, let me know! I served this in small pieces (maybe 3 inches x 3 inches?) and it was perfect for the sweetness 🙂

Trackbacks

  1. […] and summer are two peas in a pod. I just might have to try these Orangies. Sine we are on GAPS at my house, I will have to just substitute the sprouted flour for almond […]

  2. […] Orangies (Orange Brownies) from Our Nourishing Roots (This recipe has several allergens in that my family cannot have, but I think it would be an easy recipe to conform to our needs.) […]

  3. […] Orangies? Orange Brownies = Yum! […]

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