Don’t Miss This Scary Good Deal…👻

RJ Hamster

6 months ago

Advertisements

Scroll down for Today’s Recipe: Pumpkin-Spice Brownies

I’ve got a trick and a treat for you! 😉 👻 Today ONLY…You can say goodbye to those scary poops, frightening farts and terrifying turds because we’re giving away 500 free bottles of our revolutionary, clinically proven POSTBiotic Viscera-3…

This means when you buy 3 bottles…you get 3 FREE bonus bottles of waist slimming, poop fixing, and gut healing SANE Viscera as long as you claim them in the next 24 hours.

But don’t wait! We only have 500 free bottles available…so it’s first come first serve!

<<Get Your 3 FREE Bonus Bottles Now >>

If you want to improve digestion, end gas and bloating, heal leaky gut, and defend against deadly disease…

Click now to save with this monster deal right now!

=> Get your FREE bottles of slim gut, clinically proven POSTBiotic Viscera-3 Today!

But remember…

We’re only giving away 500 for free…

To your best health,

Jonathan Bailor, (347) 979-1735
Chief Research Director | SANE.MD
New York Times Bestselling Author
Father of Aavia, Keirra, and Amarra

Recipe of the Day: Pumpkin-Spice Brownies

Ingredients

2 ounces Unsweetened Baking Chocolate Squares
1/2 cup Unsalted Butter
1 cup Erythritol
1 tablespoon Cocoa Powder
2 teaspoons Vanilla Extract
4 large Eggs (Whole)
4 tablespoons Almond Flour
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 teaspoon Cinnamon
8 ounces Coconut Cream
2/3 cup Pumpkin (Without Salt, Canned)
1 1/2 teaspoons Pumpkin Pie Spice

Directions

Preheat an oven to 350°F. Grease an 8×8-inch pan.
Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted.
Thoroughly blend the chocolate and butter together then add in Cocoa Powder and 1/2 cup erythritol and continue to blend until smooth.
Add 1 teaspoon vanilla and 3 eggs; whisk until incorporated.
Combine the almond flour, baking soda, salt and cinnamon in a small bowl.
Add to the chocolate mixture and stir until thickened.
Set the brownie mixture aside.
Using a hand blender cream the coconut cream with the rest of erythritol in a small bowl.
Add 1 egg, pumpkin purée, pumpkin spice blend and 1 teaspoon vanilla; beat until smooth.
Spread 2/3 of the brownie mixture into the prepared pan. Then pour the coconut cream mixture over the top.
Drop the remaining 1/3 of the brownie batter by spoonfuls over the coconut cream mixture and then take a knife and gently swirl the layers together.
Bake for 30 minutes until a tooth pick inserted in the center comes out clean.
Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.

This email may be considered an advertising or promotional message.

You received this because you signed-up with SANESolution a while back, but I don’t want to be a bother 🙂 To stop getting subscriber-only savings, recipes, and tips, please unsubscribe below.

Our mailing address is:
227 Bellevue Way NE, Suite 257, Bellevue, WA 98004, USA

You can update your preferences or unsubscribe from this list

Share this: