Antioxidant brownies

ChocolateI LOVE chocolate, but I try to avoid sugar because I feel so much better without it. When I stopped eating sugar in 2003, I was faced with the dilemma of how the heck I could still feed my chocolate cravings while avoiding sugar? Necessity is the mother of invention and the result was that I have come up with a few creative recipes to make chocolatey things without sugar. I also avoid gluten and dairy, so I have had to modify my recipes for those too.

One of the most popular recipes I’ve created has been for gluten-free, dairy-free (if you use ghee instead of butter), sugar-free (if you use vegetable glycerine instead of agave syrup) brownies. I recently had the idea to make them more nutritious by using raw cacao powder (instead of traditional cocoa) which is high in antioxidants!

Antioxidant Brownies

(makes about 36 small brownies)

Ingredients:

  • 1 cup raw cacao powder
  • 1/2 to 3/4 cup ghee (I make my own ghee using organic, cultured butter, see ghee recipe here) or butter – ghee is wetter than butter, so adjust accordingly
  • 1/2 to 3/4 cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or agave syrup – adjust according to desired sweetness
  • 1 cup almond meal (from Bob’s Red Mill)
  • 4 eggs, separated

Directions:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Melt the ghee/butter and combine in a medium bowl with the cacao powder until smooth.
  3. Add vegetable glycerine/agave, almond meal, and egg yolks and combine.
  4. Beat the egg whites in a small bowl until soft peaks form. Fold egg whites into other bowl with the chocolate mixture.
  5. Gently combine until blended and pour into a square pan lined with parchment paper.
  6. Bake for approximately 20 minutes, then turn 1/4 turn and bake for another 10-20 minutes or until a toothpick inserted comes out nearly clean.
  7. Let cool for about 15 minutes, then continue cooling in fridge.
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