I have a confession to make.
This morning I had brownies for breakfast.
And one with lunch.
I think that I need to bring these over my parents house because they are just too delicious.
We have one more week in February before we start the no-processed March challenge. This is another recipe that goes to show you that you DO NOT need to buy boxed brownies. I believe in a few constants—all things in moderation—but the moderate things you eat should be home made. No need for chemicals and GMO’s in our food.
Besides, the batter tasted even BETTER than the boxed stuff.
The latest Food Babe investigation has me even more wound up seeing a side by side comparison on the SAME EXACT products put out by the SAME EXACT same company but with DIFFERENT ingredients! WHY??!!! Why? Because in other countries they do not allow those nasty things in their food. They don’t allow them because they are harmful. And we wonder why American’s are the sickest in the nation? Cancer, heart disease, obesity, diabetes. It makes me sad. Very sad. Heck, in Singapore if you get caught putting Azodicarbonamide in food you can get up to 15 years in prison and be fined $450,000. It’s banned as a food additive in the U.K., Europe, and Australia, yet American companies such as Pizza Hut use it in their cheesy garlic bread. Nice.
Anyway, screw Betty Crocker (who made that list!) and go for my homemade brownies. This one is loaded with healthy fats and I use natural sugars to sweeten it! They are grain-free and dairy-free too! Win!
Xtra Fudge Brownies
gluten-free, dairy-free, refined sugar-free
- 1 ripe avocado, pureed
- 1 1/2 cups chocolate chips (I like 70% cacao from whole foods or Enjoy Life)
- 1 heaping Tablespoon coconut oil (plus more for pan)
- 1 Tablespoon water
- 1/2 cup organic Grade B maple syrup
- 1/2 teaspoon liquid stevia (or 1/4 cup plus 2 T more natural sweetener such as coconut palm sugar)
- 1 Tablespoon coconut flour
- 1/4 teaspoon salt
- a dash of cinnamon
- 1 1/2 teaspoons of vanilla extract
- 1 whole egg
- 2 egg whites
- 1/4 cup coconut cream (place a can of coconut milk in the fridge overnight and scrape cream off the top—heavy cream may work also if you’re not dairy free)
Preheat the oven to 350 degrees. Grease a 8X8 brownie pan with coconut oil or line it with parchment paper.
Place the coconut flour and salt in a small bowl, mix and set aside.
Place egg and egg whites in your stand mixer and whip on high until they are light and fluffy (a hand mixer would work also). Set aside.
Using a double boiler (or do what I did and place a metal bowl on top of a saucepan filled with 1 1/2- 2 inches of water) place the chocolate chips and coconut oil in the bowl and heat on low until it is all melted. Stir in sugar/stevia. Remove from heat and stir in the vanilla and coconut cream.
Add the coconut flour/salt mix and 1 Tablespoon of water and avocado to the chocolate and stir until combined. Stir in the eggs until they are thoroughly combined. Pour the batter into your 8×8 pan and bake for 30-35 minutes. Use a rubber spatula to lick the bowl clean. Enjoy!
I mean, look at the ingredient list of a typical boxed brownie versus the one I listed above.
90% of the things on this list are extremely harmful to y our health! You should enjoy brownies and treats in moderation..sugar is bad enough, but we all eat it time to time. There’s no reason to add on hormone disrupting Frankenfoods to that list! Get out of here with that!
Enjoy and speak soon!