Fran Sussman – Sinfully Delicious Yet Healthy BrowniesMar 13th, 2013 | By Fran Sussman | Category: Lifestyle
Uh oh… Brownies that are irresistible *and* healthy? Be careful. You may not be able to control yourself, but you can retain your virtuous aura: there’s no junk in these at all.
These are the best gluten free casein free sugar free brownies I’ve made yet. Dangerously divine!
Why are they so good? Apart from being mouth-wateringly delicious, the nutrition rocks! The nut flour contributes protein; both the nut flour and the coconut oil are healthy fats; buckwheat is gluten-free, high fiber and contains all the essential amino acids (did you know it was a fruit seed, not a grain?); and eggs are nutrition powerhouses. Xylitol, also known as birch sugar, has almost no impact on blood sugar, and many other surprising therapeutic benefits as well. You can learn all about xylitol on my website.
5 ounces unsweetened cocoa bar (You could use dark chocolate and less xylitol)
1/2 cup organic coconut oil (or you could use butter from pastured cows)
2 free-range eggs
1¼ cup xylitol (use less if you use sweetened chocolate)
1/2 cup nut flour (I used hazelnut the first time and almond the second. You could also pulse raw nuts in a food processor if you don’t have flour.)
1/4 cup buckwheat flour (You could use brown rice flour but it might make the brownies dryer.)
1/2 teaspoon fine ground sea or Himalyan salt
1/4 teaspoon baking soda
2 teaspoons vanilla (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)
Optional: 1/2 cup chopped nuts
Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment or wax paper and lightly oil the bottom. (It makes both serving and clean up so easy!)
Melt the dark chocolate and coconut oil in a double boiler. Stir together until completely melted and smooth. Do not overcook! Set aside.
In a mixing bowl, beat the eggs until frothy. Add the xylitol and beat until mixture is smooth and light. Add the melted chocolate mixture into the egg-xylitol mixture a little at a time and beat well for a good minute. The chocolate will look smooth and glossy.
In a bowl, combine the dry ingredients: nut meal, buckwheat, salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.
If you are adding nuts, stir in by hand and spread the batter into the prepared baking pan, smoothing it out evenly. You can also use parchment paper to line the pan to make it easy to remove the brownies.
Bake in the center of a preheated 350 degree F oven for 30 minutes, or until the brownies are set. Don’t overcook. Err on the side of gooey, if you must.
Cool on a wire rack; and remove the brownies from the pan by gripping the edges of the paper underneath. They keep well in the fridge or freezer but that won’t keep you from going back for more. Or maybe that’s just me!
Fran Sussman has been in holistic care since 1988 and in private practice since 1993. She has trained with many of the foremost thinkers in holistic medicine today. Apart from one-on-one consulting, Fran is sought after as a speaker, workshop leader, writer and meditation teacher. She offers an e-newsletter, is an active blogger and can be found on Facebook and Twitter.
“Our natural state is health, happiness, creativity, and well-being. My work is to provide the knowledge and the ongoing support for anyone who wants to achieve that.”
Visit www.fransussman.com or call 845-496-0385.