Gluten & Guilt Free Brownies
Undoubtedly, chocolate has an unmatched ability to achieve a high satisfaction level that can calm moods and enhance love filled moments. It’s components work to relax the body physically as well as many of our systems on a chemical level. It’s been said that when we experience cravings for chocolate, it is due to a deficiency of essential minerals such as magnesium or iron. It’s ALSO been said that in these moments we should reach for fresh greens and plant protein. But gone are the days where we are forced to choose between health and indulgence!
When you choose the right ingredients, indulgence can easily become a guilt-free part of your daily diet.
Don’t get me wrong, I’m not saying we should eat Gluten & Guilt Free Brownies everyday…but when your sweet tooth hits and chocolate is on the brain, this easy recipe will be great to have in your back pocket!
The cacao bean has been ranked as one of the top foods on the planet that we should be consuming for optimal health. Great news is consuming this plant means consuming something we already love…CHOCOLATE! When you shop for chocolate products, ingredients and quality of product are everything. To get the benefits sans guilt, look for dark chocolate, dairy free chocolates especially…but above all look for Raw Cacao as the major (and most times sole) ingredient.
The Ingredients: //
1/2 C Spelt Flour
1/4 Tsp Baking Soda
1/4 Tsp Sea Salt
1/2 C Semi-Sweet Chocolate Chips (Dairy-Free)
1/3 C Coconut Oil
1/4 C Vegan Butter
1/3 C Blue Agave Raw Syrup
1 Tbsp Raw Cacao Powder
1/2 C Unsweetened Non-Dairy Milk (I used almond)
1 Tsp Pure Vanilla Extract
Vegan Flax “Egg”: 2 Tbsp ground flaxseed mixed with 6 Tbsp water
The Prep: //
Preheat oven to 350 degrees.
In a small saucepan melt together coconut oil, vegan butter, and agave syrup on very low heat. Slowly add in chocolate chips a bit at a time, whisk, and allow them to melt and mix evenly. Add cacao powder and whisk until you have a creamy chocolate sauce.
Pour chocolate sauce into a cup or bowl and allow to cool while you prep other ingredients.
Mix dry ingredients in a small bowl (flour, baking soda, sea salt).
Mix wet ingredients (non-dairy milk, vanilla extract, flax egg) in a large bowl. Pour in chocolate sauce and mix evenly. Slowly sprinkle or sift in the flour mixture into the wet ingredients, whisking constantly to avoid lumps.
Allow batter to rest for about 5 minutes.
Coat an 8x8 baking dish with a small amount of coconut oil, then pour in batter.
Bake for 25 minutes. Remove from oven and allow to cool for 10-15 minutes.
Warm, topped with non-dairy ice cream, fresh berries, coconut shreds, and coconut whipped cream.