These gluten free brownies are a decadent and delicious sweet treat with a number of great health benefits. And they are so simple to make.
These gluten free brownies are a decadent and delicious sweet treat with a number of great health benefits. And they are so simple to make.
They are packed with protein, good fats and magnesium rich cacao. Cacao is a great substitute for cocoa. Cacao is more nutrient rich as it is raw, not roasted. It is high in protein, fibre, magnesium and iron. It does have a more bitter taste than cocoa so you may wish to do a half and half mix to begin or reduce the amount.
If you would like a vegan or dairy free version, substitute the butter for cold pressed macadamia nut oil or coconut oil and use a coconut milk or your favourite dairy free milk.
I find when people give up gluten they simply swap their current foods for gluten free versions. This can be problematic. If you are considering trailing gluten free foods as you are suffering from IBS or gut health issues, many of the additives and gums in gluten free processed foods can be more aggregating for your gut than gluten, not to mention very high in sugar and other nasties.
If you need to give up gluten, considering also changing the foods you eat and the way you eat to include more whole foods and ensure you include lots of fresh fruit and vegetables to provide you with gut healing nutrients.
Ingredients:
1/4 cup coconut flour
1/2 cup cacao powder
1/2 cup Medjool dates chopped
1 teaspoon GF baking powder
1/4 cup coconut sugar or maple syrup
1/4 cup protein powder (optional)
1/2 cup macadamia nut oil or soften butter
3 organic eggs
1/3 cup milk (which ever type you prefer)
1/4 cup dark chocolate-chips or cacao nibs
Instructions:
Preheat your oven to 160° C
Lightly grease or line a 20cm square cake tin
Add the coconut flour, cacao, baking powder and chopped dates in food your processor and blend together for a few seconds, until well combined.
Add wet ingredients and continue to process until just combined (don’t overmix)
Stir through dark choc-chips
Pour the mixture into the prepared tin lined with unbleached baking paper, and bake for 20 minutes or until set
Remove from oven and set aside to cool before cutting into squares
Enjoy plain or with cream and raspberries