The thing about brownies is that they are the sort of treat that some people love beyond reason. There have probably been fist-fights -- possibly even duels -- over the virtues of fudgey brownies vs cakey brownies, with nuts or without, frosted or unfrosted ... Needless to say, people are so passionate about their brownies, that it's not the sort of treat you're allowed to monkey with. People are not going to accept a pale imitation of a brownie. If you are going to remake it into a virtuous version of its former self, it had darn well better not taste like it.
In my interest in offering more gluten-free options when it comes to baked goods, I thought a gluten-free brownie was in order. I thought the humble chia seed would provide some of what we need in texture, as well as in blood-sugar stability. The high protein flours include almond, pecan, and coconut, and the sweeteners will not send your blood sugar through the roof, make your pancreas cry, or lead to any hypo-glycemic comas. I try to make my baked goods as high in fiber and protein as possible because that will further counteract the effects of sweeteners on the body.
That this version tastes wonderful, and feels like a fudgey, rich, decadent brownie in your mouth is essential. That it's actually good for you, and can be seen not as an empty calorie indulgence but as a wonderfully nutritious, whole foods indulgence is my reason for being.
The North American food supply has decreased in nutrients so drastically that we truly don't have room for empty calories in our diet. (I have long believed this, and am now reading Michael Pollan's In Defense of Food -- electrifying.) Fortunately, that doesn't mean we can't have decadent treats along with our leafy greens and humble chickpeas. It just means we need to make careful choices when it comes to ingredients. Like these brownies.
I'm not a big chocolate eater, but I seem to have whetted my taste for cacao over the past month or so, and honestly these taste so good. So. Good.
ingredients:
12 pitted honey dates
6 pitted prunes
3/4 cup hot water
2 tbsp clear agave
1 tbsp coconut sugar
2 tbsp extra virgin coconut oil
1 egg xl organic egg
2 tbsp chia seeds, finely ground
1/2 tbsp apple cider vinegar
3/4 tsp ground vanilla (or 1/2 tbsp vanilla extract)
1/2 tsp ceylon cinnamon
1/2 tsp sea salt
1/4 cup + 2 tbsp raw cacao powder
1/4 cup coconut flour
1/4 tsp baking soda
1/4 cup pecan meal
1/2 cup almond flour
directions:
preheat the oven to 345
1. pour the hot water over prunes and dates in a bowl, and let sit for about 10 minutes to soften
2. add the agave, coconut sugar, and coconut oil and puree everything with a stick blender
3. add in the apple cider vinegar and the ground chia seeds and combine
4. add in the vanilla, cinnamon, and sea salt, and mix well
5. add in the raw cacao and mix well
6. add in the coconut flour, and mix well
7. add the baking soda and mix well
8. add the pecan meal
9. add the almond flour, and stir well
10. scoop the mixture into 12 prepared muffin cups
11. sprinkle the tops with a little coconut sugar (optional)
12. bake at 345 for 30 minutes
13. allow to sit in the muffin cups to cool before removing
