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Healthy Dessert Recipes: Classic BrowniesOk. I have to admit it. I'm pregnant. I don't have to admit it because I was surfing the web for healthy dessert recipes... I do that all the time. It's because I dropped everything to make a batch of fudge brownies.
As if my recent chili cheese dog craving didn't give it away. I'm trying to justify the indulgence by saying that it was important for me to bake these brownies for my website. Yeah, I don't think my husband will buy it either. The good news is that everyone will sleep well in my house tonight, and my husband will not be sent to the store in search of some allergen-free treat. And, I can cling to the logic that this endeavor was good for my website since the recipe was a success! I put in a real picture above for my brothers, who probably need proof to believe that that I successfully concocted any healthy dessert recipes. See, I used to experiment in the kitchen quite a bit growing up (back before I really understood how eggs would behave in a baked good). My closest brother was a trooper, and managed to salvage a mistake or two. But I digress. Another bonus: no eggs. So us pregnant ladies can lick the batter from the bowl (and spatula, and beaters) without looking over our shoulder. They do have quite a bit of sugar, mostly in the form of maple syrup. So I like to rationalize that my midwife will approve of the extra iron and calcium. Granted, that may be yet another example of pregnancy logic. Personally, I avoid cane sugar, but the original recipe used that with maple syrup and more water (see the link below). These brownies can be made with plain old flour instead of almond flour, coconut flour and xantham gum, but the nutrient profile will suffer. Also, all-purpose flour has less fiber than the flours I used, so go easy on the water if you decide to go with the old standard. They do take a while to cook and cool, so I'll tell you my secret: I do a cleaning frenzy while they bake and cool. I find brownies and a short time commitment to be highly motivating. Enjoy! PS- Nobody knows I'm pregnant... well, except our acupuncturist and one friend, so let's see if any of my family check out my site! tee hee hee. This recipe is
VEGAN WHOLE FOODS This recipe is also
dairy-free soy-free egg-free corn-free Ingredients 1 avocado, peeled and pitted 1 1/4 c maple syrup 3/4 c water 1/4 c agave 1 1/2 tsp vanilla 1 1/2 c almond flour 3/4c cocoa (wow! I can't believe I originally forgot that ingredient!) 1/2 c coconut flour 1 tsp xanthan gum 3/4 tsp baking soda 1/4 tsp sea salt Directions Preheat oven to 350F. Combine all wet ingredients well with an electric mixer. In a separate bowl, sift together (or mix together with a fork) all dry ingredients. Gradually add the dry ingredients to the wet ingredients while mixing thoroughly. The batter will be very thick. Grease a 8x8 or 9x9 pan (I use coconut oil), and fill with batter. Bake for 35-50 minutes until a toothpick inserted in the middle comes out clean. Allow to cool on a cooling rack at least 20 minutes. I know, I know, it's so hard to wait - keep cleaning! I adapted this delightful recipe from a vegan blog called
The Simple Lens
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