My recipes are grain free, refined sugar free and many are dairy free. I decided to go with a friend to a seminar held by a functional doctor. The seminar resonated with me. My husband and I agreed that the expense was worth it. I became a patient of the functional doctor and my diet was revamped based on my blood tests and labs. I went from being exhausted all the time to where I have energy to go to the gym. I don’t mean tired. I was exhausted. Just getting up and trying to function was a hardship. I have been on this journey to reclaim my health for a little over a year. I am regaining my energy, feeling better, and my blood work and labs have also improved.
I have had to create recipes for almost everything I eat. Most items on store shelves have some ingredient that I no longer eat. I was surprised to see corn syrup in many items. Shocked to find sugar inside diced tomatoes. I have recipes for Ketchup, BBQ Sauce and many other items.
I do research on different flours and sweeteners. I currently purchased some Sorghum flour and Timothy Flour. I am curious and excited to experiment with these flours and see how they perform in recipes. I will also be doing a little more research on them over the next few days. I would love to hear from anyone who currently uses these flours. Just contact me via my contact information on my blog.
I don’t know about you but I absolutely adore chocolate. Going grain free has made it really hard to have items that are Chocolate. I wanted to make some brownies for my son and his friends. I wanted something that was moist and decadent. My son’s friends were totally astounded that these brownies were so moist and soft as most gluten free items tend to be dry.
I had Cacao in my pantry so I decided that I wanted to incorporate them too and make them a little healthier.
Chef’s note: If you don’t have any cacao powder just substitute it with all cocoa powder.
Nutritional Facts are listed below the photos.
1/2 cup maple sugar
1/2 cup maple syrup
1/4 cup coconut sugar
1 teaspoon vanilla
*1 tablespoon espresso (optional)
1/2 cup coconut oil
1/2 cup Cacao powder
1/2 cup dark Cocoa powder
1 1/4 cup cassava flour
1/4 teaspoon baking powder
pinch of salt
Preheat oven 350 F. Grease a 9 x9 inch pan.
Mix eggs, maple sugar, maple syrup, coconut sugar, vanilla, and espresso until thoroughly blended.
Melt coconut oil.
Add coconut oil to the egg mixture. In a separate bowl combine cacao, cocoa, cassava flour, baking powder and a pinch of salt.
Add a flour mixture a little at a time to the egg mixture until all the flour has been added.
Pour into greased dish bake 15- 18 minutes.
Remove allow to cool cut and eat.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 1 g||2 %|
|Saturated Fat 0 g||2 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 47 mg||16 %|
|Sodium 53 mg||2 %|
|Potassium 32 mg||1 %|
|Total Carbohydrate 23 g||8 %|
|Dietary Fiber 2 g||7 %|
|Sugars 14 g|
|Protein 2 g||4 %|
|Vitamin A||1 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|