The story of the Brownies is interesting: it seems that, like the Tart Tatin, they were born by a mistake, when an American baker forgot to add yeast to a sponge cake. The result was a compact and tasty cake, which is now much appreciated. A few weeks ago, Erika, an FMD colleague, asked me if I had a recipe for Brownies and, after a long reflection, today I propose this recipe, super healthy but with all the flavor of the authentic brownie.
Classic & Gluten Free Brownies
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Ingredients
- 6 tablespoons raw cacao powder
- 6 tablespoons deodorized coconut oil
- 1 egg + 2 whites
- 1/4 cup chickpea flour
- 1/4 cup of almond meal
- 1/4 cup of sorghum or quinoa flour
- 1/4 cup gluten-free oat flour or more sorghum flour
- 6 tablespoons birch xylitol or stevia
- 1/4 cup whole raw hazelnuts
- 1 pinch of sea or pink salt
Instructions
- Preheat the oven to 180º C (350º F).
- In a ceramic bowl, undo the cacao and coconut oil and mix until homogeneous.
- While the cacao and oil mixture is cooled slightly, lightly toasted the hazelnuts for 5 minutes in the oven at 180º C (350ºF).
- Allow to cool completely and cut into thick pieces.
- In a large bowl beat eggs, xylitol, and a pinch of salt.
- When the cacao and oil composition is no longer hot, add it to the eggs and stir until homogeneous.
- Add the flours and mix until the compound is homogeneous.
- Add chopped hazelnuts.
- Pour the compound into a square or rectangular silicone mold.
- Bake for 25 minutes in a static oven.
- After 25 minutes, remove from the mold to cool and cut into squares of the same dimension.
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 4 grain servings, 4 healthy fat servings, and 2 protein servings, for <20 pounds.
Notes
WARNING FOR CELIAC: always check that the products that you use are certified without gluten, for who has doubts in this respect can be informed in the following link: https://bit.ly/GlutenFreeSymbol
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