BROWNIES (paleo, refined sugar free, low fodmap, gluten free)
3 things I love about these brownies
They are totally chocolate-y, but not too rich and not too sweet
I feel happy eating them knowing they are full of whole foods and no refined sugar (make sure to choose chocolate chips that use natural sweeteners)
Cacao! This superfood is rich in antioxidants, flavonoids and essential minerals like magnesium, manganese, calcium and iron. Cacao may help with reducing inflammation, aiding digestion and improving circulation. Raw cacao powder comes from the unprocessed cacao bean. “Cocoa” is typically processed, roasted, to bring out sweetness and remove bitterness. So, I believe that to get the most out of cacao it is best to consume it raw, like in a chia pudding or a smoothie. But for baking, I always want to use the most pure, nutrient-dense, minimally processed ingredients so I think it is still worth it to use raw cacao powder in this recipe!
Ingredients (makes 12 brownies)
1 egg (pasture-raised)
2 tbsp coconut sugar
1/2 cup maple syrup
1 1/2 tsp vanilla extract
1 cup unsweetened creamy sunflower seed butter
1/4 cup organic raw fair trade cacao powder
1/2 tsp cinnamon
1/2 tsp baking soda
1/4 tsp fine sea salt
1/2 cup chocolate chips (I use Hu Kitchen gems)
coarse sea salt for sprinkling
Instructions
Preheat oven to 350F and line an 8x8 pan with parchment paper.
Beat the egg and coconut sugar. Mix in the maple syrup, sunflower butter and vanilla extract.
Mix in the cacao powder, cinnamon, baking soda, and sea salt.
Add in the chocolate chips and stir to combine.
Spread the batter evenly on the prepared pan. Sprinkle sea salt on top.
Bake for 28-30 minutes or until toothpick comes out clean. Allow brownies to cool for a few minutes before cutting.
Eat + enjoy! ❤︎ Emily
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