If you were in our massage therapy clinic in Barrhaven on the weekend, you probably were offered a delicious gluten-free dark chocolate brownie. I am happy to share the recipe with you here, so that you can spread the word about how tasty and healthy non-wheat foods can be.
Just a quick note about why we should cut back on eating wheat. As Dr. William Davis explains in his best-selling book and cookbook Wheat Belly, today’s wheat “has been genetically altered to provide processed-food manufacturers the greatest yield at the lowest cost; consequently, this once-benign grain has been transformed into a nutritionally bankrupt yet ubiquitous ingredient that causes blood sugar to spike more rapidly than eating pure table sugar and has addictive properties that send us on a roller coaster of hunger, over-eating and fatigue.”
A wheat-free diet is easier than you might think and any initial inconveniences finding wheat-free replacements are minimal compared to the significant healthy life benefits such as reduced weight, reduced intestinal and joint inflammation, alleviation of diabetes, and a healthier heart. Personally, I have noticed a big improvement in overall energy. When I eat wheat I feel bloated and tired, but not with these brownies!
Gluten/wheat free brownies:
3/4 cup butter melted (or coconut butter)
1 cup brown sugar
3 eggs, beaten
2 teaspoons vanilla extract
1 1/4 cups almond flour
1/2 teaspoon xanthum/guar gum
1/2 cup cocoa
1/2 tsp salt
1 cup chopped dark chocolate
1 cup frozen raspberries (optional)
1 cup chopped nuts (optional)
Melt butter then add sugar, vanilla, eggs and stir until the sugar dissolves. Stir in the dry ingredients one at a time. Bake in a 9″ square pan or similar for 25-30 minutes at 350 degrees.
I’d love if you could leave me any comments. Enjoy!!