There is just nothing on earth in food form that compares to chocolate. And while we’re at it, no treat that quite hits the spot like a brownie. It’s been a rough few weeks for me – well in all honesty it’s been a rough few years, but that’s a story for another time – if there’s one thing I crave when struggling through the hard days it’s got to be chocolate. I’ve actually been known to eat unsweetened baking chocolate in times of desperation…hey, there’s no sugar in it so it’s medicinal, right? 😉
I try my best to adhere to a Paleolithic way of eating. Simply put; Eat Real Food. No grains or processed foods. Since being diagnosed with Lupus in 2010 I have tried every modified diet under the sun. I can’t say that my diet has taken all my symptoms away but I am certain I would feel much worse if I wasn’t mindful of what I put in my body. Listening and becoming attuned to our bodies is so important. Some foods that agree with other people’s bodies may not agree with yours. So listen and be willing to makes changes as you go. Now on to this awesome recipe!
These brownies are adapted from a totally amazing blog called The Paleo Partridge. Martine Partridge is incredibly gifted at coming up with some of the best Paleo, AIP (autoimmune protocol) recipes around! She is a Crohn’s fighter herself so she really knows how important it is to have good recipes on hand that don’t cause our bodies inflamation.
After going through a Whole 30 and re-entry process, I have found that I can have chocolate, coffee and nuts in moderate amounts. So I went all out on this recipe….or, I suppose a better phrase would be, All In! 😉
⅓ c coconut flour
¼ c arrowroot flour
3 tbsps. unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
½ c apple sauce
⅓ c coconut oil, melted
¼ c honey or maple syrup
2 tbsp maple sugar (optional)
4 tbsp chocolate chips (optional)
1 tsp espresso powder (optional)
1 tsp apple cider vinegar*
1 tsp vanilla
1 tbsp. gelatin plus ¼ c water (for gelatin egg) *
4 squares unsweetened baking chocolate or 1/3 cup chocolate chips. ( if using sweetened chocolate omit honey/maple syrup)
1/2 tbsp cashew butter
1/2 tbsp almond butter
2 tsp coconut butter (optional)
2 tsp coconut oil
1 tbsp maple syrup or honey
Splash of vanilla
Preheat oven to 350 degrees. Lightly grease an 8×8 baking dish.
In a bowl sift dry ingredients; coconut flour, arrowroot flour, cocoa powder, baking soda, salt, and cinnamon.
In a separate bown with a mixer, combine the apple sauce, oil, honey, apple cider vinegar, and vanilla.
In saucepan add gelatin to ¼ c water and let it desolve. Turn the heat to medium low to melt the gelatin. Wish quickly until the gelatin egg is frothy. Then combine this to the brownie mixture until fully incorporate. Add chocolate chips.
Pour the mixture into greased baking pan and use rubber spatulas to even out mixture.
Bake for 25 minutes. Remove from the oven and allow to cool for 15-20 minutes before cutting.
While the brownies are cooking prepare frosting.
Melt chocolate in a small sauce pan on low with coconut oil, coconut butter, almond butter, cashew butter, (or use double boiler method).
After everything is melted add maple syrup or honey and splash vanilla.
Pour evenly over brownies and let cool or chill in refrigerator. Cut into squares and enjoy!
*You can replace the gelatin egg with a real egg. This works fine as well! If you do use a real egg, you can omit the vinegar in the recipe.