Sugar-free Paleo Brownies
It’s fascinating to me that when you are pregnant everyone gives you a free pass to eat whatever you want. I’m constantly hearing; “Eat whatever you want. If you crave it, eat it. Don’t hold back. If you want KFC go for it”… hmm
I definitely agree that right now my body wants alot of food and needs alot of extra nourishment and sustenance – I could eat all day. But I don’t agree that growing a baby means dropping the ball and eating junk. Now, before I offend anyone, please know I’m not being so incredibly strict to the point of insanity. My sister and two nieces dropped by our new home with a box of magnums to share. I don’t think I’ve eaten one of those in years, but I did, and I enjoyed it. However it’s not become a regular occurrence because I feel this baby and my body deserve a decent serving (at least 80% of my diet) of clean, fresh, healthy food, now more than ever.
I’ve not yet had any insatiable cravings, and luckily my body doesn’t seem to ask for sugar right now. That being said, there is nothing like a delicious, moorish treat. It feels indulgent and special, particularly when you make them yourself! So let me introduce you to these Paleo Brownies I stumbled upon in a magazine (can’t remember where!)
And yep, they are sugar-free, dairy-free and gluten-free.
Here’s the recipe for you. They are SO good my niece is popping over today for an afternoon of baking and these are first off the rank!
What you’ll need (to make 16, half the recipe for less)
- 250g melted coconut oil.
- 6 eggs (pastured or free range please!)
- 20 Medjool Dates – pitted and pre-soaked in water (I did a little less than 20)
- 1 tbls of Vanilla Bean Powder, Cinnamon or Maca for a more caramel flavour
- 1/2 Cup Raw Cacao Powder
- 2 Cups of Almond Meal (I used to the leftover meal from making Almond Milk and dried it out in the sun)
- 1/2 Tsp Pink Himalayan Salt
- 1/2 Tsp Baking Powder
- Baking tin – I used a 20 by 30 cm one.
What to do:
1. Preheat your oven to around 160 Degrees. Line your baking tin with baking paper.
2. Whiz up the coconut oil, eggs, dates and vanilla/maca/cinnamon. Get it to a nice smooth consistency and caramel-like in colour.
3. In a separate bowl mix together your dry ingredients – the cacao powder, almond meal, salt, baking powder. Combine these really well.
4. Add your egg and coconut oil batter into the dry ingredients and mix well until evenly combined.
5. Pour the batter into your lined tin and spread evenly.
6. Bake for 40-45mins. You’ll know when they are ready if they are just firm to the touch. You don’t want them to bake too hard.
7. Cool before serving. I added blueberries, Pepe Saya Creme Freche (But coconut ice-cream, yoghurt or anything else would be great too!) and a dash of cinnamon.
8. Eat and enjoy.
Btw…If you make the 16, store a few in the fridge or freezer, these make for a great energy hit!
Oh and if you make these let me know what you think.
Love + light,
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