For My Valentine

My Valentine loooves sweets.  Chocolate, especially. We usually have to compromise on desserts.  I love those things as well, but I try to limit the sugar and the treats in general.  I decided to try something new this year.  MATCHA BROWNIES.  Yes, they have chocolate.  Yes, they're gluten-free.  Yes, you can even make them dairy-free.  Yes, they are full of antioxidants (from the green tea).  But how do they taste? - rich, deep flavor.  Denser texture.  Not overly sweet.  Could be chewier, but I'm not missing it.  Overall, my Valentine approved.  Recipe follows.

MATCHA BROWNIES

Makes 10-12

Ingredients

Dry:
1 c. brown rice flour
1 c. almond flour (finely ground)
2 TB arrowroot powder
1/4 tsp baking soda
1/2 tsp sea salt
1/4 c. cacao powder (you can also use cocoa powder in place, but cacao offers a bigger health benefit)
1 -1/2 TB matcha powder (Jade Monk is a great brand)
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg

Wet:
2 eggs
1/2 c. unsweetened apple sauce
1/2 c. real maple syrup
2 tsp. real vanilla

For melted chocolate:
1/3 c. of butter OR coconut oil
1/4 c. of unsweetened hemp or almond milk
4 oz. semi-sweet dark chocolate; vegan, if it suits you

Procedure

- Preheat oven to 350 degrees.  Grease a 9x9 pan.
- Melt the chocolate with the butter (or coconut oil) and heat the milk.  I do this in a makeshift double broiler (made with a medium pot 1/4-full of water with a glass Pyrex bowl set inside, not touching the bottom).
- In a medium bowl, combine all the dry ingredients.
- In a small bowl, whisk the eggs together.
- In a large bowl, combine the wet ingredients.  Add the eggs to this mixture.
- Add the dry ingredients slowly to the wet, and stir well to combine.
- Pour the melted chocolate/butter mix over the mixed batter and stir gently until everything is mixed thoroughly.
- Pour the mixture into the greased pan and bake for approximately 35 minutes (or until a toothpick inserted comes out clean).
- Dust the top with extra matcha tea powder
- Let the brownies rest and cool for a few minutes, then cut into squares.  They are best served warm, or re-warmed.  Keep in an airtight container in the fridge.

*This recipe was adapted from Jodi Moreno in Prevention.

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