2/15/2017 0 Comments
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.
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
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
- 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.
Insights and Inspirations on nutrition, food, wellness, recipes, and more! All posts by Jaime Frinak.
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