With the holiday season right around the corner, it’s super hard to resist all the sweet treats, and most people de-rail from their diets. A lot of patients have been asking me about what I plan on eating on Thanksgiving Day.
For those you who don’t know, I have been following the Paleo diet since early this year, which means my diet is dairy-free, grain-free, sugar-free, and gluten-free. I struggled with this in the beginning because who doesn’t love sugar! To overcome this challenge, I have been learning on how to bake with almond flour, coconut flour, honey, and other alternate ingredients to flour and sugar.
Just recently, Ilia, our office manager, brought in the BEST Paleo brownies I have ever had. It’s a dairy-free and sugar-free alternative to the regular version and just as delicious, as well as TCM (traditional Chinese medicine) approved. I had to share this recipe with you! When you are craving sweets, give this recipe a try. Enjoy!
Thanks to Empowered Sustenance for creating this awesome recipe.
Fudgy Coconut Brownies:
Ingredients
- 1/2 cup minus 1 Tbs. coconut flour (use the “dip and sweep method” to measure or use a kitchen scale and measure 50 grams of the flour) I use this coconut flour
- 1/2 cup cocoa powder – substitute carob powder (this stuff) if there is a chocolate sensitivity
- 1/2 cup plus 2 Tbs. butter, melted
- 3 eggs, at room temperature (egg substitutes will not work)
- 1/2 cup plus 2 Tbs. honey or maple syrup
- 1 tsp. vanilla extract, optional
Instructions
- Preheat the oven to 300 and grease a glass baking dish (8×8 or 9×9).
- Mix together all ingredients. You can do this by hand or with an electric mixer or high-powered blender.
- Pour into the baking dish and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Cool for 30 minutes before cutting or removing from the pan.
- These store well at room temperature or in the fridge for a few days. Make sure you keep them in an airtight container.
