or These are the ultimate healthy gluten-free, low carb, high protein brownies you can make which only take 10 minutes to prepare!
They are the ultimate chocoholics dream – plus full of goodies for healthy skin!
The first thing I do is take sugar, gluten and dairy out of people’s diets when clearing up their skin – but it is really hard not having something naughty sometimes!
These fudgy delicious chocolate brownies give you the sensation that you are eating something delicious and naughty – but they are actually improving your skin whilst satisfying your taste buds!
They are low carb, don’t contain any inflammatory fats, they contain stevia which has been proven to lower insulin and glucose levels AND lower bad cholesterol and raise good cholesterol.
Cacao (not cocoa which is roasted cacao, so it has lost a percentage of its nutrients – but is still good for you) is one of the highest sources of magnesium in nature. It is full of antioxidants, calcium, zinc, copper and selenium. Cacao contains more antioxidants per gram than blueberries, goji berries, red wine, raisin, prune and even pomegranates.
Vanilla extract is high in antioxidants
Almond flour is high in protein, fibre, good fats, magnesium, antioxidants and vitamin E – which is extremely important for skin repair.
Himalayan salt is low in sodium but loaded with minerals.
Eggs (if you don’t choose a vegan replacement) are loaded with protein, B2, selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.
- 125 gm dark organic chocolate – not one which contains milk. I recommend this one
- 125 gm Vegan butter or MCT coconut oil (most good vegan butters are made from a coconut oil base – I personally prefer the vegan butter ( I as it has a similar consistency of butter which is usually used in these recipes. You can also try pure organic coconut oil if you like a coconut/chocolate tasting brownie.
- 1 tsp vanilla extract – the real thing – not a cheap one full of sugar
- 1 pinch of Himalayan salt
- 110 g almond meal – not flour (different texture) but if desperate you can use the flour.
- 3 eggs or vegan egg replacer
- 1/3 cup coconut sugar and 1/3 cup stevia or 1 1/2 cup of one or the other – I personally like the flavour of them mixed – less sweet.
- 30g (1/4 cup) cacao powder.
- Preheat oven to 160 degrees Celsius if using a fan-forced oven, 170 if not.
- Grease and line a 20 cm square baking tin with baking paper and set aside.
- Melt the dark chocolate and vegan butter or coconut MCT oil in a saucepan on low heat until it is all melted.
- Add the vanilla extract, Himalayan salt, almond meal, eggs, brown sugar and cacao powder and mix together till well combined.
- Pour into the prepared baking tin and bake for 30 – 35 minutes or until a lovely crust has formed on the top and the brownie feels slightly firm – make sure you don’t overbake.
- Allow it to completely cool in the tin before taking it out and placing it on a board and cutting it into slices.
- If it actually doesn’t get eaten in the next 12 hours – you can store it for up to 5 days or freeze for 3 months
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