The Holidays are fast approaching, and it’s time to start getting in your “practice reps” in making the yummy desserts you’re going to dazzle your friends and family with!  Today’s recipe comes from one of our new favorite blogs Digestible  It’s full of great recipes as well as great, new nutrition information that we’ve been also researching and exploring over the past year.
One of the most delicious brownies you will ever taste. Deliciously chewy and chocolate with that lovely crisp edge which is so characteristic of a chocolate brownie. Packed full of good old fashioned nourishing ingredients, this brownie has no flour and no nuts, making it a truly “healthy” option. Emma and I love to enjoy these alongside a glass of whole milk, with spoonfuls of fresh cream* or a bowl of homemade vanilla ice cream (my recipe coming soon). Emma found this gem of a recipe on the internet mentioned by Cliff. I hope this digestible snack will become a family staple in your home, just as much as it is in ours.
I used a scone cutter to make the “brownies and cream” above…..quick, easy and rather pretty if you have friends visiting. The possibilities are endless!
A note for those intolerant to dairy and eggs, you may be interested to know (as was I) that intolerances and sensitivities are most commonly linked with hormonal imbalances, and by simply beginning to regulate hormones, by eating digestible foods and something as simple as a carrot salad daily, hormones will begin to balance.
from the pantry
2 eggs (from pastured chooks)
1 cup of cane sugar
1/2 cup cocoa – dutch process (see kitchen notes)
2 tablespoons of melted butter
a pinch of sea salt
let’s begin
PREHEAT oven to 180’C (356’F)
LINE baking tray with some baking paper
PLACE all ingredients together in a bowl and whisk until combined
POUR into prepared baking tray
BAKE for about 12 minutes until the edges are firm when pocked with a knife
REMOVE from oven and allow to rest for about 15 minutes (if you can resist!)
ENJOY with spoonfuls of cream or homemade ice cream
kitchen notes
:: Increasing the amount of butter in the recipe will increase its gooeyness (is there such a word?!) I have made with up to 4 tablespoons of butter to achieve a rather yummy gooey brownie. Experiment to find what you like best!
:: I have switched from using raw cacao to simply dutch process cocoa
. When buying dutch process cocoa, check the ingredients to ensure you are buying only cocoa; as some of the brands contain artificial flavours.
:: when buying cream, especially thickened cream, again check the ingredients to (hopefully) find only “cream” – ironically I find the more expensive brands in the supermarket actually contain vegetable gums and other things I’d rather not be consuming.
:: for those who would like some more information on the whole sugar myth – take a read here.
A note from the FE Team:  We approve of all ingredients in this recipe (including the extra butter!) and gladly give you the “OK” to give it a shot.  If you try this recipe out, let us know how it goes.  And, we’re more than willing to be your test subjects.  😉

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