We’re home for a few days this week and figure it’s a good time to pretend we’re June Cleaver. So we asked our family nutrition expert, Lianne Phillipson-Web, to send us a recipe for a simple, sweet holiday treat. She was kind enough to make them really healthy, so we can indulge guilt-free. (Thanks Lianne!)
Sin-less Chocolate Almond Brownies
(Leave the almonds out for those with allergies)
Even those of us with the best intensions know that come holiday time exceptions have to be made. With constant parties, celebrations, visits from Grandma and Grandpa, and all the holiday baking, it’s a decadent time of year.
I have developed a variety of recipes that look and taste as good as the “real” thing. Using natural alternatives to sugar, dark chocolate (over 70% cocoa solids), gluten-free flour, and even goat’s milk butter, this unique recipe will ease your guilt and offer some power-packed nutrition as well. You can’t say that for most goodies you will eat this holiday season!
If you don’t have or can’t get all of these different ingredients, not to worry! You can easily substitute the usual, unsalted butter for goat’s milk butter, or cane sugar for brown rice syrup (although this is an easy one to find at most health food stores).
Recipe:
30g/1oz goat milk butter
85g/3oz dark chocolate (at least 70% cocoa solids)
125ml/1/2 cup brown rice syrup
2 large organic eggs
1 tsp pur vanilla extract
70g/1/2 cup gluten-free flour mix (we like Bob’s Red Mill)
70g/1/2 cup chopped up almonds (optional)
35g/1/4 cup (or more) crushed candy cane for dash of holiday cheer (we like the Pure Fun brand with less artificial colouring and flavouring).
Grease a 20 x 20cm/8 x 8 inch baking pan and pre-heat oven to 180°C/350°F.
Melt the butter and chocolate in a medium-sized saucepan over low heat. Stir in the brown rice syrup and remove from the heat. Stir in the eggs one at a time, add the vanilla and then finally the flour and nuts or candy cane.
Pour the mixture into the greased pan and spread evenly. Bake for 20-25 minutes or until just set. Turn out onto a cooling rack and cut into squares or preferred shape. Sprinkle with more crushed candy cane before it cools. Store in an airtight container -- if they last that long!
Special ingredients at a glance:
Brown Rice Syrup: Brown Rice Syrup is a relatively low-glycemic sweetener produced commercially by cooking brown rice flour or brown rice starch with enzymes (usually from dried barley sprouts).
Goat’s Milk Butter: Great alternative for those that cannot tolerate dairy as, for some, goat’s milk products are easier to digest.
Dark Chocolate: Dark chocolate is high in magnesium and contains an abundant amount of anti-oxidants. Try and choose a bar that contains at least 70% cocoa solids.
Gluten-Free Flour: For those with wheat or gluten sensitivities, gluten-free flour mix (Bob’s Red Mill) is super easy to use and you just substitute it for wheat flour. We like gluten-free for toddlers because wheat is one of the hardest grains to digest and is a common food sensitivity.
Almonds (optional ingredient): Almonds are high in calcium, magnesium, vitamin E, fiber, and add great flavour and texture. However, you can omit this ingredient if there are allergies in your family or with your guests.
Happy Holidays!
Registered Nutritionist (Dip. ION and RNCP) and mother of two, Lianne Phillipson-Webb is the founder of Sprout Right, a health and nutrition service specializing in pre-conception, pre-natal and post-natal care for women and their families. Her new mommy chef DVDs provide a great resource for new moms who wish to learn more about Baby’s first foods.