Recipes
Fat-Burning Brownies
- high in fibre, protein and healthy fats
- it is sweet but contains no fructose
- has digestible carbohydrates and as a low GI
- aids in metabolism with the high levels of healthy saturated fats
- helps to maintain healthy digestive system because of its high nutrient density
- 1/2 cup minus 1 Tbsp coconut flour
- 1 tsp baking powder
- 1 tsp organic vanilla bean powder (available at health food stores)
- 3 eggs
- 1/2 cup coconut oil
- 1 zucchini, finely grated and water squeezed out
- 1/4 to 1/2 cup rice malt syrup… this is for normal taste buds. Once you have quit sugar and now don’t need much to make something sweet then use less RMS or omit completely. (which is what I do)
- 1/2 tsp salt
- 1/3 cup cacao nibs
- Preheat the oven to 180c and line a 20×20 baking tray.
- Combine the cacao, coconut flour, baking powder, vanilla bean powder and salt together in a bowl. Melt the coconut oil and rice malt syrup together. Let sit until cools slightly so you don’t cook the eggs.
- Crack the eggs into the dry mix and add the coconut oil mix and whisk well to combine.
- Add the cacao nibs and mix well.
- (Please note that if you are new to quitting sugar, you might want to taste the batter before you cook it to make sure that it isn’t too bitter for you. I personally enjoy it bitterly because I don’t enjoy a lot of sweetness since quitting sugar, but you might need to add more rice malt syrup. )
- Pour into the baking tray and bake for 20-30 minutes or until cooked through when tested with a skewer.