Grain Free Double Chocolate Brownies

Grain Free Double Chocolate Brownies

This is a moist, dense super rich chocolate treat that any chocolate lover will go crazy for.  You would never know it was grain free! Full of whole food and gut healing ingredients it is good enough to have for breakfast!  In fact we did have a little slice one day with our breakfast!  I made these taste sensations to take on our trip out to the wonderful mountains of Windermere, BC where we spent 3 sun and fun filled days with friends.  Whenever we go somewhere with people that are not on a gluten free, grain free, gut healing protocol I make certain to bring along plenty of yummy good treats, snacks and foods my son loves that will still support his health.  He doesn’t have to feel deprived if he has this kind of scrumptiousness to fill his belly! And since I eat what he eats especially when I am with him…I feel totally satisfied and indulged too!

1/3 cup organic ghee
1/4 cup cacao butter or coconut oil
2 tsp vanilla extract or 1 tsp vanilla powder
1 cup of Giddy YoYo Cacao paste ground in the food processor
1 pinch sea salt
½ cup honey
1 Tbsp Carob powder
½ tsp baking soda (non-aluminum)
½ cup almond flour or ¼ cup coconut flour
2 tsp ground white chia seed
2 eggs

Preheat oven to 325

Line a 8X8 inch square cake pan with parchment paper and grease lightly with coconut oil or ghee.

Melt the ghee, cacao butter, vanilla, cacao paste, sea salt and honey in a double boiler. I use a medium sized sauce pan filled about ¼ to half way with water and then place a stainless-steel bowl on top. It is best if the water does not touch the bowl. Heat the water on a medium heat and it will perfectly melt your chocolate ingredients without burning that beautiful cacao! Whisk occasionally and remove from heat once it is melted together. Allow to cool for 5 minutes while you combine the carob powder, baking soda, almond flour and ground chia seeds in a medium sized mixing bowl. Whisk out all the lumps and then crack the 2 eggs into the flour mixture and combine.

Set aside about ¼ cup of the chocolate liquid to glaze your finished product.

Next add about a table spoon of the chocolate liquid to the flour mixture and combine and then slowly add in the rest to avoid scrambling the eggs. Combine well and pour into your baking pan. Place on the middle rack of the oven for 15 minutes. Then, I like to turn the oven up to 350 and bake for another 5 -7 minutes or until there is a crust formed on the top of the brownies. Remove from the oven and allow to cool.

Spread the reserved chocolate sauce over the top and allow to cool and harden. Cut into squares and enjoy! Store in the fridge for best fuggy consistency. Will keep for about 1 week.


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I am not a medical doctor. I am a certified Holistic Nutrition Consultant, certified GAPS practitioner and certified Counsellor. My experience and personal research in order to help my son has taught me a lot about autoimmune and chronic illness from this holistic and functional medicine perspective and I want to share that information with you. This information is just that. It is for educational purposes only and is not intended to diagnose, treat or replace medical advice.

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