StemCell Therapy

Featured Recipe from The Longevity Kitchen: Insanely Good Chocolate Brownies

Jumbo shrimp. Airline food. Boneless ribs. Fuzzy logic. Some words just dont seem to belong together. Im betting youd say healthy brownie falls into that category. Au contraire! How do I know that isnt the case? Because there was a lot of yumming in my kitchen as a gaggle of brownie aficionados devoured these. Refined white sugar out; Grade B maple syrup in. See ya white flour; hello almond flour and brown rice flour. Fare-thee-well butter; come-on-down olive oil! Add dark chocolate, walnuts, and cinnamon, and the result is a decadent culinary oxymoron for the ages.

Makes 16 brownies

Prep Time: 20 minutes

Cook Time: 30 minutes

You can also use a 9 by 6-inch baking pan. If you do, the baking time will be only about 25 minutes.

Cacao content is the amount of pure cacao products (chocolate liquor, cocoa butter, and cocoa powder) used in the chocolate; the higher the percentage, the more antioxidants the chocolate contains. And if youre into addition by subtraction, higher cacao percentages mean lower sugar content.

Preheat the oven to 350F. Line an 8-inch square baking pan (see note) with two pieces of foil long enough to overlap on all four sides. Lightly oil the foil.

Put the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda, and salt in a bowl and stir with a whisk to combine.

Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.

Excerpt from:
The Longevity Kitchen: Satisfying, Big-Flavor Recipes ...

This entry was posted on August 12, 2015 at 9:55 pm and is filed under Longevity. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed. |