each), dot the surface of batter with Sunbutter. Working in small dollops (about 1/2 Tbsp. Pour into baking dish, spreading evenly with a rubber spatula. Add flour and cacao powder and stir until just incorporated and no white streaks remain do not over-mix. Stir in eggs, coconut nectar, palm sugar and vanilla until combined. Cook, stirring until melted, 2 to 3 minutes.) (Alternatively, bring a pot of water to a very gentle simmer place a stainless steel bowl over pot and add chocolate and butter to bowl. Stir and cook 30 more seconds repeat until chocolate and butter melt, being careful not to overcook. In a large microwave-safe bowl, combine chocolate and butter. Lightly grease an 8-inch square baking dish with coconut oil and line with parchment paper leaving 2 inches hanging over 2 opposing sides. smooth sunflower seed butter, room temperature Enjoy!Ī decadent and guilt-free happy ending to any meal!ģ Tbsp. The generous swirl of sunflower seed butter adds an extra layer of decadence to these “clean” dark chocolate brownies. These brownies have a “gooey” texture…not too dense, eggy or cake-like. Grain free, refined sugar-free brownies…sounds less than decadent, right? Not so with this recipe that I adapted from the Peanut Butter Brownie recipe featured in this months (October 2012) Clean Eating Magazine. The “happy ending” in this issue uses spelt flour, peanut butter and organic evaporated cane juice which I substituted coconut flour, Sunbutter and a combination of coconut nectar and palm sugar to make it grain, legume and refined sugar-free. Clean Eating Magazine has beautiful recipes that are easily adaptable to most styles of eating be it gluten, grain, dairy or refined sugar-free. In raw recipes, you always need to take your health needs into account, the texture that you want from a recipe, and the overall flavor.I love to get my Clean Eating Magazine in the mailbox every month…I am totally guilty of immediately opening the magazine to the last page ( seriously, every time.) which is cleverly titled “happy ending”…where there is always a “clean” dessert recipe. To keep the sugar levels down, I might add stevia, which bumps up the sweet level without adding more sugars or calories. Plus, different sweeteners respond textually in unique ways.įor instance, dates not only add sweetness to a recipe but also works as a binder, holding cakes, cookies, and bars together. By layering multiple sweeteners I can sometimes reduce the overall glycemic load, as well as create layers of flavor and sweetness. I like to mix different sweeteners together for several reasons. Why do you use several sweeteners in one recipe? All we can ask of ourselves is to make the best possible decisions with the information we are given and what is available to us. Some raw sweeteners are vegan and some are not, you decide on what the priority is for you. My suggestion is to use sweeteners in their raw and purest form so be sure to read the labels and if you are really concerned, called the manufacturers.
Sweeteners, in general, tend to face controversy at some point or another.
You know your own health better than anyone else so you will need to make those determinations for yourself. I am not here to debate which sweetener is better than the other or whether or not you should consume them. On every post you read about sweeteners please keep this thought in mind… Just because the dessert recipes on my site (or any other raw site) are raw, created on the foundation of whole foods, and are healthier than the typical SAD (Standard American Diet) desserts… they are still desserts and should be consumed with the same sensibilities.
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