Mother's Day is approaching and now is the time to let your Mom know how much you appreciate everything she's done for you.
If you or your mom have a sweet tooth but are watching sugar intake, try the Gluten-Free Low Carb brownie recipe below. The recipe is wheat-free and only calls for 1/3 cup maple syrup for the entire batch, but they're so chocolatey and delicious you'd never know they're so healthy! Share how they turn out with a post on Acupuncture Boulder's Facebook page.
As a reward for reading this, the first person to post on my Facebook page the place where this photo was taken will receive a free Relaxation Treatment! I've already posted a hint to help you out.
As always, please feel free to contact me with any of your health questions or concerns.
For acupuncture availability, see my calendar and request an appointment here. Have questions? Ask here.
Modified from The Primal Blueprint Cookbook
1 3/4 cups walnut meal (Grind up 1 3/4 c. raw walnuts in a food processor until it looks like breadcrumbs)
3/4 cup cocoa3/4 tsp baking powder
3/4 tsp baking soda
pinch of salt
2 large eggs*
1 cup coconut milk (or milk or other milk substitute)
1/3 cup maple syrup*
2 tsp vanilla extract
1/3 cup gently melted extra virgin coconut oil (or butter or other mild vegetable oil)
- Grease a 13 x 9 or 8 1/2 x 11 inch pan.
- In a medium bowl, mix the walnut meal, cocoa, baking powder, baking soda, and salt.
- In a small bowl, whisk the eggs for a minute, then add the coconut milk, maple syrup, vanilla, and oil, whisking until completely blended.
- Immediately add the wet mixture to the dry mixture, mixing until there are no dry pockets.
- Pour the mixture into the pan.
- Bake for 35-40 minutes at 350 F. Cool before cutting.
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Robin L. Schiesser, L.Ac ., Dipl. OM | www.acupunctureboulder.com |
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