You know, it’s always the naughtier things that get the biggest response. While it is really all well and good to have a diet packed full of wholesome, whole grains, fruits and vegetables 85% of the time, there’s still that 15% devil on your shoulder whispering,
“go on, one splurge won’t hurt”.
And you know what? That devil is right. Occasional treats are a perfectly fine, healthy and at the very least enjoyable way to maneuver through this insane labyrinth called life. That’s why these indulgences are so rewarding – they aren’t a normal thing, and you usually only need a taste to return back to that good ol’ 85% angel. I may be a holistic nutritionist, but I’m not perfect by any stretch – I use cooking spray, drink out of plastic bottles, use the microwave, buy “conventional” in the grocery store and enjoy one can of pop daily. But I do cook 99% at home, I eschew refined grains in my meals, I know exactly what goes into the foods I make and eat, I garden organic, heirloom produce and as soon as the farmers markets open locally I’m in like a dirty shirt.
The whole “occasional treat” philosophy I (and others) follow is one of the reasons I keep my school “donations” of goodies to once a week. More so than expense or my own personal time, keeping the bakes as a regular weekly treat means that they stay that way – and everyone will still want to eat what I bring!! I’ll admit that ¾ of the stuff I make anyway is not exactly sinful (that pesky whole grain, vegan thing I love gets in the way!) there are the exceptions. Like these.
Yes, chocolate, chocolate, fudgy insanity. Gluten free, vegan, nut and soy free they are, but who am I fooling? They are brownies for Heaven’s sake!! If the coconut milk and vegetable oil don’t make your weight-loss angel’s hackles rise, the corn syrup, brown sugar and carob chips might! Granted, I used stevia to slash the sugar content (I’m waiting on a Krisda prize pack from Kristine at Busy But Healthy too!), but they we no less a rich and chewy treat that everyone relished with gusto – a tiny bite at a time!
Decadent Gluten Free Vegan Brownies
Adapted from The Veg Mom
¼ cup brown rice flour
¼ cup sweet rice flour
1 tsp potato flour
¼ cup cornstarch
1/3 cup cocoa powder
¼ tsp baking powder
½ tsp salt
½ cup coconut milk
¼ cup vegetable oil
¼ cup dark brown sugar
1 tbsp corn syrup
¼ tsp stevia extract
1 tsp vanilla
½ cup carob chips
- Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
- Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
- in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
- Pour into the dry ingredients and stir until just combined.
- Fold in the carob chips.
- Bake 15 minutes.
- Remove from the oven, chill overnight before cutting.
Amount Per Serving
Calories: 111.6Total Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 17.5 mg
Total Carbs: 15.4 g
Dietary Fiber: 1.2 gProtein: 1.4 g
Shoutouts to my pal Lena - who's the only reason this got posted today!!!