Thursday, July 21, 2011

See-Saw

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 
Makes 16
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
  1. Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
  2. Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
  3. in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
  4. Pour into the dry ingredients and stir until just combined.
  5. Fold in the carob chips.
  6. Bake 15 minutes.
  7. Remove from the oven, chill overnight before cutting.
Amount Per Serving
Calories: 111.6
Total Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 17.5 mg
Total Carbs: 15.4 g
Dietary Fiber: 1.2 g
Protein: 1.4 g

Shoutouts to my pal Lena - who's the only reason this got posted today!!!

1 comment :

Bianca said...

These vegan brownies look decadent! I think I'll try them for a birthday party this weekend.