Saturday, December 29, 2012

Super Fudgy Paleo-ish Brownies (and raspberry sauce!)

It has been way too long since I've added something to this blog.  With the wedding, honeymoon, work and the holidays, there really just hasn't been enough hours in the day.  That doesn't mean I haven't been cooking or thinking about paleoodie.  Finding the time has just been difficult.

Well, I'm happy to share this recipe for a super fudgy brownie (and raspberry sauce) that I made for Christmas Eve dinner with my in-laws.  They seemed to really enjoy it so I think you will too.

Super Fudgy Brownies

Ingredients
1 cup of chocolate chips (I like to use Chocolate Dream from Whole Foods)
1/4 cup of vegan shortening

4 eggs
1/4 tsp of salt
1 cup of coconut palm sugar
1 Tbsp of vanilla extract

1/2 cup of almond flour
2 Tbsps of coconut flour

Making the brownies:
Preheat oven to 350F
1.  Slowly melt the chocolate and shortening together in a medium sauce pan.  Remove from heat.

2.  In a separate bowl, mix the eggs, salt, sugar, and vanilla.  Add to the chocolate mixture.

3.  Incorporate the almond and coconut flour.  Blend all the ingredients together well.

4.  Pour the brownie batter into a greased 8x8 brownie pan.

5.  Bake for 20-25 minutes.

6.  Cool and server with raspberry sauce (optional, see recipe below).

You may also see from my photo that I sprinkled some powdered sugar on top of the brownies.  That is certainly not paleo...but it looked so nice with the raspberry and mint garnish, I had to do it.  Besides, it was Christmas!

Raspberry sauce
Ingredients
2 cups of fresh raspberries
3/4 cup of coconut palm sugar
2 Tbsp of coconut flour (optional)
Almost forgot about the lemon zest (about half a lemon's worth) and 1Tbsp of lemon juice.

Heat raspberries in medium saucepan over medium low heat.  As the raspberries begin to breakdown, stir in the sugar.  Add lemon zest and juice.  Continue to stir until the raspberries release all their juices.  Optional, add the coconut flour and stir well to mix in.

Pour the sauce through a strainer and serve on the side of the brownies, or drizzled on top.

Note:  I decided to add the coconut flour to try to thicken the sauce a bit.  Traditional recipes call for a cornstarch water mixture, which I wanted to avoid.  Unfortunately, the coconut flour did not break down all the way so I was afraid the sauce was a bit grainy.  I served the sauce on the side to let everyone choose whether to use it.  They all thought the sauce was  fine so I decided to add the recipe for the sauce.