Getting back into the school routine can be rough... for all of us. Sometimes a healthy chocolate treat is just what is needed to help ease the pain of that lunch table drama or those mounds of homework or even all that paperwork for us parents.... or the fact that next summer seems sooooo far away!
While some of us may need to avoid or take great care with chocolate - like migraine sufferers or those with Crohn's disease - many can benefit from the flavonoids and minerals contained in 100% pure cocoa powder. Cocoa powder features catechin and epicatechin, antioxidant plant chemicals that lower blood pressure and prevent systemic inflammation. Look for an organic, fair-trade, unsweetened brand of cocoa powder that is minimally processed.
This brownie recipe is sweet, gooey and a little salty... featuring high-protein coconut flour and cinnamon, a known blood sugar regulator. Both are excellent sources of fiber! Enjoy in a lunchbox or after school!
Grain-Free Cinnamon Chocolate Brownies
Serves: 9 good-size brownies or 18 mini-brownies
- 1/2 cup coconut flour (I like this one)
- 1 teaspoon cinnamon
- 1/2 cup unsweetened cocoa powder (I like this one)
- 1/2 cup unsalted butter, melted
- 3 pastured eggs, at room temperature
- 1/2 cup raw honey
- 1 tsp. vanilla extract
- 1 Tbsp. Celtic sea salt
- Preheat the oven to 300 and grease a square baking dish, preferably 8X8 with coconut oil.
- Mix together all ingredients by hand in bowl. Stir for one minute until somewhat smooth.
- Pour into the baking dish and bake for 35-40 minutes, until a toothpick inserted into the center comes out clean.
- Sprinkle sea salt generously and evenly on top of brownies. Cool for 20-30 minutes before cutting and serving.
- Store in an airtight container for 3-5 days. I prefer them chilled so we store ours in the refrigerator.