Natalie Richard: In Good Taste


Gluten-free Chocolate Brownies Recipe

Plus, 5 Things to Know If You Are Gluten Intolerant

If you are gluten-intolerant, you can still enjoy great tasting food by being creative and experimenting! Here are five things every gluten-intolerant person should know and a delicious gluten-free brownie recipe:

  Double your protein intake: Your body will need more protein to rebuild itself, so make sure you eat enough proteins.

  It is best to eat 6 small meals a day, rather than 3 large meals.

  Make sure you keep hydrated.

  There is a new gluten free grain on the market. It is from Canada and it is often referred to as ‘the rice of the Prairies’ but the real name is Lavena Nuda.

  And most important: read the labels, even if it says ‘gluten free’ on the package doesn’t mean it is good for you. Unfortunately, a lot of these products contain a long list of unhealthy ingredients.

Gluten-free Chocolate Brownies

1 cup (225g) of dark 70% chocolate
1/2  cup of butter or coconut oil*
1 tablespoon of vanilla extract
3/4 cup of sucanat (natural cane sugar)
3 eggs, beaten
3/4 cup of ground almonds
2/3 cup of chopped walnuts

  Preheat the oven to 350°F.

  Melt the chocolate and butter (or coconut oil) together at low eat, in a double broiler, if you have.

  Take it off the heat and mix in the vanilla and the natural sugar. Let it cool before adding the beaten eggs and the ground almonds.

  Mix well and stir in the walnuts.

  Turn into a pre-greased 8x8 baking tin and bake for 25-30 minutes.

Makes 16 squares

* Coconut oil contains loric acid wich is an immune booster… you can find it at health food stores.

* If you have egg allergy, replace it in a recipe with 1 tablespoon of ground flax seeds mixed with 2 tablespoons of water (that’s equivalent to 1 egg).