Buckwheat Brownies

Happy Monday, friends!

As we head into this hectic holiday season I have to confess, I am already worn out! In the past three weeks we have had Halloween (thankfully the kiddos all took it pretty easy on me on their costumes), celebrated 4 birthdays, the end of the soccer season, wrestling, hours of Nutcracker rehearsals, a traveling husband, a teething toddler and then said toddler also had a cold (which means neither toddler nor mama have slept much in the past couple of weeks).

I can only imagine how poorly I would be functioning right now if I wasn’t fueling my body with real whole foods. During these especially hectic and sleep deprived phases of life, we need the nourishment that comes from plants even more. Which is why I take my Juice Plus religiously and do my best to get my green smoothie in every single day, even when I am so tired I can barely see straight. The phytonutrients from all of those fruits and vegetables provides more nourishment and sustained energy for my body than all of the caffeine in the world ever could.

But, after all of that talk about plant nutrition, I hope you will forgive me for sharing a brownie recipe today. Because once in a while we need chocolate too, don’t we?

My son has been gluten and dairy free for six years now and his baby sister and I have since joined him. In the last six years I have tried a LOT of brownie recipes. When I bake, I like to use the most healthful ingredients I possibly can. But I have to be honest–the recipes I’ve tried with black beans and other mystery ingredients just don’t cut it for me. Neither have any of the other gluten and dairy free variations I’ve tried, whether healthy or not. None have ever measured up to the perfectly moist, rich, chocolatey, chewey not cakey, dense but not too dense, gooey but not too gooey brownie I have in my head.

That is, until these. It turns out buckwheat–one of my favorite flours–is the perfect solution! You can read more about the health benefits of buckwheat (and get our favorite pancake recipe) here. No one will ever know these brownies are gluten free unless you tell them. They are moist, amazing, and unlike many gluten free baked goods they stay moist and keep well (tightly wrapped) for up to a week.

I use Nutiva coconut sugar, which is still sugar and should only be eaten in moderation as a special treat. But it is more healthful than conventional white sugar, which is heavily processed, bleached and almost always made from GMO sugar beets. Nutiva’s coconut sugar is organic and non-GMO. It is unrefined, which means that unlike white sugar which is completely empty calories devoid of any nutrition, coconut sugar retains some small amounts of nutrients from the coconut. According to Vani Hari, the Food Babe, coconut sugar has 10,000 times the potassium, 20 times the magnesium and 20 times the iron of conventional white sugar. It also contains inulin fiber, which slows the absorption into the blood stream. It also has just over half of the glycemic load of white sugar, which helps you avoid that blood sugar/insulin spike and crash.

I also like baking with Nutiva Shortening, which is a blend of coconut oil and red palm oil. Both are naturally solid at room temperature (so no hydrogenation, the process which turns Crisco shortening and margarine into toxic trans fats), minimally processed, healthful fats. It makes a close to perfect substitute for butter. But if you can have dairy, real organic butter works great here too.

I may have mentioned it before, but its worth repeating: When baking with gluten free flours, use a scale! Baking by weight is so much more accurate than volume and allows you to substitute flours or make adjustments to a recipe with a lot more success!  You can buy a good, inexpensive scale from Amazon. I have this one.

You may be wondering why a health coach who preaches the evils of sugar is sharing a brownie recipe. But I love chocolate and I’m completely fine with an occasional treat when it’s made with the most healthful ingredients possible.

My personal rules for sweet treats and desserts (that I follow most of the time) are:

1) Make them out of the most healthful ingredients I can (and avoid artificial colors, flavors & sweeteners, high fructose corn syrup, trans fats and unpronounceable preservatives and additives as much as humanly possible).

2) Enjoy sweet treats after a healthy meal, never on an empty stomach. This helps to avoid the blood sugar spike & sugar headache I get from eating sweets on an empty stomach. And if I have already enjoyed a satisfying meal, one treat should be sufficient to satisfy my chocolate or sweets craving.

3) When you eat a sweet treat, make it a good one and enjoy it mindfully. I try not to eat treats that aren’t worth it and I never eat them on the run. It’s so easy to get in the habit of grabbing something to munch on anytime you walk by the pantry or as you sit in the car or at your desk. Try to get out of the habit of mindless snacking. This will make a huge impact on your health. Choose your snacks wisely–fruits and vegetables as much as possible, and when you do choose to eat a sweet treat, sit down and savor every bite!

Enjoy and Happy Thanksgiving, friends! I hope you are all surrounded by loved ones this week and take the time to count your blessings! I am thankful for YOU and for the commitment you make to your health and the health of your family with the choices you make every day!

XOXO,

Kristi