Whether you need to or not, these days it’s cool to eat gluten-free. The food industry has capitalized on this so-called health trend, marketing everything from bread and chips to cookies and cereals as “gluten-free.”
But for those who truly are gluten intolerant, the results of eating wheat in any form can be agonizing. For those with gluten-induced Celiac disease, the outcome can be fatal.
After years of living with miserable, unexplained intestinal distress, my step-Mom, Kaye, discovered she had an extreme sensitivity to gluten. Thankfully, her symptoms have abated because she adheres to a strict gluten-free diet. And it’s not always easy.
Maintaining a diet free of wheat-based products takes discipline…especially if you’ve got a sweet tooth. Most cakes, cookies and other baked goods are a big no-no. And sadly, most of the store-bought, gluten-free fare out there tastes like sand.
So, when I came across an interesting recipe for super-healthy flourless brownies, I just had to give it a try. They are so delicious; I’m going to make a batch for Kaye!
If you or someone you know happens to be a gluten-free chocoholic, you’ve got to give these brownie makeovers a try. Even if you’re good with gluten, I think these fudgy, flourless brownies are better than energy bars...packed with protein and fiber to keep you fully charged before or after a workout.
If you’d like to build a better brownie, here’s the recipe! Whip up a batch of these super squares and let me know what you think!
Fudge Flourless Brownies
½ cup sliced almonds
½ cup unsweetened cocoa powder
½ cup sugar
1 oz. unsweetened chocolate, chopped
½ tsp. baking soda
¼ tsp. salt
½ cup packed pitted Medjool dates (brilliant!)
¼ cup unsweetened almond milk
2 Tbsp. extra-virgin olive oil
1 tsp. vanilla extract
2 large egg whites
2 Tbsp. mini chocolate chips (optional)
You’ll find these brownies fudgy but not at all dense, thanks to the whipped egg whites. The olive oil and almonds give a double shot of healthy fats and if you prefer them less sweet, skip the chocolate chips.