It was a rainy day today so Sam and I decided to bake some brownies. He thoroughly enjoyed being up on the counter and took his role as spoon licker very seriously.
We’ve been cutting back on our sugar intake in this house. Not Sam, he rarely has sugary things, but I’d never quite moved on from pregnancy sugar cravings and 18 months later, it really felt like I needed to kick the habit :) But sometimes you just need something sweet and choclately from the oven, so using my new cookbook It’s All Good by Gwyneth Paltrow, we baked a delicious batch of sugar free and therefore totally guilt free brownies.
- 2 cups white spelt flour
- 1 c high-quality baking powder
- pinch of sea salt
- 1 1/2 T baking powder
- 1/2 C vegetable oil
- 1 c maple syrup
- 1/2 c brown rice syrup
- 1/2 c strong brewed coffee
- 1/2 cup soy or rice milk
- 1 T pure vanilla extract
- Preheat the oven to 350 degrees
- Grease a 9X11 in baking dish
- In a large bowl combine all dry ingredients
- In a separate bowl mix all of the wet ingredients, (use the coffee to dilute the brown rice syrup)
- Mix the wet ingredients into the dry ones (don’t beat too much or your brownies will be tough)
- Pour batter into pan.
- Bake for 30 minutes or until a toothpick comes out with a little bit of chocolate on it.
- Let brownies cool before cutting and serving.
Stirring the wet ingredients was Sam’s job :)
The brownies were seriously delicious. I can’t praise It’s All Good enough. We’ve only had it for a few weeks, but all of the recipes we’ve tried so far have been seriously delicious. That they’re all good for you is the icing on the cake.