|The essential ingredients-dairy and artery clog free|
I actually found a great Alton Brown recipe and converted it with my constraints/choices.
We ended up with delicious brownies and did not increase our chance of heart disease.
Here are some interesting quotes on why even if you aren’t allergic to dairy, you would make these substitutions.
"...There's a lot of money in the Western diet. The more you process any food, the more profitable it becomes. The healthcare industry makes more money treating chronic diseases (which account for three quarters of the $2 trillion plus we spend each year on health care in this country) than preventing them. "
Whatever I make, I keep this in mind and use the least processed ingredients. Also,
"You are what you eat eats."
And since I’m not a vegan at this time, I buy the cage free eggs (more nutritious…. because the chicken’s diet is reflected in the eggs nutrition value). If you are a vegan, then you can use an egg substitution. When we avoided eggs, I used Ener G egg replacer or the apple sauce mix that is substituted for like eggs.
These brownies are delicious and they will not make you feel guilty about all the processed flour and saturated fat you ingested.
Note: these brownies have a rich robust flavor. As much as I LOVE chocolate and sweets, I no longer enjoy the flavor of processed brownies-they have a thin flavor.
As I’m writing this blog, I hear on a heart disease focused show that the #1 killer in the U.S. is heart disease, and half of us will die from it. We cannot control everything (genetics, stress, jobs, etc.), but we can control what we eat and put in our bodies.
Soy butter to grease pan
Flour (organic whole wheat pastry) to dust the buttered pan
4 large eggs
1 cup organic cane sugar sifted
1 cup brown sugar sifted
8 ounces of melted soy stick
1 ¼ cups of cocoa sifted
2 tsp. vanilla extract
½ cup of organic whole-wheat pastry flour
½ tsp. kosher salt
Preheat oven to 300 degrees F. Soy butter and flour an 8-inch square pan.
In a mixer, beat the eggs at medium speed until fluffy (sort of frothy) and light yellow. Add both sugars (gradually. Add the remaining ingredients (gradually) and mix to combine.
Pour the batter into the soy buttered and floured pan (I actually forgot to flour the no stick pan and it still worked) and bake for 45 minutes. Use the toothpick method (insert and see if it’s clear) to make sure it’s done. In my convection oven, it finished in about 40 minutes.
Cool thoroughly. I sifted powdered sugar on top while hot. It could also be frosted with a Spectrum based frosting (after it cooled). I was too tired with an impatient child to make frosting. These were also delicious the next day…..the flavors combined perfectly.
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