‘No matter where you go, there you are’ Confucius.
We all have challenges. We all go through difficult times. We all deal with constantly changing and sometimes confusing emotions and we all struggle to treat ourselves kindly now and then. This makes us human.
What has this got to do with chocolate cake. Everything and nothing at all.
My theory in food is that you don’t have to give up everything you love to be healthy. You just need to learn a different way of having what you love. A different way of ‘treating’ yourself. This brownie cake that I adapted from ‘I quit sugar’ is a beautiful example of that.
There isn’t a single ingredient that would be deemed ‘unhealthy’ or would lead to a Glycaemic Index spike. In fact, most of the ingredients, have a vitamin or mineral benefit that is good for your health.
Rice malt syrup is probably a new ingredient to all of you. IQS uses it almost exclusively as it is a blend of complex carbohydrates and so a slower releasing sweetener versus pure glucose. Even then there isn’t much added.
Feel free to add vanilla extract, orange zest or a sprinkle of nuts.
Ingredients
- 2 eggs
- ¼ cup melted coconut oil
- 200g almond meal
- 1 tsp. baking powder
- ½ tsp. sea salt
- 100g dark chocolate
- ½ cup sunflower butter
- ¼ cup rice malt syrup
- ¼ cup raw cacao
Method
- Preheat the oven to 350F.
- Line a 20x20cm tine with baking parchment.
- Melt half the chocolate in a bowl.
- Chop the remaining half into chunks.
- In a bowl, whisk together the coconut oil, rice malt syrup, melted chocolate and sunflower butter (you can use almond or peanut if preferred).
- Beat the eggs and whisk them in.
- Fold in almond meal, cacao, baking powder, sea salt and the remaining chocolate chunks.
- Press the mixture into the lined tin.
- Bake in the oven for 30 mins or until a toothpick comes out clean.
- Let cool and cut into small squares.
