CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
ANGELINA L
aRUE
Holy Cow Brownies!
This treat is loaded with healthy ingredients (plus it is gluten-free and egg-free) and is doable at any time with basic pantry staples. But in fact, it feels a bit naughty on a Wednesday evening, as though this should be reserved for special occasions, or at least for the weekend. Your body, and your tastebuds, will thank you any day of the week.
This special recipe was created by a very talented nutritionist, Erica Beine, of Beine Wellness Building. Beine was a Division 1 college swim coach for 13 years. After seeing her athletes struggle with nutrition, she began to question standard theories and set out to educate herself on individualized nutrition.
You can learn more about Coach Beine and her illustrious career at www.beinewellness building.com. She now runs a successful business helping many with customized nutrition plans and even has a portion of her website dedicated to free content that anyone can access.
This recipe is just a small sample representing the many recipes and nutritional advice, and services Beine offers. Follow @ericabeine on social media for more mindful ideas about how to eat, supplement, and recover based on genetics.
Enjoy food made fresh!
Holy Cow Brownies
2 tablespoons flax seed (milled) 3 tablespoons water 1 cup almond butter ½ teaspoon sea salt (coarse) ½ teaspoon baking soda ½ cup coconut sugar ½ teaspoon vanilla ¼ to 1/2 cup dark chocolate chips Preheat oven to 350 degrees F.
Line an 8x8 baking dish with parchment paper. In a small bowl, mix flax seed and water until well combined. Let set for 3 minutes.
Add all ingredients except chocolate chips to a large mixing bowl.
Using a stand mixer with a paddle attachment, mix until well combined, scraping sides as needed.
Slowly add in chocolate chips and stir until chocolate chips are distributed evenly.
Transfer mixture to lined baking dish. Spread evenly with a spatula. Top with additional chocolate chips, slightly pressing into the mixture.
Bake brownies for 25 minutes or until golden brown. For extra chewy brownies, bake for 30-35 minutes.
Cool brownies completely before serving, approximately 3-4 hours.
Recipe notes: Almond butter can be substituted with any natural nut butter of choice.
Brownies will be crumbly at first and firm over time. Store uncovered at room temperature.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
