Fat-Burning Brownies - Monica Yates
sweets

Fat-Burning Brownies

BY Monica Yates

These brownies are made with all the good stuff to burn fat, boost your metabolism, keep you feeling full and they even have a secret veggie in there!

I choose to bake with coconut flour where possible because it provides so many benefits to the body and is grain free. Grains can be very disruptive to many people’s digestive systems because of the modern way in which grains are milled. Grains are now short of the richest source of its nutrients that help our body to digest it. If you can cope with things like quinoa, buckwheat, black rice etc then go for it….but I alway recommend cutting out gluten ashcans cannot break down gluten and it causes permeability in the gut lining, leading to leaky gut. Additionally, gluten closely resembles the thyroid gland and when it breaches the protect barrier in the gut and enters the blood stream, the immune system thinks it needs to attack it. these antibodies therefore also attack your thyroid tissue. SOOOO, if you eat foods containing gluten, your immune system will attack your thyroid

Other benefits:

  • high in fibre, protein and healthy fats
  • it is sweet but contains no fructose
  • has digestible carbohydrates and as a low GI
  • aids in metabolism with the high levels of healthy saturated fats
  • helps to maintain healthy digestive system because of its high nutrient density

Then you’ve also got the benefits of the raw cacao in there, plus zucchini, eggs, coconut oil, I mean the list of how GOOD these brownies are for you could go on and on!!!! but I won’t bore you with the details, just go cook them and thank me later

  • 1/2 cup minus 1 Tbsp coconut flour
  • 1 tsp baking powder
  • 1 tsp organic vanilla bean powder (available at health food stores)
  • 3 eggs
  • 1/2 cup coconut oil
  • 1 zucchini, finely grated and water squeezed out
  • 1/4 to 1/2 cup rice malt syrup… this is for normal taste buds. Once you have quit sugar and now don’t need much to make something sweet then use less RMS or omit completely. (which is what I do)
  • 1/2 tsp salt
  • 1/3 cup cacao nibs
  1. Preheat the oven to 180c and line a 20×20 baking tray.
  2. Combine the cacao, coconut flour, baking powder, vanilla bean powder and salt together in a bowl. Melt the coconut oil and rice malt syrup together. Let sit until cools slightly so you don’t cook the eggs.
  3. Crack the eggs into the dry mix and add the coconut oil mix and whisk well to combine.
  4. Add the cacao nibs and mix well.
  5. (Please note that if you are new to quitting sugar, you might want to taste the batter before you cook it to make sure that it isn’t too bitter for you. I personally enjoy it bitterly because I don’t enjoy a lot of sweetness since quitting sugar, but you might need to add more rice malt syrup. )
  6. Pour into the baking tray and bake for 20-30 minutes or until cooked through when tested with a skewer.

Serve with coconut yoghurt, full-fat cream or some organic nut butter! (that ONLY contains nuts, nothing added)

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