One Sensitive Foodie: Chocolate

Welcome Friends!

Welcome Friends! I am so grateful for all who have shared their stories of food-related hurts and healings. It is an ever-evolving journey for me, and I have relied upon others who have held similar experiences for comfort, empathy, knowledge and support. In this blog, I share some of my personal experiences as well as some of my favorite foods. I am currently on a grain-free diet, very similar to the Paleo diet. Having multiple food sensitivities as well as hypoglycemia, I have taken liberties with the diet, such as using agave nectar instead of honey. I'm aware of the great agave debate, but keeping my blood sugar low takes priority. I use such small quantities, that it is a non-issue for me. In addition, I still use cream in my coffee as well as a few other dairy products sparingly. I have given up so many beloved foods, that I am stubborn when it comes to dairy. Also, when I am really craving a starch, I will eat quinoa, buckwheat, lentils or beans. Again, it isn't very often, and these foods have some very healthful benefits as well. However, I find I feel my best when following most closely to the Paleo diet, eating large quantities of vegetables and animal protein. It isn't a philisophical choice for me, but rather a choice to feed my body what it seems to need for optimum performance-pain free, clear-headed, energetic and balanced. I hope you find something here that looks delicious even though your diet may look quite different than mine. Good food transends across the boundries of "diet." Enjoy!

1.07.2010

Dreamy Gluten-Free Vegan Brownies

Okay, it is 8 degrees outside. I was supposed to do our weekly shopping today, but brrrr! I really don't want to leave the house, dragging my 3 year old to several grocery stores (of course we can't find everything my special diet requires at one store!). All I really want to do is stay in my jammies, clutching my steamy cup of coffee and bake, warming my kitchen and my spirits. In fact, that is what I did-sorry girls, we are out of milk, eggs, and lunch fixins...but we have brownies! And I must say, THESE BROWNIES ROCK! Whenever I take them to school or NCL functions, no one has a clue that they are gluten-free, let alone dairy free. Admittedly, I still prefer the taste of butter over shortening, but when dairy has to go-these brownies more than satisfy the chocolate monster in us all. Stay warm and enjoy!

4 ounces Ghirardelli 100% unsweetened chocolate baking bar, roughly chopped
1/4 cup Spectrum Organic Shortening (or butter if not vegan)
1 tbsp Ener-G egg replacer (or 2 eggs-omit water if using eggs)
1/4 cup warm water
3/4 cup Raw Blue Agave Nectar
2 tsp vanilla extract
1/3 cup Sorghum Mix
1/2 tsp baking soda
1/2 tsp salt
1/2 cup walnut meal (I chop them in my small food processor and store them in the freezer)
1/4 cup Enjoy Life brand chocolate chips (optional)
1/4 nuts (optional)

Melt chocolate in shortening or butter over low heat
Mix sorghum flour mix, soda, salt, and walnut meal in a small bowl
In a separate bowl, beat or whisk egg replacer and water until frothy, about 1 minute
Add agave nectar and vanilla to egg replacer mixture and beat well
Mix dry mixture into wet and beat until well combined
Stir in chocolate chips and nuts if using and pour into a prepared 8x8 pan. I line my glass pan with parchment to prevent sticking and to make clean up easier. Using oil or shortening will also work
Bake at 350 degrees for 30-35 minutes

Product Information:
I buy the Ghirardelli bars at Wal-Mart. They are 100% chocolate without soy, milk, or sugar. I order Enjoy Life chocolate chips by the case through Vitamin Cottage-Natural Grocers to save 10%, I used Wholesome brand Blue Agave to give the brownies more of a brown sugar taste, which I buy at Amazon