After I was diagnosed with polycystic ovaries in 2006 I did lots of research into coping with and counteracting the symptoms. One of which is insulin resistance so I did everything in my power to reduce my sugar intake, as it seemed a steady path to type two diabetes by the age of forty otherwise.
Over the years I’ve learnt to make the most of natural sugars and my deserts are always well received. Friends and family are amazed that they do not contain added refined sugar. Although I won’t get to eat these fudgey chocolaty brownies for a while, they are one of my favourite things to make and I wanted to share them with you. They are gluten and dairy free, loaded with vitamin D and iron and extremely yummy. Next time you’re in the mood for a sweet treat give them a try, I promise you won’t be disappointed.
Ingredients (for 12 generous squares):
4 free range eggs
400ml tin of coconut milk
150g cashew nuts
150g pecan nuts
50g organic cocoa/cacao powder
– preheat the oven to 170C/350F/GM4 and grease a 20cm cake tin
– if you have a powerful blender or food processor grind up the cashews, pecans and dates, then add the rest of the ingredients and whiz on the highest setting for about thirty seconds until you have the consistency of a thick shake
– if you do not have a powerful mixer chop the nuts and dates finely by hand
– in a separate bowl whisk the eggs for a full minute to get lots of air into them, add the cocoa incorporating well, then slowly add the coconut milk. Tip your bowl of nuts and dates into this bowl and mix together with a spoon
– pour your batter into the prepared tin and bake for 30 mins
– leave to cool, cut into squares and store in the fridge for maximum fudge-like consistency
– for a smaller batch halve the ingredients, bake in a loaf tin and cook for just 20 mins
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