Who doesn't like brownies? right?! It goes good with everything. I started making my first brownies in Israel, though back then I had made it with 1-2 cups of sugar, I have since weaned off of sugar and have been experimenting with lifestyles that involve delicate balancing of tastes and the acquiring of an appetite.
The source of sugar in this recipe is from dates. Although Tapioca flour is a source of starch, we now know that all starch is converted into simple sugar when undergoing nutrient mining in the digestive canal. This means that this meal contains a fair of glycemic content. However, with the presence of coconut oil, sugar's quickening actions are slowed down, and instead, they trickle in gently.
The coconut flour is a good source of fibers. When fiber enters the small intestines, bacteria can feed on it and colonize. Coconut attracts beneficial microbes, that are friendlier internally, but also retains a very large water volume. The fibers can soak up a lot of water, so ample hydration, such as tea or juice with the brownie, would compensate on water loss. Sufficient fiber in the diet aids in toxin elimination, as toxins are trapped within the fibers retention forces and are carried out with the stool.
Water is a natural laxative. Drinking water with your food hydrates you, and also widens the lumen with aqueous consistency. Water acts as a coolant for organs, and as a space for biochemical mining to occur. A dry meal is dehydrating, as the body needs to flush lots of water for food digestion into the digestive canal. Food must continue at all times towards the exit, otherwise it putrefies and causes toxemia. When toxemia has been established, constipation occurs and the overheating of the organs. Consequently, the body compensates on the poisoning of the blood, by expelling it from the skin pores - the only other large elimination organ.
Rashes and acne rage, as the toxins are being released out of the skin onto the acid mantle and skin surface. Taking a sea salt bath can deeply nourish the skin and help with toxin elimination, as it is a huge pressure release as the bath is a full body diffusion. Capillaries open for water ways to welcome the aqueous environment, and facilitate the active transportation of toxins out of the body and the transport of micro-nutrients inwards.
Why Soaked?
The soaked Pecans are the awesome part. Hydrating a seed prior to baking it and eating it is a wise thing to do. All grains, legumes, nuts and seeds come with protective mechanisms to ensure the survival of the next generation. Those measures are symbolized by the presence of toxins (lectins) and digestive inhibitors, that when introduced internally they can harm from within. A seed is a pod, that is about to burst to life when adequate hydration, temperature and pH are present. When they undergo germination, they release those protection mechanisms in favor of growth behavior. Growth behavior expresses itself as enzymes and accessibility to nutrient reserves.
This has been in the making for a while. As I made lots of coconut milk from dry shredded coconut, I would dehydrate the coconut pulp in the oven, mill it into flour and save it in my pantry. Well, I now have too much coconut flour to handle and I had to make something out of it. Behold the perfect coconut flour brownies...!
Ingredients
- 1/2 cup Coconut flour
- 1/4 cup Tapioca flour
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Backing Soda
- 1 whole baking bar of Organic 100% Dark Chocolate
- 7 soaked Medjool dates
or 1/2 cup RAW Coconut Nectar - Two (2) handful soaked Pecans
- 3 Eggs (whites and yolks separated; see instructions)
- 1/2 cup Coconut Oil
- 1/2 teaspoon Vanilla Extract
Prepare 2-4 ahead of time and start soaking the pecans and dates in water. Add a pinch of salt to accelerate the w
ater absorption by the pecans.
Preheat oven to 350 degrees.
Place dry ingredients in food processor and blend.
That includes both flours, salt, baking soda and chocolate bar.
Then, once they are mixed together,
add soaked dates one at a time while the processor is running.
Then separate the egg yolk from the white;
place the three egg yolks in with the mix
and in a separate bowl - whip the whites until achieving a Firm Peak.
Once you have achieved a firm peak,
fold the stiff whites with the dark chocolate flour batter
slowly and gentle, enough to preserve the foamy structure of the whites.
Rinse and add the pecans to the mixture.
Oil up a 9x9 baking tray with ghee or coconut oil.
Add the complete mixture to the baking tray and bake for:
25 MINUTES
After 25 minutes,
check readiness with a toothpick.
If toothpick comes out completely dry and clean,
then you take out the brownies and let cool.
Goes wonderful with Ice Cream.
I used Coconut Bliss's Chocolate Hazelnut Fudge.
I would otherwise make it myself with frozen fruits.
Tell me how it turned out for you...!
Joel D. Jacobson
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