There is a lot of talk about sugar and its negative effects on our health. From diabetes to heart disease, to obesity, the laundry list of reasons not to consume too much is never ending. Personally, I haven't baked with regular white refined sugar in a very long time. My guess would be years. I do, however, like to use natural, unrefined sweeteners like maple syrup (my favourite) and honey. I will also choose something like coconut sugar and dates--both which have a lower glycemic index than refined sugars. Ayla is at an age where, if dessert is on the menu, she is offered it. It isn't contingent on whether or not she ate her main course, and often I will actually serve it at the same time! Limiting labels creates less emotion around what she is eating and helps her develop a healthy relationship with food. Although we don't eat dessert every night, I do like to experiment with baking (obviously), so it's important to me that I am offering her desserts that are made with real ingredients and are low in sugar most of the time. Of course, we have the odd treat not made at home and fully enjoy it. I don't deprive her of that, but it's certainly considered a special occasion. When we are home, I have the power and responsibility of offering nourishing, whole foods.
Sidenote: please bear with me with as I experiment with developing my food photography skills. I am not a photographer, but am enjoying trying new things and learning as I go. If you have any tips, please feel free to send them my way!
Traditionally, I have found brownies one of the easiest desserts to make gluten free. It isn't difficult to find a flourless version of this tasty treat. However, I was really on the hunt for something low-sugar as well, and sometimes that can make things tricky. However, once I started looking around at a few different recipes, I was confident I could create what I was envisioning. And sure enough, the result was this decadent, fudgy, chocolate dream brownie. Bonus: I made it without any sugar!
Brownies can get away with being more on rich side (using cacao) than sweet. So we luck out there. However, some sweetness is necessary. So what did I use? Monkfruit sweetener! I've been experimenting with this 0 carb, 0 calorie sweetener lately. I've found it definitely has its own unique flavour and can alter the texture of a recipe a bit, but it's a great option for a 0 sugar dessert, especially if you follow a paleo or keto lifestyle. It's fructose and glucose free, which means it doesn't spike blood sugar levels. My sister-in-law also reminded me that it is AIP friendly! So, if you are eating to support the healing of an autoimmune disorder, this recipe is one for your collection.
My main tip for this batter is to not overcook it. Check the brownies at about 18 minutes. Insert a knife into the middle and if it comes out a little moist, that's perfect. Remove them from the oven and let them sit. If it's clear they need a little more time, put them back in, but don't exceed a baking time of 25 minutes. The brownies will dry out and will not be the texture we're going for here.
Find the recipe below and let me know if you try out these decadent, low-carb treat with your family!