Protein-Rich Raspberry Brownies
Since today is #nationaldessertday and we’ve been talking about balancing sugar with protein, I thought I would share one of my favorite Wildatarian recipes that checks boxes across the board: my Protein-Rich Raspberry Brownies.
This flourless brownie uses chickpeas as its base, giving this dessert ample fiber - nearly 10 grams per serving - and a balancing foundation of protein.
The high fiber content in chickpeas helps to manage blood sugar levels, which is vital when consuming a sweet treat that can spike insulin. Using maple syrup in lieu of granulated sugar also helps to lower the glycemic index of this fudgy and rich brownie, making it a knock-out treat for those of us who don’t want to compromise on taste - or nutrition!
(A 7-year-old client asked for this recipe as his birthday cake, he loved it so much!)
- Coconut oil for greasing the pan
- One 14-ounce can chickpeas, rinsed and drained
- 4 medium eggs, at room temperature
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- One 12-ounce package semisweet or dark chocolate chips
- 1/4 cup maple syrup (substitute stevia instead in smaller quantities)
- 1/3 cup grapeseed or coconut oil
- One 12-ounce bag frozen raspberries, thawed and drained
-Preheat the oven to 350 degrees F. Oil an 8 x 8-inch square baking pan.
-Place chickpeas in a food processor and pulse until pureed.
-In a large mixing bowl, with an electric mixer, beat 4 eggs. Mix in salt, baking powder, and chickpeas; set aside.
-Melt chocolate chips in a double boiler over medium-low heat. Remove from heat and let cool to room temperature.
-Whisk chocolate into egg mixture until well blended.
-Slowly add maple syrup - taste for sweetness; add oil and mix well. Fold in raspberries. Place batter in the prepared pan.
-Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
To The Tru Of You,