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After spending the last few days at the Functional Medicine Conference in London, I needed to get back to my kitchen and savour the joys of baking.

Knowing what is in my food is extremely important to me, which is why I like making things from scratch, to avoid hidden sugars and fillers like xanthan gum or gellan gum.

If you’ve been told to go on a gluten-free or dairy-free diet, it’s easy to fall victim to “healthy” foods on your supermarket shelf, without realising that they often contain undesirable ingredients.

These brownies were inspired by Arizona-based Functional Medicine Practitioner, Dr Darrell Kilcup.  His recipe called for hazelnut flour, eggs, chocolate chips, honey and baking powder.  However, I improvised with almond flour, flaxseeds, and goji berries, maple syrup and baking soda so they are vegan, and paleo!

Dry ingredients

  • 1 cup or 100g almond flour or blanched ground almonds
  • 1 tablespoon ground flaxseeds
  • 3 tablespoons ground raw cacao
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 3 tablespoons goji berries sprinkled liberally throughout

Wet ingredients

  • 3 tablebspoons of water for making “flax eggs”
  • 1½ tablespoon coconut oil
  • ½ cup maple syrup

Step by Step “How to”

  • Combine 1 tablespoon ground flaxseeds with 3 tbsps of water and allow to sit
  • Pre-heat your oven to 175° C or 350° F
  • Grease and line a square 8 x 8 pyrex dish with parchment paper
  • In a mixing bowl, combine remaining dry ingredients
  • In a separate mixing bowl, combine all wet ingredients
  • Then combine wet and dry ingredients, either by hand, or in a food processor
  • Using a spatula, pour and spread into your dish
  • Bake at 175° for 20 minutes until the top is hard
  • Check with a toothpick that it comes out clean
  • If you can wait, allow to cool in dish for 10 minutes
  • The cooler it becomes, the fudgier it gets, so that might inspire you to wait!

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