*Delicious Brownies

I thought carob was on the limit list and cocao was not. I don't have the list in from of me, but check it out. I think they revamped the list awhile back so I may be wrong.

I was pleasantly surprised to see the cocaom which is why I remembered it.

That's my 2 cents worth!

Hey has anyone tried Rapunzel Organic cocoa powder? I checked the website and it says it contains between 0.1%-0.5% caffeine in it. I just bought it at the local wholefoods. It's a German company and the cocoa beans are from Dominican Republic and Bolivia. I plan on using it tonight in the brownie recipe, which I actually plan on making with an egg substitute. We'll see how that works. Smile
I just made these and have a question. I had to use a flax gel instead of egg and I think it caused the brownie to be very gooey. It was a really weird texture. Do you think I should add more of the dry ingredients to offset the moisture of the flax gel? Thanks Smile
I finally tried these, frying in the pan, since I have bread in the oven. I measured b4 I ground the seeds, so next time I might try GayAnn's suggestion, bcz I could still taste the sunflower seeds. Since there's very little oil, it tends to stick to the pan more, so be careful. I used carob and 2 out of 3 kids liked them and had 2! Has anyone tried this with almond flour instead of the seeds? I might try that.
I just made these for the first time and was on the edge of eating something with sugar in it, and these were so good and satisfying! Also just purchased the cook book, same recipes as on here but so much easier to navigate through, and much more organized, love it!
I tried making this in the pan...was too impatient for the oven....but didn't use enough oil on the pan and it stuck, but I ate it from the pan anyway.

I baked them the next time, and added some almonds...delish! I used half carob half cocoa, and it's amazing that it equals one limit.....oh my god, yum!
These are really good! I didn't even bother with the frosting, the brownie alone satisfied me. I did make an adjustment: instead of the vegetable glycerin (it makes me feel strange) I added 1 and 1/2 Tablespoons of Yacon syrup. I also hand mixed with a spoon to keep it from overmixing.

My two small loaf pans were in the oven at 350 for about 18 minutes until the toothpick came out clean.

These would be a food best eaten occasionally but they are not technically a limit so you could eat them on top of your usual limits as long as you didn't do so very often.


I recommend using yacon syrup (large and small size available) and perhaps a slightly higher amount of nunaturals stevia to balance out the reduced sweetness of the yacon compared to the glycerine.








Do you know what the exact measurements would be for the Yacon and the Stevia substitutions for vegetable glycerine in this recipe?  Also, if we can't use sunflower seeds can I make an even swap for almond flour (1/2 cup)?  I would like to try this but am not good at 'guessing' with ingredients and hate throwing things out because they bomb!


Also, I need to invest in some new bakeware (loaf pans, cake pans)...any types that you recommend for us candida folks (i.e. glass or a specific brand/type if metal)?


Happy Tuesday all!





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