Diabetic-Friendly Chocolate Brownies (No Sugar or Wheat)
Why Is This Brownie Recipe Different From All Other Brownie Recipes?
There are probably thousands of recipes for chocolate brownies out there. What makes this one special?
- Well, it's made from spelt, which is easier to digest and has more fiber than wheat. It also contains higher levels of vitamin B2 (riboflavin) and other vitamins than does wheat, and it's less likely than wheat to be genetically engineered.
- In addition, this recipe uses liquid sweetener as a diabetic-friendly sugar substitute. Liquid sweetener is relatively inexpensive and has fewer calories than do more common substitutes like honey, high-fructose corn syrup, or silan (date syrup).
True, these brownies don't have the "body" they would have if they were made with a "cup-for-cup" powdered sugar substitute—but they also don't have powdered sugar's aftertaste or higher cost.
I'll admit, I have no idea how many calories or how much fat, cholesterol, or fiber these brownies have. All I can say is that my blood sugar doesn't shoot up when I eat them, and that the ingredients themselves are "diabetic-friendly."
Beware: They are really good, and as my wife keeps telling me, "Just because they're sugar-free doesn't mean you can eat the whole batch at once."
The recipe contains "sugar-free chocolate." Be careful with this, as not all sugar-free chocolate is the same. Some brands contain aspartame, which should never be used for cooking or baking. Others brands contain maltitol, which I believe is just as bad as sugar. The best chocolate to use is 70% unsweetened chocolate. (I once used 100% pure, and it was horrible. If you do use unsweetened chocolate, you may want to try adding another few drops of sweetener to offset the bitterness.)
This recipe contains spelt instead of wheat. It contains no eggs or sugar. It's easy to make, relatively inexpensive, and tastes great. Even my non-diabetic friends love it.
- 1 cup whole spelt flour
- 1 teaspoon baking powder
- 1/4 cup cocoa
To melt chocolate:
- 50 grams sugar-free chocolate (see caveat above)
- 1/4 cup canola oil
- 1 tablespoon liquid sugar substitute (I use liquid stevia, but whatever you like is fine)
- 1 teaspoon vanilla extract
- 3/4 cup water
- Preheat oven to 180°C (356°F). I prefer to use a toaster oven because of the small pan.
- Mix flour, cocoa, and baking powder in a bowl.
- Break the chocolate into small squares and melt it into the oil. I do that by breaking the chocolate into a glass bowl, pouring the oil over it, microwaving uncovered for 30 seconds, mixing, and microwaving again. That usually does it. If you want to melt the chocolate another way, go for it. I just use the microwave because it's quick and easy. Also, to be honest, its basically foolproof, and I know I won't be burning or ruining anything.
- Mix the rest of the wet ingredients into the chocolate/oil mixture.
- Pour the chocolate/oil mixture into the bowl with the dry ingredients until smooth and even. It will probably be the consistency of wet silicon (at least that's what it reminds me of).
- Pour (or "plop") the mixture into a well-oiled (or baking-papered) 8-inch square pan. Even it out with slightly wet hands.
- Bake about 15 to 18 minutes, until an inserted toothpick comes out clean.
- Remove from pan, cool on a rack, and eat.
© 2019 David A Cohen