Fri, 13 January 2012
LINKS MENTIONED IN EPISODE 36
LC Cocoa by Alyssa Palomares
Brownie Recipe adapted from http://www.youtube.com/watch?v=UrfnNdylTlA
Single-serving LC Brownie by Alyssa Palomares
I should note that this recipe was intended for a toaster oven, but it can be adapted for a regular oven. The original recipe was supposed to be microwaved, but that might dry out the brownie. The texture is more like a cake instead of an authentic brownie, but I'm not sure how to fix that. Some people might consider it dull by itself, so feel free to give it a frosting, mix in some chocolate chips, put low carb ice cream on top - whatever you like!
I wanted to give measurements for making multiple servings, but I'm not sure how that would affect the cooking time. I did increase the measurements to make two brownies once, but I don't remember how much I had to adjust the time or if I had to. Sorry if this is inconvenient! I know how inefficient it might be to heat up a regular oven for just one brownie.
-3 tbsp butter OR coconut oil, softened - or you can use a mixture of both!
Preheat oven or toaster oven to 350 degrees Fahrenheit.
In a bowl, mix butter/coconut oil with the sweetener thoroughly. Add egg, and beat. Alternate between adding the coconut flour and coffee (in that order), 1 tbsp at a time. Add cocoa powder and vanilla extract, and mix thoroughly. Pour batter into a ramekin and put in the oven for 15 minutes, or until a toothpick inserted in the center comes out clean.
Alternatively, you can scoop the batter onto a cookie pan lined with aluminum foil to make pancakes. It might also work if you put the batter in a skillet, but I haven't tried that.