Food Friday Espresso Fudge Brownies

As corny as it sounds, I believe in the power of love, and as unhealthy as it sounds, I believe that food is love. My identity is perilously tied up with food: I went to cooking school in Paris almost 30 years ago and have been enjoying making pastries and other goodies in my own kitchen ever since. My experience has led me to believe, in particular, that there are very few heartaches that cannot be, if not cured, then at least softened, by consuming chocolate, especially when that chocolate is warm from the oven and eaten with someone who cares. So when I recently discovered that some foods were causing me more pains –joint, abdominal and head pains, to be exact –  than they were curing, it is no surprise that I was a bit worried about the new “healthier” diet I needed to adopt.

No gluten, grains, refined sugar or legumes. Hmm. But what about treats? What about chocolate? I don’t believe in diets that don’t have treats. A diet of deprivation, a diet without treats, may help the body but would certainly harm the soul. I needn’t have worried. My fearless nutritionist, Carole Hildebrandt, the peerless reference cookbook, Practical Paleo by Diane Sanfilippo, and the inspiring bloggers at Against All Grain and Elana’s Pantry have taught me volumes. After two months on this new regime I feel clearheaded, painfree and – added benefit – several pounds lighter. And I didn’t have to give up treats.

Just wait till you try these brownies. They are decadent, mocha chocolaty, fudgy, rich but high in protein and good fats, easy to digest, and you won’t miss the grains, dairy, gluten or refined sugar. If this is diet food, I want to be on this diet. The recipe comes from Elana’s Pantry and would be a great dessert for Passover, coming up next week.  Here is the link to the recipe:

Elana’s Pantry Espresso Fudge Brownies

The recipe calls for a few ingredients that may not yet be in your pantry but are easily found at your grocery store or health food store. Use the best dark chocolate you can find: I use a mixture of Guittard semi sweet and extra dark chocolate chips.  I use Spectrum Organic all vegetable non-hydrogenated shortening, Bob’s Red Mill Coconut flour, and Honeyville Almond Flour, which can be ordered online. Although Elana does not recommend using Bob’s Red Mill Almond flour/meal I found that it works fine in this recipe and is quicker than waiting for your mail order to arrive when you need to make these brownies NOW. Coconut sugar has a carmel, brown sugar taste but is not as sweet, and adds a depth of flavor wherever it is used.

Mix up a batch, grab a friend and a cup of tea and soothe some heartache today.