Healthy Double Chocolate Spelt Brownies (Dairy-Free, Refined Sugar Free, Low Acid)


These delicious double chocolate brownies are made with ancient grain flour, unrefined sweetener, and antioxidant-rich chocolate. This healthy brownie recipe calls for whole-grain spelt flour, an heirloom grain that serves as a lower-gluten and less-acidic alternative to wheat flour. 

The spelt has a full-bodied and nutty flavor, which is complemented by the rich notes of dark chocolate. I use coconut sugar, which is an unrefined sweetener made from coconut sap. It offers a taste similar to brown sugar. For an extra-chocolate-y flavor, I opted to use both dark chocolate and cacao powder. 

To keep this recipe free of refined sugar, be sure to use a dark chocolate that is made with a natural sweetener. Look for chocolate that replaces white sugar with coconut sugar, date sugar, or stevia. Some great brands to choose from are HU Chocolate, Wild West, Blue Stripes, Lily's, and Spring & Mulberry. Because of the varying ingredients, your choice of chocolate, the final texture of your brownies. I find that using the HU chocolate gives my brownies a texture balanced between cakey and fudgey, while Wild West produces a fudgey result. 

Makes: 12 brownies

Ingredients:

  • 1/2 cup Spelt Flour
  • 1/3 cup cacao or cocoa powder
  • 1 cup of coconut sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt or Himalayan pink salt
  • 2 eggs
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • 2 oz of 70% cacao dark chocolate (refined sugar-free), chopped
  • 1/2 cup of chopped walnuts (optional) 
Instructions:

  1. Preheat oven to 350 degrees Farenheight. Line an 8 x 8-inch square baking pan with parchment, or grease a non-stick pan with coconut oil.
  2. In a medium bowl, add the spelt flour, baking powder, and salt. Sift in the cacao powder (or cocoa powder) and combine. Set aside.
  3. Add the chopped chocolate and coconut oil to a heatproof bowl over a saucepan of simmering water and melt, stirring until smooth. Remove from heat and allow to cool slightly. Whisk in the coconut sugar and vanilla. Then add in the eggs, one at a time.
  4. Gently mix the dry ingredients into the chocolate mixture until everything is combined, careful not to overmix.
  5. Pour the batter into the prepared baking pan and sprinkle walnuts over top, if using. Bake until a toothpick in the center comes out clean, about 25 minutes.
Serve the brownies and enjoy. They can be stored at room temperature for up to 2 days.







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