I am not a great baker but Luke and I thought we’d give it a shot!
I’ve combined a zucchini chocolate cake recipe and a chick pea chocolate recipe… and some other things I found along the way. If you’re someone who doesn’t enjoy the tang of Stevia, make sure you watch how much you’re putting into the recipe. They say that 1 tsp Stevia = 1 cup of sugar. I used less than 1 tsp and its still bitterly tangy.
Update: I’ve just put in my second batch (a small cake) and added a new idea to try to cut the taste: lemon juice. I’ll let you know how it turns out in 23 minutes. [Update: NOT GOOD! If anything, it made it worse][I've learned a lesson]
Slow Carb Chocolate Brownie
2 cups cooked chick peas – drained
2 cups shredded zucchini with skin (about 1 medium zucchini)
2/3 to 1/2 cup of cocoa (depends on how chocolate-y you like things)
1/2 tsp baking powder
1/2 tsp pure vanilla extract
barely 1/2 tsp Stevia (this is also up to you. I used a little less than 1/2 and it was on the border-line too much)
1/4 crushed almonds
Begin cooking your chickpeas.
Turn oven on to 350 degrees farenheit
Shred your zucchini and mix them with your eggs, baking powder, and vanilla.
Add zucchini mixture and chickpeas to your blender and use a high power to make sure any chickpea skins are chopped up finely.
Add cocoa and Stevia. (start small with Stevia: remember, you can always add more)
Do taste test to see if there’s anything you’d like to add more of.
Oil or butter your cake pan. I made one batch of muffins and one cake. If you make muffins, make sure you still grease the cup bottoms. There’s so much liquid in the batter it seeps through and sticks them to the bottom of the pan.
This batter is pretty temperamental so, begin with 20 minutes and do a test to see if the center is cooked. Add more time if necessary!
Per serving (recipe makes 24)
Calories – 55.8
Total Fat – 2.4g
Cholesterol – 35.42 mg
Sodium – 81.4 mg
Potassium – 133 mg
Fiber – 2.1 g
Sugars – .4 g
Protein – 3 g
Hope you enjoy some different food! Luke’s already eaten 2 of the muffins and they’re still piping hot.
This is Luke’s way of cooling them down as we’re without a cooling rack.
You might be interested in reading these too:
- A New Outlook on Energy Luke and I probably aren't the only ones dealing with a whole new idea of energy! I am astounded by how long I can last now that I'm eating such incredibly fueling food....
- The Hangover My day off was incredible. Such wonderfully yummy food, I was in heaven! There is a couple things I thought I would share though:...
- Being gluten free on the 4 Hour Body slow carb diet Well, I figured since I haven’t mentioned it before, and it’s been coming up in some recent Tweets, I’d write a quick post for celiacs, or those who are living on a gluten...