What is your favorite thing about a perfect brownie? The rich chocolatiness? The fluffy-but-also-somewhat-gooey center? The crispier outside edges? The intoxicating aroma? Well, you are in for a treat! (Really!) These health-inspired brownies couldn’t be any more delicious (unless, maybe, you topped them with sautéed bananas!).
This recipe could be vegan, if you substituted the honey for maple syrup!
Maca is great for energy, libido and mood, and can help to balance hormones. Raw maca can be difficult to digest, because of its high starch content. Gelatinization makes maca more easily digestible. When maca is gelatinized, it goes through a heating process to remove the starches. Although gelatinization removes some of the naturally-occurring nutrients, the nutrients that remain are highly concentrated and easily digestible.
Superfood Maca Brownies
- 2 tablespoons flaxseed meal
- 5 tablespoons water
- 1/2 c gluten free flour
- 1/2 cup cacao powder (+ 1 tablespoon)
- 1/4 c blanched almond flour
- 2 tablespoons gelantinized maca powder
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 c coconut oil melted
- 1/2 c. Honey
- 1 tsp vanilla
- 1 tablespoon blackstrap molasses
Preheat oven to 350 degrees Fahrenheit.
Line a 8x8 baking pan with parchment paper.
Combine the flaxseed meal and water in a large bowl and let sit for 5 minutes.
In a medium bowl, combine the gluten-free flour, cacao powder, blanched almond flour, maca powder, baking powder and salt.
Add coconut oil, honey, vanilla and blackstrap molasses to the flaxseed mixture and whisk together.
Add the dry ingredients to the wet ingredients and whisk until well-combined.
Pour brownie mixture into prepared baking pan and bake for 25 minutes.
I use gelatinized maca, because it has already gone through a heating process.