Snack: Gluten-Free Brownies

For cookie swaps or family get togethers, bake these Gluten-Free Brownies for guests with gluten allergies.

This recipe includes superfoods such as:

Cinnamon, Brown Rice

Health benefits of Gluten-Free Brownies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup brown rice flour
1/2 cup almond meal
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
5 ounces bittersweet chocolate, chopped
8 tablespoons unsalted butter, cut into pieces
3 tablespoons unsweetened cocoa
3 large eggs, at room temperature
1 cup packed light brown sugar
2 teaspoons vanilla extract

Instructions

Preheat oven to 350 °F. Mist a 12-cup muffin tin and 4 cups of a 6-cup tin with gluten-free cooking spray.
In a bowl, whisk rice flour, almond meal, baking soda, salt and cinnamon. Place chocolate and butter in a heatproof bowl; set over a pan of simmering water. Let stand until chocolate and butter have melted, stirring often. Remove from heat; whisk in cocoa.
In a large bowl, using an electric mixer, beat eggs and sugar on medium speed until smooth. Beat in vanilla. Slowly add chocolate mixture; beat on low for 1 minute. Beat in flour mixture.
Fill each muffin cup 2/3 full. Bake until a toothpick stuck into middle of a brownie comes out clean, about 15 minutes. Let cool in pans on a wire rack for 5 minutes, then remove to rack to cool completely.
Note: Nutritional analysis is per brownie.

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